Typical kitchen environment with little room to advance
Kitchen Manager (Former Employee) – Brampton, ON – 10 October 2014
I started when the location was first opened. The corporate staff training us seemed very new to their roles and were not the best trainers. There was only advancement when there was a need. The general manager was fired and so the lower managers had to pick up the slack at no extra incentive. The owner was new to the industry and the corporate staff tried for a year to make the restaurant profitable but in the end they were not qualified. I felt left out and not respected by them. After I left I found out that the corporate training staff had been completely replaced.
Staff was friendly and I did learn much about inventory control, staffing, ordering and managing a kitchen.
Cooking was the most enjoyable part for me when it was not extremely busy.
Free food, free drinks, and friendly co-workers
low pay, stressful, and very demanding