A butcher, a baker, a candlestick maker…
Well, we may not have a candlestick maker on the payroll. But we do have a resident butcher to advise us, and a cadre of phenomenal bakers supplying us daily with artisanal breads and mouth-watering desserts. Beyond that, we have some 30 attentive employees, who deliver prompt, friendly foodservice to customers at our various locations.
Our well-trained staff brings a sense of caring to everything they do—from supervising café service, to prepping a salad, to ringing up sales at the cash register. When in-house catering is called for—be it a board meeting, executive lunch, or special event—you can count on The Good Table to graciously tend to every detail.
Depending on your company’s size and budget, we can design staffing to meet your specific needs. In the kitchen, this might consist of a chef, prep cook, sous chef and dishwasher. Out front, it might include a café manager, line and grill cooks, deli and salad prep workers, a rounds-person and cashier. Whatever the staff size, you’ll have a motivated team to insure everything runs harmoniously.
All of our managers have strong service backgrounds to lead a capable cross-trained staff. Reliable and welcoming, they remember what our guests like best and go the extra mile to fulfill requests.
Meet Some of Our Staff Members
With an average tenure of nine years, our employees stay with us because they share our passion for outstanding service, and appreciate our belief in rewarding excellence. Below is a mere sampling of staff members’ stories that represent The Good Table experience.
Chef-manager Walter Mogrovejo is an example of an employee who climbed our career ladder one rung at a time.
Walter was hired as a dishwasher in 1989 shortly after immigrating to America from Ecuador. Within a year, he was promoted to a deli position because of his initiative and ease at handling any job he was asked to do. From the start, it was obvious Walter liked working with food and showed promising organizational skills. He progressed from grill cook and prep cook positions to kitchen supervisor, and became a chef-manager in 1999.
Warm, genial, and conscientious, Assistant Manager-Cashier Lucy Cruz knows all of her customers by name and they all know her. We think of her as a Jill-of-all-trades: she cashiers, handles conference room catering, helps in the kitchen, assists with grill and deli orders, and places vendor orders. She even makes it a point to notice and remember what her customers like and dislike. When Lucy says, “I really love dealing with people,” she means every word.
“Thank you, Barbara, as my menu advisor and thank you, Lucy, for all the preparation and beautiful presentation for this afternoon’s lunch for Gordon’s staff. EVERYONE commented on it and how great it is to have a change – how beautiful it looked – and how healthy it was!!!! I wish you could have been there to hear all the comments. Congratulations team!!!!”
—Patty R.
A very satisfied customer sent Barbara this email about John Flanagan, one of The Good Table’s Café Managers.
“I co-manage our IT Dept and wanted to thank you for the excellent effort put forth by John Flanagan yesterday. I received short notice regarding an employee’s combination birthday/anniversary with the Firm at about 11am and decided it would be nice to have a celebration and cake.
On extremely short notice, John went out for us, got the cake and pulled this together. On top of that, he is a pleasure to be around, always cheerful and engaging with everyone and a great role model for your company. I just thought you should know…”
—Ed P.
At The Good Table, it’s our people that set us apart as a great foodservice company. We’re pleased to have so many talented and dedicated professionals helping us meet our goals every day. They are the reason we continue to offer distinctive quality fare and outstanding service to our valued customers.
