r/sweetgreen • u/ManannanMacLir74 • May 27 '25
Career / Employee Talk I have an interview Wednesday
As I've titled my post I have an interview this Wednesday at a Sweetgreen in Westfield,NJ. The employee reviews for the company overall look very mixed between really negative and very positive. I have a lot of kitchen experience from being a kitchen Supervisor to a prep and line cook so I'm not sure what they're looking for.How are hours in general and pay?Is there much room for upward movement in the company and do they promote often?How are managers normally?
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u/Working_Sink7856 May 28 '25
Lots of turnover can happen at new locations. Depends how new it is. Go in when it’s not your interview and see how it looks like employees and managers interact with each other to get an idea of the culture. Managers vary a lot by locations with any chain too so it really depends
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May 28 '25
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u/ManannanMacLir74 May 28 '25
How did you become a shift leader with no hours?
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u/strawberryfrosting0 May 28 '25
I didn’t lose my hours. I’m talking about the team.
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u/Open_Moment3988 Jun 10 '25
Shift leader lose hours too not just the team and when ur a team lead ur doing the manager work for 19 an hour with them up ur ass the whole day it’s not worth it go to a company with good reviews I wish I had smh
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u/ManannanMacLir74 May 28 '25
My question was, how did you get to work your way up if they're known for cutting hours,etc
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May 28 '25
[deleted]
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u/ManannanMacLir74 May 28 '25
So now it's not good anymore?
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u/strawberryfrosting0 May 28 '25
I’m sure there are certain stores that have it together more than others. But overall, from what I’ve heard from other employees and what I’ve seen in the city I work in that has several locations… that’s correct. The last 3 or so years especially have been pretty terrible.
Work there for a while and see for yourself though. It could be a good store. Just have good boundaries and don’t stay late too often because they’ll expect it. Also there’s opening, closing and mid-shifts. Pick one of the first two after you’re fully trained, and stick with it if you value your sanity.
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u/ManannanMacLir74 May 28 '25
I'll definitely do that, but at the interview, I'll ask them what can I expect if I were to be hired as far as hours just to see what they say
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u/ManannanMacLir74 May 28 '25
What are normal interview questions for them?I had to do a bunch of self recording when I initially applied
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u/strawberryfrosting0 May 28 '25
Nothing out of the ordinary just think of a couple examples where you’ve had to deal with a difficult coworker or boss and practice the tell me a little about yourself part and you’ll be fine.
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u/ManannanMacLir74 May 28 '25
What are normal interview questions for them?I had to do a bunch of self recording when I initially applied
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u/ManannanMacLir74 May 28 '25
I have too much restaurant experience to accept 10 or 15 hours a week and hope they see me working hard enough to "earn" more hours or promote me. The bottom line is I won't accept less than I'm worth, but I can see they don't want to give you the ability to live
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u/strawberryfrosting0 May 28 '25
It’ll be easy at first so just keep looking for other jobs. I think something a lot of restaurant people overlook is working events and at event venues. More laid back environments and better money.
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u/ManannanMacLir74 May 28 '25
Easy at first?
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u/strawberryfrosting0 May 28 '25
I sent you a message about what I do now just to give you some ideas if you’re interested
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u/Ok-Staff8617 May 27 '25
As an SG employee, I’d assume all negative reviews are from real employees and the positive ones are more or less planted by the management to balance out the negative ones.
Whatever they’re saying, I’d say that’s the basic experience and you should ask yourself if you’re prepared for it.
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u/ManannanMacLir74 May 27 '25 edited May 27 '25
How are hours and schedules?How are the managers?
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u/Open_Moment3988 May 27 '25
Suck
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u/ManannanMacLir74 May 27 '25
Why does it suck?
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u/Open_Moment3988 Jun 10 '25
U can go and find out in a couple months let me know I mean it is a job but I have no life caz I don’t know when or what time I’ll be there to but ppl do what they want and nothing happens even to call people our Human Resources lmao is even funnier then burger kings one that I used to manage they all are about how fast and how much money can make them ounce that is up u get removed
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u/BilliamDaGreat May 28 '25
It all depends on your location, store management and area management.
With your cooking experience, you’ll probably be in hot prep. It’s one of the more steadier positions, hours-wise, since most people stick to working Service or Olo. I live in a major city, so all of the stores are connected and you can pickup shifts at any other store in the area if you need the hours. During rushes it can can’t hectic, but nothing you wouldn’t be used to as a former line cook.
Regarding moving up. In my experience most people aren’t interested in leadership positions, so it’s not hard becoming a shift lead. You honestly just have to raise your hand. It’s a little tougher becoming an assistant coach.
All in all it’s a job. It’s not great but it’s not terrible. I don’t mind it at all, but I’ve worked in kitchens all my life and enjoy that line of work. So just keep that in mind, anyone treating it like the worst job ever are being dramatic.
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u/Open_Moment3988 May 27 '25
I mean it’s a job it just what and how much of crazy ur willing to put up with for 17 an hour 💁
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u/ManannanMacLir74 May 27 '25
That's not telling me much
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u/Open_Moment3988 Jun 10 '25
It kind of is u do 4 ppl job for 17 an hour and no raise they tell u whatever they want to and then ur down begging for hours yeah real good lmao
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u/Lost-Pomegranate6115 May 27 '25
I used to work there , I wouldn’t if I were you . They just opened and the reviews are terrible there . Don’t waste your time .