sous chef

line cook

head chef

bartender

restaurant manager

industria pizzeria and bar

I was a previous employee I enjoyed my job at first then new GM was hired and ran the place like a boot camp. Employees are repremanded for the tiniest mistakes even if it is out of your control they will criticize you in front of guests and other employees. The tip out is 6 percent and the tips are given out the next day most employees would have more tip money taken stating their cash out was short for whatever reason. Only 4 table sections are given and sometimes other servers are double sat or serving a 25 people party while you are idling without a table. Head Chef is miserable and coughs and sneezes on food or on the floor in front of the food without washing hands. The menu is mostly in Italian language therefore food items are often misordered even if it is the customers fault you are pulled aside or repremanded and make you feel inadequate. Doesn't matter how strong or great if a worker you are you are under appreciated and feel like you are working alone.

I worked here for a short period of time and ultimately found that the environment was not a good fit. Training was inconsistent and often provided by staff who were still new themselves, which made it difficult to learn procedures properly.

There were high expectations despite limited training, and feedback was frequently delivered in a critical and reactive way rather than constructively. Communication around expectations and feedback was often indirect and inconsistent. I did not feel adequately supported when asking questions and clarifying procedures.

 I found the management style and overall atmosphere stressful, though it may be a good fit for someone who enjoys a high-pressure environment. 

What is the best part of working at the company?
Not much. They overstaff and staff with non experienced people consistently. I had to teach a server how to wipe a counter 

What is the most stressful part about working at the company?
Lack of empathy. My dad was diagnosed with cancer and i sat down and told I can't look sad at work. 

What is the work environment and culture like at the company?
Toxic as f. Manager disappears for long periods of time and when you see him leave the washroom lots of huge sniffs.....we all know what he's doing in there.

What is a typical day like for you at the company?
Usually when I'm serving I'd get to work in the morning and have to cover for the bartender who is a no show even tho the management won't train me in bar nor give me bar shifts it wad just expected for me to do it and run the entire restaurant that day

I spent about a year working for the Industria, the environment was  definitely not my favourite as the management did favour specific staff over others. When the pandemic started I was given less and less shifts, which I could understand, but then it got to a point where I was being given no shifts without notice; this went on for months. Even when restaurants started to open back up, no one made contact with me and I still did not receive shifts. When I sent in my resignation letter, no one ended up responding. I wasn't even properly sent my T4, and when I contacted them I was ignored. Overall, not the best work environment.

What is the best part of working at the company?
The day i found a new kitchen to lead

What is the most stressful part about working at the company?
Owners and Corporate chefs with inappropriate tendencies towards a team comprised mostly of children

What is the work environment and culture like at the company?
Awful- teying to balance high volume very long days with a team of children that do not like long days and owners with unrealistic ideas of how to execute busy services without spending real money to keep professional cooks employed

What is a typical day like for you at the company?
11 or 12 hours very little break time, almost no time for office work/ concept development, mostly babysitting

A typical day includes greeting and seating customers, taking reservations, bussing, and making desserts/espresso.
No room for advancement, workplace culture is terrible - rude coworkers, unhelpful management - but that is to be expected at a restaurant. Management is okay, well-meaning but not helpful or supportive. Not enough hours for all staff and obvious favouritism.

Industria Pizzeria is a fun environment to work in - as long as you're doing well at your job. There is no forgiveness for mistakes. The communication in this restaurant is very poor as well. There is no room for advancement although that is something they suggest upon hiring.

Horrible work culture. Head chefs belittling staff. No consistency in training. Two-faced Management. Promises of growth and position change/ promotion; no follow through for any employee. Wondered why so many employees would quit and found out why later. 

A typical day was going in, trying to find a manager for then to cut sections. Eventually that happens, then I served. Kitchen would get backed up, everyone would be angry. I literally would avoid the kitchen unless it was for my food. 

Right off the bat was constantly talked down to by management. Management picks favourites. Some staff were helpful. Toxic culture between employees who constantly make fun of new staff’s abilities. They act like they are a high end restaurant 

Top Job Titles	Average salary
Sous chef 3 salaries reported	$54,647 per year
Line cook 1 salary reported	$21.00 per hour
Head chef 2 salaries reported	$57,500 per year
Bartender 2 salaries reported	$23.68 per hour
Restaurant manager 1 salary reported	$70,000 per year

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