second chef d'exploitation

chef de partie

sous chef

Algonquin Resort

start at 12 pm (lunch time) work till 6 the next morning then start at 12 again.
i learned how to try and help people overworked and depressed, and they were just kids.
lots of managers but no experience. 
long hours ,no thanks,to many people not experienced.
being there.
leaving.
all answers are from indeed questions
i am still a chef, i was qualified at 18 and then spent years learning my trade. im not a cook, i am certified, (a cook just cooks food) i run the full setup as a chef , here i was regarded as nothing. i found out i was being payed 50 c more than a 3rd cook, what do you think that did to my motivation.

Employed during Renovations so my position included the cleanup of rooms after construction workers work was comepleted as well as cleaning of the occasional guest room or suite when there were groups or weddings on the weekends. I was unfortunately not an employee at the time renovations were comepleted. The hardest part of the job was when certain rooms were extremely dirty from either being closed for a lengthy period of time or the construction workers did a large amount of work in the rooms. The most enjoyable part of the job was when we could be outside briefly when walking from different areas of the hotel.

Ive spent 4 years at the Algonquin under New castle, the people were great but it seemed to be a revolving door, but that's the case for resort towns, there was a severe short staffing issue for 8 months near the end of my tenure. 
The HR and GM wouldn't heed complaints about broken equipment and lack of training after we got a fresh batch of new hires in so 3 people did get injuries that could have been avoided. I sadly had to leave because I couldn't handle another hectic summer being so Ill prepareed. 
On another note staff housing is available but their conditions are very poor and small. They act almost as a dorm. 
Perhaps with Invest they will have better standards and practices for their employees 

Great place to work, very busy in the summer months doing up to 275 covers a night from the restaurant line with a small team. Wonderful team, very supportive and everyone loves working together. High levels of professionalism and dedication to the job. Although there is a great deal of politics and this can very easily get in the way of proper discipline and can effect work being done.

 I'm leaving with a lot of experience in all parts of the kitchen, I have grown as a cook a great deal because of the staff at the Algonquin.

A typical day at work starts out by stocking my cart and cleaning rooms, I make beds, clean bathrooms, vacuum floors,  and  gather various amenities for guests I just cant perform as quickly as  needed because of my body  as i have a medical condition that I have a  hard time with my foot/ ankle so I have had a sprain due to stress on it from walking 20 k steps a day, the Hotel is massive,  It is probably the worst part of the job, Having it so vast and big, I love working with my co workers, they make my job enjoyable,

I was the supervisor for F & B at the Algonquin last summer, It was an excellent challenge to work in fine dining, Lunch and Breakfast in the Braxton restaurant and lounge.  I managed a series of staff members, hostess, servers and bartenders etc.  I gained a great deal of management experience and implemented my service excellence skills.

Working at The Algonquin during the summer is a great place to be. You meet lots of great people and make loads of new friends. You will never be without work, especially during the busy months (June-August). The different departments allow you to explore new jobs and there’s plenty of opportunities to keep growing. Do not apply here thinking you will get an easy non-hardworking job because that will not be case.

If you are looking for short term employment with high hours and have little to no other obligations, the F&B dept might be for you. If you are looking for long term career stability, the turn over is very high resulting in lack of leadership and dependability. 

Currently a room attendant with this property. This has been my position for the last 4 years, my choice. There are ample positions available and always room to move up in the company if you're interested. This position works best for me in the way of shifts (all day shifts) and lay off through the slow months (winter...because who wants to travel in winter if they dont have to!)

Overall working with the team at the Algonquin was great, they ensure you feel apart of the team.

The work as overnight cleaner was to be as expected lots of duties but not impossible to achieve. various jobs ensure a smooth transition through the night.

I learned a great deal about the community of Saint Andrews through the Algonquin and their drive to be apart of it.

Top Job Titles	Average salary
Second chef d'exploitation 4 salaries reported	$55,000 per year
Chef de partie 4 salaries reported	$24.05 per hour
Sous chef 5 salaries reported	$75,000 per year

Working at Algonquin Resort: company overview and reviews

Algonquin Resort

Algonquin Resort ratings

Popular jobs at Algonquin Resort

Salary satisfaction

Job seeker tools

Employer Tools

Browse

Stay Connected