sous chef

bartender

serveur de bar

server

second chef d'exploitation

Blackshop Restaurant

A typical work day at the Blackshop requires me to do food prep, cleaning, work during service and stand for long hours.
I learned plate presentation, order organization during service and of course preparing various dishes. I also learned you must have a real passion for the work if you are going to succeed with it as a career.
Kitchen management? Well lets just say Chef Ramsey would tell them to 'get out' and Donald Trump would say 'you're fired'. However the restaurant owner is a very pleasant and professional individual.
My co-workers were very kind and helpful, we worked well as a team.
The hardest part of the job is working a 12 hour shift on a very busy holiday such as Valentines Day or Mothers Day with no breaks, it's very exhausting. The summers are the worst as the kitchen feels like a sauna all day. Another hard part is continuing to work through service when you burn or cut yourself. 
The most enjoyable part of the job is free food and we get a free beer at the end of our shift on a Saturday night.

I love everything about the Blackshop Restaurant! The food is quality and I'm proud to serve it. We have a great reputation in the area and our price points allow for  lucrative earnings. I have enjoyed working there over the past 7 years. In this time, I have been full time, part time, in school, healthy, sick and everything in between.  I have experienced nothing but support and kindness from my management team! Great place to work. 10/10 would recommend

Blackshop is a great place to work. It has a great atmosphere, the employees are happy and helpful, the restaurant is clean and well organized. I’m happy here and love working here The new owners respect the staff, and are pleasure to work for. There is never any issues with the general managers they do an excellent job, everything is well organized with the shifts, breaks and pay. Thank you to the new management team for the opportunity to work here.

Would NOT RECOMMEND! Working here, the culture is very toxic and the management is very poor,  if you get a job in the kitchen, good luck with having a life, its so sad working here because during your shift, during service its so hectic that you dont get a break to even drink water, Your mistakes are treated as failure instead of opportunities to learn and just over all a very depressing place to be

Blackshop has been a big part of my life not only as an employee, but also as a customer, even before I worked there.  It is a fun, energetic working atmosphere. There is an excellent rapport between both front and back of house staff, and a very open door policy with management. You are not just an employee, but an important member of the Blackshop family. After 30 plus years in the community, it’s exactly that, a family. I would not hesitate to recommend working here. 

If you are looking to be told how to cook by 20 year olds with no other experience then this is the place for you! They tell you dont worry about tasting the food..get jealous of everything and never want you to succeed. This is a place for rookie cooks to work so they can feel like theyve accomplished something with their career. Dont even bother if your over the age of 25 and serious about Culinary...take it from me fellow chefs...definitely not worth it!!

The Blackshop have very great people who own and manage the restaurant. It can be a stressful job and you may have to work long hours but that is typical in working in a restaurant. Overall very good place to work. You have daily duties whether you open or close the restaurant there are things that have to be done such as clean the bathroom mirror, polishing door handles or the display cases, etc.

Since new management took over they’ve employed someone who basically wants to erase the history of the blackshop and try to rewrite it. It is not working. I loved working there in the beginning. At the end I was anxious all the time. I hope things change for the sake of my friends still working there. 

What is the best part of working at the company?
Cooking a wide variety of dishes and the ability to learn.

What is the most stressful part about working at the company?
Dealing with poor management..

What is the work environment and culture like at the company?
Stressful, toxic, unhealthy…..

Place is good for people who like to be call stupid . Owner thinks he is so smart 
But true is he got this restaurant because parents give to him he is a snobby man
Like he say people who works for him they should make 14$. Nothing more like he say they don’t deserve make more money 
Do not work for him just run!!!!!

Top Job Titles	Average salary
Sous chef 2 salaries reported	$57,500 per year
Bartender 2 salaries reported	$19.15 per hour
Serveur de bar 1 salary reported	$20.00 per hour
Server 1 salary reported	$19.00 per hour
Second chef d'exploitation 1 salary reported	$57,500 per year

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