line cook

sous chef

surveillant du service alimentaire

cuisinier

cook

OEB Breakfast Co.

If you would like to be micromanaged by kids with no work experience and receive an extremely low wage then this is the place for you. Unfortunately, the managers and owners only care about money and ride off the hard work of others.  They use the sales tactic of stating it’s a work life balance, but you have no life when you can’t even make your overhead each month. This would be a great first job for someone in high school looking for work experience or someone that lives with her parents or multiple roommates, but as an experience chef of almost 20 years, you will just work yourself into the red and become homeless here. Using the concept of not having a home without builders would be a perfect way to describe how this business is ran.  All the hard work and responsibility is being done by the prep and cooks producing the dishes.  You have no business when you have nobody producing the dishes. Its easy to sit up front on a laptop and delegate when all the stress is put on the low paid servers and cooks. Never trust a business that pretends everybody is family. its just a ploy so you can do all the hard work while others walk away with double or triple the pay. This is the honest truth coming from somebody who has worked 15 kitchens in just shy of 20 years. 

If you want to work your butt off for a wage that’s clearly not enough and tips that the manager and chef take most part of it leaving the crumbs for the cooks/servers to fight for this is a good place for you.
They only care about money and nothing else, they will be taking orders fast so they can flip tables quickly. “Costumer service? Nah we’re good just push easy and fast dishes” they don’t schedule enough people to close and expect 1/2 people to close the FOH and BOH before an specific time to don’t pay overtime and when not finished on time they blame on YOU and expect YOU to to everything 100% perfect when the time given was clearly not enough.
MANAGER AND CHEF TAKES 1%/2% OF ALL THE TIPS (even days they don’t work) IMAGINE WEEKLY SALES ARE $55000 THEY GET TO KEEP AT LEAST $550 EACH ON TIPS. 
Let’s not forget to mention that the Manager is also the owner so they are not even supposed to take the tips.
The management was always an issue since the opening , I’ve heard a lot from people that quit there because of the Manager/Owners.
They promise a lot and give nothing!!

After firing our general manager things went down hill. Upper management does not care about you as an employee you are just a number. Hired all new staff while getting old staff to train them and fired employees once the new staff were done training. I trained someone the eternity of my last shift before I was let go because of a "different direction". Management continues to say they aren't letting anyone else go and will fire someone a couple days later with no explanation. Work here if you don't want to feel like a valued employee and want to be taken advantage of. The owner found an every child matters shirt that was left for a couple days after truth and reconciliation day, he threw it directly into the garbage. Another server had to pick it out of the garbage. Head office is amazing but do not work at Oeb in Mission or University district Calgary.

I’ve had a really positive experience working at OEB in Kelowna. The new manager has made a noticeable difference in how the restaurant operates day to day. They are highly organized, approachable, and genuinely supportive of the staff, which creates a much more positive and professional work environment.
The team is well-structured, and expectations are clear, making it easier to stay on track during busy shifts. The kitchen is especially well-run—clean, efficient, and organized—which helps reduce stress and keeps service flowing smoothly. It’s clear that a lot of effort has gone into building strong systems and maintaining consistency.
What stands out most is how respectfully the staff are treated. The manager leads by example and is always willing to step in and help when needed. Overall, it feels like a workplace where people are valued and set up for success

What is the best part of working at the company?
the only good part of working at this company, is that you will make new friends

What is the most stressful part about working at the company?
the managers literally don't do anything, yet they are taking a significant amount out of your tips, to the point where working here isn't even liveable. you are forced to get a second job. also managers have unrealistic expectations. 

What is the work environment and culture like at the company?
work environment is stress full since managers are always wanting you to upsell items that guests genuinely don't want. but you will get in trouble if they don't want it. 

What is a typical day like for you at the company?
stressfull and not worth even coming into this workplace

There was no set up usually for line cooks to help with prep lists. Food orders were constantly under par for what we needed. Asides from fun people not much to look forward to. Company culture went from being able to take time off with enough notice to being told there was scheduling conflicts. Food safety is not much of a priority (even for allergens), hand washing was not a thing for most linecooks and chefs. If you them to they would do it but only if you pointed out. People would wear single use gloves for over an hour doing multiple tasks whether it was touching food or dirty dishes. Hours aren’t good if you’re not on good terms with management, otherwise you’d be first cut after 2 hours 

The overall atmosphere is pretty decent, whenever the manager isn't around. but when he is, everyone gets stressed out and very uncomfortable, because he's constantly micromanaging every single thing that happens. He thinks he's right all the time and won't listen to you. The restaurant is also very cliquey, so if you aren't friends with the supervisor/manager you will probably get the worst schedule and have a bigger workload than others. otherwise, it's pretty flexible in terms of time off. Plus, it's a beautiful restaurant with big windows which I really appreciate as sunlight is very important to me.

I worked for Oeb for just over a year, and I used to love it. Due to recent changes in management, this place is now horrible. They have been on a firing spree for 2 months, averaging 1 person a week. Most of these firings have not been warranted, and they are letting go some really great staff for no reason (no write ups, complaints, issues)  Management will lie to your face and tell you your job is safe then fire you the next day. This was my favourite job for some time and quickly turned into the worst one I have ever had. 
If you accept a job here prepare to be taken advantage of and take home hardly any tips as most go to the owner.  

DO NOT WORK HERE!! You work your butt off and barely make $100/day. I would serve five days a week and make $300. Your tips make up the manager’s salaries. And the upper management, too! They don’t care about the individuals who work here at all. All they care about is making money for the company. They want to upsell, and they send out an email every week highlighting how much each employee sells per customer. It’s like public shaming. They want to save on labour, so they give servers huge sections and triple-seat you all day. Plus, the average tips per customer is around 10-15%. They have a ton of turnover, and it’s for a good reason. 

OEB  is in many ways, a versatile work place. it is a busy Breakfast / Brunch Restaurant  as well as a friendly fairly accommodating second family in a way.
Overall  I had a good experienced, Great schedule  
no evening Shift which is awesome! The staff were great from the Kitchen to FOH 
I worked as a Line Cook very fast faced , stressfull  heavy workload in the kitchen and short staff sometimes 
The Head Chef can be very demanding but If you love fast pace and can handle pressure then this is for you!

Top Job Titles	Average salary
Line cook 12 salaries reported	$18.46 per hour
Sous chef 3 salaries reported	$48,333 per year
Surveillant du service alimentaire 1 salary reported	$18.00 per hour
Cuisinier 1 salary reported	$17.00 per hour
Cook 1 salary reported	$18.50 per hour

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