pastry cook

line cook

cook

prep cook

reservationist

HARBOUR SIXTY STEAKHOUSE

My time working as a line cook at this establishment was one of the worst job experiences I’ve ever had. The kitchen is a textbook example of how not to run a workplace. Favoritism is rampant and deeply ingrained in the management. Certain employees are clearly favored, consistently receiving better shifts, more hours, and better treatment—while others are sidelined for no reason other than not being part of the “in crowd.”

To give you a clear picture: while most of the kitchen crew would start their shift at 2 PM, I was regularly scheduled to start at 4 PM, with no explanation. This wasn’t about performance or workload—it was about who the managers liked. If you’re not part of the clique, expect fewer hours and less respect, regardless of your work ethic or skills.

The work environment is toxic. Gossiping, backstabbing, and passive-aggressive behavior are the norm. Instead of supporting one another, coworkers would talk behind your back, and management either turned a blind eye or quietly encouraged this behavior. If someone didn’t like you, they would cut your hours or give you days off until you either quit or got the message.

Things went from bad to worse when they opened Arianna, their new Italian restaurant concept. It was launched with zero planning or direction. Nobody knew what the menu was, what roles they had, or how the kitchen was supposed to function. There was no structure—people were just thrown into random tasks, switching stations every other minute, with no system in place. It was absolute chaos.

To make matters even worse, the kitchen is grossly overstaffed. For such a small space, having that many people crammed in made it nearly impossible to move, prep, or cook properly. Instead of improving efficiency, the overcrowding created more confusion, frustration, and accidents.

Simply put, this was the most dysfunctional and toxic kitchen I’ve ever worked in. It’s mismanaged from the top down, completely lacks professionalism, and burns out anyone who’s actually there to do their job. If you’re considering working here—don’t. You’re better off somewhere that respects its staff and knows how to run a kitchen.


A typical day is fast paced and always busy. I learned how to interact with guests and provide excellent service.Management varies by restaurant but they are underpaid and overworked across the company. Hardest part of the job is the inconsistency of tips from guests. I enjoy the people i work with.This is by far the best job I have had so far. Management and team members are amazing. Pay is good and there is opportunity to get a raise and or climb the ladder to management.

You will learn a lot. Management is okay. Co-workers especially females are very toxic almost a promiscuous environment lots of staff dates regulars outside. Very “entertainment” like vibe. Lotsa celebrities and crazy long hours like 12 plus. No food or breaks so you’ll learn to smoke.

The restaurant itself is great, management can sometimes be a little aggressive, but overall a lucrative spot to work at unless youre a bartender here. Seems like the management doesn't care if you make 0 dollars, as long as the clients are happy -- a little disspointing for the amount of work and how hard FOH works. coworkers are cool

Very friendly co-workers (if they like you)
Nice meals 
If you need vacation even more than 2 months you’ll get it 
Head chef is very supportive and coworkers too

People are clicky and unkind. They’re all miserable and complain a lot even though they have it easy in terms of money (specifically servers). Terrible for bartenders. One of the worst hospitality jobs I’ve ever had and I would never go back as a bartender.

Never gave staff meals, management was rude and condescending, very cliquey, hard to get along with coworkers, very cut throat, the pay was amazing, the regulars tipped well

threatened by management and owners and head chef. terrible work environment. stay away at all costs constantly breaking the simple laws of food and beverage service.

Harbour60 is a fun place to work at. You get to learn a lot of things and play with multiple ingredients. The problem with Harbour60 is that they pay poorly with the amount of work you do. 

making sure your section it's ready for service.
learn a lot of new hospitality secrets.
great management team
always be on time, well groomed and let your problems at the door.

Top Job Titles	Average salary
Pastry cook 3 salaries reported	$20.50 per hour
Line cook 5 salaries reported	$20.70 per hour
Cook 5 salaries reported	$21.08 per hour
Prep cook 4 salaries reported	$19.13 per hour
Reservationist 1 salary reported	$17.20 per hour

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