pastry cook

office coordinator

line cook

cook

chef

Pacific Institute of Culinary Arts

My experience as the Finance Manager at Pacific Institute of Culinary Arts was simply incredible. The team of talented and passionate individuals created a collaborative and joyful atmosphere that made every day a pleasure. The unwavering support from the President, Director and the rest of team fostered personal and professional growth in an open and welcoming environment. Situated at Granville Island, the institute provided a vibrant culinary scene and breathtaking views, offering endless inspiration. The friendly company culture embraced everyone as part of a family, fostering a positive work environment that valued and appreciated each employee. Beyond work, I developed genuine friendships through team building and social interactions. My time at Pacific Institute of Culinary Arts was truly unforgettable, thanks to the exceptional team, supportive management, fantastic location, friendly company culture, and lasting friendships. I highly recommend this institute for a fulfilling career.

A typical day of work consisted of answering phones, fielding questions from the general public, students and staff, answering and transferring calls for the staff, photocopying, preparing information for press releases, gathering information packets for interested clients, editing a first-edition cookbook.

I learned how to prioritize work coming at me from all directions while staying calm and keeping a cool head.

My coworkers were funny, hard-working and dedicated to the school and its mission.

The hardest part of the job was juggling the phone lines the first few months at the desk.

The most enjoyable part of the job was seeing the students who graduated come back and visit their former teachers and give us the good news that they had landed a job in an establishment that they had always hoped to be a part of.

I wanted to review where i work...
I have been at PICA for many many years  and worked under both the old ownership and new owners too.

Chefs retire and new chefs come and bring a fresh perspective.

Yes, a lot of change in the Admin, it seems to have been fixed.. and thats a relief!

Changes in management do create unease and tensions.. but the exec team are re-building on an excellent foundation of 23 years. 

This school is growing and change isn't easy but the rewards come with hard work and commitment... i feel sorry for the one star reviewer and wish him well in his next adventure..

For me, i am going to read the wave and see where this educational roller coaster takes me :)

Such a great business to be a part of. The value is truly seen the students work and their wonderful creative dishes. The school has maintained not only loyal staff but also customers during the 22 years of existence. Staff are constantly learning and it is extremely rewarding to see the student smiles in the kitchens and hallways.

Workplaces always change and must change in order to maintain a successful business. The school's team of chefs are truly passionate to educate students about the quality of food and it's history. Staff in office are always a pleasure to be around and super supportive to each other and especially to the students.

If you enjoy food this is the place to work, the culture is amazing. I always find myself learning about food and having fun with my day to day. 

Management has been supportive in helping me grow with the company and my role. They've provided feedback as to what wasn't working and given me the right tools nourish what has been. 

Its a fast paced environment with lots on the go but fulfilling in knowing that we are helping to train the chefs of the future.  The Chef Instructors are all passionate, students are always smiling and creating such great food.

The Culture of this school is amazing!!! The management removed a bad seed (see below) and things immediately improved. 
The new director of admissions actually knows what she is doing and morale is back in the admissions department... i just wish that management would have made the move earlier but i respect they tried to work with this individual!

This so called “school” has lost its culture from her previous owners. Chefs trying to run a culinary “school “ New management team and owner have no clue on how to run a proper school ...student enrollments have been declining for the last year ... in realistic targets... do not work for this company only perks your get is free coffee and tea  ...no proper training

There are always good things and bad things about a job but overall working at this company there are mostly good things. Yes changes are happening but they are being done to move the company forward and to keep improving. Management are understanding and support and expect staff of good quality to do their jobs well (which place or manager wouldn’t expect any less).

Was not leaving earlier........ all the veteran chef have resigned . Huge turn over, company is in chaos , long term employees have left because of low student enrolments.. sadly new owners are a complete joke listening to outside consultants on how to run a culinary institute .... and the results are finally showing its true colours.

Working at PICA and being part of a team of such well rounded professionals is inspiring for both the staff and the students!
New management has show their dedication to move the school forward and provide new opportunities for the students and create a culture of collaboration and growth for both students and staff.

Top Job Titles	Average salary
Pastry cook 1 salary reported	$4,850 per month
Office coordinator 2 salaries reported	$42,500 per year
Line cook 2 salaries reported	$21.00 per hour
Cook 1 salary reported	$22.50 per hour
Chef 1 salary reported	$27.00 per hour

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