Open Cook/Night Cook/Line Cook/Prep, Orillia, ON - May 25, 2016
Typical day would start at 8am. The day end would range anywhere from 4pm to 9pm. The work load was consistently heavy. However, you typically find a "groove" where things start to get done on time. I learned how to prep for a kitchen as well as improved my time management skills. Co-workers were welcoming and kept the place light but job satisfaction was at an all time low for many of the staff. The hardest part of the job was dealing with inconsistent management. Save for 1 or 2 who were friendly and helpful towards staff, the management quality would change from day to day leaving most employee's unsure of what to expect for any given day. The most enjoyable part of the job would be both the job security and the co-workers.