sous chef

line cook

front of house manager

videographer/editor

social media specialist

Wilbur Mexicana

Worked FoH and BoH here, had a good time on both sides. Daily operations are generally organized and work processes are very streamlined, making most shifts low-stress and enjoyable. (A note to customers reading this: the product is the real deal -- just about everything is handmade from scratch, and management is obsessive about product and service quality.) 

Supervisors are skilled folks and generally eager to mentor, but it's a busy place and they can get too overwhelmed for that. Upper management can occasionally become aloof of issues and tensions in daily operations, but barring occasional missteps, I feel they're succeeding at building a positive workplace. They work hard to build schedules that suit everyone, and make special efforts to accommodate students. Colleagues are chill, workplace conflict is almost unheard of.

If you're a young person just getting into food service, I think this is a very strong place to start. And if you're an experienced cook or server who's tired of the industry's rougher edges, this is a very good place to go.

I worked at this restaurant for a while and found several aspects of the workplace inconsistent and challenging.

In my experience, scheduling was frequently unreliable. There were multiple occasions when I arrived on time for a scheduled shift but was asked to wait 1–2 hours before starting work. On other days, shifts were extended beyond the scheduled end time with little notice, making it difficult to plan personal commitments and maintain consistency.

I also noticed ongoing issues with payroll accuracy. Despite using a clock-in and clock-out system, I found that my paycheques did not always align with the hours I actually worked, requiring close monitoring of my records.

In addition, there appeared to be inconsistencies in how tasks and opportunities were distributed among staff, which contributed to a sense of unfairness within the team environment.

Overall, my experience highlighted challenges with scheduling consistency, payroll accuracy, and workplace communication. I encourage anyone considering employment here to evaluate these factors carefully in advance.

At the initial stage They make it seem like a good place to work, and everyone seems so nice but it’s very fake. They are dictators and very petty. They will cut your hours if you do something that doesn’t align to their personal/individual standards of the management. They have several mangers train you and each of them have specific ways of getting the job done and then when you work with other people doing what you were taught, they be in your space, be passive aggressive about it and balm you for doing it the way you were clearly trained, because the managers are in competition with each other. Overall not a good place to work, they will take advantage of you and use you and cut you off whenever they want. I wouldn’t advice anyone to work there, they are always understaffed because of how they treat and exploit their workers. They are not flexible with hours and they will enforce their hours and not accommodate your life schedule. They basically want you to live, breathe and exist all around the restaurant 

Love working at Wilbur Mexicana, the vibe, the culture, the care, the organization everything really shows the culture of the restaurant.
From the owner to the managers to the head Chef, everyone really cares about the food and the consistent quality of produce and care for the employees.
When I mean it’s not for everyone I mean it’s a place where you have to work hard to get ahead. Show up everyday, keep your personal stuff outside the restaurant and you will never be disappointed.
Good wages and good environment, at times a little all over the place, but which kitchen isn’t? 
Overall a lot cleaner a lot more organized than most kitchens, easy work and fun people. 
Not a whole lot to learn culinary wise but would rather work here than anywhere else because people are humble and willing to teach you and guide you well which is mostly missing in a lot of kitchens.

The restaurant is really well organized, however the souchefs makes difficult to work, they are breathing on your neck, even when the tasks are exactly the same everyday, you feel observed all the time like if you are doing something wrong or like you are in jail, they don't let you be, you can not talk not even a bit with your colleagues because immediately the souchefs approach to separate you. If you are looking for a job that pays the bills it's ok, but if you are looking for learning more and to put in practice what you know, forget about it, there is not space for creativity in this place, (at all) everything is set up in a way that you can not even suggest anything, otherwise they see you bad. Another thing is, there is no tips and benefits. 

The people and management at Wilbur are exceptional, they will make you feel like going to work is simply a day hanging out with friends. It is a great environment that allows you to be yourself as well as it provides you with the tools to improve in the hospitality industry. Very flexible hours and understanding management. However, for a serving job the pay is not great given that the restaurant does not accept tips.  On the other hand, there are great opportunities for job advancement with better pay. It is a perfect job to live a balanced life but not for a money driven type of person.

Initially, this job felt pretty good everyone was nice. After a while, you will notice something are really not what you are expecting. The management team is complex some of them are nice, and some of them are not. Lazy is the word I tried not to use but fairly speaking they are and they do not care. You will be fired if you told them the truth because they only believe their manager's judgment without finding what really happened to this person or the period of time. 'Care' is the word they claimed but in the reality, they do not CARE for whatever happened to you!

Have different teams and rotate schedule for each team every few months. So you can plan ahead which is awesome.
Owners and managements really care about employees and the restaurant, they are making better adjustments to the place everyday. 
Go out of the way to make customers happy and satisfied. 
Always stay positive to employees and no unreasonable negative punishment.                                                                                   
            
                


Fun, fast-paced environment with mostly friendly staff. Gets really busy at times. Customers are a hit or a miss due to the restaurant's location on King St W. Flexible hours but also not enough hours for some. Those with feedback or opinions, despite being liked by many, might get fired. Managers micromanage, but they themselves are not held accountable. Male-dominant company. Tips are only made in the summer or if working as a cashier.

What is the best part of working at the company?
Colleagues are friendly and helpful

What is the most stressful part about working at the company?
Management it's toxic they don't care about their employees 

What is the work environment and culture like at the company?
Colleagues are nice but management can be toxic and fake

Top Job Titles	Average salary
Sous chef 2 salaries reported	$60,000 per year
Line cook 1 salary reported	$20.50 per hour
Front of house manager 1 salary reported	$57,500 per year
Videographer/editor 1 salary reported	$70,000 per year
Social media specialist 1 salary reported	$70,000 per year

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