delivery driver

order picker

truck driver

warehouse associate

driver

What-Chefs-Want

Always having a meeting before work which gives me a chance to make sure that I’m prepared also time to stretch. Managers always have a game plan for us as far as where we will be working at that day (zone)
Also we get to know how we did as an individual each day for the day before. The management team has all done the job that the new hire is doing so if you are not sure about something you can always ask and there will explain, very helpful in not shipping out customers wrong products.  Every week we are recognized for not picking anything wrong for our customers and that the product is as fresh as possible, if I wouldn’t use it to feed my family at home then the chef will not be using it either The hardest part of the job is ???  Can’t think of one at the moment unless you can’t deal with working in a giant refrigerator/freezer. The perks here are great if you like free money, they offer a weekly bonus ranging from 50-150 for pretty much just doing your job that they already pay you to do!!!!! 50 for being on time, another 50 when all of our trucks are loaded and leave on time, and the other 50 for pulling above standard with very few mistakes!!  Work is fast paced and the time flys by working 8-12 hour seems like working till lunch at most places my only regret about this place is I wish I would have knew about it a long time ago!!!!!!! WCW Eaches Team 

I worked here for 18+ months. This isn’t a terrible job, but the job post is somewhat inaccurate to what you’re actually doing.

The overnight warehouse crew is typically under staffed/behind. This means most of time, you are loading you’re own truck before you leave. We are talking 500+ cases/pieces, most of the time. Management has been there for a long time and has grown to pretty much just accept this as part of the job. So, you are basically stuck doing two jobs most mornings. 

Most of the routes are imbalanced (either too many or not enough stops). Again, the management has just accepted this and getting a route changed is virtually impossible.

Most of the trucks are lacking lift gates and ramps. Typical equipment you would be able to use at other jobs aren’t available to you here.

The sales system is old and dated, and messes up all the time. Lots of orders will be wrong, and most days you’ll be stuck restocking product at the end of the day. 

The job post states you are scheduled 4-5 days a week, I would say it’s more like 5-7. Typically you will be working 6 days a week.

All in all, there are plenty of other jobs that require F endorsement that aren’t nearly as draining. Work this one at your own risk.

Went to work here after a few years and my god is it awful. I wish I never left work at zenith logistics (Kroger warehouse) to come back here. There’s no paid holidays and the system is not efficient. You pull items then sticker every single box as you build.  

The pick rate is 90 items an hour which isn’t hard by any means (I pick 300ish on average 400ish when rushing) 

But the problem is you can have 10 people in cases and not be done until 5 in the morning. A 10 hour shift…

Now the math isn’t mathing because 10 people pulling let’s say 100 cases in an hour is 1000 cases. If there is at most 8000 cases, how does it take 10-11 hours for something that should’ve been done in 8? 

When I started working for vistar, we had 8 people to pull 26-28k cases a night and still would finish within 8-9 hours. And that building is way bigger with more isles than this place. 

If you wanna be at work all the time in a company that isn’t really efficient, this is the place to be 

Could be at times a really fun place to work.  Other times it was terrible.  There was really no chance for advancement in the region we were in.  There seemed to be a large disconnect between upper management and the people running the routes.  Expanded too quickly without realizing the ramifications of those expansions. I enjoyed the teamwork and the independent aspects of the job.  Some days could be very long with little to no breaks.  Even if you did not receive a lunch break, it would still be deducted from your hours for the day.  However, other days you would have a much longer break and still only have half an hour taken out.  I guess they believed it evened out.   Small crew so you really had to rely on other people to do their jobs correctly and efficiently.

Start early in the a.m. and done early afternoon, thats if you even get in a full 6-7 hours a day. If you want to hit 40 hours a week you need to milk the clock and do a bad job, or you may want to work 7 days a week. Pay is all across the board, guys making 19 plus, yes they have been there a long time and thats understandable, but If you are new they want to start you off around 13-14 a hour but now that they are having a hard time finding good employees you may be able to get 16. 
Management theres lot of it, maybe thats why they pay so low. Over all the management team is fine but lacks little structure. Nice people and all. All you can wear what ever you want there. Nike shorts, gym shoes, jeans, have a big beard, long hair, and even sweatpants!

Working at What Chefs Want was a genuinely enjoyable experience overall. The job itself was fun and fast‑paced, and running one‑man routes in the box trucks kept the day interesting and independent. Even though each driver worked solo, the teamwork was one of the strongest parts of the job. We stayed connected through a group chat, and if someone realized they were missing an item, the rest of the team would jump in immediately. Whoever found the missing product would deliver it themselves, no hesitation. That level of cooperation made the operation run smoothly and kept customers taken care of.
Management could be a bit hard‑headed at times, especially when it came to feedback or adjusting processes, but the strong support among coworkers made the day‑to‑day environment positive and reliable. Overall, it was a solid place to work with a great team dynamic


I enjoyed an extremely positive experience while working in Sales for What Chefs Want ( A Creation Gardens Company). 
The concept is revolutionary yet in reality so simple that it is what sets the company and their employees apart as the needs of customers in Foodservice have not drastically changed in decades- the right portfolio of high quality products at reasonable and competitive pricing, delivered on time by a fully engaged operations team with the support of sales customer advocates and internal support teams and specialists. This is a company with an extremely exciting future! 

Plenty of upward mobility. They hire managers from within. Culture is the top priority. The owners are truly amazing people. They could be padding their bank account but instead they reinvest in the compnay, constantly growing and improving. During the pandemic when survival of the company was questionable, they paid 100% of the health insirance for the employees that were laid off. In the restaurant industry the pandemic was crippling, everyone had lay offs. But to continue to pay insurance for their employees when it was most needed, in the middle of a pandemic, is extremely rare and very honorable. Especially when they were hermorrhaging money. 

I primarily speak about the Cincinnati location.  There was a major transition from being family owned to cooperate owned and there are still some kinks to be worked out.  Some employees get away with doing the bare minimum while others have to pick up the slack,  as with any business. So if you're a good hard worker who doesn't call off because they get a cold or stub their toe,  you'll stick out like a shining star. If you choose to follow the example of the veterans, you'll do well.  But if you give in to the gossip and laziness you'll be on the list to be replaced.  We have enough bad workers who don't care about themselves, yet alone their work environment.

I worked 3rd shift as an order picker for 6 months. My job description was picking large produce orders for restaurant deliveries. My first manager was great but the manager who replaced him was horrible. He would often sleep in the office and would make driving noises when he was on the forklift. I was hired at $13 an hour but was paid $11 an hour for almost 2 months while they fixed the error and never received any back compensation. The sleepy managers favorite pickers received the lightest routes and got to have 2 hour lunch breaks. I often received more routes than anyone else and ended up leaving the job after not having a lunch break for 2 weeks while still having the time for my break deducted from my hours. One of the worst job experiences that I have ever had.

Top Job Titles	Average Salary
Delivery driver 22 salaries reported	$19.24 per hour
Order picker 21 salaries reported	$19.12 per hour
Truck driver 6 salaries reported	$21.08 per hour
Warehouse associate 15 salaries reported	$18.97 per hour
Driver 2 salaries reported	$21.00 per hour

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