Wheatfields Bakery Cafe Reviews

In all my years in kitchens, I've never seen a kitchen like this. I have 13+ years of culinary experience and studied at the Culinary Institute of America. After a performance review where I was given feedback, and I gave my own, I was fired days later without being given an opportunity to improve or integrate what we had talked about. I then found out that management was making false statements about my job performance to coworkers. During my time I documented a pattern of selective rule enforcement. I was talked to about my tardiness while coworkers were habitually coming in 15-30 minutes late with one employee having 7+ no-call-no-shows. Kitchen management talked to me about my prep speed while they themselves weren't following best practice with prep tasks (ie: picking kale apart by hand vs using a knife). This not only slowed them down but, as someone involved in training new hires, this also meant that incoming staff weren't being set up for success. One documented example of this involves an employee taking 2 hours on a 45 minute prep task. There's a clear pattern of inconsistent and selective enforcement of rules and standards that could be perceived as discriminatory treatment. Inconsistent policy enforcement exposes the business to legal risk. If you're considering a job here, document every inconsistency. Learn and exercise your rights as an employee and talk to your coworkers. Federal law protects conversations about workplace conditions. Learn about resources and agencies like the NLRB, EEOC, or DOL you have access to if you need to report workplace violations, discrimination, retaliation, etc. I didn't expect a Michelin level experience entering the Wheatfields kitchen but I expected integrity. These statements reflect my first hand experience and documented observations during my employement.

Inadequate work space, hostile management especially the GM.