line cook

dishwasher

systems analyst

real estate manager

prep cook

Recipe Unlimited Corporation

I hope this gets read, especially if you're a person who is struggling with mental health, considering working at this restaurant, and have ASD, depression, OCD, ADD/ADHD, this is not a place for you to work. If you are seeking a job to move higher in this industry, this job could be a good stepping stone for working on the line, but to move higher and get a better pay (as far as I know) at Swiss Chalet? This job is not for you. 

My time at Swiss Chalet was short-lived but was a great stepping stone into the industry. However, as a person who struggles with ADHD and has memory problems, this job was unforgiving to these problems. It's not unforgiving like you'll get fired (instantly) but the environment will be more toxic for you than you'll realize.

In my first month (during job training) I was called stupid many times by the person who was supposed to train me. When I was late by 5 minutes one time (because of bussing), he refused to train me insisting that I went home and then proceeded to not train me for the rest of the day. Had I not stepped up and told the manager, I could've gone the entire day not being trained during my training period. As the month progressed, I noticed that the training was slightly inconsistent as the manager doesn't care what you do first, as long as the food is prepared before opening (which is normal). However, when you have a co-worker that insists on a task to be done a certain way, to then have a manager tell you a different way to do the exact same task, that gets confusing and this was my first month. This issue occurs consistently throughout my time at Swiss Chalet. 

As weeks progressed (before and after the COVID outbreak) I noticed several things about the restaurant. Everyone was very unprofessional at work, including managers. They only clean when it's convenient for them or before the health inspectors come. I've found mold in the fridge before. And the manager loves it when an inspector is "understanding". LIke understanding of what? You guys are so lazy, you guys didn't even know the amount of mold was growing in the rib heater until I said something.

From when I started, when I finished working at Swiss Chalet, I noticed a constant. And it's that they always called my friend (who was my co-worker at the time) stupid. Everyone that I talked to had a comment to say about him. But in reality, he's really nice and very aware. I don't know if he's aware that people in the workplace call him stupid. I don't know if he knows that his co-workers are making fun of him behind his back and it pains me to think that he doesn't. He's neurodivergent and is very aware of his surroundings, that's why he's different. Why are you guys so mean to him? @SwissChalet Woodbine. Yes, he's an oddball, but who isn't in these days of 2020. It breaks my heart thinking just about this.

The work environment was very toxic, they would use guilt tactics to "motivate" me that was very manipulative and ineffective. Well, I'm sorry if I don't want to give food poisoning to people. I'm not asking if something is cooked long enough to push blame on you but rather because it looks raw to me and I wanted a second opinion. I have never had a manager be angry at me for asking questions about my job! Like would you rather I screw up on the job?

Overall, I don't suggest working here. To anyone, you're better off working at McDonald's.

The management, specifically Guest services, is horrendous. Childish gossip, in plain view of their employees, vindictive and unprofessional "review" system which is basically used to constantly beat you down. Preferential treatment for some people, different rules apply to different people. We got verbally abused, threatened on the phones, social media, and via email and we were just told essentially to "deal with it". When we get friendly with customers on the phone, regardless if they give us a good review for being friendly and helpful, making small banter, we get chastised (Someone actually got fired for this)

Trying to be productive and give feedback to management makes you a negative person, and God forbid you should question their decisions or offer a better solution. They essentially are a group of "mean girls" who talk about employees, make snide and rude comments and believe they are truly untouchable. When other departments came to visit, we did not exist. 

Favoritism is blatant. No eating at desks, unless they like you. No coming in late, unless they like you. Constantly be ready to take phone calls (It is a call centre after all), unless they like you. The list goes on.

When talking about raises, we have to jump through hurdles to get them. Dependent on performance and punctuality is fine, but the added, abstract metric of "paying attention during meetings" seems to be an ambiguous goal at best.

We get no benefits, even though some of us work 40 hours. We get to know what our next schedule is on a week by week basis. If we can't make a shift, its on us to find someone who can replace us by texting on whatsapp. 

The department is truly set aside from the rest of the company. Meaning, if they have events downstairs for employees, we are not invited. They had a full blown party with music and food downstairs and we....had to work. Holidays don't apply to us, unless its a stat Holiday. They would have people work, alone, till 11 at night with no extra compensation. When marketing would send out erroneous information to guests, we would have upwards of 200+ call, emails or social media posts at a time and were fully expected to handle them with no added resources.

In the end, there is no room for advancement, no direction to help you improve, disgustingly sub standard computers to work with (Yet we need to be working fast filling out tickets), oh, and the kicker in all of this, their idea of a department activity is going to a park and picking up garbage.

I am so done with this place.

Worked at head office for Recipe Unlimited (Formerly Cara Operations) for 3 years in the digital department. Created nearly all elements for advertising/print/web/social channels for all in-house brands.

Work/Life Balance:
The typical hours are 9am to 5pm. But you are expected to arrive a half hour early, and stay a half hour to an hour late. Taking your full lunch hour is also discouraged. They have a gym on site as well, but I would recommend limiting your usage times to before or after work (including the additional hours) as going on your lunch is frowned upon.

Salary/Benefits: 
Company offers a decent RRSP program for long term employees. Cafeteria offers 20% off as well. Salary is quite low for the high output/fast timelines & income of a company of this scale with so many brands under its umbrella.

Job Security/Advancement:
Job security is not bad. Advancement is slow in the company, and very dog-eat-dog. Advancement in the digital department is virtually non-existent other than band-aid solutions ie. title changes, with no role changes or increase of trust or responsibility. 

Management:
There appears to be a lot of office politics, in-fighting and bad blood between brand managers, leads, and departments. HR is quick to make (uninformed) decisions without getting a full picture. Digital department management is terrible. A very present struggle for power is at the top, and the entirety of the department is mismanaged. Management is very 'Do as I say, not as I do', and is quick to dangle the same carrot for incentive (to individuals), but never deliver on promises. 

Job Culture:
Company is vast, with many brands under its umbrella. The in-house department is working equal or more than a proper agency due to its shortage of positions, and high output. Outside of the digital department, the culture seems stressful all around. I don't recall any particular employees  ever seemed happy, or fulfilled.

I got let go for being TOO REAL for the company, Its good that you can stay home and work and still have a life outside of it. You choose your hours thats maximum over 10 hours a week. Recipe unlimited is great to take orders from swiss chalet and east side marios. I really enjoyed the work i have done. I really enjoyed taking orders from customers, processing with cash, visa, debit, master card, amex, scene, ultimate dinning giftcard and looking up address and locations for pick ups. i enjoyed answering questions that customers needed answers. I was there for the customers when needed. I just wished there were more supervisors who are more COOPERATIVE and to not pick on agents like they are bullies. People make mistakes, why make fun of them, even in the chat monitoring, i was told i was professional in my calls and speaking to other agents and supervisors and i was told  i had a lack of professionalism but really they were REALLY talking about THEMSELVES. Maybe they need to grow up and communicate more and pull people aside and separate chat and talk about what to fix. My internet connection is so great, but their systems were crashing alot which slows down the calls!! I worked so hard for so LITTLE PAY! They let me go because they cant handle the truth. Am i mad about it? No. I wish them the best. 

As an Assistant Store Manager, I've had the privilege of working closely with Recipe Unlimited Corporation and their team. Throughout my time with them, I was continually impressed by their professionalism, commitment to quality, and strong company culture.

Recipe Unlimited’s leadership provides clear direction and support, fostering a work environment that encourages growth and collaboration. They truly prioritize both customer satisfaction and employee well-being, which I found to be a rare but valuable balance in the hospitality industry. The training programs are thorough, and their operational standards are top-notch, which made managing day-to-day tasks seamless.

The diverse range of restaurant brands under Recipe Unlimited Corporation’s umbrella also ensures a dynamic and exciting work environment, where each team can shine in its own unique way. Whether it's their approach to operational efficiency, their dedication to innovation, or their respect for work-life balance, I have nothing but positive things to say.

I would highly recommend Recipe Unlimited to anyone looking for a strong, supportive, and forward-thinking company to work with.                                           

A typical day at work would be making food for the customers, taking  there orders and making sure the place is clean and in good shape. I learned to be more professional and nicer to people and to how much of a pain it is when people don't pick up their trays when they are done and dump them in the garbage because i used to be one of those people but now i make sure i clear my table because it's a real pain sometimes. Everyone is like family, even though we may not like some people we don't start anything at work because work is work is not a time to let your anger get the best of you because of some co-workers. The hardest part of my job is when the customers may be wrong but we have the customers always right policy so even if the customers may be wrong we still have to respect what the customer wants and take the fall for what ever happened. Meeting new people and just being around people that you may not see or never see again and you getting to hear some of their stories of places, things they experienced. Also the relationship with my co-workers

I started at Harvey's over a year ago, started off fine until they stopped my training midway through and the GM tried to bribe me with a reference letter to quit. At this point other supervisors told me I was doing fine or more than capable.

Through my academic year I would always call in sick on the days the GM was working, call me immature but I've worked in a variety of settings, and never once have I ever felt worthless, or anxious going to work. As a lefty, my GM also believes that I need to "write like a human being". This was taken to HR, in which they understood, however the RAM told me to quit at the expense of the GM's poor managerial skills.

The job is alright, a bit better than other franchises, the people I work with are fantastic, and getting hours is like being in the Hunger Games.(Favoritism) 

Sincerely, an employee who can't even get 19-21 hours or request for them without having them cut because the GM actually "thinks it's funny to hear me ask for more".

i enjoyed working at Cara most call centers look for two years of college in applicants. Age is also not a factor in the call center industry. While some occupations will have an age limit, there is none in the call center industry. In my experience, I have worked with people as young as eighteen and as old as sixty. In the call center industry, the only thing that matters is if you will be able to deliver.
i enjoyed Talking and taking orders to customers customers over the phone
	Maintains and updates customer information as necessary
	Calmly attempts to resolve and de-escalate any issues
	Escalates calls to supervisor when necessary and appropriate
	Responds to requests for assistance and/or possible processing of credit card authorizations
	Tracks call-related information for auditing and reporting purposes
	Provides feedback reports on call issues related to downtime and/or training issues
	Upsells to customers as necessary
 its just to far a distance to travel

As a manager I have a big responsibility when entering the work environment on a daily basis. 

Since the restaurant industry is quite busy, I have learned to work under pressure, to multi-task, and to deal with many different situations and customers needs. 

I work with many of my close friends and therefore I have learned to set aside my work with my friendship with others. Moreover, since I am a manager, I need to coach and regulate my co-workers which are indeed my friends. 

The hardest part of my job would simply be the hours. I have worked in the restaurant industry for approximately 7 years and I was obligated to get used to working weekends, holidays, and night shifts.

The most enjoyable part of the job is the excitement happening every shift. Everyone works as a team and prepares for busy nights. I enjoy working with others and meeting new people and pleasing customers.

There is a 4% Tipout for servers and 1.25% for bartenders the tipout the bartenders recieve is about 5$ a shift for making everyone's drinks if it's a Monday morning or a Friday night.They will take advantage of you, Management is very lazy for FOH if you're looking for BOH the kitchen manager is so nice and she cares a lot. There was more work than it was worth the more customers allowed in the restaurant the less money you made per shift the sections kept returning to 2 to 3 tables. There isn't many reliable staff, all any FOH manager does is sit on a computer or in the office There is no direction they aren't running the floor and there always 6 hosts on that do nothing but take the Tipout.

Top Job Titles	Average salary
Line cook 6 salaries reported	$18.25 per hour
Dishwasher 6 salaries reported	$17.60 per hour
Systems analyst 4 salaries reported	$64,750 per year
Real estate manager 4 salaries reported	$100,000 per year
Prep cook 4 salaries reported	$19.50 per hour

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