Line Coach (Former Employee) – Sherwood Park, AB – 14 October 2017
I had great days when I was working at Joeys. I would stay longer, but cooking was not my thing. I was working at kitchen for 9 years, and I can say this, Joey in Sherwood Park was my definitely number one choice.
Server and Guest Service Team (Current Employee) – Edmonton, AB – 2 November 2017
Fast paced work environment, high standards with a large emphasis with multitasking. Lots of knowledge to learn about food and liquor. Customer experience is the most important value within this business.
Cook (Former Employee) – Edmonton, AB – 5 September 2017
-Long hours for minimum wage -Non accommodating -lots to learn if you don't mind being payed minimum wage for maximum effort - Pay for your own food there on shift - No breaks -McDonald's pays more starting than Joey does after working there for a year
Everything except co workers, Leaders are the worst, Labor Law breakers
Line Cook (Current Employee) – Vancouver, BC, Burraed street. – 5 June 2017
Great location was, my first kitchen job out of highschool. Taught lots about cooking. Gave me the skills to move forward in this kind of career. I would recommended this place to newcomers to the culinary industrie.
Cook (Current Employee) – Don Mills, ON – 2 March 2017
Misleading Company Mislead many times by management. I was told I would be paid a certain amount, and upon signing papers, I was told I would be paid less than minimum wage on paper plus "tip out". No breaks, LONG days past scheduled work times. No work life balance.
Guest Service Leader/ Server (Former Employee) – Burnaby, BC – 20 December 2016
working for Joeys was the worst experience that I have had. The women I worked with were ridiculous, and the managers even more incompetent. Putting 20 yr old girls as a manager is not a good idea. I have worked in the service industry for many years, joeys was by far the worst company i have ever had the displeasure of working for.
Head Office Partner (Current Employee) – Vancouver, BC – 13 December 2016
In looking through some of these reviews, I get what a lot of people are saying with regards to the pace and pressure, I personally would describe JOEY as an 'intense' place to work some times. However, this intensity has pushed me to better myself and to work at a level (alongside others at a level) greater than any previous job. The passion, focus and determination that is abundant throughout the organization is addictive and motivating. Not for everyone, sure, but for the right person- what a cool place to be. Like the charter says, 'Unleashing Potential'. That's why I am here.
- Great compensation & benefit package (Can only speak for myself)
- Can be fly-by-the-seat of your pants from time to time
Line Cook (Current Employee) – Calgary, AB – 8 December 2016
Joey's is a fun place to work at and has a lot to offer such as learning and growing in the company.
I work in BOH as Line/Prep cook. My work hours at Joey is mostly evening with that being said I am reviewing on how a typical day at work in the evening at the station I work at.
First few things I do/check when walk on-line are: Protein, sauces, rice stock, and other items to see if I need to stock anything so that I don't run out of the items during peak times. Check the sanitation-water and change it if it is dirty. Clean up the station and make it look presentable for the night service.
About management: What I have learned from the experience while working at Joeys is you need to tell your leader/management that how good job you have been doing in order to be recognized and that's a little grey area because the other places I worked at where supervisor/manager come to you and tell you how good or bad you are at your job. But at Joey's leader/management only come talk to you if you are not performing at the expected level and get written-up for that.
Co-workers: Co-workers at Joey's are great. Specially with the ones you have been working when you first started.
Hardest part about the job is transitioning from day shift to night shift and the station is left terrible condition such as: Stocks is not at the par level, station is not cleaned, Sanitation water is not changed, Pasta water pot left unattended and its almost burning etc. and to top that you get hit with bills and you literally have nothing to cook those bills. Also when you are paired with newmore... hire and you get told that they have been trained and know everything about this station but they are not even prepared and when you ask them to cook particular item and they don't know what goes in that particular item. In the end you are stuck with them and train them while putting put the food and spec test them at the same time.
Enjoyable part is the opposite of hardest part.less
Discount on meals and drinks
not a lot of hours when you are looking for more hours
Shift Leader (Former Employee) – Vancouver, BC – 24 October 2016
A company that claims to be people focused and one of the best employers in Canada. The surveys are largely forced and supervised. Regional Managers are plastic people with robotic "coached" responses. What they say performance is measured by is different from the actual (politics and gut feel). They talk a lot about retention but their actions clearly speak otherwise.
Recently a staff party was held for the general staff of two restaurants but the majority of employees were scheduled to work and could not attend. The company would not close the restaurant or get relief from a neighboring Joey.
Very rarely are the staff asked for input on the restaurant, but when it does occur you are punished for not falling in line.
I would recommend a place like the keg, where they treat their staff exceptionally well.
Overstaffed, inconsiderate or unprofessional managment