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What our clients are saying…
I have had the pleasure of working with Snap Chef Worcester for 10 plus years. No matter what time I call they are always there to support our needs to run our business. They care about their employees and make sure they are trained to support business’ needs. In addition, they work with you to find the right fit for your location. It is truly a partnership that helps a business be a success.
“As the director of culinary operations for Roger Williams University, I find using the Portal and Snap app to be efficient and useful. Once I became familiar with the platforms, it made scheduling and adding in any special requests simple. It has been an absolute pleasure working with the Snapchef office especially with Arwen Robitaille. I always felt confident with reaching out to the office for any questions that I may have had. The response time is on point and consistent, which is key when running a larger operation.”
Jonathan Cambra, Roger Williams UniversityHey Leanna,
Cali did well this past week. She’s got a great attitude and like you had previously said, she’s so eager to be working and learning new things. Anything we asked her to do was done without any kind of hesitation and she’s not afraid to ask any kind of questions or be corrected. I think she’s got great potential and I would take her any time.
“Using the Snapchef Portal has made ordering, managing and planning our temporary labor use by and far way easier than prior experiences with other temp services. Arwen, Mohammed and Cherise are quick to respond to any issues we may have throughout the entire process. Arwen is quick to resolve last minute requests and without fail almost always has someone to fill in last minute. If there are issues with specific employees they are quick to correct any issues and ensure that it does not happen again. All in all the whole process is made extremely easy from start to finish.”
Holly Brennan, Stonehill College, Sodexo“I want to thank you for assisting us with staffing our open Deli Cook position while we search for the right candidate. Jon Pearson and Mike who filled in most of the time were the right fit for our staff and operation.I find the Snapchef website easy to use when placing orders especially being able to request particular staff like Jon and Mike. The site is user friendly. I like how I can confirm hours worked with breaks and give a quick rating or feedback of each staff member if I choose.
Again, thank you for helping us with our staffing needs with qualified individuals and your quick response when needed. You have been a pleasure to work with throughout the year.”
Ben Miller, Compass“Snapchef has become an invaluable partner here at Brightview Commons, helping to ensure that our dining services department fully exceeds our residents expectations. The Snapchef portal and app have made scheduling very easy, as our needs are constantly changing and fluctuating. The office team is always available to answer questions and is very helpful. Arwen Robitaille, Operations Manager for Rhode Island, has exceptional communication skills and is always within in reach.”
Max Manning, Brightview CommonsIt has been a pleasure partnering with Snapchef to staff our kitchen while our kitchen manager was out on leave, and then again when one of our cooks resigned. Shana and Sean have been all stars since day one, and I feel very blessed to have had them at Manville.
As you know we have been very challenged with short staffing for almost 2 years and knowing that I can log into your Snap app or the online portal and request someone with the skill set we need has been wonderful. I also like that I can see who is being sent prior to arrival and that I can adjust timecards accordingly. I just wanted to take a moment to say thank you to you and your team in the Worcester office (Sara & Adriene) for always supporting us. I also appreciate all the communication from you and your team. I am always notified of changes and when the team members arrive onsite. You’ve even gone up and above for us by sourcing folks from the Boston office to assist me in a pinch as well. Kudos to you all!!!
What’s Cookin’
Recipe of the Week: Shrimp Fettuccine Alfredo
Our recipe of the week comes from Boston Operations Manager, Roly Luna. Roly has this to say, about why this recipe is his fave! "This is one of the dishes my dad knows how to make really well. He used to do it when my mom wasn't home. It was always so nice to see him cook with so much love and passion to feed his kids". Ingredients: Salt Fettuccine Olive oil 1 pound of Shrimp black pepper butter heavy cream grated cheese Directions: cook the pasta season the shrimp with salt and pepper cook the shrimp with the [...]
Recipe of the Week: Bechamel Pasta Bake
Our recipe of the week comes from Mohamed Fayed, Senior Operations Manager in Rhode Island. Mohamed says, "This dish was the first love of my life (and still is). It was the first dish I asked my mom, to teach me how to make, when I came here to the US. The best part about it is, it tastes better the next day, so I always make extra for leftovers!" Bechamel 4 cups Whole Milk 6 tbsp Unsalted Butter 1/3 cup All-purpose Flour Salt & Pepper to taste Pinch of ground nutmeg 1 cup Shredded Mozzarella cheese 1/2 cup Grated Parmesan cheese Pasta 12 oz Penne Pasta or thin ziti noodles [...]
Recipe of the Week: Galumpkis – Stuffed Cabbage Rolls
Sara Prendiville, Worcester Operations Manager. Sara says, "This is my favorite recipe because we had it once a week when I was growing up and this is the first recipe my mom taught me to make" 1 head of cabbage 2 lbs of ground beef Mom's tomato sauce (not allowed to disclose 😉) 1 onion 2 cups of cooked white rice 1 tbsp of fresh minced garlic 2 eggs salt, pepper and Italian seasoning to taste Boil head of cabbage for 5 minutes. Once cooled, peel away each leaf from the cabbage head. Remove all hard pieces near the [...]
