line cook

food runner

sous chef

pastry cook

checker

Wolfgang Puck

My typical day as a dishwasher started around 4pm. I'd get to the kitchen just as the prep cooks were finishing up and placing all their pots, pans, trays, etc, into the dishwashing sections. Spend about an hour and a half doing all of the prep cooks dishes and then take a break before dinner service starts at 6pm.

Depending on how many reservations and walk-ins there are, it can be either slow paced of very hectic. Dishwashers were/are the last to leave most of the time aside from management.

I did get to learn a lot about how a restaurant functioned and surprisingly a lot of the stuff you see on television or the movies is pretty accurate. Everyone treats each other like family, sometimes good or bad. There is definitely a "kitchen culture" that is almost a bit like high school all over again.

Hardest part of the job was the physical aspect of it. Obviously lots of standing. Have to be mindful of not getting hurt by hot dishes, sharp utensils, or slipping because of water on the floor. It's a simple job but a demanding one on your body with a lot of monotony. Personally I tried to approach work like a game or race to keep up with the incoming dishes, otherwise you end up getting bogged down if you just space out because it's easy to do when you're just washing dishes.

In terms of what to look forward to; starting off as a dishwasher means you're at the very bottom of the kitchen totem pole but like many cooks and chefs, they had to climb the ranks. It's very doable since I would often get tasked to help with dish prep or even receive shipment of produce. There is definitely a lot of possibility in promotion which is great if you're into culinary.

You are usually always running up and down everywhere. You always have something to do, very easy learning job that people with no previous experience can learn quickly. During the season you make great money, which was the best part, but watch out once summer comes by because it is DEAD! No money out of season you are better off getting a different job or work another. 

Make sure you are on top of the manager when the season is coming to an end because he could cut you off for the season without warning and you are left with no job. So be prepared just in case you are one of them.

When it does get busy, all the servers and managers go crazy and just stress everyone out and then the bussers get the blame at the end of the day (sometimes). Lots of favorites as well, so get them on your good side or you won't get tipped what you are supposed.

Only hard part is cooperating with the servers on busy days.

The most enjoyable is laughing with everyone when they are all in a good mood! Manager is very funny as well, but could be pretty strict sometimes.

A typical day at work would consist of greeting guests, inquiring about Disney Dining Meal Plans, following strict food allergy procedures, interacting with guests, and multi-tasking in a high volume Disney Springs restaurant.

I learned a lot about dealing with difficult situations, people, learning how to take the good with the bad, different types of foods and ingredients, different types of wines, and beers. 

My management team were amazing, always around to help out, always made sure that the restaurant ran as smoothly as possible, and most importantly were always there to listen and adhere to every employees needs and concerns,

Our workplace culture was very diverse, different age groups, different backgrounds, and a fun, fast paced atmosphere.

The hardest part of working at Wolfgang Puck was Disney Dining Meal Plans, strict food allergy guidelines, and making sure everything ran smoothly with multitasking. At the same time it was also the most enjoyable part of the job. Also, building a strong close team and relationships in a fun, fast paced, high volume establishment. I enjoyed the multi-tasking, paper work, always staying busy, and interacting with my guests.

Wofgang Puck's Fine Dining Division ranks #3 on my restaurant company experiences. Although, it is the core I carry with me everyday in regards to knowledge of Food, Beverage and Corporate Politics that has made me a stronger Motivational, Educational, Inspirational & Compationate General Manager & Operator. I still have many friends through my experience with Wolfgang's Fine Dining Division and have been able to expand my career because of those associations. If you have a chance to be employeed with them, jump at the chance but be prepared to be a self motivatior and to have thick skin because you will evaluated everyday and praised rarely. That is not necessarily bad, because this is very intense and passionarte group that caters to the highest level of guests throughout the world and requires complete concentration and commitment.

CUT by Wolfgang Puck is a great place to work. Management is very adamant about keeping up with menu knowledge as well as wine and cocktail knowledge. I enjoy this job because it makes me challenge myself. I am constantly researching wines and different food preparation methods to gain a better understanding of our product. The more I learn about the product, the better opportunity I have to upsell. My co-workers are incredible. They are all so goal driven and are very helpful if I, or anyone, has a question or needs assistance with anything. The hardest part of this job is not knowing what you will make for the week or month. There are busier months and slower months and you can be called off when it is slow. Because this is a tipped position, the employees are on a tip compliance. Sometimes, guests do not tip on large checks and you end up having to pay out of pocket to take a table, making the tip compliance a negative thing. If the company added a suggested gratuity at the bottom of the check, it would make this place almost perfect to work at.

Wolfgang Puck Worldwide is simply a great company but unfortunately my family lives in Asheville, NC ( fiancee and Son). I want to be closer to them so gaining a job in asheville is my main reason for the company change. Puck Worldwide as a company job/life quality really are not a good combination. Puck benefits are decent but could be better as well as the menu quality. I love to be creative as well as organized and that's the major thing Puck worldwide are missing. I believe as a whole the company could be alot better with Food Costing and Labor management. Sincerely, chef Jon

Wolfgang Puck is a wonderful company that truly conditions their entry level employees to perfection. The company is very serious when it comes to providing excellent customer service and steps of service. I value the skills and responsibilities given  while working for the company. However, the management regardless of the location, as well as corporate team is absolutely terrible. Within one year I watched SIX GENERAL MANAGERS leave the company. Turnover is frequent due to corporate "re-vamping" the company, and they wrongfully terminate. It does not matter if you are a valuable, excellent employee, with zero disciplinary record they will fire you with zero warning/reason without even notifying the employee, and even ignores their calls in the process.  Wolfgang Puck truly takes advantage of any 'at-will' employee when they want to despite your time with them. Great company until they decide to do you dirty.

What is the best part of working at the company?
Mr. Puck treated every single employee from dishwasher to chef with the utmost respect, honor and caring. He is truly a remarkable person who makes one want to RUN to work and do their best because they are appreciated. 

What is the most stressful part about working at the company?
None, really. It is a high paced environment at HSN and always bew and fun every day with Wolfgang Puck. 

What is the work environment and culture like at the company?
Supportive, positive, fun and collaborative

What is a typical day like for you at the company?
This was an on-air program where we work behind the scenes prepping and creating food for demonstrating Wolfgang Puck cookware. So it was an intermittent assignment of about 3-4 days straight with long hours. We organize incoming produce, meats etc, prep the dishes and have everything ready for the live on-air chefs who assist Wolfgang Puck in presenting how great his cookware is. Which it is!


My first walk-up interview went great — the manager stressed that “reliability is everything” and invited me back for a second interview. That second interview was rescheduled for last Tuesday because another manager didn’t show. The manager arrived late and casually told me to return another day — no call, no text, nothing. I sat waiting, unsure what was happening.

When the rescheduled interview finally happened, I was offered the job and told to expect an email and background check within three days. That never came. Even today, I was told I’d get a call to confirm everything and check the status — the day came and went with nothing. I had passed up other job opportunities because I believed this offer was solid.

This is a surefire way to lose hard-working, reliable employees. I would have loved the opportunity, but I’m glad I dodged a bullet. They preach reliability but show none themselves — completely unprofessional and a huge red flag.

I literally did everything except be a barista. 10 hour days of polishing endless amount of glass cups and silverware. The position should have been called dish/silverware polisher, food runner, barback, and once every 4 hours maybe you will make a coffee. It’s so understaffed there. Every person who worked there told me how miserable they were, how they are always working, and how stressed out they were. You get a free meal at 4 made by the chefs but that’s it... before and after you have no down time to do anything. It’s 10 hours of polishing endless amounts of dishes, folding towels, trying to keep the staff from making free drinks, cleaning up after the servers, and getting yelled at for messes other people made. I worked two days there and had to throw in the towel for the company. It was awful.

Top Job Titles	Average Salary
Line cook 2 salaries reported	$18.00 per hour
Food runner 11 salaries reported	$16.09 per hour
Sous chef 6 salaries reported	$75,000 per year
Pastry cook 2 salaries reported	$22.00 per hour
Checker 4 salaries reported	$15.00 per hour

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