cuisinier à la chaîne

restaurant general manager

sous chef

senior line cook

line cook

Chase Hospitality Group

Typical day at work would consist on prepping and setting your station for lunch and/or dinner service. Making sure every product you use is of the highest quality possible. Also, to execute a flawless lunch and/or dinner service for the guests that joined us.

I learned a lot from The Chase. How to have a sense of urgency at all times without sacrificing the quality of the food you prepare would be the most valuable thing. On a more technical aspect you learn how to: poach, grill, bake, saute, pickle, cure, smoke, butcher, steam any and every fresh product available to you. 

Management is incredible! Always making sure you are comfortable while doing your job and providing you with all the necessary things to succeed in life.

Hardest part of the job was always maintaining the sense of urgency without compromising quality, specially when you work a 15hr shift. That is something that comes with time, but they make sure you get there. 

The most enjoyable part has to be the creativity freedom they give you. They will NEVER turn down a good idea. They also have programs for their employees outside of work to help them better themselves

Management wants to hire work horses - long hours
Not much trust in employees - every recipe, no matter how straightforward or simple, has to be shown to you by the chef
Inconsistent - sometimes thrifty, sometimes painfully pedantic about small details
Inefficient systems which means lots of wasted time on jobs that could be done quicker with proper equipment or a different method to a recipe
High turnover - lots of people quitting after a couple months or weeks, walkouts, and people just quitting without notice so management is desperate for people who may not be qualified or management just straight up lies to qualified people about certain circumstances in order to get them to agree to work there

And as a result of all that, it's just an unprofessional kitchen. Pretty dangerous at times and not all that clean.

Even if you're green to the industry, I would go elsewhere as there's some bad habits you could get from here that you'll have to unlearn eventually.

Learned a lot about time management, multitasking, and delegation, through organizing schedules, calling guests to update guest profiles as well as inputting allergies or dietary restrictions into those profiles to ensure excellent service. The job was at it's most intense when flip times began overlapping and other guests had to wait for tables. Most guests get quite aggravated when they have had to wait for a table they reserved weeks in advance. The job was at its most enjoyable when the staff was working like a well-oiled machine. When the staff is happy the guests are happy because the service is flawless.

Planta has a wonderful menu and it is a really fancy and beautiful restaurant for customers but the back of the house is like a nightmare !! really bad salary, crazy Sous chef, coworkers are very mind, short staff, everything is always 911 in the list and only one or two person in charge of the station. If you are sick they don't even care, you MUST DO YOUR JOB or work like that. A lot of yelling, the energy of this kitchen is weird, negative. New staff does not stay for more than 4 months. Nobody can resist this kitchen. I got sick of working here!!

A very fun place to work. The best part of my job is making my guest happy by making their coffee and giving them the best service and see their smile. I have learned a lot from this company. I learned how to work fast by multi-tasking, inventory, how to care for the ladies and gentleman, and how to run the cafe and working as one team. And I also get to learn some french words from working with some French staff.

The Chase is pretty good at creating a good vibe for guests.
The higher management is a bit of a 'boys club' and hard to advance to.
Management generally is constantly in flux due to low salary and lack of incentives.
The staff are generally great people though! It would be a great summer /side/ second/ school job for the tips, but don't expect to excel there. Just getting to a server position can takes years!
Everywhere has their drama, but at least The Chase can still pull off some great service despite it!

Overall Kasa Moto is an interesting restaurant to work at, it claims to be Japanese, however is seems to miss that mark. The hours and pay are decent but the staff are amazing, the only negative is that the patio is not designed that well to handle the huge level on bodies certain nights, that will impact the overall service.

This company really provides good job training.  The skills I learned here I will use the rest of my life.  Chase hospitality also trys to promote from within the company.  If you want to advance in the food and beverage industry this is the place to be. The ceo is also an amazing person who really cares about the employees.

Kasa Moto is a great place to work if you are willing to put in the effort. They company as a whole (CHG) is always looking to promote those hungry and looking to grow. 
If you are ready for late nights, and a fun yet hard working experience, this is the place for you. If not, you will not make it as a long term team member here.

The company can't keep employees. Male dominated management. Company culture has faded over time and employees get lost in the company's desire to open multiple locations before figuring out how to manage people. No HR department.

Top Job Titles	Average salary
Cuisinier à la chaîne 2 salaries reported	$21.00 per hour
Restaurant general manager 14 salaries reported	$80,000 per year
Sous chef 9 salaries reported	$49,222 per year
Senior line cook 5 salaries reported	$22.40 per hour
Line cook 1 salary reported	$22.50 per hour

Working at Chase Hospitality Group: company overview and reviews

Chase Hospitality Group

Chase Hospitality Group ratings

Popular jobs at Chase Hospitality Group

Salary satisfaction

Job seeker tools

Employer Tools

Browse

Stay Connected