pâtissier

Lee Restaurant

Worked here for over a year. Lee's was not the best when it came to cleanliness back of house. We had a checklist, but they definitely could have used a morning cleaning crew to clean ALL washrooms + steam floors every few days.. Night crews don't clean as efficiently cause they could be tired.. There was a routine for maintaining front and back of house, and I guess it was.. Okay. 

The work was tough, but once you pass probation or get a hang of things, it becomes second nature. I milked my benefits. 10/10. Bussers work 7-8 hours a day with 2, 15 min breaks. Managers are good. Co-workers were good. You just have to work hard (as you should) to maintain the peace. I would recommend working here as a starter job into fine dining. Chef Lee is great, and  I would go back to work here as long as my body can keep up with it.

Bussers don't make a lot, but you still make tips. I would say do your best to try and move up if you want more money. 

Lee’s is a great place to work for the job experience and for mental and emotional growth. The pay is great and especially the tips!
The biggest turn off about the place is the work atmosphere. Once people level up they become rude and demanding. Also they hire and fire people at an extremely high rate. There is also favouritism within the company very clearly. 
There is one manager a lot of people are uncomfortable with and don’t like but no one cares. And they treat you like you have to dedicate your life to the job.
But you do learn a lot in a short time! 

A typical day at work was always busy and fast-paced because of the environment that I worked in. I learned to manage my time wisely and always do the tasks that have to be done right away because it is easy to get stacked up and feel pressured. The workplace culture was diverse. The hardest of the job was when it is closing in the night, It is the most difficult because on some days when we had a lot of guests the dishwashers would stay around 2:00 am to roughly 3:00 am. The part where I enjoyed the most was the bond I created with the chefs and also when they let me help them cook and prepare the dishes for the guests.

- work environment is not supportive of staff cross professional boundaries with each other.
- there is a tip out system based on “ranking”
FOH must pass a menu test to reach to the second ranking and then it is unclear what to do next to get promoted to a higher tip out besides wait and “work hard”
- can be a sense of community if the negatives are overcome.
-you have to be tolerant of people snapping in high pressure situations.
-kitchen is extremely crammed, picking up an order can be a nightmare.

I worked at Lee for 2 months. IT WAS HORRIBLE!!! The FOH staff are rude and passive aggressive. Management are hypocrites when implementing there own rules. And as someone who has higher authority, they put the blame on someone with low authority rather than fixing the problem. The atmosphere is depressing to the point we all have to put a "smile" on our faces for the 8 hours of one's shift. Do yourself a favour and look for another restaurant to work in. It's not worth it.

This restaurant is popular.
The executive chef onsite daily  is AMAZING but can be hard on you during busy times or vip events. If you're a hard worker with good time management, big dedication to the industry and can take tough criticism this is the place for you.
Servers and dining room managers have no authority in the kitchen which is refreshing.
Chef Lee visits often and is helpful at times when teaching new techniques or recipes.

Worked there a year and a half. Was advanced through numerous roles.  You get what you put into it
 It's a fast paced stressful environment at times there is a reason that most of the people who work there have a certain level of skill set and desire to be the top of their game. The potential to make money is followed through.

Really enjoyed working at Lee. The other employees help make the job what it is. It requires to be able to think on the spot, follow orders, and to be able to multitask. Furthermore, a food runner must not only know what needs to be done at the present time, but should always be anticipating what is to come in order to reduce the demand and improve their efficiency and time management.

Busy and stressful place to work but everyone who works there has started from the bottom and have moved up to become servers. Hard work, perseverance, ability to push oneself will lead to success in one of the most popular restaurant in the city, working for and with one of the most successful chefs in Canada.

i would definitely recommend lee restaurant either as i an employee or a customer, working there was a financially rewarding and culturally enriching experience 

Working at Lee Restaurant: company overview and reviews

Lee Restaurant

Lee Restaurant ratings

Popular jobs at Lee Restaurant

Salary satisfaction

Job seeker tools

Employer Tools

Browse

Stay Connected