Kelsey's Employer Reviews

Great people to work there, was understaffed I ended up working 23 days in a row from being called in, I didn't mind because of the money I got but still was pretty bad.

I learned how to clean dishes and felt good of how nice my coworkers were.

When working at kelseys i learned how to prep food, how to keep a clean area. and what customers expected with their food

working at kelseys was always fun but also a work enviorment.
we worked just as hard as we played

the management was great aswell.

the hardest part of working there, would have to be working wing nights. it was always very stressful – more... and crazy busy. but at the end of the day, everyone still could have a joke or two. – less

I worked here as a coop student
This is a great place to learn the food industry as it is very fast paced and busy.

i liked it learned a lot about the food business i didn't mind working there because co workers were fun to be around

Loved the day shifts, getting the restaurant ready to open. Love working with the public. I'm a friendly easy going person!

Love my time at Kelsey's Petawawa. The staff became like family. The hardest part of any day would be not becoming overwhelmed by the amount of people waiting for tables. I would go back to work there in a heartbeat!!!!

A typical day at Kelsey's is about working hard to get everything done while having a laugh with enjoyable coworkers. I was trained across the line at Kelsey's, from every part of the kitchen to front of house where I hosted and served guests.

The hardest part of the job involved trying to juggle too many tasks at once. Some days I took on more work – more... than I should have. The most enjoyable part was the plethora of personalities that made such a great team to work with. – less

worked there and they wouldnt change my hours so that way i could get a bus home to residence, i ended up taxiing and if i had no money i walked 2.5 hours home.

A typical day at work generally starts with a produce order for the day (we always do same day orders to guarantee freshness). After that I would proceed to cook off certain items for the day (soups, potatos, ribs ect) and make sure the line is set up for when the cooks come. Now I would count and weigh the streaks in the building to ensure left is – more... not an option. Opening the line gives me the chance to look over the cleanliness of the kitchen and make sure everything is getting done properly. Now it would be time for my larger order, basically everything other then produce, which gets done 3 times a week. This usually takes an hour to and hour and a half. Now I would receive the items we received today into the computer, manage the invoices and make sure the amount due is correct. Now it's around 1 - 2 pm, this is where I do any random things which need to be done daily or weekly (temperature logs, continuous prep, scheduling, cleaning schedule etc). Some days I work over the dinner rush until 7-8 o'clock, when my skilled cooks works or sales are low I leave at 4-5. I complete full inventory of all stock every sunday. – less

A typical day at work would be hard to explain really because were talking about a resturant.

I learned many things at the resturant because I started off as a dishwasher and now i work on line as a cook.

management is great they are very freindly.

co-workers are also the same freindly and kind treat you as they wanted to be treated themselves.

the – more... hardest part of the job would be working with a crowded line where as there is absoultely no space to move around.

the most enjoyable part of the job would be working with co-operative people who are willing to listen and learn. – less

Fast Paced, Energetic, Demanding, Every day is busy, there is always something to do or that needs to be done, Hardest part of the job is the communication between staff and ownership, best part is the sense of accomplishment after each shift

Was told four shifts per week

Was told to go home early after 2 hours because business was slow