directeur de restaurant

second chef d'exploitation

représentant de services aux entreprises

dishwasher

cuisinier à la chaîne

The Bicycle Thief

It's a very fast, intense, and loud kitchen but if you are one of the kitchen workers who does well in that you will thrive here!
I started as prep and eventually had worked every spot in the kitchen (minus pasta) and overall if you have the energy, drive and most importantly....a passion to cook this kitchen is worth at least a resume!
My biggest tip for anyone trying to get a foot in with the kitchen is to learn as much as you can with everyday in the environment, any chance to do something new? take it, any new technique? learn it, a new dish is being prepped? watch it and see if you can try a later order of it yourself. All these tiny little things will add up and really help.
Most of all I want to say the kitchen culture can be rough, it can be rude and it can be blunt, but it can be wonderful, fulfilling and help you smoke 3packs of smokes a day

The place isn't bad usual mornings start around 8 am if you get the early bird shifts getting the mats down, cleaning up the dishes from the night before and preparing the machine. After that, it's a catch-up game to keep up with the dishes that are outputted by the kitchen and try to keep a solid timing on stuff.

When working with a partner is a really good experience, they usually send you home around 2-3 after and the shifts for evening shifts sometimes goes until 11:30. There are gaps in-between but once service gets going it hard to stop.. The shifts are random and at the points, they are pretty flexible as well but problems start to arise is when it comes to getting the shifts, it became such a problem that I am no longer with them after Christmas.

What is the best part of working at the company?
If you’re unhappy the owner just throws more money at you

What is the most stressful part about working at the company?
Lack of support from management, wondering if you will get your full pay. Owner will put extra tables in a full house form just spot next door

What is the work environment and culture like at the company?
Work environment is hostile culture is miserable but paid decently 

What is a typical day like for you at the company?
11-13 hours. Couple hours of prep and then a lunch and dinner service

Working full-time during the summer was very prosperous. Gaining such experience in a well renouned kitchen was a pleasure. Although, management because troublesome when new parties would change the dynamic of the layout. Throughout the busy summer, the heat and intercity was worth the price. Although our hours were very rigged and non-negotiable. Often, planned days off would be overlooked. Having a day off is also a rarity when many people need constant assistance in the kitchen

used to work 5 days and 40 hours per week, but as the winter came, they tried to reduce the hours and could only get 24 hours per week. it can't be a full-time job in the winter, and the management in bicycle looks caring each other but not really. 
most kitchen member is foreigners and they just ask you to do every single thing. 

Great if youre looking to make a lot of money over the summer.
Come as you are attitude with fine dining principles.

Stressful but profitable. A little hostile but part of that goes away with time.

- You are never alone, 
- People are always willing to help when they are able to. 
- It is always very busy, and that can be intimidating. 
- Take everything with a grain of salt. Do not let things get to you.
- KISS (Keep It Simple Stupid) 
- TASTE EVERYTHING.

Owners/Management do not care for employees excluding one or two managers. If you are ready to work 6-7 days a week without overtime from May until September it is worth it for the tips and that only. However if you don’t handle being talked down to well this may not be the place for you. Also no hours outside of those months.

they fired me because they said i was scared of the reciepes when i didnt even know them all and not alot of them would show me what they wanted done or how they wanted them done they just said this is what you are doing and walked away. they didnt even give me a chance to learn the recipes.

Learning to deal with high volume and stressful situations while still producing a quality product. Pay is optimal for the city and hard work with dedication are noticed and valued. Excellent communication between owner and management.

Top Job Titles	Average salary
Directeur de restaurant 2 salaries reported	$80,000 per year
Second chef d'exploitation 1 salary reported	$22.00 per hour
Représentant de services aux entreprises 2 salaries reported	$55,000 per year
Dishwasher 1 salary reported	$17.18 per hour
Cuisinier à la chaîne 1 salary reported	$16.00 per hour

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