Line Cook (Current Employee) – Chelsea, Qc – 17 May 2012
It is a very easy going place to work, people are friendly and the owners are very nice. Other than the normal stress of working in a kitchen, there isn't much I can say that is negative. The one thing that surprised me was that all cooks were trained on every line and even if you don't have a diploma in culinary arts you can still learn techniques and new recipes. The hard part about this job is coping with the normal supper rush, they've newly renovated the eating area but have not yet renovated the kitchen. And it's the smallest kitchen I've ever worked in. It makes our job a bit harder and a little more dangerous but we're careful.