surveillant du service alimentaire

directeur de restaurant

cuisinier

cuisinier à la chaîne

serveur au comptoir

Jimmy the Greek

A typical day of work is simply making the dinners for the customers, either standing at the salad bar, or the rice bar, or the meat bar but constantly changing positions as well as the cashier. Once you get the hang of the meals that they sell, you wont even have to look up to the menu of what 'dinner' they are taking about- which takes about a day or two the most to get use to them. Then when the customer asks for whatever dinner you get it done within a instant because its pretty simple. The annoying part of the job is a manager coming to tell you you put in one too much tomato or onion.  Personally i found working at the cash register the best because you don't have to do much expect punch a few buttons and place their order in a bag or tray including their drink they order at this time. That's it. Its pretty simple. The hardest part I would say is when a new customer who has never ordered from Jimmy The Greek before is unaware of how our dinners are or how we make them and then ask them to customize it and it ends up to be a exact dinner up on the menu board, or even other times it would be a very long complicated customized dinner. But that's pretty rare on a daily basis. The other hardest part is obviously closing up, lots of cleaning (sometimes feels unnecessarily) such as the walls, the windows, the glass and many more, then putting away left over foods. A hassle to get it all done within the hours you're working because you don't get paid over time. Getting along with the manager was just fine, but some co-workers were a little bossy as if their the boss of me? But all in all its still a wonderful place to work because you get to meet awesome people who can sometimes really make your day with just a few jokes. Shout out to the old man with the Tulips joke.

The owners are fantastic and great people. Most are the workers are great to work with. Good hours if you work hard and fast. Speed there is key. Small kitchen rewuiring you to prep, cook and dishes with having to do cash and serve customs when its busy. Overall a great experience until you feel like you could advance more or make more money. Then there is no room for advancement.

The food is good the staff are nice but a few too many health and safety violations for me to stay on as a staff member, lack of ladder safety, not sanitizing the dishes and the boss constantly bugging me for using hot water to wash the dishes but the worst offence I saw was the prepping of raw meat next to the salad the potential for cross contamination was too high.

You never receive your schedule on time due to the terrible management. If the management doesn't like you for personal reasons other than work, your hours may be reduced without notice. They have an extremely high turnover rate in part because of their extreme partiality. After only a few days of employment, I was told I was not needed. every employee takes a few days to adjust to the new work employment. just don't work there that's all I can suggest.

The hardest part about the job was when people weren't satisfied with their food. Some people may have come across as disgruntled and others may have been disrespectful. These food complaints go straight to the server who has no control over the taste of the food. However, with enough practice, there comes a time where you learn to deal with these conflicts in a resourceful manner.

I start learning soo good about their enviroment, then I begin to serve and earn and now i'm staying with this company for a long-term basis. First I just needed to learn fast and adopt their services and job culture as quick as I can, and I succeeded in it. Now i'm a PRO""
That's the biggest requirement they have which they want from us.

The customer is always right! I have always considered myself a pretty patient person but working in retail really puts your patience to the test. Sometimes you will be put into irritating situations, but you have to stay calm, listen to the customer, not get frustrated and endure.

It's your standard food-court fast food job. Fast paced. The food is VERY good, however, so that's a good thing. 

However, it takes a lot more work to prepare food as fresh as JTG does compared to other chains, so you do have to work a bit harder to earn the same rewards as you would get from working elsewhere. 

But they feed you, and the food is amazing.

During the lunch rush, it would get extremely busy. I enjoyed this because it kept me on my toes. However, management needed to improve and I needed more hours that they wouldn't give me. Being busy was the best part of the job.

The other employees are either very good people or very awful people. They expect a bit too much from one person. Also the amount of time you work there is unpredictable. The job on the other hand is easy, work environment is decent and you get paid minimum wage

Top Job Titles	Average salary
Surveillant du service alimentaire 6 salaries reported	$17.85 per hour
Directeur de restaurant 14 salaries reported	$34.33 per hour
Cuisinier 8 salaries reported	$29.69 per hour
Cuisinier à la chaîne 7 salaries reported	$17.43 per hour
Serveur au comptoir 3 salaries reported	$16.67 per hour

Working at Jimmy the Greek: company overview and reviews

Jimmy the Greek

Jimmy the Greek ratings

Popular jobs at Jimmy the Greek

Salary satisfaction

Job seeker tools

Employer Tools

Browse

Stay Connected