Wonderful bosses, very flexible in scheduling
Line Cook (Former Employee) – Edmonton, AB – 29 June 2016
i learned how to consistently kept a clean and safe environment by adhering to all federal, provincial and local sanitation and safety requirements. Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving. Followed proper food handling methods and maintained correct temperature of all food products. Established and maintained open, collaborative relationships with the kitchen team. Set up and performed initial prep work for food items such as soups, sauces and salads. Prepared for each shift by placing a clean cutting board and utensil bath at workstation. Displayed a positive and friendly attitude towards customers and fellow team members. Correctly and safely operated all kitchen equipment in accordance with set guidelines. Built and fostered a team environment.
Co-workers were all very kind, and productive workers that helped foster a team-based environment
The hardest part of the job itself is dealing with the stress that relates to the food industry itself. For example, if you haven't had a break for 4 or 5 hours and you need one, only that you can't because there is still large rush of orders that you have to make. Mind you, this rarely happens because the managers will always try and give you a break when you need it.
Free Meals, bosses are fantastic/understanding, scheduling is flexible
very few times you cant have a break, but it almost never happens.