Working at Santa Anita Park

The base pay rate is decent compared to some entry-level culinary positions in the area. You get to experience large-scale food operations and event service during race days. Some coworkers are supportive and willing to teach if you connect with the right people. The union coverage provides some sense of job protection on paper (though enforcement varies). If you stay long enough, scheduling can become predictable once the season stabilizes.

Scheduling changes happen without notice, and employees are often transferred between departments (bakery, restaurant, food court) with little to no explanation. Management rarely communicates expectations clearly, leading to confusion and unnecessary write-ups. Certain long-term employees or “favorites” are allowed to bend scheduling and attendance rules, while newer or unconnected workers are written up for minor infractions. There’s an unspoken hierarchy based on tenure and personal relationships, not performance. Disciplinary actions are often handled in closed-door meetings with multiple managers present, using condescending language or intimidation. Employees are made to sign multiple documents at once with little explanation or time to review. “Time theft” accusations are sometimes exaggerated to justify paperwork escalation. Initiative isn’t rewarded. If you arrive early to help or stay late to clean, it can backfire. The culture values compliance over competence — “don’t do more than you’re told” becomes a survival rule. Promotions, shift flexibility, and leniency are based more on who you know than what you contribute. Some staff can clock in early or leave early without issue, while others are disciplined for the same actions. Most food items are pre-made or reheated — little actual cooking from scratch. This limits growth for anyone serious about developing culinary skills.

If you're a unionized employee, you have the benefit of a free meal everyday during hours of operation. You are entitled to see horse racing and the people who come to the park enjoy themselves during their stay.

They are a very quirky and mischievous bunch that operate the park.

Communicate expectations clearly and apply policies equally to everyone. Stop using intimidation tactics during disciplinary meetings treat staff like professionals. Provide clear written policies for clock-in/clock-out expectations and stick to them. Reward effort and initiative instead of punishing it. Remember that respect goes both ways leadership starts with listening, not commanding.

I came in, met with a sou chef who no longer works there, answered the questions to the best of my ability. Showed them my certifications and diplomas, and the tools I will be using on the job.

Overall, their wages are somewhat higher than the average entry level position for a cook in the state of California. The only downside is the limitation of the amount of hours to expect as a non senior, newcomer employee.

The park is run by dominantly Hispanic oriented workers. You will see a trickle of Caucasian or African workers there. Almost zero Asians or Middle Eastern.

Really depends where you work. Any area with a large volume of foot traffic will definitely be non-joyful. working backstage out of public view can be less pressure on yourself.