line cook

line cook/prep cook

accounts payable specialist

kitchen manager

baker

Portos Bakery

(speaking from my own experience)
For the amount of work I had to do for guests as well as the company, one dollar above minimum wage was NOT enough. Aside from ONE lead and ONE manager, the rest of them often played favorites and are not good leaders. They rarely come down from their office and if they do, they're often on their phones and not helping out the restaurant. They always like to say "they are here for you" but they aren't. I worked at the West Covina location from grand opening; the lines are terrible. 

Depending on your coworkers, some are good and some are terrible. You all get blamed whether or not you like it or not. I have had times where I got yelled at by leads and management for something I didn't do but someone else did. I got thrown under the bus countless times. Even if they knew spanish, some purposefully lied so they didn't have to translate. You only get tipped at the guest's discretion (which is rare), and they disabled credit card tips. You do way more work than a traditional restaurant server and you still are not guaranteed tips. 

Management never hesitated to tell us to our faces that "We (as in us the servers) are all dispensable". I wish I was joking when I said that. Only at West Covina (not sure about other locations), if you got a customer complaint (which is more often that not if your customer decides to be rude) you automatically got sent home. They LOVE to play favorites so if you are okay with being a brownnoser, congrats management will LOVE you too. I was lucky that management saw me in a good light (only in comparison to my fellow coworkers)  because I was translating for guests 24/7, but not every coworker I knew got off easy. Some were told to their face that they weren't good enough for a promotion to cashier (the next step up from server) and were not told how to get better or how to improve. I've seen servers and cashiers cry on their breaks because of management. Someone got sent home because a customer "didn't like them" Management has some internalized sexism because they always seem to not let female employees help out with stocking, even voluntary help. Management (except for one manager) always emphasized in the "guest experience" and to "do whatever it takes to make them happy" but even with a LEAD'S APPROVAL, an employee got fired for giving someone a discount. I've been cussed at by a lead because I wasn't stocking fast enough but that was only because IT WAS MY FIRST DAY BEING A STOCKER. Even though I didn't get as much of the hate from management as other coworkers, NONE OF US felt appreciated. 

As for benefits, only full time workers get them. You only get a 10 minute break (unpaid), which is NOT enough for the amount of work they require you to do. You get a 25% discount only if you pay in cash. Paid sick hours resets per quarter. Overtime/holiday pay only exists for full time workers, and they love overworking the part time folks and giving less hours to full time to pay less. If they don't like you, they cut your hours, starting with full time workers. Even if you bust your butt working for the company, you get paid the same as the person slacking and not doing the bare minimum. 

If you like being stressed out constantly and putting your mental health on the line for an extra dollar above minimum wage and 25% discount and are okay with sacrificing your dignity by constant brownnosing, this job is perfect for you. In my opinion, for the amount of work you are required to do for this company, there are better options with higher amount of pay. For the same rate of pay, there are tons of other jobs with less amount of labor.

The section where I worked was not in the bakery it was the Call Center, it was where my coworkers & I had to take care of 5 stores, sure we sat all day but definitely far from easy. We had to work with consistently changing rules, they just added & took away rules  practically every week. We had to adjust to this EVERY WEEK one week something wasn't allowed and another week it was perfectly fine because our leads said so because the main bosses couldn't make up their mind! How is anyone supposed to work like that in addition to how 5-6 people typically would handle complaints from 5 STORES, it's stressful and leaves you feeling drained and there was no good solution we could offer customers, only that prestige was awarded to the manager, and you'd get thrown under the bus so often. Plus customers over the phone are a whole different monster because they have some anonymity.  At times you felt peace but it was rare and if you don't speak spanish then you are ostacrized by your coworkers because now you aren't spanish enough and you have to pass off extra work to them. It is hard to connect to anyone unless you truly open yourself to them but they all gossip to each other so judgement is dished out on the tiniest things and this place just breeds a spanish only culture and extroverts are awarded the most. Good luck to introverts working there because you'll feel lonely, unless you can actually connect to those people. In addition to a  25% discount that barely takes a cut, that's the only benefit you have besides paid sick hours. In addition to being overworked during the seasonal period having to run around like a chicken whose head was cut off.

The company is fun overall with great owners, traditionalism, & history. However, between management with no other job history but this are close-minded with no sense of teamwork, two-faced, selfish, and insincere. Very underpaid employees for the amount of hard work and value they put in is unfair and unjust unfortunately. The regular employees are very rarely valued, supported, and helped by upper management. Instead, management very closely delegated and nothing more unfortunately. The hard-working employees deserve much more credit than due and less than given. As an outside fresh mind coming in with new creative promise and opportunity, it is very underwhelming with no value and input to pay it forward and beyond in helping others, each other, and the company sadly. The owners and key senior employees are the best thing about Portos that keeps it running historically for years to come and expand profusely. Yet, management within definitely needs to change from all locations and needs bigger perspective that needs drastic help! The unfortunate experience I saw was a lot of shady secrets with people going over others to get promoted and deserve to be FIRED, yet suck up and kiss ***. Favorites are promised too much and undeservingly get promoted with no communication skills, such disrespect for others(customers AND employees alike), and yet cause more harm than good. Otherwise why do most locations have such HIGH turnover rates, MANAGEMENT and poor promoting is why!

Probably the worst job I've had to date. Only good thing were my coworkers, really fun and vibrant people. Management team was awful. There was no effective feedback between them and the employees. They won't tell you when you do a good job but will not hesitate to yell at you when you mess up. Better yet, they'll believe the customer over you. You won't get your schedule until a few days before the week starts. For example you won't know if you work on Monday until the schedule is released on Friday (3 days before) so you could not make plans with enough time because you would not know what days you are working. Not only that but once the schedule was released, management would continue to make changes throughout that week. There were instances in which I would be scheduled to close the next day, but managers would change your shift to opening at 10pm. So you would be "late" to your shift even though it was changed just hours before. Complete BS. They have that "customer is always right" mentality therefore you will take a lot of BS to please snobby guests. The pay did not equate to the amount of work one did. Also, a lot of your free time has to be spent studying the entire menu and you have to know EVERYTHING that is in every single item in that bakery. And no compensation for those hours taken out of my personal time to study the menu.

This job honestly isn't worth it, the pay is ok and it's nice to get a raise a every year, however you barely have support and are overworked every shift, you are givin more than you can take and it's a 50/50 whether you'll get support. They have you taking orders which is fine, but than your thrown into a small, hot, crowded backroom expected to make the order, while your constantly getting told to hurry up, expect to lose your voice every shift because you are constantly yelling "behind you, corner" etc. at least give your employees room to move around to pack the pastry boxes. The pros of this job is that you'll get your days off as long as you request them a few weeks in advance, however the benefits and discounts don't really mean a lot compared to the rest of the job, and the employees parking is laughable, 5 min plus walk to and from, and you have to climb over a small brick divider to the main parking lot to navigate cars in order to make it to your store. They also will give you a menu test with the promise of helping you study, than just go have you study it off the clock in your own time, this job isn't worth it and don't expect to get support or have your break on time.

What is the best part of working at the company?
The working environment was like any ordinary bakery. Fresh pastries were being baked throughout the whole day. Communication with back of the house was essential. The staff was easy to get along with. Expect to work long shifts and over the weekend. 

What is the most stressful part about working at the company?
Arriving to your morning shift on time and allowing space to set up.  Avoid rushing when getting there to show good presentation skills. 

What is the work environment and culture like at the company?
The work environment is very fast pace. The restaurant is busy throughout all business hours. Shift leaders hold powerpoints during seasonal promotions and inform everyone about the company's protocols. 

What is a typical day like for you at the company?
A typical day at Porto's consists of working as a packager or cashier. Both require working in customer service. Understanding the menu in order to recommend special plates or drinks is great for the business. Other positions include working in the cake line or delivering food at tables

I really loved Porto's because my co-workers were awesome and friendly--one of the male managers there is super friendly and does well at what needs to be done. The others honestly arent that great. You will definitely be getting hours, and a consistent amount of shifts. 
The negative experience at Porto's that made me need to leave was this: I am a full time student and a part time worker, yet they are making me work up to 39 hours a week. That's a fulltime job right there. The shift hours are also ridiculous--a 12 hour shift with only one 30 minute lunch; they will kick you out of there before you go a minute over 12 hours just so that they don't have to give you an hour lunch. You can go 5 hours without a 10 minute break, that's no joke. Many times I went home with swollen legs and feet because of how they have you standing up without a break for so long. Hiring and scheduling management has been really poor and has really taken away from the joy I used to have at this job because of how understaffed they are.

The work days here tend to be fast paced at all times, very rarely does it slow down. Management won't do much to help, they tend to just stand in the most inconvenient spots (in the middle of hallways/walkways, against the wall on the phone) and will constantly be micromanaging on everyone's speed/performance. There are no free meals, even when you're clocked in working full time, and the discount isn't anything special. The chances on being promoted really only depend on whether you are friendly with a manager or lead, otherwise they ignore your hard work/effort, and when you do get promoted, the training/certification is constantly pushed back. Delays in training and therefore delays with the raise that comes with the promotions.  There is little appreciation given to employees from management. The routine itself is easy to learn and you can quickly get used to the pace you are expected to work in, but the lack of support and appreciation from management does not make it worth it. 

Reading the other reviews about Portos it’s clear to see that The OWNERS do not care about anything except making money. If they cared about the employees they would hire MANAGERS that can properly and PROFESSIONALLY manage a restaurant. The managers are the ones who create the toxic environment because they play favorites and fraternize with the employees.
The reviews that give Portos a 4 or 5 star are straight lies because tho they say you can move up, you can if you are one of the favorites. If you work hard you won’t get a raise or promoted because they will feel threatened you might do a better job than they can. The managers are not held accountable for any of the toxicity that is at the workplace and so I now see it al falls on the OWNERS. They do not care about the employees even tho they say they do. They have an employee of the month and give you a little bonus but it’s just to make everybody feel OK. They do not care about the employees here. They ONLY Care about MONEY.

Do not work here if you have any self respect. This is my third job working position like and I have never hated working until I got hired at Porto's. If you have experience in working in restaurants  know its nothing like that they will hire you and say your position will be one thing and give you the complete other. I was hired as a " Cashier" you'd assume that would mean that you'd be working with costumer's behind a register however, thats wrong they will have you working a line writing down orders by hand and telling your order to someone else behind a register, making everything move very slow having you wait in a line to charge your guest even if they is a open register then Management get upset that you are standing around. Speaking of management they micro manage everything  you do and if they don't like you personally they will pick on you by withholding training and reporting you falsely. Over all unless you are a high school student and this is you're first job don't work here the job will make you miserable. 

Top Job Titles	Average Salary
Line cook 27 salaries reported	$22.50 per hour
Line cook/prep cook 11 salaries reported	$19.25 per hour
Accounts payable specialist 3 salaries reported	$24.33 per hour
Kitchen manager 1 salary reported	$30.00 per hour
Baker 3 salaries reported	$24.00 per hour

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