Chickpea Careers and Employment
- Company size51 to 200
- IndustryRestaurants & Cafes
Salary estimated from 68 employees, users, and past and present job advertisements on Indeed.
Food Preparation & Service
Line cook/fryer/prep. in Vancouver, BC
on 6 September 2018
Not the greatest kitchen to work in, but the people are very friendly.I'd say overall if you're a hard worker you will fit in just fine. However it can be very fast, and very chaotic. Not like most kitchens. Co-workers are so friendly it's always a chick-party with the chickpea family.
Server in Vancouver, BC
on 16 April 2019
Best restaurant for funGreat place to work! The owners are so nice. Food is good, only a discount no staff meals. Easy place to work, I could wear whatever I wanted, it was tip pool, we worked with iPads as serving tablets. Only bummer is it’s really hard to get more than 3 shifts a week, and the shifts were really short like 2-3 hours most days.
Dishwasher in Vancouver, BC
on 16 December 2018
Very poor & unsafe work environmentDon't let the "Chickpeace" fool you. This is not a fun or peaceful place to work, the hours are unpredictable & often change with little notice to employees. The owners try and let untrained, unprepared, unqualified people manage the kitchen. It simply doesn't work. This restaurant has the highest turnover I've ever seen anywhere. It is due to: no communication between owners/employees, and kitchen manager having ZERO knowledge of what they are doing.
Line Cook in Vancouver, BC
on 6 November 2018
Fun co workers but everything else SUCKSI loved working with the people at chickpea. But the kitchen manager just bosses everyone around and doesn't do anything her self. It's normally 2 people running the plating side for a 90 something seat restaurant as well as all the food delivery services in Vancouver and walk in take out and call in take out. The wage they pay you is WAY less then you deserve for the ammount of work they put on you. The expect you to run the line during brunch hours by your self and do prep work. Which is incredibly stressful and hard to manage. They constantly cut you early. When I was working here I had to get a second job just so I could actually make decent money and not be broke all the time. They don't see potential in the hard working employees they do have. One of the highest turn over rates for a kitchen I have EVER seen. It's just over all not a good place to work. The owners really need to step it up and learn to take better care of their employees.
Kitchen Leader in Vancouver, BC
on 29 August 2017
A lot of instability when it comes to the employees hourshours are constantly cut and employees get send home early constantly there is no hierarchy in the kitchen and the managers are always stepping on each other toes the restaurant has a lot of potential but the managers need to get it together
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