kitchen Supervisor (Former Employee) – Fort McMurray, AB – January 31, 2016
i enjoyed working at original joe's restaurant.i was art of the management and we had very good management and the team members.i learned lots of cooking techniques while working in the culinary department and i enjoy my work.
line cook (Former Employee) – Victoria, BC – February 22, 2013
a day on the line depended on what day it was and what side your working. in the long run though it was a fun, great expeirence and i also picked a few good cooking tricks up so nothing was wasted. as for the co-workers man are they fun people to work for and with. the hardest pasrt abouut the job was the kaos that would roll over the crew and then one person would crash then the team would double time it to help out the fellow worker. best part about working there was the friendships i found working at this place.
Server/Bartender (Former Employee) – Leduc, AB – July 22, 2015
The tips were good the people I worked with were good I enjoyed there company when I first started there everyone help everyone it was always a team effort but after about a year the team effort started to fade and the restaurant just because almost unbearable to be at. the boss didn't seem to care anymore and neither did the staff that was left it went from a great place to work where everyone was involved and cared about the place to everyone just being miserable there.
Dishwasher / Line Cook (Former Employee) – Saskatoon, SK – December 13, 2013
A typical day of work their would consist of me finishing up the work of others then start doing the work of my job duties. Wut I learned is never work in a bar/restaurant. Most of the co-workers where nice except for some. The hardest part of the job was coming in everyday and finishing lazy people jobs, then try get everything ready for my shift. The most enjoyable part of the job was meeting new people.
Line Chief (Former Employee) – Strathmore, AB – October 30, 2015
Oj's was one of the cleanest kitchens that I have worked in, but that was because the kitchen staff ran the kitchen. there was no set person in charge and it was left to who knew what they where doing the best. We had to move fast to keep the orders flowing and make sure we had enough time to clean at the end of the night. how ever the negative thing was that we got yelled at by management for not having and product when it was mornings job to do the prep for the day.
Server (Former Employee) – Cold Lake, AB – December 29, 2015
I worked with a group of positive hard working women who became really close friends. Depending on what shift I was working I'd either start the day with opening duties or just jump right in and start serving tables. The shift always ended with closing duties and cashout. I enjoyed my time there.
Dishwasher (Former Employee) – Kamloops, BC – February 17, 2015
it's an environment that is quick and and long but fun, i learned that it take time to do work in a kitchen and not always fun and games, management was really good and helpful, co-workers where great and helpful, hardest part was trying to keep up but i did and it was the most fun job i had.
free lunches and the walk home after work was fun to
Line/Prep Cook (Current Employee) – medicine hat alberta – October 5, 2014
its a good job. good people, good bosses and you learn alot. ive had a couple co-workers in the prep hall but i have been there for awhile. in my opinion im the best prep cook there. i have learned how to multi task, be efficient, work problems out on my own, follow franchise specifications
Server assistant (Current Employee) – Abbotsford, BC – October 18, 2013
friendly co-workers, nice atmosphere. busiest days are thurday to sunday, depends what sports are on or special events. Most enjoyable part of the job is talking with customers to see how they experienced the food and atmosphere.
Kitchen Manager (Former Employee) – Prince George, BC – December 31, 2013
I was in charge of the restaurant operation, I delt with food cost labour, cleanliness, scheduling, receiving inventory, organization, training new staff, interviewing, and daily operation of the kitchen