sous chef

restaurant manager

cook

line cook

pastry cook

GLOWBAL RESTAURANT GROUP

Pay is better than most place, you will get more depends on your experience. Tips is low, not sure how they are calculated, will be paid in 3rd party tipping app. Great free meals, cook whatever you wanna eat or bring home, go all in on the customization. 8 hours shift, no break.

Most if not all cooks here are long time well experienced, will feel really or motivated to compete or catch up with them, or stress out about it. Most items are also made in the house, will be seeing a lot of rare and expensive ingredients. If lucky enough, you get to handle them unless you are sous or executive chefs. Or getting lessons from them. You will be learning a lot, always open you ears to hear advices from chefs and everyone, it WILL be extremely helpful in the long term. Everyone is supportive. 

On the other hand, the reason why I left, the job can be extremely mental health draining. I was working brunch, dealing with prep while working on the line alone at your station. Just for the prep for tomorrow to be gone by noon. The physical environment is also terrible, all the space went to dining area. Barely 2 people can pass each other on the line. 

Overall if you want the great learning experience and think the mental and physical stress are worthy, go for it. Be nice to everyone, they will go out of their ways to provide references for your next job. 

Working at Trattoria by Glowbal was one of the most disappointing experiences of my hospitality career. Despite the brand’s big name in Vancouver, the reality behind the scenes tells a very different story.

The environment was extremely disorganized, with unclear communication from management and a lack of proper support for staff. I often felt overwhelmed due to inconsistent scheduling and unrealistic expectations. The workplace culture didn’t encourage teamwork, and management frequently failed to address key issues, leaving the staff to figure things out on their own.

Another major issue was the tipping system, which was not transparent, and it often felt like you were chasing what was rightfully yours. Basic respect and recognition were sorely lacking, which made it difficult to stay motivated or feel valued as an employee.

While the restaurant’s reputation may attract customers, it’s clear the organization doesn’t prioritize the well-being of its employees. I would not recommend Glowbal as a workplace for anyone who values professionalism, structure, and mutual respect. There are better opportunities in Vancouver that genuinely care about their team.

Having worked with the company for many years, Glowbal created a generally supportive and healthy working environment. Most of my co-workers and guests made each shift fun to work, and the menu at each restaurant is an easy sell. Daily specials helped to break up the routine and challenge your service skills. Management could be inconsistent, unfortunately, as various positions were rotated throughout the company, sometimes to the detriment of a specific location. This could lead to poor morale, lack of accountability among the staff, and general misdirection of priorities in the restaurant. Despite this, the company treated me better than most service jobs have, which attests to why I committed so many years to their restaurants.

My experience here was extremely negative. The workplace culture felt toxic, stressful, and unsupportive. Management did not handle concerns properly, communication was poor, and the environment often felt more focused on pressure and blame than respect or teamwork. The hardest part of the job was not the workload itself, but dealing with the daily stress created by the culture and management style. The only positive part was gaining experience in a busy kitchen, but that did not outweigh the overall negative experience. Based on my experience, I would not recommend this workplace to others.

I would strongly advise against working for any of this companies restaurants. It’s evident that the problems stem from top-down mismanagement. Morale is low, and the high turnover rate creates an atmosphere of uncertainty. The kitchen is dirty and disorganized, and there’s a blatant disregard for the work environment. The kitchen lacks control systems, and the management appears to be utterly indifferent. The food doesn’t match the promises made to customers, low-quality meats and produce are sold at inflated prices.

The reasons I left were the lack of support and the toxic management. Overall environment is one of disappointment and burnout, where boundaries and respect are nonexistent. Warning: Avoid the pastry section at all costs, it’s all kinds of crazy.


This is a typical problem in the cooking industry that we get over worked and underpaid. The restaurant runs off of underpaid LMIA sponsored international workers that can not break contract. Management is very strict and do not do much to boost morale or show appreciation to the staff for all of their hard work. You put in so much work to feed people of the upper class that pay a lot of money for a nice dinner that we pour our heart and soul into to make and the kitchen sees nothing but a next to minimum wage paycheque 

I have been with the Glowbal Restaurant Group for 5+ years in roles from a server and bartender to a General Manager.
This company is great, they often promote from within, I am constantly challenged in my role.
My superiors check in with me and offer support when needed.
I am able to take time off when I need it and they drive you to be better.
When you perform, they recognize your achievements and when you need guidance, they are there.
I would highly recommend working for this company!

You make good money through these restaurants, however, at the location I worked at it wasn’t worth it. They were never staffed properly and would yell at staff for not being able to balance 14 tables at once. Management also only cared about upselling and would make personal attacks on my personality and physical appearance if I didn’t have high enough sales that day. Finally, the location I was at was not COVID conscious at all. Often management would not wear masks and would encourage staff to come in even if they were sick and had COVID symptoms. 

If you go in there with the right attitude of “I am just going to do my job and go home” you won’t have a bad time. Some very nice people work there. Sometimes the workload is too much for the design of the restaurant, so when it gets busy you start to see the seams exploding. There is a bit too much red tape surrounding service recovery with everything having to be passed through a manager. Some people have a bad attitude and take it out on coworkers. Depending on the time of year, it is either low stress or ran with a culture of fear. 

Check my station, ready to serve customers, make prep for the next day, store food and clean.
I learned how to make specific preps, work as a team, I also learned safe food, and how to work under pressure.
An administration that is concerned with making customers happy as well as employees.
An environment with mixed cultures and people respect each other.
Working with lazy people who don't seek to help you or solve problems.
Finish a busy day successfully and then celebrate with colleagues

Top Job Titles	Average salary
Sous chef 27 salaries reported	$61,426 per year
Restaurant manager 19 salaries reported	$58,794 per year
Cook 26 salaries reported	$22.01 per hour
Line cook 14 salaries reported	$52,179 per year
Pastry cook 15 salaries reported	$21.77 per hour

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