kitchen team member

cuisinier

service manager

senior line cook

manager

Burgoo Bistro

The foremen, doing the bare minimum as they make it look like they are actually doing work while relentlessly criticizing employees
and telling them to work faster or else you're fired. When the employees work faster to get ahead of schedule, the foreman sends employees home because there isn't enough work to do and the workers end up losing an hour and a half pay due to the cheap foreman who only cares about money. 

When the job is going slow, foremen is constantly blaming the lack of progress on the employees working ability to the project manager, and you'll see some of your coworkers get fired, or sent to another site. 

Employees who have been there long enough, all seem to know the problem is management and the culture that is this company has promoted the real issues of favoritism leaving many good skilled workers unemployed after being poorly treated, while hiring a bunch of cheap labour (first year apprentices) and throwing them in situations where they cannot succeed and screaming at them to work faster where it's harder for them to learn how to do things correctly.
Foreman makes you do plugs on your knees for 11 months straight if you're a first year and doesn't allow you to sit on a bucket or a spool of wire because it "looks unprofessional" or "if you're in pain you'll work faster"


I loved working here. Definitely a good place to start if you want no fuss and stable income. Job security is nice when you're on salary but NO OVERTIME SALARY; but a slight moderate bump on tips, most of the time, makes up for it. If HOURLY then you must prove yourself worthy of pay raise which is fair. But you know minimum wage life sucks when you're trying to catch more hours. Otherwise, people are great and the culture is always about inclusiveness and how to be a stronger team.

(This was part of the Con Section originally) Hourly wages still not up to par with Industry Standards; Head Office does not listen to Restaurant Managers; They are out of touch and don't know the reality it takes to run the restaurants at those specific locations; They try to blanket all of Vancouver as the same demographic which is their leading problem.

Sous 1&2 and chef taught me a lot of super valuable stuff from how they run kitchens to techniques, skills etc.  Very dependant on these particular individuals, if they move on then who knows. 

Upper management often making questionable decisions that reflect their absence from the kitchen for the last decade or so. From dismissing safety to total menu misses. Get on the floor for a month, boys.

FOH management idk what’s going on out there but it’s giving me PTSD flashbacks to highschool. Lots of bullying and popularity contests etc, exhausting.

Best dishies in the business. 

To start with the positive, the people working at Burgoo are fantastic, I met some of my very best friends working there. The work itself and service cycle isn't particularly difficult and the hours and tips are pretty consistent- although traffic has decreased over the past year and it's not as busy as it used to be. However, opening and closing is SUPER laborious, and hours are constantly cut back so that you're running around to get everything completed in time. Managers leave at 6 every day right before we got busy- night shifts were always super hectic and stressful, day shifts were an absolute snore. There were always problems between kitchen and front of house staff. Upper management is always making cuts (seemingly only to server wages) and upping tip outs. On top of it, you'll never get recognized for any hard work and raises are just not a thing there.

my experience working at Burgoo was extremely negative. The management was what was poor. She had no time to train or try and teach the tools to succeed at the position. Very unorganized, schedule was released only a day or two prior so hard to plan a life outside of work. No balance or accommodation to prior engagements. Of course I understand that is not always going to happen but she was very cruel and unprofessional about it. A lot of turn over and a overall most of the staff was unhappy and chatted about that amongst each other. So the vibes in the restaurant were not positive perhaps with better management the experience would have been better.

A typical day at work: intense work environment, washing dishes and helping around the kitchen doing all the food prep and cleaning while surrounded by others.

What I learned: I learned pace is very important, cooperation and flexibility. While in a kitchen environment anything can happen but you must adapt and overcome because the next round of dishes is and the next round of customers are coming in.

Management: Time management - You have to keep up with everyone and their personal/general needs.

The hardest part of the job: staying on top of the clutter/dishes while doing tasks for others.

The most enjoyable part of the job: The feeling of a family and the feeling of being apart of something.

I enjoy working with my coworkers, both front-of-house and back-of-house. However, the management is terrible.

Management favours servers they know personally by consistently giving them the hours they want or even giving them a slap on the wrist for policy violations, even though their work ethic doesn’t justify it.  If you try to express your feelings, they claim to understand but then resume their previous behaviour.  To top it off, you can’t even speak to upper management because they don’t care.

Overall, the other coworkers are really fun and amazing people to work with. Occasionally, you’ll have great shifts with some awesome guests, but you’re constantly being walked over by management. 

Well a typical day in the life of burgoo. Well besides the fact they didn't train some of us prior to starting and others were. The fact that some were not given a fair opportunity to begin with never mind advance within the company. Management was friendly and helpful. Hard to balance family life when hrs are cut back for lack of business in the establishment. So for eg scheduled to work 10-6 let go at 3 how can you pay the bills on that income. Tips were to be paid out every other week which being new we got $0. Also I think if an employer lets you go they should be required to tell you why that's bs in my opinion.

What is the best part of working at the company?
The team is great, the manager is very flexible with hours and always available when you need to have a chat.
The only con is that the tip out to the kitchen is extremely high and includes alcohol sales 

What is the most stressful part about working at the company?
Some weeks you'll work 5 shifts and some weeks 1 shift 
The tips are also very changing 

What is the work environment and culture like at the company?
Great work culture, very supportive management and great team

I got emailed 3 times from this place to come work for them. I originally didn't want to cause of the terrible reviews.  Was down on my luck and needed a job so i accepted their 3rd offer.  DONT DO IT! No proper training then blamed for not doing your job properly.  If someone there doesn't like you they will go out of their way to get you out. It's just soup dude! You're not curing cancer. 
Been told by several of the large turnover. 
Its just not worth it. 



Top Job Titles	Average salary
Kitchen team member 3 salaries reported	$20.25 per hour
Cuisinier 2 salaries reported	$19.00 per hour
Service manager 1 salary reported	$38,500 per year
Senior line cook 1 salary reported	$18.00 per hour
Manager 1 salary reported	$51,000 per year

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