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What is it like working at Aramark?
Janitor or Cleaner (but not Maid or Housekeeping Cleaner) in Dallas:
Working 3rd shift for about 5years and havent gotten a dollar raise.Needs to do a better job of celebrating the people that make yall the money ...............................................3rd shift should get the differential thats the whole point of working overnight.
"Rewarding to feed children."
Kitchen Supervisor in Tucson:
Pros: My staff
Cons: Unfair pay and no sick pay
Registered Dietitian in Oswego:
Cons: No help
Chef Manager in Groton:
Pros: I like being creative when planning and executing menus
Cons: Aramark's programs
"Not paid correct pay."
Cafeteria Supervisor in Brampton:
Pros: Preparing food for the kids
Cons: Not being paid team lead salary
"Below Market Rate."
Accounting Supervisor in Nashville:
Pros: Challenger and fast pace
Cons: The lack of channing and salary
Executive Chef in New York:
Pros: Always developing management techniques
Cons: The commute