line cook

grill cook

sous chef

kitchen manager

line cook/prep cook

Shore Club

I enjoyed the time i worked here, having had plenty of learning opportunities about the service industry. However, my advancement was stunted because of lack of training and investment in the existing employees. I felt that I was appeased whenever I requested opportunities for advancement, which I had previously been promised. The scheduling was unreliable and difficult, with no  guaranteed hours and many on-call shifts. The communication with the back-of-house management team (Chef) was challenging and discouraging. Asking questions for personal growth and to further understanding of kitchen operations was uncomfortable due to the patronizing tone in which they would be answered. 
However, the team dynamic between the staff was cooperating and positive. Most front-of-house staff were very eager to provide training opportunities in a positive way. It felt like the staff was a small family. 
Overall, The Shore Club was a good place to work, but only for a short period of time, primarily due to a lack of advancement opportunities.

Overall not at all impressed. This was my first job in a restaurant and it left an awful taste in my mouth. The impression that was left on me of the way restaurant staff act and treat each other made me never want to work in a restaurant again. The customers fit this theme as well as most are pretentious with awful and no manners or regard for the help you are providing. 
Shifts as a hostess are 7/8 hours which are very long and boring as keeping your stand as well as the bathroom tidy doesn't take much if any of your time you're left standing around mindlessly for most of the shift unless you are walking a table in or hanging up coats. You are not at all allowed your phone during this whole 8 hour shift. Please reading is not allowed until the last hour of your shift so the day is very slow. 
There are no enjoyable parts of this job.

I can't stress this enough: If you work at Shore Club, it's your crew you'll be working for. Management is severely lacking - they're aggressive, disrespectful, unappreciative, and untrustworthy. The very decent pay, benefits, and central location, however, ensure you'll be working with some truly top-notch cooks. Great job for young go-getters who want to make a name for themselves in the industry... Just make sure they clarify whether they want your first few shifts to be a stage, because they tend to leave that bit out when bringing people in.

Working for Shore Club I've learned a lot, love going into work everyday, and it is a kitchen with a heart and some wonderful ppl working there.I was lucky enough to get an opportunity to work within the team. Great place to work.  I simply need a change to stay inspired after decades of work in hospitality.

As a host the salary was average, however, for amount of "scoldings" received from managers was not worth it. The tipout was good.

The managers did not know how to properly be professional with their staff or respectful, which is likely why they've had a hard time keeping their employees. Employees would get "yelled" at for doing something incorrectly when never taught how to deal with certain situations.

Very nice coworkers, but lousy boss.

The line was great for learning how to work with new foods and a proper brigade. The line was great for progression and keeping you interested in learning more about the food. However the progression for payment and most anything to do with the management time was stagnant at best.

I survived probation but it was a relief to be fired there because the management is poorly disorganized and dont know how to properly run a restaurant. Dont expect any help from them because they wont help you and watch you burn to the ground. They will treat you like you’re not able to keep up and deliver quality service.

As a lounge server with most evenings, its not so busy (Like $30 at the end - not worth it).

Everything was good enough. Staffs were kind & well behaved. The manager was kind & caring. But due to covid 19 I was bound to stop working due to government decision. The workplace was a little far. I had to use one bus ride & two different subway train routes to reach to my Workplace. I want to work again in such a place in coming future.

Management lacks any vision and leadership.  Staff morale is low and there is a void of any teamwork. There is no opportunity for advancement within the company.  The harder you work the more is expected out of you and the lazy workers benefit from your hardwork.

Overall ok to work but be ready to get less shifts or cut if it’s not busy. Also the management is not fare to all employees. Fun to work with coworkers but management is very picky and is disrespectful to stuff. Managers want stuff to be professional while they are not.

Top Job Titles	Average salary
Line cook 4 salaries reported	$20.00 per hour
Grill cook 5 salaries reported	$23.10 per hour
Sous chef 1 salary reported	$23.00 per hour
Kitchen manager 2 salaries reported	$57,500 per year
Line cook/prep cook 1 salary reported	$22.00 per hour

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