Supervisor (Former Employee) – Montréal, QC – 19 June 2018
They pay you the bare minimum, and ask you to do the job of 6. Paid 11$ an hour. Only to have a raise 6 months later of 25 cents. Despite doing doubles most days, working 6 days a week and being the head of the prep team. Next raise was 6 months after that and it went up 50 cents after I fought with the chef for about 45 minutes on why I should get more than just another 25 cents. Management does what they want when they want. If they wanna go smoke while you’re in the middle of a dinner rush they don’t care they just take off and don’t say anything. Turnover of staff is ridiculous except for the 3 people that decide never to leave. Bartenders have to accept drinks from customers but have to throw it out because they aren’t allowed to drink on the job. Most bartenders I know do shots throughout there service out of respect for the client that bought it for them. But not at moxies. If you work in the kitchen you aren’t allowed to eat unless you pay for the food. Management tells you to go punch it in and pay if they catch you eating even a small snack and discount is between 40-60%. Chefs, sous-chefs and managers are the only ones allowed free food. Really not worth it. Unless you’re coming right out of culinary school or if it’s your first “real” kitchen job after McDonald’s or subways.
Very intense work environment where you can learn a lot
Line Cook (Former Employee) – Brampton, ON – 7 June 2018
I found management was very tough on their employees. However, the employees grew to become very valuable assets to the company. The employees themselves were splendid people to be around. Overall, it's an interesting place to work.
Dishwasher/Cook (Former Employee) – Moncton, NB – 28 April 2018
worked there for one day and some fool on the other side of the kitchen knocks some plastic tubs over and the Psycho manager screams at me for them falling and not being in a Safer spot...i didnt put them there, they were there when i started my shift...i quit on the spot.
Hostess (Former Employee) – Kitchener, ON – 3 December 2017
-management does not like to advance hosts to servers -host position is like the backbone of the front of the restaurant and sometimes the managers took advantage of the host ie/ had to scrub the bar floor on my hands and knees -enjoyable staff -management was flexible with working hours and booking time off -discount on food is a perk
General Manager (Current Employee) – Moncton, NB – 27 July 2017
Having spent 20 years in the F&B industry from independent Small scale restaurants, to Large resort properties, I have never worked with a better system or team. Moxie's definitely has a caring and supportive atmosphere, for all employees from managers to line level.
Any company is only as good as its people (staff) and Moxie's in the Atlantic region has some amazing staff that have been with the franchise for years, which speaks to the above accolades to retain such great people.
Server (Former Employee) – Moncton, NB – 27 July 2017
Being a part time server while in school this was an amazing place to work. It was always steady with very few slow days, which means no matter what day or shift you get, you will be able to make good tips. the staff and managers were all friendly and helpful.
sous chef (Former Employee) – square one – 17 July 2017
if you enjoy not having a life then this place is for you! wanna work 15 hours 5 days a week? wanna embrace a fake culture ? targets are un real management would rather sit in meetings for hours and talk about solutions with no action
Server (Former Employee) – Vancouver, BC – 15 March 2017
I was super stoked to work here, the staff that works along side you are amazing, loving, helpful people! However, management is very unclear for their expectations of you, makes promises they can not keep and seem to share a different vision than what they tell you. All in all moxies management is very unprofessional. I was very disappointed with how working there turned out.
Cook/Prep (Former Employee) – Prince George, BC – 5 January 2017
Thirty years cooking been right across this country I've ran big pubs restraunt chains and camps never seen such a idiot kitchen manager in my life. Thx Brian promising me job telling me I'm hired then not .I'll should of noned better in the first 5 min working at this moxies in prince gearge is very dirty and no food safe practices in place.I've will be contacting ur head office thx again BrianKralun ur far from being a leader
Most enjoyable part of the job was the quests that i got to meet while working there.
Server/Bartender (Former Employee) – Richmond, BC – 12 December 2016
I love the craziness of the restaurant. It was a fun upbeat place with high turnovers. I had great staff to work with. Ive learned a lot of life lessons an appreciative of all the responsibilities given to me. lively working environment with constant hotel clients which made it difficult at times cause there may be language barriers.
I had alot of seniority which gave me more opportunities
Sous Chef (Former Employee) – Calgary, AB – 23 November 2016
I honestly would not recommend this place if you are looking for a job. The kitchen is filthy. They are way more concerned with hitting their numbers than keeping the kitchen clean. Training is very poor. Can't keep staff. If you are salary manager you are working 10-12 hour days. I would not recommend this place to anyone. Look for a job somewhere else. I used to like eating at Moxie's but after working there for a couple of weeks I will never eat at Moxie's again. Filthy, dirty kitchens.
Prep Cook (Former Employee) – Newmarket, ON – 15 October 2016
two teenage supervisors who have a huge attitude problem do not know how to speak to people chef is a two face force you to work 12-14 hours a day everyday can I find people to work there 3 people quitting in one week would not recommend working at moxies newmarket Ontario yeah he's a good example of management first paycheck you get uniform supposed to be deducted did not happen agreement was made $14 an hour first two weeks was okay second two weeks was $14 50 hrs that was good for me after a 12-hour shift I did not bake cookies I was fired
Good place to learn and develop interests in cooking
PREPERATION & LINE COOK (Former Employee) – Mississauga, ON – 5 February 2016
Moxie's menu is simple and straight forward, they feature the seasons and are consistent with their dishes. The crew is great to work with and they will treat you respect, if you respond in kind. I learn many things from Moxie's and developed my interest in cooking and learned many different techniques that are useful to me to this day. I enjoyed working at Moxie's mainly because of the crew, management and the easy to learn menus.