commis de cuisine

cuisinier

kitchen team member

hôte

chef de service

AU VIEUX DULUTH

A typical day at work consisted of cutting up a variety of foods to be ready to cook and occasionally vacuuming the front lobby. I learnt how to deal with heavy machinery, ways to cut food, and to work fast. Management was great. Co-workers were a lot fun and very welcoming. The hardest part of the job was spinning the salad (water was cold). The most enjoyable part of the job was that it was very hands on, and I was by myself a lot, I enjoyed being independent.

When I first began working at Au Vieux Duluth, my interview was nothing close to formal, I sat across from the manager at the restaurant table and was asked if I had any experience, my response 'no' and if I could come in tomorrow for training. The boss did not view my resume and did not ask for my personal information such as sin# until 2 days before the first pay day.

What is the best part of working at the company?
Fist time best work what my boss is not good 

What is the most stressful part about working at the company?
Cooking  and  fast work  I tell boss pay my fees on time

What is the work environment and culture like at the company?
Good what you see in kichan  teamwork 

What is a typical day like for you at the company?
Monday to Friday Saturday Sunday

Management was poor. Went through 6 managers in the last year I was there. 

Last manager had me doing the front of house jobs so the servers ONLY served food and made tips while I was doing all of their other duties. Was fired without cause. Restuarant shut down a week later. Never got tax forms and it almost caused me to lose my ei.

A typical day at work would consist if food prep on quiet days, and washing dishes for a majority of the shift. I learned a lot about making certain dishes when I was moving up to the kitchen instead of washing dishes. The hardest part of the job was keeping up with the "rushes" of things to wash after 6.

There's always something to do, which eliminates sitting around and waiting. The staff is all awesome and extremely supportive if you ever need help. Only negative is closing can be tedious and tiring but you get paid more for it

Sometimes odd. Staff was nice. Owner was odd. Shifty management yet reliable. Learned great skills in good staff environment. And experience that is very crucial 

I worked here for four years and I miss it every day. The team became my family and the customers became my friends. Great vibes here and very busy. I miss this place all the time

Everything was going good until for an unknown reason i started to loose hours. Eventually being taken off the schedule completely. I did not receive and ROE or T4.

Enjoyed my long term career at two different locations. Management was flexible to work with. Life long friendships were created. Left to move to USA, Washington State.

Top Job Titles	Average salary
Commis de cuisine 9 salaries reported	$18.00 per hour
Cuisinier 4 salaries reported	$29.31 per hour
Kitchen team member 3 salaries reported	$22.50 per hour
Hôte 1 salary reported	$18.58 per hour
Chef de service 1 salary reported	$20.00 per hour

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