Colicchio & Sons Reviews | Glassdoor

Colicchio & Sons Reviews

2 reviews

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2.2
StarStarStarStarStar
Recommend to a friend
Approve of CEO
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CEO
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Employee Reviews

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  1. Helpful (1)

    "It's hard work, long hours and lots of sidework."

    StarStarStarStarStar
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Current Employee - Front Waiter in New York, NY
    Current Employee - Front Waiter in New York, NY
    Recommends
    Neutral Outlook
    Approves of CEO

    I have been working at Colicchio & Sons full-time (More than 5 years)

    Pros

    You get to learn about wine and food, classes are given every friday

    Cons

    You most start as a backwaiter even if you have all the experience in the world to be captain.

    Advice to Management

    Be more connected with the staff, long hours kills productivity and make sure they make awesome money. Dont over staff, over staff is a problem here and money can be a lot better. Money money money most important.


  2. "Good food, terrible culture."

    StarStarStarStarStar
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    • Comp & Benefits
    • Senior Management
    Former Employee - Line Cook in New York, NY
    Former Employee - Line Cook in New York, NY
    Doesn't Recommend
    Neutral Outlook

    I worked at Colicchio & Sons full-time

    Pros

    Not as adversarial as most NYC kitchens, good teamwork amongst cooks
    3-star status and name recognition looks good on resume
    Best ingredients money can buy
    Everyone works VERY clean

    Cons

    Management completely out of touch with kitchen staff
    Pay is terrible, very limited opportunity for raises
    Chefs are emotionally immature and lack modern leadership skills

    Advice to Management

    Build loyalty to the restaurant by giving staff a reason to stick around. Chefs need to communicate more to standardize methods and recipes to avoid confusion amongst cooks. Pay a living wage, line cooks in fine dining shouldn't be making less than fast food fry cooks and burrito rollers.