How are other clubs going about Prepared Foods I (HMS/Rotisserie)? My club is saying there should be only 1 Full-time in that position but there is confusion on who does rotisserie the rest of the night after 1:30 and how the opening full-time is supposed to tend to chickens and the HMS counters?
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It has become ridiculous. Sure, I’ll start at 5 am make 100 items/meals and I’ll run over to the meat department and skewer raw chicken get it in an oven clean everything, stock everything then do orders - ALL BY 7 am. Sure.... I’m the stupid one for working here. How did the club get like this? It’s like a psychological experiment. How did they get this many people to fall for this? LOL
Same the bakery schedule
Meat has nothing to do with HMS or rotisserie. They are seperate departments.
Unless your store is super slow or your cm is lying to you, headcount for prepare food 1 should be more then 1.
Yes! Hire more people.
I think it's the trimmings of associates. It's the same at my club. 1 full-time and nobody else has time to do it when they aren't there. It's always fingers pointing between HMS and meat. But honestly the club needs to hire more people. It's ridiculous!! There aren't enough people. Even in HMS they only have 1 full-time and 1 part-time. Nobody can keep up. In your CBL it says rotisserie is the responsibility of the rotisserie guy, HMS and meat. Then our CM tries to play like she's a great leader and delegates it to someone in either department not knowing what their schedule is like and making things worse. It's such a mess. Hire more people!