cuisinier

surveillant du service alimentaire

server

host/hostess

Jacks Family Restaurants

A typical day at jacks starts with either opening the Dish-pit at 7am or coming in for afternoon at 3pm for change over and releaving the morning staff of their duties and taking over for the afternoon. 
when working afternoons you usually finish anything morning staff still has to wash and clean and then start on any prep that needs to be done for the next mornings prep staff.
then its nothing but washing dishes, cleaning up any spills and taking out Garbage's until close.
for close you have to take all the kitchens garbage's out and clean the entire dish-pit before you leave.
the management was sub-par and disorganized
the restaurant contains no safety equipment for handling dangerous products nor the correct training to do your job properly and safely, as well as no one is allotted our mandatory 15 minute break for every 4hrs of work which is very illegal in the eyes of the law.

What is the best part of working at the company?
loved my job there, as a Prep chef though the individual that I was to report to was a very challenging person. very much out of his league. I would work there again if this individual was gone.

What is the most stressful part about working at the company?
one unpredictable challenging individual who was unstable emotionally and violent tendencies.

What is the work environment and culture like at the company?
the management and 99 percent of the staff are great. only one individual was not. it is a demanding industry thought within this establishment it seemed easy to navigate the stressful times and overcome the hardships because of the teamwork that happened.

What is a typical day like for you at the company?
for the most part predictable

Jacks was a bit of a shamble. Things like scheduling wasnt always figured out, some people didn't know if they were working or not till the day of. Pays weren't always given out on time.

Co-workers: Some of them were great and I got along well with them others took a bit of time to get along with and had a bit of trouble from time to time.

Scheduling was the hardest part and not getting to test out my culinary abilities.

I worked as dish & prep for seven months, it was one of the worst places for my mental health. The owners didn’t care about daily harassment and skimped out on a few employees pays, some people got raises others didn’t. They brought in new people in higher wages in upper positions rather than training & increasing wages for long term staff. Gossip is a common thing there & the people aren’t kind. 

If you're the type who can keep work and life separate while getting paid very reasonably then this is the job for you. If you dont feel like being insulted and talked down to by the kitchen manager who constantly offload their own work, then this is NOT the place for you. Owners are incredibly nice people but blind to the long term issues.

Bribe me to leave place i was working at the time with a better wage, once i took the position. they barely trained me and when i didnt work out on line, was put in the afternoon prep which wasnt why i left the kitchen i was in before theirs.

Amazing work place environment. Has their ups and downs, but overall great place. Friendly staff making you feel comfortable in the workplace. Everyone works as a team.

Not a lot of hours to work. Friendly environment.  Customers are the best part of the job. Communication is not that great with the staff. Overall would recommend working hear. Tips are pretty good and you get them at end of shift. 

Its nice to know that matter what shift you were given, you would always have an enjoyable shift with the other employees and customers around you. All the staff were welcoming and accommodating to any new staff members.

Top Job Titles	Average salary
Cuisinier 3 salaries reported	$18.37 per hour
Surveillant du service alimentaire 2 salaries reported	$18.25 per hour
Server 1 salary reported	$44,090 per year
Host/hostess 1 salary reported	$18.10 per hour

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