second chef d'exploitation

cuisinier

surveillant du service alimentaire

consultant principal en salubrité alimentaire

cook

Flying Pig

I worked at The Flying Pig as a host, and the experience was incredibly frustrating. Management was completely disorganized I was often scheduled for short 3-hour shifts, only to be called off multiple times a day, sometimes just 40 minutes before my start time. On top of that, tip outs were poorly handled and lacked all transparency. I once received only $25 for a 5-hour shift, and when I raised the issue, one manager dismissed me entirely. It took nearly a month and constant follow-ups before it was finally addressed. I wouldn’t recommend working here to anyone looking for fair treatment or reliable management.

-the executive chef constantly yells at someone
-the sous chefs always talk to the cooks in their language and exclude all the English-speaking BOH staff members
-so much favouritism
-unfair workload among the BOH staff members
-too low wage for what I'm required to do
-too many selfish, rude, immature and little experienced cooks
-most great cooks quitted within a couple of months after hired
-no raise
-no breaks

I worked here for the longest 3 years of my life. 
They have pretty poor management, will try to avoid paying you and it was very busy with too few DECENT staff. 
I don't reccomend them as an employer however one of the things I am grateful for was since it was simply so busy and chaotic it was an excellent oppurtunity to practice all my food preperation since you can expect to be daily preparing huge amounts of cuts/ sauces etc.

One of the most toxic work environments I've ever experienced. The owner berates staff in front of customers after consuming at least a bottle of wine. They're not open to feedback on how to improve staff morale. They don't care AT ALL about their staff. It's a revolving door. Don't work for them, they won't appreciate your efforts.

Extremly busy bistro where you would push all morning to get the mise for the morning and evening service and then do a busy lunch service followed buy more prep.
I learned how to prioritise my prep list to have maximum effiency

Flying pig gastown has made a name for itself as a revolving door of staff. When I originally started staff there were senior, experienced, knowledgeable. Over the next few years I saw detestation

Even though the days can be long and hard, everyone is in it together. There is a sense of family and everyone hands each others back.

All Chefs are very hands on and have a do what it takes kind of hands on management style.

get to work, put on apron, make sure all the food is well refrigerated, start washing dishes and pots, make enough pasta for the rest of the shift, and dish till end of shift.

1.  Introduction as a emoyee is motivated. 
2. My training was wonderful .
3. Co-workers are Friendly's 
4 . The owner is one of the person who I'm admire the most  

Passionate owner run company.
Great brand and product. Management and culture isn't what it could be.  Great for servers and bartenders but poor work life balance for management.

Top Job Titles	Average salary
Second chef d'exploitation 5 salaries reported	$24.50 per hour
Cuisinier 6 salaries reported	$21.00 per hour
Surveillant du service alimentaire 5 salaries reported	$21.55 per hour
Consultant principal en salubrité alimentaire 7 salaries reported	$33.43 per hour
Cook 3 salaries reported	$18.50 per hour

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