line cook

customer service representative

sous chef

assistant restaurant manager

head chef

CILANTRO AND CHIVE

As a former line cook for Cilantro and chive, your day to day can range from being absurdly busy or somewhat slow/steady, as all restaurants go.
Be prepared to learn on the go and hop around to help where needed as we are almost always short staffed or too busy to accommodate each station properly. Close can be long and expect to stay past your scheduled time unless it is slow.
The people you work with can be amazing and genuinely want what is best for you, management can be the opposite as some managers can be amazing with communication and helping out when busy, but also be prepared to be talked down to, intimidated and or yelled at 
I found there was very little compassion some days and it negatively affected my work/mentality a handful of times. The hardest part about working for cilantro is the unpredictable nature of it all, you could be slammed with no help available, management can/has taken hours from employees as punishment that was not communicated in the first place and expect to be overworked and under appreciated. 
Pay is great, food is amazing to make/serve and staff can be wonderful to work with.

You'll love your team, they'll mean the world to you, and you'll do anything for them. What you should NOT do, is be willing to put up with abusive management, but unfortunately, that's exactly what you'll be doing as long as you are employed here. The FOH management is purposely condescending and passive aggressive at best, and directly toxic and abusive at their worst, with a middle ground of complete incompetence that carries between both extremes. Ownership is fantastic, I have nothing but positive things to say about them, but their choice in management and leadership raises many, many questions. BOH management was great while I was employed by this company, but FOH management still found ways to interfere and actively undermine BOH. If you want a workplace full of amazing people, but you're willing to be spoken to like a subhuman in exchange for exceptional benefits and decent tips, then this is the spot.

From my very first day I felt very unwelcome with the staff working there. I noticed pretty fast how toxic the environment was with the staff a lot of gossiping and cliques. A pretty common thing in the food industry but it felt excessive here. I ended up quitting after a couple weeks because of it. Management was okay. Generally pretty friendly but also fed into the negative culture of the place with the staff.  The experience may not be bad for everyone  so of course try it out but I would just be aware of the those kind of things.  I didn’t realize how bad it was until I got a new job serving where the environment is super healthy and everyone is supportive of each other. 

management don't care about staffs. they only care about what the owner wants. they barely give hours to staffs unless management likes u. they don't give raise because they alwys say tip is good but that's not their money, that's customers money. they are very bad in people management, after all the facade they try to show to external customers, internal customers know the truth.its not good as they show it to the social media.but after all the good tips and medical benefits, people still leave because that's how bad to work here. the bad reviews that i read here is very true and accurate. 

Overall a great place to work. There’s room for some advancement if you want and all you have to do is make your intentions clear to the management/ownership team. Everybody works together to ensure nobody is left overwhelmed or unsure on anything and the work environment is mostly positive. Management does their best to give you the hours you need as well as time off to ensure you’re able to have a life outside of work.

The owners are two of the nicest people you will ever meet. They are more supportive than any other boss I have ever had and have huge hearts for not only their employees but their community as well. I have nothing but positive things to say about them and my experience working at this restaurant.

No regard for staffs well-being. Owner and management don’t care if your overwhelmed. It’s typical to take on 8+ table sections including big tops. All the staff are new there so how can you not question staff turn over. No proper training is done due to this and then staff get in trouble when they don’t do something right there first week on the job like they are supposed to know. Heard multiple staff talk about wanting to walk out. Overall it’s just ran very poorly and they can’t keep any staff. Also staff are expected to work to offsite events from the owner with no say in the matter. Would personally not recommend working here unless you wanna have a mental breakdown.

Management tends to favour employees and have certain "relationships" which end up with perks. There tipping system is pooled and not exactly fair percentage. (Changes biweekly) 
Hire employees with no pro serve, and don't give any assistance in getting it. 
Staff seemed very clique and never felt involved in any events or conversations. When trying to communicate with other staff about taking over shifts, there was little to no communication.
Very fun fast paced environment, lots of locals familiar faces. Super lively, great kitchen staff. 

If you're serving, be prepared that if you are good at your job you will have to take a number of tables that are not fit for a singular person. There is one manager in particular that is the reason a lot of staff leave. He is passive aggressive until he is just outright aggressive. Condescending. One minute he wants to be your friend the next minute it's the complete opposite. Working around that man feels impossible, you never know what you're going to get.

During my short time there I did feel lots of support from coworkers, they were all lovely people. Management, however, does not provide an environment to succeed. The owner preaches about mental health, yet destroys the mental health of his employees. The managers are clueless about scheduling, so you'll barely get any hours. There was not one shift I worked where I didn't leave in tears or have been stressed out of my mind. Would encourage people to run in the other direction while they can.

Overall the experience at cilantro and chive was pretty good. The atmosphere is fun, some coworkers are really great and others have an ego, typical for any restaurant environment. However, the management is absolutely terrible. The main manager is rude and very mean, the owners are nice but have hired terrible managers who have knocked down staff, frown upon workers who need a second job. The hours are based on if they like you or not. 

Top Job Titles	Average salary
Line cook 11 salaries reported	$17.66 per hour
Customer service representative 3 salaries reported	$15.75 per hour
Sous chef 2 salaries reported	$50,000 per year
Assistant restaurant manager 1 salary reported	$47,500 per year
Head chef 7 salaries reported	$55,000 per year

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