line cook

dishwasher

general manager

back of house supervisor

bartender

The Crack Shack

A typical day here at the Crack Shack has a good variety of busy moments that keep you moving and involved as well as slow times that challenge creativity and productivity, while allowing for recovery. When the pace picks up, it really picks up. It causes you to work together as a team. 

Management is really good at assigning each person a position that has its own unique responsibilities, but each one supports another. Management also seems to be understanding of home life needs and unexpected emergencies while also expecting the most of each person. 

The culture is fun but not at the expense of the customer and the business. It's fun, but not "chill". Everyone is always working on something, working together to ensure a great customer experience. 

What is the best part of working at the company?
You can't help but respect what they are doing and where they come from 

What is the most stressful part about working at the company?
Understaffed like every other restaurant.
There were constant call outs. Too worried on labor for it to help when you are able to finally take a breather, so excpected you to constantly cut people even if you were behind. 

What is the work environment and culture like at the company?
Honestly I had a lot of fun everyday with the employees. So the vibe was great 

What is a typical day like for you at the company?
Depending on position. 
I would come in, check over orders and prep list. Check in on everyone.
Fill in where was needed. Prep or line, sometimes dish.

Scheduling is a disaster, they disregard your preferred schedule and fill you in where they want regardless of if you are a college student or not. No real management and lacking in on the job training. Cooks are treated like absolute trash that has to do whatever everyone else says regardless of who is the actual manager or supervisor is. Corporate chefs don't need to wear a uniform when they come in to visit even though the require everyone else to. Employees are highly underpaid for the amount of work required of them. Glorified fast food restaurant. 

Was asked to work fast! I was made to lift about 150 lbs by myself. I was told to jump on top of overfill garbage.  I was scared of getting a hernia and they make you sing a paper denying you Health Insurance.  Uhm, The tips are good and the pay but most people do not last there.  There is a lot of turnover and politics. 


The way they run the business this is really a temp work. They are only busy during summer. Get ready to get your hours cut or fired by sept.
You have to be Hercules to appease  your managers. 

The job itself is like any other standard food service job. Working through rushes can be hard but management and all the front of house team help each other out. Working in food service has pros and cons but the staff here make this job a really great place to work. The hourly wage is pretty low but after tips you make pretty good money for a fairly easy job. The only bummer is back of house and management get free shift meals but front of house has to pay for a shift meal.

coming in helping with prep in the morning. At 10 move to open the front of house, making lemonade, bar if i have time. At 11 move to open expo. during this time management is in office doing paper work. I work expo during lunch. the hardest part of the job is opening after night crew doesn't clean or do the closing jobs that they need to. I love the job because of what I can learn and the people I work with.

Very focused on hospitality and guest service. Great food, learned about the differences between high quality and fast food quality. 

Large management team, great work culture. Team-orientated service and the job is pretty seamless even at busy times when the team works together.

Peak hours can be tough with service. But, the unison of the team is very enjoyable and fun. 

I've loved working here. I've learned so much during my time at this location. I love that we do dine-outs and other fundraising events. I also love that we offer catering. The atmosphere and branding are incredible. It's a really fun place to work and the times flies during shifts. The great food is, of course, an added bonus. 

Work is very hands on and engaging, though depending on location it can be good or bad. Management and supervisors weren't always the best with training. Sometimes they'd teach me but other times I'd have to figure it out myself. Never had an issue with any of them but they weren't always reliable with training or help.

Overall it's a good job if you love doing hands on work and want to improve your kitchen skills. You also get a free meal and drinks during your shift which is a plus.

Great interview, they promised room for growth to jr. sous Chef, sous Chef etc, Pay was competitive, after only a month though, they realize they over staffed and can afford you. Beware a lot of two face managers who are out for themselves. If you know what you’re doing they consider you a threat to their job. So they’ll sabotage you and make sure you won’t be there. The crack shack is whack.

Top Job Titles	Average Salary
Line cook 64 salaries reported	$19.06 per hour
Dishwasher 9 salaries reported	$17.75 per hour
General manager 3 salaries reported	$72,500 per year
Back of house supervisor 3 salaries reported	$20.50 per hour
Bartender 10 salaries reported	$15.55 per hour

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