Being a temporary worker doesn’t make you expendable - it makes you a valuable asset! Employers need people with your experience and skill set, and our job is to connect you both so that you can focus on doing your job, instead of searching for one.
GoLive! is our software that help you schedule the shifts you want to work, keep track of your hours, and communicate with your staffing managers when you have questions or feedback. We provide you with all these features in the palm of your hand when you use our mobile app.
GoLive! WebsiteLogin to your payroll profile to update your address, change your federal/state tax withholding, and update your direct deposit information.
Log InThe Human Resources Department of Culinary Staffing Service values and takes great pride in each and every one of our outstanding employees. We foster a work culture that upholds our commitment to the fair selection and development of our diverse workforce.
Learn MoreHi Rose. I just wanted to thank you for all of you help during the past year. Having lost 3 jobs that I worked at for 18 years, it was pretty devastating. Thank you for helping me get back on my feet, I will always appreciate the intense brain work it takes to make everyone's shifts align with the universe. Thanks again for everything.
If your operation runs on a seasonal cycle, whether you’re overseeing food service at a university, managing a resort or hotel, running a stadium, or handling warehouse logistics, you’ve already felt the pain of staffing up and down. Some weeks, you need everyone. Other weeks, you’re stretching your budget just to keep full-time staff on the clock. That’s the reality for many in hospitality, event services, and food production. Demand doesn’t stay consistent. Payroll does. In that kind of environment, sticking to a traditional staffing model can hold you back.
Read MoreMove-in day. Welcome week. Football season. Campus catering orders piling up before syllabi are even printed. For universities, the back-to-school season is always intense, and it’s only about a month away. Every year, dining teams scramble to find enough hands to meet the spike in demand, often realizing too late that they needed more support. This is the moment to get ahead. Once August hits, the floodgates open. You don’t want to be short-staffed when the students show up hungry and the schedules start stacking.
Read MoreIt happens every year. One minute, you’re looking at an ordinary week. The next, you’re staring down a fully booked holiday weekend, and half your regular staff is already asking for time off. This year, the Fourth of July lands on a Friday, turning the entire weekend into one long test of your team’s endurance, flexibility, and staffing strategy.
Read More
