If you are an accounting/finance person, you don't want this position. You will be expected to do 60+ hours per week of accounting work, and you will be given no time to do it. Most likely during the interview process you will be told that "on rare occasion" you will be expected to help with restaurant operations. That is not true. You will find yourself being roped into kitchen/cashier/catering work ad infinitum and you will be expected to produce the 60-70 hours per week of accounting work on your own time. There is absolutely no training for this position, and you will have to learn the vast array of Sodexo programs on your own. If you like a challenge, then learning the systems will probably be rewarding for you. However, you will never, ever be left undistracted to concentrate on this. Expect to carry a 2-way radio and constantly be interrupted for vendor deliveries, cash register malfunctions, employee complaints, customer complaints, incorrect catering deliveries, etc. Chances are that during the recruiting process you were questioned about your commitment to customer service. Just wait. Expect to be all about service during your work day and have absolutely no time to do any accounting work. You'll be doing that at night and on weekends. When the kitchen staff get fed up and quit, guess who will be filling in when the company doesn't replace them. And yes, you will be provided one pair of non-slip shoes because whether you want to or not, you will end up becoming a kitchen/catering employee. Don't get me wrong, you will obtain some excellent accounting experience that you will be able to cash in on at another company. But you will not see the light of day while you are acquiring that experience. If you are able to put in the hours to self-train on the many different systems, all while dealing with constant employee and customer interruptions, days out of the office on various kitchen operational training, endless and redundant meetings, and working with a management team that borders on the abusive with their hourly employees, then this is the place for you. I found the Unit Controller position to be a churn and burn, and I certainly wouldn't recommend this company to an accounting colleague. However, I would recommend it to anyone looking for a culinary or Chef career.
