line cook

event planning manager

event staff

chef

sous chef

Russell Morin Catering and Events

I have worked with Russell Morin since graduating college, and have spent the last four years accelerating my career, growing within the industry, and learning more about events than I knew possible. Morin's is a family owned business, and truly makes you feel like you're a part of the family. I can't say enough about our team, in every department. I wouldn't trade my experiences here for anything! Russell Morin genuinely cares about his employees, and continues to go above and beyond to ensure that everyone is taken care of - throughout the pandemic, he generously covered the cost of health insurance for all of his full time employees. This is just one example of the way this company puts their employees first, and cares about their well-being. I am confident about my future, and owe that confidence to Russell Morin Catering & Events! 

I started working as a server in May 2021 just before the busy summer season and am a current employee. I still remember my first shift and feeling like I did not know what I was doing. What I also remember is how supportive and patient ALL the staff were that night with me and empowering me to gain the self confidence that I could do the job right!  As I continued to work events I was reminded how I really enjoyed seeing our clients happy.  I take pride knowing that I have contributed to their memory of that event. Working for Russell Morin Catering and Events is truly working as a team and where giving your best effort is highlighted. I personally enjoy meeting all the different staff, clients and seeing some amazing properties all while getting paid! 

I worked for this company a few years ago and they’ll honestly always have a piece of my heart as silly as that sounds. The RM company has a serious understanding is how to do catering THE right way. You are constantly working with teams to create amazing connections for weddings, galas, and larger or smaller events.  If you are on the culinary catering side and are serious about your job, you will for sure get overtime and the pay is great for starting compared to other companies.  That being said, the hours can be sporadic, but the only down side is that sometimes it is hard to get hours during the slow season. So, many employees looked for other work, saved up through the year to carry them through, or applied for benefits to make up their salary.  Either way, if I could I would go back in time and relive working here over and over again, I absolutely would. 

Always felt like the bottom line was to get as much labor from a small staff and not care that they wanted to have a life outside of work. It’s definitely quantity over quality in some aspects.
I heard many employees say “we don’t have a choice” when asked why they are working 18-20 hour days. The compensation used to be a lot higher than average. But it’s not worth it. Lots of negative energy from the kitchen staff. Many like to complain all day. 

You really have to be dedicated to the catering industry. On an event typically you will be 9 hours non-stop. If you are a server plan on driving your own vehicle to the event location. I was never compensated mileage or for parking ei. Providence, Newport, New Bedford. Yes, you may work at spectacular places but you are working. The uniform was entirely black, tie, long sleeved shirt, pants. It gets really. The staff are very clicky. 

RMC&E is focused on investing in their employees and is a great place to work. Their benefits are some of the best in the hospitality industry. Throughout the pandemic they made a strong commitment to retaining staff and paying 100% of all full time employees medical for the last year. They promote from within and are continuously looking to improve their benefits and company culture in order to attract top talent so that we can create a WOW experience for all of our clients. 

What is the best part of working at the company?
The people, I gained a big family working there. The bosses ,supervisors,are amazing.  Very understanding.  

What is the most stressful part about working at the company?
When the dinning room captains are not organized. 

What is the work environment and culture like at the company?
Very friendly.  Great place to start off for food industry 

What is a typical day like for you at the company?
Setting up,  serving,  cleaning,  breaking down.

Upper management is highly flawed and corrupt that’s really what’s making it so hard to work here. I wouldn’t suggest it long term especially with the ware and tear is has on your body constantly lifting and working outside most of the time. An alright job for the pay.

What is the best part of working at the company?
Going to different venues, trying new food, the people I work with. Getting to experience different types of events/parties.

What is the most stressful part about working at the company?
The weather when it is not the best.

What is the work environment and culture like at the company?
great, it feels like a family and everyone is very helpful.

I have been working with Russell Morin Catering and Events for 6 years. I truly believe they provide a great work environment, care about their employees, and are committed to providing the best catering in the area. It is a lot of hard work, but lots of fun seeing the different venues and events that we work at. 

Top Job Titles	Average Salary
Line cook 12 salaries reported	$22.58 per hour
Event planning manager 19 salaries reported	$80,000 per year
Event staff 2 salaries reported	$17.25 per hour
Chef 1 salary reported	$27.50 per hour
Sous chef 3 salaries reported	$24.00 per hour

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