kitchen manager

sous chef

social media manager

server

restaurant general manager

IL FORNELLO

A typical day was very fast-paced and often understaffed, with servers expected to manage multiple responsibilities at once. While the job is advertised as fine dining, the role itself felt more entry-level, which created a disconnect between expectations and the actual service environment.

Section and table assignments were not always distributed evenly, which impacted both workload and earning potential. Management was generally aware of these imbalances but did not consistently step in to address them. This made it challenging to perform at a high level despite strong effort and commitment.

I learned how to work efficiently under pressure and gained experience handling high-volume service. The most enjoyable part of the job was working alongside FOH and BOH staff, many of whom were supportive and hardworking. The hardest part was the lack of consistent support during busy shifts, which contributed to stress and burnout.

I frist started working at Il Fornelo when I was 16 years old and in Highschool. My manager was extremely accomodating to my highschool schedule as well as my sports schedule. I was able to quickly move up and when I was old enough I started serving and bartending there. 

Now, as a University Student, management allows me to come back on breaks (Summer Break, Winter Holiday Break, Reading week ETC) which has been a huge lifesaver for me. 

Management is awesome, the owners are great and have always been friendly with me. I consider the people I work with family.  

The work environment really depends on the day you are in, if you are there on a Sunday Morning it is a little bit more relaxed, whereas a Friday night is probably the busiest day of the week and you will be running around for several hours. 

Il Fornello has a great team, front of house and back of house, we're like a second family. A typical day at work starts with prepping whatever my station needs i.e making aiolis, washing romaine lettuce, setting up line for dinner service, and working line for dinner service. I've learned how to work fast and efficiently under pressure, how to prepare various dishes and sauces, and gain an understanding for flavour combinations. The hardest part was being able to keep up with the Friday/Saturday dinner rush but also the most enjoyable after having a successful service. Management is very friendly and understanding as well.

Prospective applicants should be aware that success in this role is heavily tied to navigating complex interpersonal dynamics. The work environment may lack consistent professionalism, and there's a perception of favoritism towards certain individuals. Those who don't align with management preferences may find themselves targeted, creating a potentially challenging atmosphere. Additionally, resistance to change and ongoing pressure from ownership are prevalent. It's crucial for candidates to carefully consider these factors before deciding to apply for this position. Be safe .

This job does not value its employees. The owners take percentages of server tips and force them out of the job when they question or challenge their authority. As we do not have management at this location, ownership because increasingly hostile and unbearable. The only reason I stayed so long was a few coworkers who made the constant battle with ownership tolerable. Do not work at this establishment unless you want to be ignored and disregarded as an individual and an employee.

What is the best part of working at the company?
Very good managers .. excellent tips


What is the most stressful part about working at the company?
It's pretty much stress free but maybe when you get 5 tables at once

What is the work environment and culture like at the company?
Relaxed , no micro managing - managers allow servers to govern each other

What is a typical day like for you at the company?
In and out , nobody hurt - simple and easy - one rush basically

What is the best part of working at the company?
Some of the guys are great to work with. 
A free meal


What is the most stressful part about working at the company?
Management & how it's run. 
Corners get cut when they shouldn't & expect to miss a couple hours every cheque

What is the work environment and culture like at the company?
Yelling. Even if you're covered in sweat sprinting, it's not Fast enough. 

What is a typical day like for you at the company?
Hours are all over the place. Won't get 40hr weeks or consistent days off


I worked as a line cook at Ilfornello, and overall, my experience was mixed. On the positive side, the team was fantastic. Plus, the tips were a nice bonus, contributing to my overall earnings. However, there were some downsides. I found that there weren't enough hours available, which made it challenging to rely on this job for consistent income. Additionally, the wage was on the lower side, which made it tough to make ends meet.

a typical day at IL Fornello would be is i prep for line cooks, salad, and pizza stations. what i learned while working is time management for prepping at certain times. management is good at IL Fornello. The hardest job while working is desserts. The most enjoyable part while working at IL Fornello is to know that what i'm doing is to help excel my knowledge in the culinary industry.

Loved working for this location , the Owners and management team are absolutely amazing and supportive, they worked around my school schedule when I was in school . I also had the pleasure to work with the best team as they always supported me during busy services.  

Ps. The food/drinks at this location is absolutely delicious! the best quality out of all the other location I have ever tried. 

Top Job Titles	Average salary
Kitchen manager 8 salaries reported	$61,250 per year
Sous chef 1 salary reported	$21.00 per hour
Social media manager 1 salary reported	$25.00 per hour
Server 1 salary reported	$17.20 per hour
Restaurant general manager 1 salary reported	$67,500 per year

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