Very focused staff members, straight forward tasks, gets the job done no matter what circumstance, tend do be a bit pushy sometimes, you get use to it. point out mistakes so that it does not happen again
The hours were long and late. The salary was too low for the job being done and the training was completely the bare minimum. It was organized as an organization but not rewarding for the employees that worked there.
it is a fun place to start as a young adult. people are very welcoming and they helped me learned new technique. the staff was really fun working with. job was allways clear and i always know what i have to do
commis de epicerie (Former Employee) – Saint-Laurent, QC – 15 December 2015
Cetait mon premier job au Canada les gerants etaient super bon apres une samedi dimanche le backstore etait tout vide la equipe inclus caisse et tous les autres commis etait excellent toujours sourient
Service à la clientèle (Current Employee) – Montréal, QC – 20 November 2015
Working at super c is a tremendous experience for me. the following job has tought me alot about well treating the clients. I have learned how to well communicate, be more patient and polite with them no matter the circumstances. The most difficult about the job was trying to push my self to convince the clients about the prices being reasonable. But yet I achieved this skill in a less time because talking and convincing clients was an amusing activity.
Meat Department Clerk (Former Employee) – Montréal, QC – 14 September 2015
Fast paced work environment, surrounded by hardworking people. Excellent management with good support. I learned some particle skills while working there, for example; I can skin a salmon and cut scallops along with other meat oriented skills. The hardest part of the job had to be dealing with how cold my hands would get...
I appreciated to work there because I gave my 100% everyday. And thats why I work , I work like it was my own company!
Commis de service/Commis de viande (Former Employee) – Sainte-Dorothée Laval, QC – 6 September 2015
For me , I work like if it was my own company , I really put my 100% in everything I do! I like working either alone or with a team. I work really hard because for me its really important so I will be happy when I get my paycheck! The most enjoyable part of this job was working with a team that was like a family for me. I've learn a lot and I keep on learning every day.
Boucher (Former Employee) – Gatineau, QC – 11 February 2014
Very nice place to work, with a nice co- workers,. A normal day at work, always busy i start very arly in the morning at 6:00 am and normal finish at 3 :00 pm or more.Just depend of the schedule of my week 38 hure per week and sometime over time ,i learnd a lot special work ,responsability and puntuality expecial when you work with meat you have to pay atention because you work with dangers tools sauchas nife and saw very sharps and i have to be productive all day .i have 2 brakes of 15 minute and 1 houre lunch time i love to improve my self to diferent tipe of job im very fast lerned .i know how to work in team my very hardest part of work was learnd french but i did my best and the most enjoyable par was that all my co-workes help me out .im looking for new hoportunity improve my self every day is my gold,and looking for a new carrear .