serveur au comptoir

team member

surveillant du service alimentaire

line cook/prep cook

gérant de restauration rapide

Chopped Leaf

An average day working at Chopped Leaf consists of first checking the list of duties assigned to each member of the team. Everyone is required to learn how to work each station starting with; the dish pit, prepping food items (washing, cutting, preparing vegetables, bagging and weighing foods, making sure everything is accurately labeled, dated and recorded, maintaining freshness of the line, and ensuring everything is stocked up), the grill (cooking chicken, tofu, salmon ect.), and finally working on the line assembling orders (making wraps, sandwiches, salad bowls, ect.) 

From working at Chopped Leaf I learned a few valuable skills from using proper knife techniques, to putting together all kinds of salad recipes. Opening the new store with the team was a great experience, we all got to know each other making the recipes and trying out what was on the menu. The manager and owner demonstrated excellent leadership qualities, showing kindness and understanding as well as having us respect the rules of the company.

I found the most enjoyable part of the job was cutting and prepping the veggies and fruits, as well as providing really nice customer service. The least pleasant part was being confined to such a small space with three or four other team members because it would lead to certain utensils being unavailable at times.

Fun environment. I would open and close the stores, make salads, stock shipment orders, work cash, clean, work big orders, choose and make Chopped Water, and did lots of customer service. I loved working there, my coworkers, and loved the food. I am grateful for what I learned and the good parts of my employment time there, but I do not look back at it as a good experience. 

 I didn't like or approve of how management ran things. They were mostly nice but it was to make up for all of the things they pulled. They often took advantage of their employees. They wouldn't give us access to our tips at first (and then tips would go to the manager for hours he "worked", which was taking orders without a mask during COVID, cutting romaine for an hour, and chatting on his phone), they were heavy on nepotism/favouritism, they violated a lot of health and safety codes, they were unprofessional, manipulative, and would make empty promises. The last straw for me is when I was in the hospital late at night with a phone at 3%, so I used my moms phone to contact my boss. I needed stitches on my toe and couldn't walk or wear a shoe and he told me to either 1. get my shift covered or 2. come in anyway, sit most of the shift and wear open toe shoes 

Had jobs since this one and was shocked at their professionalism.

I’ve been working at The Chopped Leaf for over a year now, and it’s been a great experience. The work environment is enjoyable and supportive, making it a fun place to work. The management team is fantastic—always approachable and ready to assist with any concerns. One of the highlights of working here is the healthy food options, which aligns well with the company’s values of promoting well-being. It’s a great place to either start a career or grow within the industry, as there are plenty of opportunities for advancement. The pace is not too fast, which means there is less pressure compared to other workplaces, allowing you to focus on doing your best. Overall, The Chopped Leaf is a welcoming place with a positive atmosphere, making it a solid choice for anyone looking for a fulfilling job in the food service industry.



Since Chopped Leaf is franchised, the environment you work in will depend on who the franchise owner is. Luckily for me, the owner(s) of the restaurant I worked at were relatively nice and accommodating for the most part. However, the team was small and with this comes with the expected difficulties of schedule conflicts for when multiple people request for the same days off. 

As for the actual work, they provided lots of training and I only felt overwhelmed during the peak lunch hours. However, most of the customers were understanding and very nice.

Overall, I would recommend Chopped Leaf for people with little experience as you get to do a little bit of everything, from prepping and packaging of the food to cashier to cleaning.

My day at work consists of opening the store, setting up everything and sometimes counting till. After that we do lots of prep and prepared for lunch to ensure we don't run out of food prepped. The afternoon includes clean up, more prep, and cleaning work area. I learn a lot in customer service, like how to deal with upset customers to ensure they are as satisfied as possible. The most enjoyable part in my job is getting great feedback from my customers and interacting with them.  Lastly the hardest part some days is when it gets really busy and we are under prepared and have many things to do.

Typically working at the cashier and serving people was the most enjoyable part of the job for me. I have learned a lot and find some of the staff to be very helpful and pleasant.

The hardest part of the job was trying to figure out what was expected, since there were so many people saying so many different things or just not saying anything at all.

I learned that there are many people in management who have many unrealistic expectations and may not remember things that they have said or what is required to work there. There is a very strong culture preference it seems.

Working here I've learned about food prep, service, working with customers, providing excellent service and accommodation, and managing and closing the store. The hardest part of the job is team coordination during peak hours, sometimes we have a lot of customers and teamwork is critical to make sure everything goes smoothly to receive orders, make food, and send out the window to the correct customer. The most enjoyable part of the job is the friendliness of the coworkers and management, everyone brings something unique to the table and everyone has fantastic behaviors.

Horrible management- Constant shift changes with no warning. Made to look dumb in front of co workers by management.

Mistreatment of employees - started out great but over time management got worse. Doesn’t respond or very slow to respond. Toxic work environment 

Some times slow - the speed at which food was served was slow and got better over time but that stopped when employee morale was slow and still slow

Mean employees - bullying environment, was ignored or made fun off

I worked at the Vernon, B.C. location in March 2019 for one week and quickly realized that the work environment was not for me. It has been 4 months and I still have not been paid for the hours I worked. I have followed up with the Manager 7-8 times only to hear lame excuses as to why there is no pay cheque for me to pick up. Obviously bad Management at this location. Hopefully, I will receive my pay cheque soon, but in the mean time... I do not recommend employment at this location.

They have a good manager, and have made many new improvements from the last time I worked there. I'm sure their business will continue to grow and thrive. Plus the food was pretty darn delicious. I only quit because I went back to college. It was a good place to work and I wish them the best.

Top Job Titles	Average salary
Serveur au comptoir 3 salaries reported	$17.07 per hour
Team member 2 salaries reported	$17.86 per hour
Surveillant du service alimentaire 1 salary reported	$21.00 per hour
Line cook/prep cook 2 salaries reported	$17.20 per hour
Gérant de restauration rapide 2 salaries reported	$26.44 per hour

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