kitchen manager

prep cook

caterer

guest experience manager

assistant general manager

Impact Kitchen

This places truly used to be amazing, I would have recommended any and everyone here. The work-life balance was great and the people even better. Unfortunately, now the environment is toxic, upper management has a culture that revolves around gossip, degrading and harassing staff.  Staff concerns are brushed under the rug and covered up instead of being addressed and issues solved in a professional manner. The GM, RGM, and owners need to take pointers on how to expand a business but not bite off more than you can chew. Take care of the locations you already have, I can't stress enough that your staff is the reason your customers come back and continue to do so, they are also the reason you're still in business. Start paying them properly for the amount that they do 14.50 isn't nearly enough for a Cashier that also has 5 different subtasks, checklists and is expected to serve as well, schedule appropriately so you're not screwing your staff over and get grip on Managers who are clearly on a powertrip and need to be corrected. Lastly, LISTEN TO STAFF CONCERNS they are valid, not asking for a lot and would truly help your business get back to the fun and encouraging environment it once was.

A company that started great with amazing staff and leaders became A COMPANY THAT IS NOT WORTH WORKING FOR! If you care for your Mental health and well being this is not the place to be. It has a very toxic environment and upper Management that doesn't care for their staffs well being nor appreciate hard workers. It is a place where you have to be close to upper Management to get a raise or good pay if not they will under pay you and over work you. If you're an experience worker from the industry don't bother because they do things that doesn't make sense since all upper management including hr department are people who doesn't have a complete experience in the food industry and most of the time just guess and winging certain decisions that they think its best but in reality makes their employees suffer more. 

They refuse to give people raises because they're not making money yet have the time to open up new locations. If you have a Problem best not to say it just suck it up because instead of actually fixing the problem they just fire the people that's voicing the problem. 

I have learned so much from Impact: how to work in a kitchen, how to plan, develop and execute a new menu, how to food cost, etc. The owner works hard to make sure there's a good work culture: lots of fitness events and outings to go to! 

For the most part, I really love my time when I'm working there. Shifts go by quickly, people are friendly, and the food is good. 

My issues are only with a few people in management who create a more negative space by micromanaging and remaining unfriendly to all the workers. 

I also think that although it pays fairly, in fact probably more than industry standard, there's not a lot of room for growth unless you go into management. Again, this is the industry, not the company. So it's a great place for those that are in school, pursuing side projects or saving to travel. 

Overall, if you love the restaurant industry and are into eating healthy, I'd definitely recommend working here!

Don't let the "wellness" branding fool you the internal culture is incredibly draining. Management intentionally schedules staff for 5-hour shifts to squeeze maximum productivity out of you during peak rushes while completely avoiding giving you a proper break.
They pay minimum wage but expect corporate-level perfection. You’ll be micromanaged and worked to exhaustion, only to be sent home the second the rush dies down. On top of that, the environment is incredibly cliquey and toxic. Management plays favorites, communication is poor, and power-tripping shift leads make the daily grind miserable. They will extract as much labor from you as possible and replace you the second you burn out. Look elsewhere if you want a workplace that actually respects your time and effort.

The majority of head office are either directly related to the founder as family or close family friends. But they never exactly advertised themselves as being "family-owned and operated"... Many don't have prior experience even relevant to their roles and the decisions they make reflect the fact that many haven't ever worked on the floor for more than a patronizing hour. 

HR protocols aren't clearly followed, tips are pooled but there is 0 transparency as in how they are distributed. Favoritism and nepotism is painfully apparent in hiring and promotions. 

Great place to start if you have zero experience in the industry and have other obligations that are time-consuming. But if you have a shred of self-worth, you'll avoid this place like the plague. 


Impact Kitchen used to be a great place to work. The staff were wonderful people, we had amazing, experienced managers who trained us well and set us up for success and the work-life balance was great. Unfortunately, the atmosphere is nothing like what it was, it is toxic with upper management just thriving under gossip. There's no training that ever takes place, they expect everyone to know everything even if they are new, while degrading staff under closed doors and also, always short staffed. Staff concerns are never a concern, they look at it as a problem which just gets brushed under a rug and never resolved. This place truly used to be amazing, unfortunately not anymore.
Pay attention to your employees, they put the "Impact" in Impact Kitchen.

Was a fun place to work at the beginning but the constant micromanaging by inexperienced managers on a power trip is hard to deal with day to day. Lack of basic nutrition knowledge amongst the staff is frustrating when the restaurant is supposed to be focused around nutrition. Was serving factory farmed chicken while advertising "locally sourced and free range". Kitchen managers try to cut corners at all costs and constantly blame workers for their own mistakes. BEWARE. Employees with zero experience are promoted to a manager position based on favouritism by the General manager.

This was my first serving job - and I think it was decent. Workplace is clean, food is good (if you like eating healthy), coworkers are fantastic.

Hours are unpredictable - especially in serving. You may occasionally work 3 hour shifts which never feels worth it for a minimum wage job. Tips are not fantastic. It often feels like management is unresponsive to employees. They don't often listen to our suggestions or input. 

Overall - a good first serving job if you need the experience. Once you have the experience - jump to a serving job with better tips and longer hours. 

Although I did like that I could wear yoga pants to work. That was nice.

I was let go of the company during my training phase, without a proper explanation.
I was performing extremely well on the tasks assigned to me and running a doing the work, while others were grouping up and chit-chating.

I was never given a proper opportunity to display my skills, and there was definitely a differential treatment between the trainees.

Despite being the quickest learner, I was treated unfairly as compared to others.

I would suggest find a better place to work where the management would communicate where you lack, and give you an opportunity to show your caliber.

These people just let you off without any feedback and/or chance to display your skills.

The owners of impact kitchen run the place like a corporate business, not a restaurant. Management plays favourites, no trust in staff as they make you say scripts to every single customer even the regulars, which make you sound like a robot. Always understaffed and unorganized, managers will hide away on their phones or take their breaks at the busiest times leaving you stranded on the floor. Over do not recommend working at Impact kitchen. The only benefit was the 50% off menus items BUT you weren’t allowed to bring in outside food to consume on your break which meant you had to spend money if you wanted to eat. 

Top Job Titles	Average salary
Kitchen manager 22 salaries reported	$49,818 per year
Prep cook 4 salaries reported	$20.75 per hour
Caterer 7 salaries reported	$20.00 per hour
Guest experience manager 5 salaries reported	$50,000 per year
Assistant general manager 7 salaries reported	$48,571 per year

Working at Impact Kitchen: company overview and reviews

Impact Kitchen

Impact Kitchen ratings

Popular jobs at Impact Kitchen

Salary satisfaction

Job seeker tools

Employer Tools

Browse

Stay Connected