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FLIK Hospitality Group

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Awful - Salad Bar FLIK Hospitality Group Employee Review

1.0
Aug 13, 2025
Recommend
CEO approval
Business Outlook

Pros

I can’t think of anything positive to say and I am usually fairly positive.

Cons

Management they don’t care about their employees. They change your schedule to try and get you to quit. They change your job title so you hate your work. They don’t care about their employees community or their local farms. They only order from their suppliers to make more money for themselves. All while the schools they serve take a big cost hit. Because the smaller schools may only need a small amount of a product. They have to buy the whole case. They play favorites. I worked six days a week for pretty much a whole school year to provide a nutritious salad bar. They are trying to land a contract and then, they lay me off for the summer and change my schedule to nights when I have to work two jobs to survive. My other job was scheduled around my hours at Flik/Bement school now I have to quit my other job. They are the devils people for real, because nobody with any sort of heart would be so cruel.ARAMARK is a cooperate company and they treat their employees with respect the only reason I left them was for a full time job.

Explore other reviews about FLIK Hospitality Group

5.0
Apr 28, 2026
Recommend
CEO approval
Business Outlook

Pros

401k, employee meal provided on-site, medical, dental, and vision is good, and uniform is provided, people are nice.

Cons

benefit package could be better.

3.0
Jun 25, 2026
Recommend
CEO approval
Business Outlook

Pros

Weekends and holidays off. Exceptional pay for the area I’m in. Coworkers are great.

Cons

If you’ve ever worked in a restaurant you understand having a sense of urgency, the ability to communicate clearly with your managers and coworkers, and what it’s like to be motivated to serve guests your all. This is not that. I was 21 when I was brought in to lead all pastry production with no training or onboarding. Throughout my time here it’s been nothing but a struggle trying to communicate with my chefs to get answers to questions or concerns about upcoming menus, ordering, broken equipment, and the culture within the kitchen. At one point I was promised a promotion, or to at least be put through FLIK’s manager in training program, but after finding that my chefs didn’t really care to follow through, it’s made working here miserable. It’s like having an office job, but you stand and move around all day instead of sitting at a desk. If you are new to the pastry world, don’t join FLIK. The money is good, but the experience you can get somewhere else will be much more valuable.

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