cuisinier

sous chef

serveur

chef cuisinier

gérant

La Cage Brasserie Sportive

Bosses treat employees like garbage on a regular basis, have zero respect for their employees and their needs. Hours are often long and brutal, with workloads being too extreme due to understaffing and bad scheduling. If hours are not long and brutal, they're more often than not dull and mundane, either due to lack of customers or overstaffing, leading to decreased revenue and very boring shifts. The place is well equipped with good equipment (when the equipment is properly working which is definitely not a given). Pay is awful, with service staff being extremely underpaid. I worked as bar service making all the drinks that would be served in the restaurant. In any other service industry business, this would be a very well paid position due to the complexity and intensity of the position. I barely made above minimum wage even with the small portion of tips we're entitled to, and even after my first raise. After 7 months of hard work, I was fired for "bad attitude" despite all my bosses knowing I struggle with depression. Avoid working here at all costs, there are much better service industry jobs out there where you will be treated like a human being.

On the large scale of things it’s not a bad place to work. In terms of management and employee relationship it’s not great. Many management people assume that because of the title placed on them they have the right to push others around and never do dirty work. They constantly pick on employees and take an uncountable number of breaks per day. If it’s your first kid, or just something to get you by for a couple of months I highly recommend it. Although if you sincerely decide to take this up as a career, I would highly suggest looking elsewhere. The pay is not good, your schedule is never what you would like and the boss’ think in a very unionized way despite ou having to benefits from the employer. One thing I like is that we have the option of getting a free meal, however you have only 30 minutes to eat and have to be punched out to do so. To add to that, you have a limited selection of items to choose from, and if you decide that ou want something a little different you must pay for it, and you get 30% off, unlike most other restaurants where you get 40%. 
A lot needs to be done to improve on the equality and we’ll being of employees at La Cage. I hope anyone who reads this sincerely takes certain points into consideration. Thank you.

I absolutely loved my job as a bartender. Though short lived, I learned a lot. I increased my customer service skills immensely. I had never worked in a restaurant before, I began as a hostess, and was quickly promoted to bartender within a month. No prior skills whatsoever, and became head bartender within a few weeks. I was quick on my feet, I fought for this position, and I did not disappoint. I have to say I am a pleasant employee to have on your team, I ask for what I need but I also make sure that everyone on the team is equally helped and that nobody is left behind. I learned how smoothly a restaurant can run if you actually act like a team, and how encouraging it is. The hardest part of my job was the fact that, most of the time, their was not enough staff. I sometimes had to do 3 peoples jobs in the same shift, as well as be the only bartender. I was always able to manage it with a smile, though it left me as an unhappy employee at the end of the day. Which is ultimately why I had to leave. Apart from that, I absolutely love bar tending, and that type of setting.

What is the best part of working at the company?
The staff were very friendly it was a faced paced environment with a varied menu 

What is the most stressful part about working at the company?
I’m fortunate to have plenty of experience just focus on task at hand however like most kitchens if dishwasher does not show up it puts more burden on the whole kitchen and front of house 

What is the work environment and culture like at the company?
We had a good team in the kitchen busy line Thursdays to Saturday we had to work together restocking line and putting orders out in a timely manner the culture was amazing love the sports on tv our staff Xmass party was fun fir everyone 

What is a typical day like for you at the company?
I went from working night shift 3-11 on the line to opening the kitchen at 8am setting up the line then working the grill station when we opened at 11 am I would work until 4,5,6,or 7 if busy at dinner

The inventory in the fridge was never at the respected place.
We would work in ligne formation each on our separate tasks .
The managers failed to place people on tasks best suited for them and instead implemented favouritism causing demotivation and lack of effectiveness. The hardest part of the job was to no be able to take initiative and make things better and the most enjoyable part was i met a lot of people because the average worker did not last more then a couple weeks. Some id still open a kitchen with today and some always have irregular bowel movements and our on there phones in a stall in the washroom.

In a typical day, I have to make a split, I start at 10am and finish at 12pm, it depends of how busy the restaurant is. I run all day to satisfied my clients and make sure they have everything and enjoy the service and meal. I work until 4 and 13 hours per day, I never know.

I learn about organization, team work, how to deal with people and satisfied the customers

The hardest part of the job is think about everything being fast. you have to adapt yourself to the customer.

The most enjoyable part is when all your customers are satisfied about their services and come back

I love this job and the people are work with. The only downside is that it is far from where I live now and the hours are tough. I have learned how to work efficiently under pressure and how to perfect my customer service abilities. With a group of employees that work so well together, teamwork has been another skill that is used every shift. The hardest part of the job is the travel and the hours. The most enjoyable is walking away from a table knowing the customer enjoyed their experience and will return

lousy management team who are all running around like chickens with the heads cut off. no direction or training is provided. i had to figure stuff out on my own. policies and procedures are not explained. they couldnt even tell me when pay day would be and paid me a month late. and did not pay me the rate that was agreed upon when i was hired. for a new restaurant the kitchen is really dirty. good luck getting a staff meal.....the kitchen always tells you that they are too busy to make it. 

Extremely disappointing work experience. 

Pitiful training, horrible communication, bad management, unstable schedule, no outfit provided, no communication, lazy staff, firing hard working staff, keeping lazy staff, dirty restaurant, always missing a lot of food + beverage items, staff are always on their phone in front of clients, staff get drunk on the job, etc...

I have had a great experience working with La Cage. I find the management team to be dedicated, caring and passionate. The work environment is stimulating and fun. Work/life balance in my role is excellent, I could not have asked for a better experience. 

Top Job Titles	Average salary
Cuisinier 100 salaries reported	$16.81 per hour
Sous chef 45 salaries reported	$54,911 per year
Serveur 43 salaries reported	$16.25 per hour
Chef cuisinier 24 salaries reported	$61,479 per year
Gérant 34 salaries reported	$55,397 per year

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