A meaningful place to work. Growing fast and full of opportunity. - Director Kitchens for Good Employee Review

I am currently an apprentice at the kitchens for good culinary apprenticeship program, where I am developing my skills in various culinary techniques such as knife skills, mise en place, sauce making, wet&dry cooking methods, and food safety & sanitation.. I'm either prep cooking or in the dish pit I love to cook, so I enjoy also being part of the dish pit, my respects to whoever the dishwasher is.

I like what I do when my boss has her cooking class it's nice to be a team member and show them how they do it. But there's no downsides on when I go to work I love what I do.

Medical benefits are good. Helping students is always heart warming. One of the higher paying nonprofits, which isn’t saying much.

It is non profit pay for avoidable stress. A company that doesn’t truly know the culinary industry, should not be teaching folks, or claiming to teach folks, about how to work in the culinary industry. Their training programs are hypocritical and inaccurate at best. This place has irresponsible hiring tactics and will hire and fire impulsively, for any position. They fire constantly out of the blue and say that California is an at will state. Hands down, the most toxic working environment I’ve ever been suckered into. There is no valid business plan, direction, opportunity for growth, no perks, no bonuses and although it is a culinary facility, dont expect meals. If I were a donor, I would be extremely upset to know where my dollars went because it didn’t go to the students. I’m guessing it went to the high turnover costs of finding willing staff. I regret even being associated with this establishment and pray no one important finds out I worked there.