prep cook

cuisinier

server

line cook

bartender

Blanco Cantina

What is the best part of working at the company?
Best part of working for the company was the flexibility and workload wasnt too high. On par with other kitchen positions in terms of menu and prep knowledge.

What is the most stressful part about working at the company?
The management is oblivious to many things going on in the kitchen from food theft to harassment. Often times ignoring issues outright in order to appease higher ups within the franworks system, even at the detriment of employees. The owners will often bring their friends to the restaurant and change closing hours on a whim to satisfy their friends, even if it means taking a net loss to income. 

What is the work environment and culture like at the company?
They consider you as "family" which ends up being a large red flag as you will have managers guilt trip employees over sick leave, arbitrarily taking away shifts as a method of punishment, and placed in unfavorable positions within the kitchen over the smallest perceived slights. You will also need to download a social media app and keep a constant online presence at all times in order to fulfill duties, even though said chat app is highly volatile and often has data breeches. The culture is a well defined "in crowd" and if you aren't with said crowd you will be ostracized and harassed by said "in crowd".

What is a typical day like for you at the company?
A typical day involved prep work well into the evening for later days, closing the kitchen and making sure everything is off and cleaned, all dishes put away. 
Rushes are typical and generally easy flowing 60% of the time, other than summer which is the busy season. Expect plenty of menu modifications, large influxes of orders all at once, and an air of lacksidasical attitude towards food safety.

Very fast-pace,  very on my toes, I learned about how to properly manage my communication skills, and also manage to support my team during intense rushes, management was great, and very freindly and upfront, they cared about you and did not treat me with any disrespect, the workplace culture is that of a small kitchen heels close and very personal. Hardest part of the job is the constant go-go rushes, and they last all day sometimes. The most enjoyable was seeing my team develop and myself aswell. 

(On slow days in the winter months, you are a one man crew ) not everyone likes that just telling you now.

What is the best part of working at the company?
Amazing people, insane amount of agave spirits 

What is the most stressful part about working at the company?
Nothing. Smooth sailing through calm seas. 

What is the work environment and culture like at the company?
Supportive environment, focus on education and product knowledge

What is a typical day like for you at the company?
Work hard, friendly, and efficiently, and talk about and sell a ton of agave spirits.

During my time with Blanco Cantina Kensington, I found myself often under appreciated and overworked. I was assigned cleaning tasks that were unreasonable, was left alone on the line during busy peaks, and was expected to act as a supervisor without any kind of official title or pay raise. If you enjoy being called in on your off days, as well as working 10 hour shifts constantly, this may be a great fit for you. 

A lot of the issues present when I was employed, were with corporate. The entire menu was changed and staff received minimal training. The environment was decent although kitchen was understaffed putting extra stress on the boh team. Management tried their best but they had limited wiggle room with corporate. This was a very fun workplace, and menu I personally just got burnt out due to lack of staff. 

I can’t speak for every Blanco but the South Common, Edmonton location is amazing. All levels of leadership are relaxed enough to foster a genuine, cohesive team. Perhaps more luck than anything, the bar team that was hired is a treat to work with. Helpful, supportive, fun and competent.

Loved working for this location, would go back in an instant. The location is busy, tips are good. Good vibes only. 

I worked at Blanco before the Anjeo group was sold to a company that will franchise the brand. Things were relaxed, easy going and pretty straight forward but things changed quickly when the sale was completed and new management came through. Cleared basically the entire front of house without warning. "things wont change" they said. Steer clear of this establishment.

They did not give servers their tip outs.
100% a popularity contest.
Only giving  the good shifts to their friends.
Lead bartender was unpleasant and would make inappropriate comments to female staff.
Managers did not help employees, and spent most of the time in office watching cameras, rather than helping during rushes.

The management was inexperienced and did not know what they were doing, and expected us to pick up slack while they did very little. They let me go because of my refusal to do closing shifts at 1am because of my baby at home. Not very professional move if you ask me.

The staff is frequently undertrained and left to figure things out on their own, which leads to mistakes and inconsistencies in the customer service. The management team is unapproachable and unresponsive to workers concerns. There's an extreme lack of proper scheduling and communication among the team.





Top Job Titles	Average salary
Prep cook 8 salaries reported	$17.63 per hour
Cuisinier 2 salaries reported	$17.50 per hour
Server 1 salary reported	$15.00 per hour
Line cook 6 salaries reported	$17.50 per hour
Bartender 3 salaries reported	$15.73 per hour

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