cuisinier à la chaîne

second chef d'exploitation

line cook

head chef

consultant principal en salubrité alimentaire

Floyds Diner

A typical day at Floyd's Diner is fast-paced and hands-on, filled with collaboration and problem-solving. I started as a Prep-Cook, advanced to Cook 1, and am now a Sous-Chef. This progression has taught me not only culinary techniques, but also essential skills in leadership, budgeting, and workflow optimization. The management team supports growth and recognizes effort, and the workplace culture is inclusive, energetic, and team-oriented. The hardest part of the job is balancing administrative duties with a busy kitchen, but it’s also where I’ve learned the most. The most enjoyable part is seeing the team succeed together and watching our service positively impact customers.

What is the best part of working at the company?
Great team! Great work atmosphere!

What is the most stressful part about working at the company?
Nothing. As long as you know how to do your job, it is very chill.

What is the work environment and culture like at the company?
Very friendly people. They actually care about you. Upbeat environment with people from everywhere. 
To give you an idea of how Great it is, I went from full time, got another full time job, and kept one shift a week on one of my two days off just because the people and job are great.

What is a typical day like for you at the company?
I prep and do dishes for a few hours. Jump on line for a few hours, finish with dish and prep, break down and close.

Floyds' Diner was always a great environment. Fun group of people to work around, fast paced, great tips, consistent shift and excellent and fair management. 

I served here for may years and also worked for the owners at their former restaurant cup of joe in James Bay from 13-18 years old. 

The only down side for me was physical. My wrists took a toll from the weight of the plates and the constant back and forth of food running, landing me in physiotherapy for a year until I finally had to move away from the service industry for a while.

my favourite part is that I get to meet new people every day, but I also get to greet our regular customers. Floyds feels like a second family. We always have great music playing and everyone has a smile on their face. I get to learn new things everyday and improve my social skills. The hardest part about the job is when the afternoon rush comes in. When I work the front door during the busy hours, reassuring our customers and offering coffee leaves everyone happy.

What is the best part of working at the company?
The people that you work at floyd’s are accommodating and friendly. 

What is the most stressful part about working at the company?
None that i can think of , you just have to enjoy the work itself

What is the work environment and culture like at the company?
Friendly work environment , that’s the only reason why i stay at floy’s

Faced paced breakfast service, food is good. Only being open for breakfast and lunch only means the hours are nice. The staff is clearly pretty close knit and seems to have been here a long time but they’re easy to get along with. Upper management lacks communication and seems to be a big point of tension in the workplace.

This is a busy establishment; workdays are long and grueling. Overtime is often necessary, though management didn't seem to appreciate that fact. If you're able to get along with other staff it's quite easy. When I was there, management insisted that I either cut corners to clock out by 5, or finish the job without being paid overtime.

It’s a fun, relaxed diner. Quirky atmosphere. The company has 0 consideration for their employees. Depending on the location manager, you could have a good working experience, just don’t expect the company to care about you. 

Every day is interesting, you have to do the food preparations, have everything in order and clean when opening and closing,  Very interesting weekends 


Management can be iffy at times, don't pay enough and doesn't allow overtime. Sarcastic Management, to many cooks in the kitchen making it hard to stay busy

Top Job Titles	Average salary
Cuisinier à la chaîne 7 salaries reported	$21.00 per hour
Second chef d'exploitation 1 salary reported	$47,500 per year
Line cook 1 salary reported	$21.50 per hour
Head chef 1 salary reported	$52,500 per year
Consultant principal en salubrité alimentaire 1 salary reported	$52,500 per year

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Working at Floyd&#39;s Diner: company overview and reviews

Floyd's Diner

Floyd&#39;s Diner ratings

Popular jobs at Floyd&#39;s Diner

Salary satisfaction

Working at Floyd's Diner: company overview and reviews

Floyd's Diner ratings

Popular jobs at Floyd's Diner