Canad Inns Employee Review

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Exciting, fast paced, ever-changing work place
Executive Chef (Former Employee) –  Garden City, Transcona, Fort Garry, Metropolitan25 April 2013
As Executive Chef, required to over see all kitchen & administrative operations for all divisions of the company; Altos Garden Café, Tavern United, Banquets, The Oak Food Bar, Celebrations Dinner Theater, Catering, Metropolitan Center

In charged of maximizing productivity of the kitchen staff, as well as managing sous chef and chef de partie.

Strong ability to spot problems and resolve quickly and efficiently, while maintaining a level head, and delegate many kitchen tasks simultaneously.

Accountable to management for the production of budgeting, food & labor costing, menu planning, with the ability to implement corrective action when necessary to help assure that financial goals are met.

Customer service, with emphasis on customer satisfaction through exemplary quality and service.

Ability to step in on any area that requires assistance.
Pros
exciting and challangeing work place
Cons
long hours, poor work / life balance
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Worst run organization ever
Kitchen Staff (Current Employee) –  Winnipeg, MB23 April 2018
They brought in New management. Worst set of ppl I have ever encountered. Done their way or your fired. Even if isn't working. Rules don't apply to managers. They treat employees like they are children.
Pros
Unionized
Cons
Everything else
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fun place to work
Banquet Server (Part Time) (Former Employee) –  Winnipeg, MB17 April 2018
Server and Bartender (Former Employee) – Portage la Prairie, MB – 23 June 2017
Being a server is tough work. But nothing is better than having customers who only come in when your the one working!!

Great people to work with.

"All over the place" hours. Never a set schedule.

One week - Over time hours
Second Week - No hours at all.
Pros
tips
Cons
long hours
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Overall rating

3.0
Based on 38 reviews
57
48
37
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Ratings by category

2.8Work/Life Balance
2.6Salary/Benefits
2.7Job Security/Advancement
2.7Management
2.9Culture

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