line cook

sous chef

floor manager

line cook/prep cook

second chef d'exploitation

Sassafraz Restaurant

A Typical Day at Work
A typical day at work starts with a team meeting to discuss the day’s reservations and special events. Throughout the day, we work together seamlessly, ensuring every guest has an exceptional dining experience. The day ends with a debrief to review our performance.
What I Believe I Learned
I’ve learned the importance of teamwork, communication, and attention to detail. Anticipating the needs of both colleagues and guests has become second nature, and handling high-pressure situations with grace is a valuable skill I’ve developed.
Management
Management is supportive and proactive, leading by example and fostering a culture of respect and collaboration. They are always available to provide guidance and ensure we have the resources needed to succeed.
Workplace Culture
The workplace culture is one of mutual respect and camaraderie. Everyone understands their role and how it contributes to our success. We celebrate each other’s successes and support each other through challenges.
The Hardest Part of the Job
The hardest part of the job is managing high expectations and maintaining consistency during peak hours. It requires physical stamina and mental focus to ensure every dish and interaction meets our high standards.
The Most Enjoyable Part of the Job
The most enjoyable part is seeing happy guests and knowing I played a part in creating a memorable dining experience. The positive energy and teamwork make the workday enjoyable, and there’s a great sense of accomplishment when everything runs smoothly, like a well-orchestrated symphony.

The other Employees are amazing and the management seems great at first but they are prone to favouritism and if you don't devote your entire life to there schedule then they will cut your shifts. I left to serve else where but, I've seen it happen to multiple people there. They are also supposed to work on a seniority system and "promote from within" but they don't .

It's a glorified bartending position, they work you like a mule. Tips are yikes for the amount of work you do. They make you leave early if it's slow, if you open and second person comes 2 hours later, if it's slow they make you go home only having worked 3 hours. It's fine as a starter place to work at, but not good for growth. They'd rather throw food out than give it to you. 

The people are easy to with but management needs to improve. There are always great opportunities to learn something new here. The only con is work life balance is not really balance out.

In my opinion, one of the most valuable locations in the country. Sassafraz was the "big yellow house" on the corner of Belair and Cumberland in the prestigious Yorkville neighbourhood in Toronto. Rich and famous abounded and we served any and all comers with equal class and elegance.

There are a lot of people who have come and gone due to a lot of favouritism, broken promises and simply because your expendable and they is always a replacement out there.

Met many hard working people come and go due to the way people are treated from the Senior staff. The working conditions can be tough when employees are bullied and berate workers.

Its a decent restaurant job, nice people to work with. Very fast paced and lots of ground to cover in terms of serving tables, running food etc. Good shoes are a must. Potential to make great money.

Fellow coworkers and management were amazing. Very great place to work! They work well with your schedule and are all very friendly and helpful. Would recommend working here.

Management doesn’t care to improve standard. Nice people though. Food is not worth the price, i get a lot of people complain about the food. We say we are fine dining but be prepared for us to auction off your food! 

Top Job Titles	Average salary
Line cook 4 salaries reported	$22.63 per hour
Sous chef 2 salaries reported	$72,500 per year
Floor manager 4 salaries reported	$72,500 per year
Line cook/prep cook 6 salaries reported	$21.00 per hour
Second chef d'exploitation 2 salaries reported	$20.00 per hour

Working at Sassafraz Restaurant: company overview and reviews

Sassafraz Restaurant

Sassafraz Restaurant ratings

Popular jobs at Sassafraz Restaurant

Salary satisfaction

Job seeker tools

Employer Tools

Browse

Stay Connected