comptable

employé de restauration

sales representative

responsable commercial grands comptes

plongeur

Aux Vivres

Overworked for little pay. The company is becoming cheaper and cheaper towards its employees and that reflects on the quality of product and work.
Nothing is straight forward in terms of information. The managers and supervisors rarely get in touch with you to clarify information even on your upcoming schedule, the employee has to chase the supervisor/manager for this information and be more pro-active that they are.
You are required to help others finish their job in time, while they get paid more than you do, therefore you are doing  their work for free. 
Breaks are only at the end of the shift or 15 minutes before. For an 8 hour shift you get a 15 minute paid break, otherwise you get a 30 minute unpaid break.
No food is given to employees anymore, meaning employees have to pay out of their own pocket.
There is miscommunication between supervisors in the restaurant and in the factory. No one knows what is going on. Not a good place to work at anymore.

Working at Aux Vivres Cuisine as an Accounting Technician for 2 years has been a truly rewarding experience. The company fosters a positive and inclusive culture where teamwork and respect are at the forefront. From day one, I felt supported by management and my colleagues, who are always willing to share knowledge and collaborate.

The accounting department is well-organized, and the workflows are clearly defined, which makes daily tasks manageable and efficient. I appreciated the trust placed in me to work independently while also having the guidance I needed when facing new challenges. There’s a strong emphasis on sustainability and ethical business practices, which made my work feel even more meaningful.

Overall, Aux Vivres Cuisine provides a healthy work-life balance, fair compensation, and a genuine sense of purpose. I highly recommend this company to anyone looking for a fulfilling role in a values-oriented organization.

Aux Vivres is a busy restaurant where you have to learn quickly. The people who work here are great, but the management causes a lot of problems, and has made my experience there less than ideal. For starters, it is very difficult to move up in the front of the house. They only promote you if someone quits, so there have been people who have been waiting to be a waiter for years. This affects morale, as well as the pay that you get (for doing many of the same jobs). Ultimately, it's a good job for getting started in the service industry, but there isn't a lot of room for growth, and the pay isn't great for the work you do (unless you're a waiter). Another important thing to consider is that they are technically breaking the law with the way that they give workers breaks. You get only one 15 minute break for doing 8 hours of work, which is illegal. When it is really busy they sometimes don't even give you a break at all.

Really terrible place to work.

I was initially very excited to work here, from everything I was told and promised, it sounded like a great opportunity.
As soon as I started it was evident that upper management have no idea what they're doing.
Incredibly disorganized, us vs them mentality, stressful because procedures keep changing without any communication, lots of finger pointing and blaming.

Overall a very toxic work environment that will stress you out, guaranteed.

The workers are in the process of unionizing to guarantee basic rights. Maybe once they have negotiated a contract it might become a better place to work.

The only good thing about this place is the workers, I made some amazing friends there.

I have worked at Aux Vivres for a year and a half, and my experience has been nothing but positive. I started out in the store because that's all they had when I applied, and as soon as a spot became available as a server, I was promoted. If you do your job well, there is room for you to move up.
 
Everyone I've worked with is kind, caring, generous and understanding. This is the most stress-free work environment I've ever had when it comes to dealing with management. 

This is also the first restaurant I've ever worked at where we're entitled to a break (and I've been a server for 10 years). 

I wholeheartedly recommend Aux Vivres to anyone.

I started working in the kitchen on the line at the Plateau location and honestly, it’s been great so far. The place is super clean and organized, and everyone on the team is friendly. There are a lot of systems already in place, so it’s easy to get the hang of things, compared to other kitchens I've worked in. Overall, it’s a pretty chill job with free food, good people, and a manager who’s actually nice. I’d definitely recommend it as a first or second kitchen job. The place was recently renovated, which makes it way easier to move around and get food out quickly when things get busy.

Abusive and unreasonable workplace. The will give you more worm than is possible to do in your shift and force you to stay overtime. That same week they may cut your hours so you don't quality for overtime pay. They will ridicule how you do your job but provide no training on how it should be done. Your co-workers will quickly come and go if you don't leave before them. They are notorious in this city. Your time is better spent elsewhere.

The upper management of the company is awful.  Selfish, disingenuous,with little respect for employees. (*see union creation) Small things like refusal to acknowledge and certain level of employee.  Or larger scale levels of greed, and predatory or deceptive business tactics.   

The people you work with on a day to day basis, if you are fortunate to avoid the owner or others close to them, are wonderful.  Someone in HR is doing good work.

Aux Vivres is a big company with 2 restaurants, a central kitchen (where they produce themselves all the delicious vegan products they offer) and a distribution department. The team is fantastic and the products are even better!

The staff changes almost weekly and people are always frustrated and leaving. We are sent home early a lot or schedule gets changed, Aux Vivres doesn't have reliable hours since I started. Ingredients for recipes and kitchen changes all the time which is confusing and frustrating, no one knows how to do anything the right way and that makes work confusing.

Top Job Titles	Average salary
Comptable 3 salaries reported	$58,500 per year
Employé de restauration 2 salaries reported	$27.50 per hour
Sales representative 1 salary reported	$41,280 per year
Responsable commercial grands comptes 1 salary reported	$57,500 per year
Plongeur 1 salary reported	$16.85 per hour

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