Cook (Current Employee) – Montréal, QC – 27 December 2017
I'm a certified chef and I've worked at high end, fast paced, high pressured restos in the last 15 years. Working at SSP is a piece of cake.
Only downside is my coworkers aren't as experienced as me. A lot of them do not know how to fix a minor problem such as uneven heat across the griddle. I discovered the problem after a few days and went to fix it... lo and behold... even heat throughout the griddle.
Working for SSP as a cook isn't always ideal for beginners, basic knowledge and abke to work in a high pressured environment. Comparing my past employment... SSP has got to be the most simple, easiest job I've ever had. Sometimes I get bored when there are no orders but at least it gives me a good few mins to really go through the kitchen and see what can I do to make it better and easier... etc.
The managers and supervisors I've met so far have been really nice.
I'm liking it there 😊😊
Disorganization caused by coworkers, and low salary
management issues, lack of direction, huge turnover rate, unprofessional supervisors
Line Cook/Prep Cook (Former Employee) – Richmond, BC – 26 June 2017
Worked for Monk's Grill for years, we were one of the pioneers who opened this restaurant. People do come and go. Some did stay but for aspiring cooks or servers, stay away. Been given alot of empty promises. All they care about is making money and not the employees who helps them make it. Stay away.
Responsable de l’embauche, de la formation et de coacher les adjoints, chefs de quart et employés Veiller à ce que les normes, procédures et objectifs soient atteints Voir au respect des normes de préparation, de livraison, de fraicheur et de qualité des produits alimentaires Prendre en charge le service clientèle en prêchant par l’exemple Prendre une part active aux opérations journalières S’assurer que l’environnement de travail soit sécuritaire S'assurer que les inventaires sont mesurés et entretenus conformément aux politiques de l’entreprise Assurer une bonne exploitation du restaurant Faire la gestion des différents comptes et fournisseurs
Préposé au service alimentaire (Current Employee) – Montréal, QC – 18 February 2017
A typical day at work: arrive, sign in, put cash in after waiting possibly an hour for a manager or team leader to show up, serve clients, replace empty or old food, rearrange "grab and go", operate cash register, clean dishes/ any surfaces. Go for a half hour lunch break, and back to work. Hours very often go over designated shift times.. we close when we close, it's not like we can leave at 9 on the dot and leave a mess. We often finish closer to 10, 10:30. It's very fast-paced and high-stress, always moving and rushing and thinking of a million things at once.
Management is fluid. Some managers are great whereas the majority look down on you and talk to you very condescendingly, very passive-aggressively. They don't seem to realize we're humans, often telling us to do one thing after the other, even if we're not finished the first ten things they told us to do.
The people are mostly miserable and when the topic of leaving comes up, most say they're not going to last a year at all or that they're planning to leave soon.
The hardest part of the job is the very fast pace that occurs at the airport, which of course is unavoidable when working in that environment.
The most enjoyable part of the job are the people. Most are very friendly and we seem to bond over our shared pain. I've made quite a few friends here and I am not looking forward to the day I will have to leave them.
productive and fun workplace, ipportunities to meet alot of people from different cultures/ethnicities
Counter Service Associate (Former Employee) – Toronto Pearson International Airport, ON – 4 October 2016
a typical day at work consist of greeting and serving customers, travelers and workers at the airport, answering questions/helping travelers. Cleaning and preparing the store for the morning shift and customers, collecting the pastries from the baker and putting them out in the showcase and making sure that the morning shift is ready and prepared to work.
The management is not very good, managers show up late to clock workers in on time, they leave the job early, or are inactive on the job, usually conversating with distracted workers, English and french are the only two languages allowed to be spoken on the job but some employees and managers break that rule to speak with each other in front of customers who later complain about it. managers do little to help fix problems in the store(s), such as appliences not working or customer problems.
most co-workers are fun to work with but there are a few that don't like to work or are always distracted and not helping the customers or are always fighting with other workers and customers. the hardest part is cleaning up after the shift before you, while getting the store ready for the shift after and at the same time serving and dealing with customers.
the most enjoyable part is working with someone who is on the same page and having everything go well. meeting new people celebrities included and getting possibly other great opportunities
working in the airport, meeting celebrities and new people, great job opportunities withing the airport.
gets extremely busy at times, bad co- workers and managers, angry airport employees who like to skip the line, large orders
General Helper (Former Employee) – Montréal, QC – 14 September 2016
specially managers dont know how to talk with workers,they have full of attitude no manners if they have high position.if you dont know french they just ask for cleaning and all.do not go there if you dont have any expereince.not good.
Cashier/ Service Crew (Current Employee) – Winnipeg, MB – 25 January 2016
Working at SSP Canada is fun. working with different kinds of people is kinda exciting. I always enjoy working with them.the management is great. I learned lots of things everyday. The hardest part of the job is sometimes customer don't understand what we are saying and they become rude to us but we need to accept that fact cause we are on the field of customer service and customer is always right. the most enjoyable part of the job is we meet different people and we enjoy every single day that we work.
It was very fast paced, you had to always be professional with the customers and make sure they felt welcomed. Co-workers were okay, they were friendly and very enthusiastic. The hardest part of the job was the overtime due to the airport being soo busy usually my 8 hour shift would turn to 12 hour shifts. The most enjoyable part was that you got to meet people from all over the world.