gérant

chef cuisinier

cuisinier

restaurant general manager

chef de produit

La Panthere Verte

The work in the kitchen is not terrible, however it is quite monotonous and physically exhausting. The management is downright the worst I have ever experienced. Incredibly rigid and narrow sighted. Likely because of pressure from the owner of the company who, from his lone office, keeps a watchful eye over employees via "security" cameras. Dystopian feeling. Shift length is totally unpredictable as it is dependent on everyone else finishing their work. The wages are totally shameful. Upon talking with non-employees about this, it seems there is a reputation that this company is very cheap with its' incredibly hard working employees. Minimum wage, with cent increases dependent on evaluation from totally disengaged manager who forbids employees from talking with one another. Knew of another employee who was denied a wage increase because they were apparently overly friendly with others. Totally insane, as these interactions bring the smallest bits of light on a grueling and unpredictable work day. The manager does not come off as fair and level-headed, but rather somewhat cunning and strangely allied with the company. There are "meetings" every single day, which are meant to increase morale and allegiance to the company. Facts regarding the profits and such are boasted, when, as mentioned, people are being paid the literal bare minimum. Employees are encouraged to work harder, faster in order to increase these profit margins with no benefit other than cheap perks such as water bottles and merchandise. The perfect storm for a capitalist company whose main focus lies amongst profit and money for the few highest positions. Additionally, providing minimum wage employees with a lunch is not something to boast as a pro, it should be the least that this company can do. Unfortunately it's more the most they do. Bottom line: total and utter lack of respect for workers, main interest in increasing profit via production.

Only upside was meeting other wonderful people suffering through the same conditions.

It was extremely disappointing working for LPV as management would often fail to listen to their employees needs. Many store managers were being spread thin (overworked), helpful employee ideas overlooked and there were many occasions where employees were discriminated against. 

On the positive side, the people you often worked with in the actual store were usually very pleasant. The job culture was something that was enjoyable and the food was very tasty although one would become tired of eating falafel all the time so people would try other tasty dishes. 

My advice for the person who applies here is to not expect a lot from it. It is just like a VEGAN McDonalds so employee respect is not there. 

It is a stepping stone job. It helped me to advance my French in Montreal and was sufficient for what I needed financially despite my frustrations. I that it has improved since my time there but I would like the reader to be mindful of how it has been in the past.

What is the best part of working at the company?
Good team, fair management, regularly scheduled increases. Lots of work. 

What is the most stressful part about working at the company?
Right performance schedule, so as not to have key coworkers waiting on production.

What is the work environment and culture like at the company?
Collaborative, and Proactive. 
Rotating tasks, so you don't get bored / lulled into the same routine each and every day ... 

What is a typical day like for you at the company?
Busy. 
No time for lagging, gossip, or folks who don't pull their weight.

The atmosphere in general is not pleasant. There was no proper training, the owner was always behind telling you how to do things, even the smallest thing like moving a container. There is a very high staff turnover and that is why they make you do things that were not part of your role. The salary is low. The treatment in general with the employees is bad.
The company has good products and great potential. But with the management that is given, I do not think they will get very far.

Little to no space or time for feedback to management about work conditions. Safety concerns (risk of burns, slips and falls). Fast-paced, tight work quarters with no breaks for up to five hours at a time.

overall great place to work. The staff and values of the company are great and they work hard to grow and keep their clients happy.
I liked the fact the if staff stay with them and have interest in growing in the company there are opportunities to do it.

I met a lot of great employees while working for La Panthère Verte! I  really enjoyed the work/life balance I had with my schedule and got a long very well with the management! Great company to work for!

Owner is disrespectfull. most employees leaves between 3-6 months.
Most manager leaves after a few months
Corporate employees don't stay either.

Had a lot of fun working there and made friends even tho

Management and co-workers are all nice. Its a relatively stress free work environment. Good company values, they care about the environment and their impact on it.

Very good atmosphere and you really feel like you are part of a team. Feedback always asked to keep improving the working conditions.

Top Job Titles	Average salary
Gérant 8 salaries reported	$42,281 per year
Chef cuisinier 7 salaries reported	$44,107 per year
Cuisinier 3 salaries reported	$17.67 per hour
Restaurant general manager 5 salaries reported	$50,500 per year
Chef de produit 5 salaries reported	$45,350 per year

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