serveur

cuisinier

fine dining server

food runner

concierge

The Vancouver Club

After having worked in the restaurant industry for 6 years, as well as managing two kitchen within Vancouver, I can honestly say this place was an absolute joke.  My friend who had been working there for 6 years had recommended I come in for a job.  I got a phone call from a guy, can't remember his name, who worked in HR and asked if I could work for free as a trial shift.  I agreed and came in the next day.  When I showed up, he looked me up and down like I already wasn't good enough for his precious Vancouver Club.  He told me he used to work in the kitchen, it was the best kitchen to work in in Vancouver and that this was the only kitchen in all of Vancouver where you would never work more then 8 hours.  He then took me downstairs and asked me where my chef pants, shirt, knives and lock was for my locker.  I told him he didn't tell me to bring any of that stuff, so he lent me some hand me downs found in the locker room.  I was taken to the brand new pristine upstairs kitchen, where I was teamed up with another kitchen employee where I chopped vegetables for about 3 hours.  I asked him how long an average shift is, he told me about 10-12 hours.  He also told me they don't get paid any overtime or tip outs from the FOH. There were also several other people working for free as trial shifts.  All the other kitchen staff were extremely rude and would barely acknowledge me.  I was then taken to the downstairs kitchen, which looked as if it were falling apart, where mt friend was working where I chopped more vegetables. After around 5 hours of being there, chopping vegetables, I told my friend that I would like to leave so I went downstairs and grabbed my stuff from my locker.  On my way out I ran into the guy from HR, who looked and acted extremely agitated and acted as if he didn't even remember me from a few hours ago.  I went up to him and told him I was going home for the day, it took him a few seconds to realize who I was and he told me they would like to have me back tomorrow, working an 8 hour shift, for free, again.  I agreed and he told me I would have to use the staff entrance tomorrow.  On my way out I passed a girl who had just been fired and was crying in the hallway.  As I exited into the alley, the door shut behind me.  I turned around to see a coded keypad on the door, only thing the guy didn't give me a code to get back in.  I never showed up the next day and nobody ever called asking where I was.

Long story short, I was lied to, they wanted me to work for 13 hours for free, while others also worked for free, when you do finally get paid you're paid roughly $17/hr on salary if you worked 8hr/day, although you'd average working 10-12 hours with no overtime or tip outs from the FOH

A typical day would consist of first reporting the Sous Chef for delegation of tasks for the day.  Duties would include items such as setting up and filling up any banquet and buffets needed, preparation of various platters, grilling, butchery, assistance with various hot menu items, assisting with private and smaller catered events.  

The importance of time management and speed, without compromising the end product was what I took away from working during the holidays at the Vancouver Club.

Management and my co-workers were very encouraging and helpful at all times.  They were very open and approachable, which made for a very pleasant work environment.

The vancouver club provides a welcoming environment to people who seek experience in the hospitality industry. They provide premium training and benefits. Compensation are reasonable and benefits surpasses industry average. Expected to be working under stress and with time constrains. It often require quick decision making skills and good interpersonal skills

- following my routine schedule at work
- discipline, organisation, team work
- management very helpful and cooperative
- my co-workers great team, team work, great communication
- the hardest part was in such a busy place keeping speed at the same level all the time
- the most enjoyable part was having lovely communication with customers and their satisfaction with my work

The Club is a fast paced, stressful place to work, but it's also really fun and competitive.  I came to the club needing a job that paid the bills, not a career.  That's what made it difficult, hospitality was not my passion or career and they could sense that.  There is plenty of competition from the "career servers" and even on the front desk.  Often times those ambitious people will step over you to get to the top

My experience at the Vancouver Club was one of the best experiences I've had working in the industry.  The pastry team treats each other like family, which helps to foster a safe and respectful work environment, and in turn, allows for efficient and high-quality product output.

organize company, good people for work. nice environment. everyday learning, competitive salary with benefits. possibilities for personal growth, multiple options to work, achieve good experience for the future.

This is a really good place to work. Although I work in there just two months,but learn a lot from them. Every staff and manages working in there is very good, they are helpful,enthusiasm. I really like the place because it makes me feel like home.

Lots of events - social ; wedding about 60 times a year 
Learn a lot about wine & beverages
Most of times short staffed with lots to do - will have to be really organized
Always something new happening

Management and HR rarely resolve problems if you have some problems with senior employees. Senior employees usually mock and yell at new hired if they want to do something differently. There is no empowerment.

Top Job Titles	Average salary
Serveur 6 salaries reported	$24.25 per hour
Cuisinier 4 salaries reported	$24.00 per hour
Fine dining server 2 salaries reported	$27.00 per hour
Food runner 1 salary reported	$19.50 per hour
Concierge 4 salaries reported	$23.00 per hour

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