manager

line cook

host/hostess

grill cook

server

STK Steakhouse

Honestly, this job was terrible. Underpaid, and overworked. The head chef leans too hard into that "traditional chef" thing where it's like he suffered becoming a chef, so now you're going to suffer too. He spoke to me very disrespectfully on a number of occasions, and would sometimes speak poorly about other employees behind their backs. He was, however, flexible about time off which is still a mystery to me. He ran hot and cold I guess, because I recall never knowing which version of him you were going to get on any given day. Very stressful to navigate. 

After awhile, as a cost-saving measure, he would begin to cut hours so our 8-hour days went down to about 5 (8am-1pm), meaning we had 3-4 less hours to perform the same duties. This meant that food quality suffered over time. Furthermore, eventually, as people would quit/get fired he stopped replacing them and instead forced the remaining staff to absorb their duties without compensation. It also took him like 6 months to fire an open racist in the kitchen, and only after said racist tried to FIGHT someone. 

The second in commands (sous chef, and junior sous) were/are(?) amazing people. Extremely nice, cooperative/collaborative, helpful people. Almost always proactive in their problem solving, and not reactive. Can't stress how great they made and otherwise degrading work experience.

The Chef of STK is a charismatic dude, which helps calm down moral since it is deffinetly an intense enviorment to work at. The constant yelling and making fun of new people who arent as skilled creates a very hostile and toxic enviorment, which is great for the vetrrans but disencouraging for the rookies. Great place to sharpen your skills in fine dining but you will need a tough skin, or grow one by throwing yourself in the fire.

What is the best part of working at the company?
Getting a chance to put a smile on customer faces,  while doing so with other great team members and a wonderful management team 👍 

What is the most stressful part about working at the company?
Cooking is my passion 
So honestly nothing is stressful when it comes on to cooking 

What is the work environment and culture like at the company?
Work environment is awesome and there's a great support system from management. 

What is a typical day like for you at the company?
Grilling up them steaks lol
I like when we are busy 
That keeps moving

Do not discuss politics. The head chef is heavily into patriarchy and that's the way the kitchen is run. As a cook it will be your job to stroke your chefs ego and listen to stories about how the American and Canadian military are awesome and have done no wrong.

It will also be your job to listen to the chef discuss how efficient he is when it comes to cutting peoples hours, find ways to cut peoples hours, bragging about how he saves on staff costs.

You're a nobody there. A tool. Unless you like the taste of boots. The end.

Overall it started out okay, however as I went in for more shifts the bar side of things was really unorganized. The bar manager would often drink during shifts and eventually, I heard he got fired. He would often ask me as the barback how to organize things or what to do with certain bottles and made it dangerous for us taking out broken bottles with our hands. I feel like there was potential however I only lasted about 2 months before I quit the job and went back to Vancouver for a while.

There was force break time deducting from my pay, so every paycheque I used to loose about $90 which I dont feel worth. Shift used to be till past midnight or early morning, unfortunately the management never feed a dishwasher even its a long working hours...top of that, the garbage handling were way too difficult and risky in terms of safety as its way too far through the elevator

So you're serving food in a nightclub essentially. You're running like a crazy person with no help from anyone. 

There was one time a manager made a joke about some ladys allergy which got me angry. Just an example to show the character of the managers. 

Now the main part. Money. It's not bad it's not great. It could be better if literally half of your tips weren't tipped out and also in the form of a paycheck.

From operations, corporate standards, expectations this company has a lot to figure out before continuing their attempt to penetrate into the Canadian restaurant market. HR and their legal has no knowledge of Canadian law. The expectations from head office and goals to satisfy investors leave no time for any personal life.

It's a fine dining restaurant so everything in general is more slow paced. Not sure how management works here since everyone needed to listen to a chef that could also be wrong sometimes. The chef probably had anxiety sometimes and got staff to prepare way too much food for the holiday service and most of it got dumped. That was my major concern

The work environment was toxic. Management was disorganized, unprofessional, and at times, openly hostile. I stayed longer than I should have, hoping things would improve. They didn’t. I would not recommend this job to anyone who values respect, stability, or basic human decency in the workplace.

Top Job Titles	Average salary
Manager 3 salaries reported	$62,500 per year
Line cook 1 salary reported	$20.00 per hour
Host/hostess 3 salaries reported	$20.53 per hour
Grill cook 3 salaries reported	$20.00 per hour
Server 2 salaries reported	$20.51 per hour

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