Raquel (manager) was helpful and Karlo was nice and kept me enthusiastic to work, even when it was hard. 24 hour business, so there were multiple schedules to choose from. Fabiola (supervisor) demanded as tough of an effort from herself as she demanded from us. The managers are bilingual.
Disorganized: Sometimes we didn't have what we needed to complete the job efficiently. I use to have to beg for a scrapper to clean up with after I completed my work and there was only one time that a co-worker allowed me to use her scrapper. There should be at least one scrapper for every department. Sometimes we would fall behind for things such as the oven not being turned on. The company doesn't value teamwork. Employees were so inclined to finish their job so quickly that they didn't care about safety. My hand was slammed between racks twice because a co worker was rushing to get their work done. There have been numerous times that guys driving the forklift didn't give me the right away and almost hit me because they were speeding through the facility. Workers are also very lazy. They try to make you do the heavy lifting while take care of the light work. The tips of my fingers are permanently numb because I wasn't taught the proper way to do the job. Some of the managers are rude. There are no opportunities for growth unless you're bilingual. Some people did not wash their hands before putting on their gloves to handle the food.
Advice to Management
I applied in-person. The process took 2 days. I interviewed at Upper Crust Bakery (Phoenix, AZ) in August 2011.
All they did was called me to take copies of my ID and social security and then to go to an orientation. Then I started working that same day in packaging mini cakes and mini muffins
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