The Cheesecake Factory

Working at The Cheesecake Factory: Company Overview and Reviews

The Cheesecake Factory
The Cheesecake Factory
3.8
5310 reviews
The Cheesecake Factory Ratings
3.8
Average rating of 5310 reviews on Indeed
3.5Work-Life Balance
3.5Pay & Benefits
3.4Job Security & Advancement
3.4Management
3.7Culture
Headquarters
26901 Malibu Hills Road Calabasas, CA 91301
Employees
10,000+
Revenue
$1B to $5B (USD)
Industry
Food and Beverages

Popular jobs at The Cheesecake Factory

 Average SalarySalary Range
29 salaries reported
$17.72
per hour
$8.85-$26.60
6 salaries reported
$16.71
per hour
$8.35-$25.10
2 salaries reported
$13.66
per hour
$7.25-$20.50
17 salaries reported
$15.68
per hour
$7.80-$24.05
9 salaries reported
$17.78
per hour
$8.85-$26.70
Salary Satisfaction
52%
Of the employees are satisfied about their pay
Based on 11608 reviews
Benefits
Health Care
Dental Insurance
Vision Insurance
Life Insurance
401k
Paid Time Off
Stock Options
Discounts

The Cheesecake Factory Reviews

Popular JobsServerHost/HostessLine CookBakerDishwasherBartenderPrep CookBusserServer/TrainerFood RunnerHost/ServerCook/DishwasherCookSenior ManagerKitchen ManagerCashierChefLine Cook/Prep CookShift LeaderHost/CashierManagerFront Desk AgentDishwasher/BusserTrainerCustomer Service RepresentativeServer/CashierFood Preparation WorkerFood Service WorkerSenior Kitchen ManagerRestaurant ManagerProduction WorkerOperations TechnicianLead TrainerCorporate TrainerGeneral ManagerBakery AssistantFinisherAssistant General ManagerFront of House ManagerHead ServerSenior ServerSupervisorGrill CookStewardBaristaCleanerCustomer Service Associate / CashierFry CookCertified TrainerBakery ClerkExpeditorFacilitatorKitchen Team MemberAssistant ManagerCake DecoratorHostessMesero/aCocinero/aFront Desk ManagerHostess/BusserServer AssistantCheesecake FactoryExecutive ChefFront Desk ReceptionistLead CookRestaurant StaffShift ManagerSous ChefTeam TrainerUtility WorkerCommis 1ExpediterFolderHead HostessKitchen 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situationAccounting AssistantAccounting Project ManagerAccounts Payable ClerkAdministrador/a de sistemasAll around workerArtistAsembly LineAssembly TechnicianAssist guestsAssistant EditorAssistant TreasurerAssociateBack up leadBakery/CashierBook ManagerBreakerBroilerBusiness ManagerBuss boyBussing tablesBussserCDPCajero/aCashier/SalesCheesecake FactorChefe de CozinhaChicagoCleaner ,prep cookClerkCocinero/a con experienciaCocinero/a primeraContractorCook,Cook/PrepCook/ServerCoordinatorCrosstrainedCulinary SpecialistCustomer Care SpecialistCustomer Service Team LeadDECORATORDISHWASHETDT/ Station leadDelivery DriverDepartment HeadDepositingDesignerDessert and Espresso FinnisherDevelopment CoordinatorDining Room ServerDirectorDirector of ManufacturingDirector of OperationsDishwasher and Prep CookDispatcherEditorEvent CoordinatorExperto culinarioFL (full-Time)Field ManagerField Training ManagerFile ClerkFine Dining ServerFinshingFloor ManagerFloor StaffFreelance PhotographerFront of House 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DirectorRegional ManagerResearcherRetail SupervisorRoom Service ServerRunnerS Cooper StreetSERVERSafety SpecialistSalad Maker and app stationSalad PrepSalesSales AdvisorSales AssistantSales ExecutiveSales LeadSales RepresentativeSales TrainerSales and Service TechnicianSauce Preparation ExpertSaucierScanner OperatorSecurity EngineerSenior AssistantSenior CoordinatorSenior Corporate RecruiterSenior EngineerSenior Host/HostessSenior LevelSenior MarketerSenior Marketing CoordinatorSenior MentorSenior Network EngineerSenior Operations ManagerSenior Safety ManagerSenior TechnicianServeeServer TechnicianService AssistantService ManagerService ProfessionalServicioServingServrerSheet Metal MechanicSourcing SpecialistStar ServerStore ManagerStorekeeperSupervisor/aSupport ManagerSwimming CoachTeam AssistantTeam SupervisorTechnical SpecialistTechnicianTemporary helpToppingTraining AssistantTraining CoordinatorTruck DriverVentasWaitessWaitressavailable for any job opencertificado de dos estacionescomiscosineroline cookmultiple - Sr.Managernapkinprescalersenior waterthe cheescake factory line cookwaite西式廚師
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Overall Reviews at The Cheesecake Factory

1.0
Shift Leader | San Diego, CA | Mar 7, 2019
Stressful, disorganized, negative environment
Let me start off by saying that The Cheesecake Factory is the first “corporate” restaurant I have ever worked at and based off that experience, I will never work at one again. I have worked in several different restaurants, which all operate differently, but I have had no issues with any of them like I had with The Cheesecake Factory. I was very well versed in the 200+ item menu, with knowledge of substitutions, upcharges, preparation, and ingredients. The employees are regularly tested on menu changes and menu knowledge. I always had a clean uniform and all supplies needed such as pens, server book, server card, lighter, wine key. I was never late and I worked hard with a positive attitude. I worked at two different locations, but the issues were the same throughout both locations. The steps of service are inconvenient and inefficient. You have to get different drinks from all over the restaurant. You get sodas, coffee, tea from the line. For bar drinks, free refillable lemonades, milkshakes, and specific juices you have to go to the bar. For milk, apple juice, and espresso beverages you have to go to the bakery. Imagine having a table that orders lemonade, a latte, and sodas. You have to make 3 or 4 pit stops to get all your drinks and that’s if the drinks are ready when you get there. It can take up to 15 minutes to get just the drinks to the table. The computer system is slow, freezes, and restarts randomly with “updates” multiple times in the middle of a shift. You
Pros50% discount on food the days you work, 25% off if you came in to dine on your off days.
ConsShort breaks, bad management, rude guests, negative environment, disorganized, inconsistent
2.0
Prep Cook | Carlsbad, CA | Oct 16, 2021
Burnt out most of the prep cooks in the first few months
First off I have to say i really liked the upper management above my store, they were all amazing every time they came in and actually gave structured, helpful criticism and useful advice if you had questions about how to do something more efficiently. A combination of new managers having just been promoted, a brand new store opening in a busy mall, and many of the prep cooks having little to no experience made for a lot of people getting burnt out very quickly. Zero work/life balance when you're regularly working 60 hours a week, sometimes upwards of 70+. The general answer from a manager to "I need help to finish this 15 hour list you expect me to get done in 8, what can we do here?" was "ask (insert name) to help you". Both of us knowing full well that person cant finish their own list in time because they barely knew what they were doing or they were also getting bogged down with a 12+ hour list and simply didn't have time. Dish pit was a total wreck so as a prep cook you're basically doing all your own dishes unless you want your limited tools to get lost in the pile of pans and plates. Wasn't long before the few lower managers that were helpful started to leave or transfer, the line cooks were getting mad due to lack of hours from being sent home early or getting overwhelmed daily because they get left alone. Prep is always behind while working upwards of 12 hours a day, a couple positions had only one person cause they didn't replace the people that had left. So it
Prosgood coworkers, making food from scratch
ConsFor me it was inexperienced managers mostly. The meal plan is kinda dumb as well, 5 bucks a week and you get one meal a day when working from a limited menu, just make it free guys. Faking the company policy thing gets under my skin.
2.0
Bartender | Rancho Mirage, CA | Jul 2, 2019
It's a joke!
I worked for Cheesecake Factory for 7 years as a server. In those 7 years, I saw more injustice and brown nosing then my entire career elsewhere! Corporate turns a blind eye to all the wrong doings of the management and GM. I saw 2 servers sleep their way up the management line to get their management positions. One is now the GM! They are also the only restaurant to FORCE you to claim 12% of your sales daily. It doesn't matter if you make it or not. They will just say "you make it up on other days". What concern is it of theirs how much I claim? And God help you if you get hurt on the job! I was told if I took the time off to heal I would be fired! So I claimed workers comp (first and last time ever) and they fought it. They lost in the end and I was told in order to get my claim I had to resign and never would be rehired. I was not the first person or the last person this happened to. Cheesecake Factory has a HUGE turnover in servers. They don't drug test, so the ones they hire can't hold down a job and the ones that are dedicated and good servers they treat horribly and they end up leaving! Training is 2 weeks long and you have to memorize every single ingredient in every dish on their massive menu. (over 250 items) Then you shadow for a week. Then take a test and then you are on the floor if you pass! When it's busy, expect to work doubles, sometimes with no breaks in between shifts. You have to be able to keep up with your station in a VERY busy, fast paced environmen
ProsDiscount on food, Co-workers are close, Flexible schedule
ConsNo breaks sometimes, Tainted management, Corporate ignores management wrong doings
1.0
Server/Trainer | Virginia Beach, VA | Mar 25, 2020
Does not care about employees
I have been with Cheesecake for 7 years, mostly as a second supplemental job. It is a basic serving job at a corporate chain but (at least at my location) it is incredibly busy, almost always, which is a plus. Clientele is not great as far as generosity. Tips are generally quantity over quality even for most of the best servers but the money is more consistent than most other serving jobs but you will work HARD for it. The side work is less than a lot of other places I have worked. You have to tip out A LOT. I average $40-$50 a shift in tip outs which is frustrating because in my state server minimum wage is $2.13/hr. I still make relatively good money but I feel at that rate, I shouldn't be asked to subsidize other employees wages with my tips. I don't mind a partial tip out like many restaurants do. Most will pay a busser a higher hourly and add that to a small portion tipped out of a server tips but we are essentially responsible for all of their money here which I find to be very unfair (and it is technically illegal to "force" us to tip out. They find a way around it by claiming it is "optional" but it definitely isn't). Management team onsite at my location is wonderful. I did work at another location for a while and they were not as caring or effective as my current managers but were still adequate. The company itself (corporate) does not care about their employees even though they are constantly touting the message that they do and are a great place to work. This
ProsFlexibility
ConsCorporate Greed, Difficult Clientele
3.0
Busser | Stamford, CT | Jul 30, 2022
Keep to Yourself and make sure to make the Necessary Changes to Improve Work Methods
A typical work day quite frankly wasn't that bad as long as you made your coworkers' day easier. That's the main goal of the job. And management was actually amazing to be honest, all of the managers are memorable and hardworking; Therefore, they expect the same from you. Additionally, I love that even though they have personalities and may joke around with you, they tell you they're not your friend sincerely. They are your overseer, what they tell you to do, you have done to the extra mile. But here comes the primary issue, the workplace culture. The Cheesecake Factory is a nice short term gig (0-4 years maximum) for someone in their youth depending on their age. (8 years maximum if you are starting at 16, 8 years that's it) But there were a lot of employees with criminal charges employed to work in the company. These were individuals I had seldom come across in my day to day life. That is irrelevant for the most part but the issue is when you hire people from dysfunctional backgrounds you are bound to run into altercations, conflicts in the working environment that can even escalate into violence. People were constantly at odds with each other, being immature, getting into silly fights that didn't need to be started. You have to be tough if you are going to work there and be able to physically protect yourself if worst comes to worst because a lot of the line cooks, the dish washers just came straight of jail or are on parole. keep to yourself, mind your business and do n
ProsFree meals, Occasional 1 hour long breaks, Tips
ConsPoor work culture, late night shifts, low number of employees, high turnover rate
2.0
Server | Happy Valley, OR | Nov 28, 2020
Its an Intense work flow and intense culture
Ccf is the top of the food chain as far as corporate chain restaurants go. I make good money as a server there, often times averaging $30-$40 an hour. Not always the case, sometimes just $20-$30 an hour, but the money works out to be pretty good. But that's the only good reliable thing about working for this company. If you dont fit Cheesecake Culture you will have a hard time here. If you say anything that doesnt go with CCF culture, including asking for a better schedule, offering advice for better ways for your work group to run, involving corporate to any degree in any issue, you essentially paint a targeton your back. CCF is just like any other corporation out there. lower level staff are treated as an expense, not an asset. It's a great place if you utilize for income and mentally check out at the door, but I have seen dozens of employees struggle under the thumb of management because they didn't earn their keep yet. Struggle to pay their bills because management likes other employees better and gives those hours to them. There is no fairness at any CCF I've worked for. They've each had their favorites and they will do whatever it takes to keep those favorites happy. If it means giving majority of good hours, shifts, and sections to those favorites, regardless of work group, then that's that. And the rest fight for scraps. Regardless if you're a good employee or not. Management is oftentimes abrasive. There are lots of really bad serving jobs out there, and if you're i
ProsGive back program - ccf helps give back to the communities to some degree, Really great to get involved with bigger projects and helping the community
ConsBenefits are garbage for low level employees, pray you are healthy while relying on these benefits, Every minute is highly busy, There is no time for hanging around oftentimes you are given 5 tables, which can be a lot to manage on top of all the other steps of service you must go through, My particular ccf oftentimes seats all the table in your station at once, setting it up to be that way the rest of the shift. Which is really hard, The hosts are not trained on rotation at my current store for whatever reason, support from management is minimal
1.0
Server | Topanga, CA | Dec 1, 2019
Terrible management
Cheesecake promotes a family culture in their work place but the hostility and passive aggressive attitude given to employees by management is un-real. I’ve never worked at a place like this, they really don’t care about their employees though they make it seem as if it were a priority to satisfy corporate “values”. They’re a mess, every branch does things differently thought they’re supposed to have a universal way of doing things. Management never fulfills what they say they will, servers told me we had to make sure to hold management accountable since they seem to not be able to hold their own promises. Another demonstration of how management treats their employees, breaks are rarely enforced, in fact you’re made to feel like a problem if you request to take your break (though you’re required breaks by law). They will inform you that law requires breaks to be enforced yet most employees don’t take their breaks and management will treat you like a “problem” for requesting. Management also has a habit of scheduling you just under 6 hours so they don’t have to give you a 30 min break, in other words you’ll clock out 5 min before you hit your sixth hour lol. Your schedule is also just a suggestion by the way, for example management will schedule employees to be out by 4 but your “relief” won’t be scheduled till 5:30. So most shifts you’ll be there later so plan on not relying on what your schedule says just an FYI. Management does this in scheduling to make it seem like their
3.0
Server | Virginia Beach, VA | Sep 14, 2019
Thought it'd be a good idea, I was wrong
Server training is intense and lasts 2 weeks, but they truly set you up for success. The menu is long, everybody knows this, but it isn't hard to learn due to the amount of training you undergo before having to put the menu knowledge to use. This is not a job for the weak. In order to be successful as a server at the Cheesecake Factory you must be focused, fast, and on your "A game" at all times. This job will stress you out. This job will give you anxiety. The position is truly overwhelming at times and you have to be prepared for that. My main issues with working for cheesecake are the lack of hours to go around. Most restaurants have their peak periods and their down seasons, but if you can't live off of 2-3 days a week right before the holidays, have a back up plan lined up. Tip out at the end of every shift, wether those positions helped you obtain any of your money or not. For example, we are expected to tip the bartenders 1.1% of our sales. If you had $1,000 in sales, you are expected to tip the bartender around $10, whether they made any drinks for your tables during that shift or not. You were hired to be a server, but all servers are expected to be food runners at least 1 of their allotted shifts every week. You're paid same as servers at an hourly rate of $2.13, and every server on the floor for that shift is expected to tip you 0.8% of their sales. If the servers had sales of $1,000, each server will tip the closing runner $8. The closing runner takes all the tip
4.0
Shift Leader | San Diego, CA | Jul 19, 2015
Fast-paced environment with hard-working co-workers.
I had three different types of work days. As a server I provided excellent service for up to 20 people of different races, ages and sexes, all with different needs and preferences. There was always more to do and I enjoyed juggling these never-ending and always changing tasks. As a trainer I guided new servers through all aspects of the restaurant including the rules, the food, computers operations, and general balancing of multiple duties at one time. As a shift lead I was a extra eye for the managers. My eye was focused on the servers and everything related to excellent execution of a shift. I oversaw all of their duties, coordinated among different employee functions appropriately, communicated problems to management which I was not able to fix, and stepped in to help accordingly to maintain a smooth running shift. Most of what I learned is how to make people of all ages, ethnicities, sexes happy and how they can be very different. I also learned how to flourish in a face-paced environment where there is always more to do any you must constantly decide which task is most important. I learned how to work with up to 90 co-workers at the same time who were equally stressed and overworked. Teamwork is key, this particular restaurant is so busy that it would never survive if everyone didn't work together for the common goal of customer satisfaction. The hardest part of the job was learning to ask for help when I needed it. I was not good at this in the beginning as I thought
ProsGreat benefits, flexible schedule, fact-paced enviornment.
ConsWorking on holidays, constantly changing management.
3.0
Server/Trainer | West Nyack, NY | Sep 3, 2013
Great Company But Lack of Management
I have worked for Cheesecake Factory for a couple of years and it is not like it used to be a couple of years ago. The company is more about it sales then how the guest is REALLY treated. Any kind of mess up is simply followed with a quick $10.00 Gift Card and a "Sorry." Managers act like they care about there staff, but that is only if you are one of there favorites. I have unfortunately learned that hard work, always on time and taking the initiative to making sure that the guest has the best overall experience is not what counts to some of the branches. Some positives, however, is that they really work around your availability, making it easy to go to school or if you have any children. I wish I could say that this was a amazing experience, because it really hasn't. I believe in this company and the experience that they are trying to give the guest, but through lack of management, communication, utilizing there assets and frustrating atmosphere, I have become completely turned against going into restaurant management. Most typical Summers, Holidays and Weekends you will find it nearly impossible to find all the necessary tools (glassware, straws, bread baskets, etc.) to making it a enjoyable dinning experience. The only way around this is a lot of running around the restaurant trying to find simple items. There are also many times that you will find long ticket times for your tables food, which managers do to themselves since they sit the restaurant all at once, back
ProsFull Benefits, flexible schedule
ConsLack of management, communication, favoritism

Questions And Answers about The Cheesecake Factory

What is the best part of working at The Cheesecake Factory?
Asked Dec 12, 2019
Lots of work, makes hours go by quick
Answered May 14, 2022
Good food, the cheesecake was good…. That’s about it
Answered May 10, 2022
How often do you get a raise at The Cheesecake Factory?
Asked Nov 9, 2020
Only once. Worked there for 3 years
Answered Aug 8, 2022
Once a year, and not worth the work they make us do
Answered Aug 6, 2022
What tips or advice would you give to someone interviewing at The Cheesecake Factory?
Asked Jan 18, 2018
Ask to be paid on the high end. The Cheesecake Factory has allot of mass and traffic. It's very hard work and no one should be underpaid
Answered Aug 7, 2022
Be ready to multitask! Be sharp. Be optimistic.
Answered Aug 4, 2022
If you were to leave The Cheesecake Factory, what would be the reason?
Asked Mar 20, 2017
The managers they are monsters.
Answered May 14, 2022
Id leave due to cooperate. When the EKM comes in its a nightmare. They forget you're human, and errors occur. The second something isnt perfect they rain down on you in the most condescending way possible. The tone is unpleasent and some of the least constructive critisism I have personally ever heard. Which is funny because i'm a DT and they way they train us is to be constructive and use the sandwhich tecnique. Never have I heard that. Even the "compliments" are backhanded. "Good job" is the most you'll get. They dont tell you why for anything. To me the why is the most important thing to me in the resturaunt business. Id like to know why its good or why its bad. The total resturaunt vibe when cooperate is there for the week is like walking on eggshells, over nails, over a bed of hot coals. Its tense, and extremely stressful. Otherwise for the most part its fine. I've worked there two years. Just enduring the few weeks of the year coorperate is there makes me want to take my PTO every time. Or I feel like I am risking my sanity.
Answered Dec 2, 2020
What is the promotion process like at The Cheesecake Factory?
Asked Feb 25, 2021
There is none
Answered Aug 2, 2022
Slow
Answered Jul 31, 2022