Working at Bon Appetit: Company Overview and Reviews

Bon Appetit
3.7
652 reviews
Bon Appetit Ratings
3.7
Average rating of 652 reviews on Indeed
3.6Work-Life Balance
3.5Pay & Benefits
3.3Job Security & Advancement
3.3Management
3.6Culture
Headquarters
Employees
1
Revenue
less than $1M (USD)

Popular jobs at Bon Appetit

 Average SalarySalary Range
4 salaries reported
$17.13
per hour
$8.15-$28.40
7 salaries reported
$17.29
per hour
$8.60-$25.95
8 salaries reported
$16.59
per hour
$8.25-$24.90
9 salaries reported
$18.39
per hour
$9.15-$27.60
2 salaries reported
$17.00
per hour
$8.50-$25.50
Salary Satisfaction
54%
Of the employees are satisfied about their pay
Based on 1361 reviews
Benefits
Health Care
Dental Insurance
Vision Insurance
Life Insurance
401k
Paid Time Off
Stock Options
Discounts

Bon Appetit Reviews

Popular JobsCookBaristaDishwasherPrep CookCashierCatererServerFood Service WorkerLine CookSupervisorSous ChefChefExecutive ChefLead CookPastry CookBakerCustomer Service Associate / CashierFood Preparation WorkerCafé ManagerCook/DishwasherGeneral ManagerGrill CookCatering SupervisorAttendantCustomer Service RepresentativeFront End AssociateKitchen Team MemberLine Cook/Prep CookManagerUtility WorkerCaterer/ServerBartenderCatering ManagerChef ManagerCook/ServerCrew MemberDirector of OperationsAssistant ManagerBanquet ServerBookkeeperCatering AssistantCulinaryDistrict ManagerFront of House ManagerLead CashierPantry ChefRestaurant ManagerShift LeaderTeam MemberBanquet CaptainBar ManagerBusserCafeteria WorkerDelivery DriverDirector of CateringGerenteKitchen ManagerKitchen SupervisorPantry CookPantry WorkerPorterRetail ManagerSales RepresentativeSenior SupervisorServer/CashierStockerStudent ManagerStudent SupervisorStudent WorkerSupervisor/aAiuto cuoca/oAnonymous ??I dont want to be bulliedAssistantAssistant ChefAssistant CookAssistant Operations ManagerAssistentAuditorAuxiliar administrativo/aAuxiliar de EscritórioAyudante general de tiendaBack of House Team MemberBeverage BoyCaba Once facultad de medicina, ArgentinaCafeteria ManagerCaissier (H/F)CaptainCashier/SalesCashier/StockerCheckerClerkCocineeoCompass group usaControllerCounter Sales RepresentativeDISHROOM WORKERData Project ManagerDeli AssociateDelivery ManagerDietitianDirector of Dining ServicesDriverEmory UniversityEvent CoordinatorFast Food AttendantFine Dining ServerFood ManagerFood Service AssociateFood Service DirectorFood and Beverage AssistantGerente de operacionesGuest Service AgentHandlerHead CookHost/CashierHuman Resources ManagerKitchen AssistantKitchen WorkerManaging DirectorMarketing ExecutiveMarketing SpecialistMesero/aOffice ManagerOperations ManagerOrder ProcessorPizzaiolo/aProduction SupervisorRDMReceiverReceiving AssociateReceiving ClerkReceptionistRegional ManagerRestaurant OwnerRoute Sales RepresentativeSalesSales AssistantSales AssociateSales ExecutiveSandwich MakerSelf EmployedSenior CookSenior Safety ManagerServer & BusserShift ManagerShop AssistantSnack Bar AttendantStudent AmbassadorSubstituteSupervisor/a de mantenimientoTemp servicesTrine UniversityUpenn collegeVerkoopmedewerk(st)er (m/v)
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Overall Reviews at Bon Appetit

4.0
Barista | Saint Paul, MN | Feb 20, 2019
Averagely decent place to work
What I appreciated the most was certainly the general "goals" and ethics of the company, as it promoted (as best as it possibly could, given that it is still a Capitalist corporation) environmental friendliness. They sourced all of their food and materials as ethically as they could, given monetary constraints and the general resistance of people to accept radically new structures and modes of consumption. We can work on that in the long-term. I gave my managers a few suggestions. They laughed, of course. I was working there as a "Barista", which essentially meant that they led me by the nose to fill every single Front-of-House position that they had at one point or another. No complaints - they told me that this would be my role while working for them, and I daresay I did a pretty good job of juggling multiple jobs in one, but it WAS grueling at times and unsustainable for my long-term mental well-being. Most of my coworkers were pleasant, though there was this constant pressure of feeling like one must keep one's guard up at all times. No single person was to blame, but the general interpersonal environment felt like it could fostered something much more organic and human than it did, even between coworkers of the same rank and position. Everyone seemed stressed by this, whether they were aware of this or not. It's tough and it's taxing, feeling like you're not allowed to bring any kind of genuine personality to the surface. I learned a lot on the job, as it was my
Prosgood ethics, nice student population, access to the college's library when requested, good food during meal breaks, met some cool cats, SQUIRRELS, GAY squirrels BEAUTIFUL squirrels
Conslukewarm attempts at turning the good ethics into good practices, general undercurrent of strain and stress (y'all need group therapy sessions), certain issues with the hierarchy causing dissent and frustration among the lower-level workers
4.0
Barista | Mountain View, CA | Nov 5, 2012
Values being independent with assigned tasks but encourages team work.
Bon Appetite as a company is a great place to work. I have a consistent schedule, my managers asks if we can work extra ahead of time, great team work, and a fun place. As a Barista my typical day is to make sure that my coworker and I have enough supplies to start our day. We get our Barista Cart ready so we can load our truck and open promptly on the sight we are assigned to for the day. As soon as we arrive to our site, we unload the truck. One person sets up our work station and the other unloads the truck and helps set up after. Then we test the espresso shots to make sure the taste is right. We open, inform our customers of our special of the week and serve our beverages. During the shift, we learned to take our breaks in a timely manner so it will not interrupt the day's task. When the day is done, we serve the last customers, clean up and return to our building. When we return to out building, we prep for the next day with each person doing their own tasks. We go through our checklist to make sure everything is done before we leave for the day. I love interacting with my customers to form a relationship with them and they in-turn become regulars. As a Caterer, my day starts by getting a Recap, it is a list of events and pickups that are assigned to each Caterer. I look through my recap and prep in a timely matter for each event or pickup. Occasionally, either myself or one of the Caterers need help for prepping so we tend to help each other out. As soon as I have t
Prosthere are many perks for employees, free food, direct interaction with customers as a barista
Conssometimes supplies are not available in a timely manner, indirect interaction with customers as a caterer
3.0
Server | Dunedin, FL | May 23, 2019
Excellent seasonal business with extreme lows from summer through November
"Fine dining" style for elderly customers. Starting as a server can be tough. You must break through the tenured employees there which will always make more money than you because of the selected seating style that management enforces. Meaning one server will have 6-10 guests per shift while another has 15-25+ with no recognition of a problem from anyone involved. Management does not expect servers to stay for more than a few months therefore even if you show promising work ethic, your efforts will be ignored. You can make money here but don't expect anything spectacular when you are competing against servers who ignore teamwork and only look out for themselves. There are some very lovely people who do work there as well but, unfortunately they are not going to pay your bills. On a positive note, this place has some really nice meals and the cleanest kitchen I have ever worked in, however this is because the kitchen is ruled with an iron fist and you will be yelled at for making errors resulting in a very hostile and uncomfortable environment. Best advice is to go in with expectations to be treated poorly, if you can brush that off easily then you will do fine. If you need any of the 3 managers assistance at any time during dinner hours, expect to spend 2-5 minutes looking for them and addressing your issue, and then in some cases just shrugging their shoulders and looking at you like you are the one who doesn't know whats going on. Overall: Average restaurant with high st
ProsClean, Great seasonal business
ConsWorking 12hrs every holiday, over staffing during slow season
2.0
Barista | Seattle, WA | Feb 5, 2019
Promising, but did not pan out, unfortunately.
A typical day of work at Bon Appetit consisted of me busing tables and delivering orders to people, even though I had originally received training to be a barista. While I still held that title, I was only seldom given the responsibility to prepare drinks for customers. Because of the nature of my work schedule, hours, and daily responsibilities, I under performed when completing barista duties due to lack of practice or opportunities to hone those skills. I worked as little as three hours a week, ten hours a week at most, and sometimes I would not even be scheduled for up to two weeks (I was promised at least 10-15 hours a week). From what I have heard, either from other students who worked here or otherwise, that full-time employees are given preferential treatment and that students are generally not scheduled often. This was all in a supposed effort to compensate for the fact that I was working part time and that the managers I was working for did not want my work to cut into my time as a student. However, they did not always honor our agreement in regard to when I was available and would often schedule me on days in which I told them I would either be in class, or studying. Overall, the work environment was relatively friendly as the managers there were strict about their code of conduct. The rate of pay was fair, although, do to my seldom scheduling and irregular hours, it is difficult to determine whether or not I could have lived off of said wage if I were working ther
ProsRelatively friendly work place; fair rate of pay
ConsPoor management
1.0
Pastry Cook | Longview, TX | May 24, 2021
Extremely Horrible management!!!
The office managers are horrible people. They will lie and do whatever it takes to make there selfs look good and I mean what ever it takes . They treat there employees like garbage. They over work and under pay . They are horrible at communicating and they pass there job off to the next person in line . They expect you to work a 12 hour shift in 8 hours then have the nerve to complain and refuse overtime. The whole upper management needs to be fired and replaced. This place could be a wonderful place to work if it wasn’t for the horrible upper management. That seems to think they are better than everyone. They have no idea how to run a kitchen. If you can’t work every station in the kitchen you are not qualified to be in upper management and not a single person in upper management at this place could work a single station . They are very wasteful with there food . When I was hired they said they donate any leftovers that they can . Not a single time did they ever do this they would just throw it all away . They are not resourceful at all . I literally watched them throw away a catering room full of dishes into the dumpster. What a huge wast !!! You would think after losing so many chefs in such a short period of time HR or someone higher up would get a clue and investigate.
ProsWonderful wonderful coworkers that go above and beyond to help each other out .
ConsExtremely poor horrible management!!!
3.0
Executive Chef | Colorado Springs, CO | Dec 2, 2018
On a conceptual level, Bon Appetit is a wonderful company
Overall the values of Bon Appetit are what attracted me to the company in the first place. This, however, is rarely translated on an operational level. There isn't such a thing as a "typical day" at work. There are so many moving parts, that it is a constant marathon in conjunction with daily sprints, and putting out fires! I usually try to start with a loose plan, with scheduled meetings being the only constant, and knowing that my plan will most likely change. I check in with all team members in the morning, and see where and how they may need assistance with product, production, logistics, etc. My day is then built from there. I continue to learn daily, on a professional and personal level, mostly from the employees I manage. Workplace culture in the kitchen is excellent, fun, family-like, and very team-orientated. There isn't one "hardest" part of this job, it is difficult across the board. The opportunities lie within unattainable demands being handed down, without knowledge of the needs of the business, or regard for employees professionally, nor personally. The most enjoyable part of my job is the staff and the creative freedom. I respect the people I manage, and they do the same for me because we have earned it together. Creatively, I thoroughly enjoy the ability to work with all different products, and develop new platforms or programs.
1.0
Caterer | Santa Clara, CA | Mar 25, 2019
Bon Apetite was a waste of 2 years terrible leaders/mgmt supervisor hate there lives and always complain
I went thru 5 boss’s in less than a year and a half Never wanted to hire new staff but always claimed they were hiring How pathetic too in a fase paced environment.... every morning I’d get a group txt saying this girls not comin in today or this girls sick... my catering coworkers got raises by favoritisms and because they have 2-3 kids each in there 20’s... I dnt mind but just cus i dnt have kids and I’m there same age I deserve a raise aswell... after my first year we had our yearly review I got a 45/50 was told a .02% raise Then asked my boss at the time okay what is that being curious ? He then said oh it’s not up to me it’s either 10 cents or a dollar ... 4 months later still had no raise and the excuse then came oh we’re waiting for union actually now.. how pathetic .. terrible supervisors always sad or hating their job or doing the wrong thing and putting the blame on the hard working staff... most of them were always so ready to go party on the weekends or turn up lol what losers... I should of sued this company... the head catering cheif from Russia was always in a bad mood and one day he took his anger out on me and raised both his hands at me and tried fighting me in the kitchen how unprofessional.
ProsHealthydrinks and fruit
ConsI’ve said enough
2.0
Cook | Cleveland, OH | Nov 15, 2015
Do not work for Bon Appetit
I did the same thing every day, there was not much creativity, things that I learn, was from the mistakes that others made. There were a few cooks that would come to me for advice on how to make sauces and Asian dishes. There were a few co-workers and chefs I respected but for the most part the others were lazy and just did enough to get by. General manager and Chef managers looked out for themselves, didn't help other chef or cook when help was needed. Regional and District Managers hardly came around. Hardest part about working at Bon Appetit was keep control of my emotions, I had to deal with bad food handling practices, immature adults, supervisors that did not know how to supervise, lazy and slow workers, and not having enough work space, equipment, and staffing. I asked for a promotion for 4 years, was told when a position opens up. During that time they hired at least 20 new chef managers. The most enjoyable time I had was when I first started at Bon Appetit, the Chefs then would let me be creative with recipes, when they left it all stopped. The next best thing was the day I left.
ProsGot to work with three excellant Chefs
ConsManagement worries about themselves, Pay doesn't match work load or skill level
1.0
Culinary | Ohio | Sep 21, 2013
Upper Management is Corrupt
Real Chefs need not apply. They will bait you in with promises of a lofty title and job description, and after dragging their feet for 2 months during the hiring process, you will end up as a "Chef Manager" is a dining hall serving gruel and trying to wrangle an unmanageable staff. Upper management is a joke. You will never have a solid job description, and you will constantly be yelled at for not doing your job, with regards to things that were never part of your job description. They insist that they do not use recipes because they are unnecessary. No consistency. Its all really very sad. Only perk is somewhat normal hours. Unfortunately this seems to attract laziness in mgmt. I actually worked with another "Chef Manager" who would arrive at work, announce that they didn't feel like working today and park their butt at a desk, only to spring up when his superiors walked in, and would immediately start pointing fingers. Seriously, unless you are desperate, do not work for this company. If you do interview, just ask about GE-3. If they explain it thoroughly, that should be enough to let you know that you can do better elsewhere.
ProsDecent Hours
ConsEverything else
4.0
Server | Angwin, CA | May 15, 2013
Face Paced Environment dealing with delicious food and great employees
A day to day scenario at work is planning the menu for breakfast, lunch, and dinner. There is a lot of prep work that is done through out the day. Just to name a few are setting up the desks for the food to be served, cleaning them once the hours of service are done, and providing quality service for students and guests that dine at Bon Appetit. I learned about being organized and follow orders to make sure the food is cooked and served at top quality. Practiced proper food and safety protocol when handling food and being aware of people that have allergic reactions to different types of food. Management is great they are all professional and motivated leaders for the company. My co-workers are fun and easy to get along with. Everyone communicates with each other to fulfill the many tasks that have to be done through out the day. The hardest part of the job is keeping up with the mass amounts of students that come through the dining area each day. The most enjoyable part is making the food appetizing and presentable for the students and guests to enjoy.
ProsFree Lunch, Flexible Schedule

Questions And Answers about Bon Appetit

If you were in charge, what would you do to make Bon Appetit a better place to work?
Asked Jan 2, 2017
Fix the management system there. It's probably one of the worst I've ever work for
Answered Sep 1, 2020
Hire more employees that can do all the job that needed
Answered Mar 6, 2020
What is the best part of working at Bon Appetit?
Asked Oct 20, 2019
The management team is not fair and understanding towards their employees.
Answered May 27, 2022
Learning how to make dishes and making things from scratch. Improving your skills
Answered Sep 1, 2020
Do they get paid weekly or biweekly
Asked Jun 13, 2018
Employees get paid bi-weekly
Answered May 21, 2019
Biweekly and it's not worth the pay for the work you do
Answered Apr 27, 2019
What advice would you give the CEO of Bon Appetit about how to improve it?
Asked Nov 17, 2016
Learn to be consistent with every location you have and make sure people are well prepared for the work environment.
Answered Aug 24, 2020
Nothing because he keeps it real and remembers how we got started and keeps our roots grounded
Answered Aug 23, 2020
How long does it take to get hired from start to finish at Bon Appetit? What are the steps along the way?
Asked Apr 24, 2018
Imed.response casual interview and prime directive established right away
Answered Feb 28, 2020
3 weeks total. Job fair to first day solely depends upon when classes start for the students.
Answered Aug 1, 2019