cuisinier

surveillant du service alimentaire

manœuvre

JapaDog

I often worked alone, or with one other coworker at one of the food truck locations in Downtown Vancouver. 

A typical day included arriving early to set up the truck and supplies before opening. I was often responsible for managing the cash register, taking payments, cooking and preparing the food, and cleaning. Management and training was adequate; lasted about 2 weeks before I began working alone. The culture is largely Japanese; familiarity with the language is a huge asset. Some of the equipment in the food truck would be a bit dysfunctional from time to time. I learned about multi-tasking, organization and quality control.

The management is incredibly strict about everything, no dyed hair, no phones in pockets, coworkers separated if seen as too friendly, expect maximum effort for minimum wage. Very intense work, scrubbing every surface, dumping massive vatts of hot hoil, taking tons of garbage and more. 
Good work life balance since you can be really specific about your availability, and great coworkers in my experience. 
Honestly, you can do way better. 

I loved working with Japadog because I was able to meet and interact with a variety of people in downtown Vancouver. Most of my coworkers were japanese and were working with me for a couple months before they had to leave. The company is pretty flexible about your schedule if you're a student too. I also loved the amount of tips  I was able to earn during the summer. I made a lot of friends and it was a fun time working there.

The management was a disaster because they were demanding with no constructive criticism and barely gave me any jobs for weeks. The only good thing was that I learned the essential skills that would be useful in the future, and my coworkers were nice and supportive when I struggled.

Only Enjoyed working with the staff but had an pretty bad experience with the management.  includes duties like light cleaning,managing customers who are kind of mad as the cashier don't understand and screwed up the order.I would Say this company is good to their people. all the managers are paid(14$)so basically you have no growth opportunities here even though you are at top.

I only worked part-time so it wasn't too stressful but I watched the supervisors and managers be overworked and stressed most of the time. They recruit people from Japan to be a supervisor by promising to support their visa, but they make them work overtime with minimum wage. 

A typical day would be cleaning, cash handling, frying, grilling, or doing topics. But everyone would clean and organize. The staff was all friendly and they were happy to help, and they would help you with what you're doing wrong.

Staffs are friendly but definitely not EVERYONE. Staff changing all the time so getting new people every season. Really crowded and busy place. Still, although it's only minimum wage, you have to master every position. Not hard to learn

Good for a student job. Easy to learn and managers and workers don’t put a lot of pressures on you like other restaurants do. Flexible shift schedules and can be great for student. Tips are not that great.

The people working there are nice. Free food while working. However, the management is poor, it really depends on the manager you work with. Some of the tasks are manager level, but they just pay you the minimum wage.

Top Job Titles	Average salary
Cuisinier 1 salary reported	$19.00 per hour
Surveillant du service alimentaire 1 salary reported	$20.00 per hour
Manœuvre 1 salary reported	$18.75 per hour

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