service manager

cuisinier à la chaîne

restaurant staff

bartender

Barque Smokehouse

Working at Barque was amazing, enough so that I worked there for a decade. I started very green but worked my way up to sous chef after a couple years. This was achieved by the company always letting me try something new when I felt I had plateaued; I had learned every station, worked music festivals, managed the kitchen of a small bar down the street, brought offsite to train new crews at new locations, I was taught a lot of the backend like tipouts and scheduling, and even recieved some FOH training to help with emergency coverage. 

Above all the things I listed before, however, is the culture. The bonds of the employees there is something I've yet to find elsewhere, it's something you can feel the moment you step in there. The chef, Marque, goes above and beyond to make sure his kitchen isn't one like the nightmares so many are. It's inclusive, diverse, theres no tension between back and front of house, it's safe, and it's a heck of a lot of fun. 

I worked at the Burlington location that shut down after a couple of years in operation. I began their when they first opened in 2018 and was an employee until a couple of months before it’s closure. 
There was constant change in management and coworkers were never worth getting to know due to how fast the overturn in the majority of cases. 
The food was sort of hit or miss and the chefs were for the most part questionable characters. 
There was also no opportunity to advance whatsoever. They only have serving jobs to people with 5+ years previous experience, and these people often hadn’t served in years and were poor employees. 

Beware of working here,!
Management is continuously undermined by owners. No real leadership is allowed and an environment of divisiveness is not only present it’s welconed and nurtured.
Kitchen leadership is highly innapropriate and  creates a toxic unhealthy environment. 
Offensive staff members are not disciplined for fear that they’ll leave and there will not be enough staff coverage to keep the restaurant open.
This, has the be the least forward thinking establishment I’ve ever been a part of. 
If you want to pay an extremely high tipout of 5.5% to subsidize management salaries then this is the place for you!

Barques Smokehouse is the first restaurant that i work with. And they helped me a lot.They tough me everything that needed to know start ,from proper storage, make pasta from scratch ,and work with the pastry chef /line chef and make some salad. My co-workers was the best part of my experience there so nice and funny and they always help me through my troubles. The hardest part of the job is they let me work alone. And i guess i'm not ready yet to work by my self.. The Most enjoyable part of the my job was the FOOD!!!!! IT DELICIOUS ......:)

Friendly and positive work environment even if it can be demanding and fast paced during weekends. It was a very fun place to work and my co-workers were excellent. The management was present but didn't get in the way and was very prompt with payment. The hardest part of the job was the rush of dishes after closing but it was entirely manageable if you knew the routines and how to use your time to its fullest.

This place is not a good place to work at all. Very high turnover rate, both FOH and BOH. The kitchen management team are bullies and are very disrespectful and will not allow you to excel at your job as you will continually be undermined and unappreciated. They pick and choose who to be nice to as long as you are willing to put up with their abuse.  Not a healthy work environment at all! I would never recommend this place to anyone who actually enjoys working in the industry and wants to be successful.

This restaurant seems to have had problems from the beginning. The management is terrible and the staff are divided. Chef managers in the kitchen were inappropriate and lacked skills to properly manage staff. Unorganized, chaotic, lacking direction. Staff quitting, not showing up, not following health and safety/cleanliness and food standards, inconsistencies all over the place. Other reviews that mention "Toronto Snobs" as owners is on point.

Pretty good for a start-up job with chill co-workers. Management with timetable needed some work. Dishwashers role usually will get shafted for overtime due to how stressful the day was and carries over to next day.

This restaurant is a great place to work if you are starting out, good training is offered in FOH, (did not work in BOH), and wonderful environment to work in, everyone is so friendly. Would recommend this workplace.

Top Job Titles	Average salary
Service manager 3 salaries reported	$22.50 per hour
Cuisinier à la chaîne 2 salaries reported	$23.00 per hour
Restaurant staff 2 salaries reported	$26.00 per hour
Bartender 2 salaries reported	$22.25 per hour

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