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#ClockedIn with Greg: Adapting and Thriving, Even During a Pandemic

April 14, 2020
min read
Celestine Grev
Crew Members

Our Crew Members are the lifeblood of our organization. We are so proud to work with them - and we’re honored that they choose to work with us. The current pandemic has impacted every part of our communities, and it’s had a particularly significant effect on the hourly workforce - including our Bluecrew Crew Members. 

When the COVID-19 pandemic hit the U.S., Greg was working with Bluecrew as a line cook. The kitchen where he was working, like a lot of the hospitality industry, was forced to downsize and Greg started looking for a new opportunity. 

As the state of California has been “sheltering in place,” many hospitality employees have looked beyond their usual jobs to find employment, and Greg has done the same. Through Bluecrew, he switched to a warehouse position with one of our clients who runs an essential business. He has impressed everyone in his new role - he’s really thriving!

Recently, we had the opportunity to talk with him about his journey. Here’s what Greg had to say:

Tell us a bit about yourself and your career.

Cooking is my passion. I’ve been cooking professionally for nearly 10 years, and I started cooking as a hobby long before then. Any opportunity I have to cook, I take it, and I’ve almost always been in the hospitality industry. 

Over the past decade, I’ve worked in a lot of different Los Angeles kitchens. I like to be able to jump around to experience different things and learn more. Over that time I have also worked with a lot of different agencies - mostly culinary temp agencies - across the Los Angeles area. 

How did you decide to change industries after COVID-19?

After the kitchen I was working in downsized, it was hard to find a different hospitality job. Luckily, Bluecrew makes it easy to choose between different kinds of work. I had worked in warehouses before, and when I saw the opportunity for a long-term position, I jumped at it.

One of the things I like about this job is that - even though it’s not a culinary position - I still get to work with food. I know how food is packaged when it comes into a restaurant, and I feel comfortable with that. I like that I get to stay in the food industry, even if I'm not in a kitchen. Times are tough and I’ve had to venture outside of my comfort zone a bit, but I feel lucky to have found a place with a great culture. 

What do you like about your new position?

From the start, people were very communicative and set good expectations. I knew exactly what to expect from when I accepted the job on the Bluecrew app - where to park, where to go - and the warehouse team made extra effort to help me and the other Crew Members with training. 

Once we got a flow going, the warehouse team gave us space to figure it out. They really treated us with respect and I think it helped create a better culture. It feels a lot like we’re part of a family. Everyone has the opportunity to thrive and grow - they never hold anyone back - and when my team started exceeding expectations and hitting above our goals, they were impressed. 

The warehouse team started incorporating what we’re doing onto other shifts as well, and that’s really cool. I like knowing that my voice matters and they don’t just see me as a number. They value my experience just like their own, and together we move towards what’s best for the company as a whole. That’s very valuable, and you don’t see it very often. It’s great to know that there are actual companies out there that truly care about people. I see that at my new job, and I also see it with Bluecrew.

One of the things we care a lot about at Bluecrew is giving our Crew Members W-2 status. What’s your perspective on worker classification?

It matters a lot to me to be a W-2 employee. I try to stay away from 1099 contractor jobs because I know how hard it is to do the taxes at the end of the year - and how expensive it can be. I’ve picked up 1099 jobs before but it usually feels like I’m disconnected from the company. It’s not very personal. I think a company that won’t give you W-2 employment doesn’t value you, you’re just a number on the books. 

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