line cook/prep cook

surveillant du service alimentaire

serveur au comptoir

operations manager

cuisinier à la chaîne

King of Donair

-My position there is a cashier and the job is pretty easy, a lot of cleaning and serving customers. 

-It gets busy sometimes however, the manager there calls in the store checking then, if you put the cutomers first by saying "can u pls hold on for a moment, im serving a customer?" He will say he's more important. 

-Management gets mad if you start questioning why you don't get paid for overtime and for the right amount of hours you worked. 

-I got fired from complaining and asking why I didn't got paid with the hours I worked from the last two weeks. Manager embarasses employees infront of customers too.

-I don't really recommend working in here if the management is very unprofessional. 

I hope this company will take in action on this poor management.

A typical shift at King of Donair begins with coming in for your shift to nothing done people showing up late or not at all and the stress hits you like a bus. The hardest part of my job was the caring. Because when you work at a pizza place no one else cares and I chose to take that burden on.By taking that burden on it meant I was stuck hiring training and coving other shifts without fair compensation. For quite a while we didn't have a manager and now that we do me and him work together to make sure things run smoothly. The most enjoyable part of my job is when things are running smoothly I feel I can take pride in knowing i helped make that happen. I feel I would be a good fit for a title with more responsibility.

I have been here at King of Donair,  Whyte Ave for almost 7 months since they open, I have seen already few Managers 
come & go but I have an excellent manager now, who has 25 years of experience.

He is tough but kind & understandable. He is very hands on. The restaurant of much better & clean now. Of course, the food quality went up 100%. He terminated all the bad employees. Now we have
excellent team & I got promoted as a supervisor with a raise.

Again, I love my job & you will love it too. Come & work for us.

ive spent a month at this company and let me tell you as the work place wonderful and the staff amazing... but management not one bit, he likes yell at his workers in front of customers embarrass them, specially when it comes to his female employee's. He likes to belittle the women employee's, talk down to them like they are stupid or do not understand. The way he approaches his employee's and treats them is terrible. the place is a wonderful place but the manager is a joke and very rude also unprofessional.

Its been 2 weeks at KOD Edmonton & I am loving it every moment.
I have a great Manager,  who is very hands-on on everything & of course 
his expectation is High but I like challenge.He taught me 
everything from scratch.

King of Donair is a 43 years concept from Halifax & this is the first 
Donair restaurant in Canada. I feel proud to work for King of Donair
and I am here to stay & grow with them.

I just started to work at King of Donair as a Donair Master & loving it .
I have a great Manager & excellent Co-workers who helps me in every step so that I get the proper training.

The expectation is high but I'm loving it. This is a new concept in Alberta but they are the first donair restaurant in Canada. So I feel
proud to work here & I am sure you will feel the same.

                                    ''COME & WORK FOR US''

A typical day at work is busy and constantly on the move. I learned management skills and how to work as a team member. I am an easy going person and got along with everyone. The hardest part of the job was the long extended hours. The most enjoyable part of the job was knowing the customers were happy with the quality of their order. gratui

Fun place to work at with a good environment and nice employees. The hardest part of the job was learning how to make the food, but once you learned how it was easy. Most of the duties included cooking, cleaning, and cashier.

Great place to work, I got to met travailers from all over the world that came in to find out why KOD for so many years has had great reviews and captured everyones hearts and taste buds!!!  I worked seven days a week bar rush on the weekends (line ups out the door) eventually got offered the position to manage.  

The workplace culture is great. The manager was very nice and the coworkers were great. The most enjoyable part of the job was having the opportunity to interact with the public and making friendships along the way

Top Job Titles	Average salary
Line cook/prep cook 1 salary reported	$15.50 per hour
Surveillant du service alimentaire 1 salary reported	$18.00 per hour
Serveur au comptoir 1 salary reported	$15.50 per hour
Operations manager 1 salary reported	$65,000 per year
Cuisinier à la chaîne 1 salary reported	$16.00 per hour

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