cuisinier à la chaîne

serveur de bar

restaurant general manager

wine sales manager

sommelier

Chambar Restaurant

Unfortunately, I can’t recommend this place for a longer term position. Too much work place hypocrisy, the wage is a daily rate so no overtime, after a while the work becomes mundane, the people that I worked with have poor social skills in the back. Most of the front of the house staff are great. No steady work now with Covid19. The set rate is ok if you work less than 8 hours but a 6-7 hour day shift here feels like an 11 hour shift. When it’s slow look busy. Kiss a, but not too much, remember the 48 laws of power, the owner is great, as are most of the management or front staff. I came I saw I left. 

Working at Chambar gave me the opportunity to be who I am, no matter what. The work life balance is great. They do have lots of people working there so that’s why the schedules are upon your availability, they really respect that. Also, the work environment it’s welcomed and peaceful, and I’m talking about a restaurant. They don’t play, they respects everyone’s time to learn but you have to show perseverance and proactivity, because the menu is different mornings and night.

A typical day at Chambar starts with you getting there early and having basically 5-6 hours of preparation till service, after that is the service itself. The restaurant is very innovative so there is a lot to learn either from the ingredients as well as the people itself. My co-workers were great to work with. There was a lot of close relationships which was fantastic. Even though we got a day pay and worked 14-16hours a day everybody was pretty active and had really interesting lives. There best part of my job was the ingredients, the people, the learning process.

There really isn't anything bad I can say about this restaurant. Both the back and front of the restaurants are like well oiled machines. The management does a great job of rewarding those who have worked well, and are incredibly understanding of their employees needs.

First job, was nice to start, great to have a grasp of responsibility, skills and your own money, the food was expensive but you had sometimes free drinks and discounts, so that was nice

Unhealthy environment 
Not everyone is treated the same
Management very hypocrite 
Tip pool so the money is not great
The restaurant only get busy on game days 

For new employee No job security, no appreciation of work. Management only think about their benefit. They can terminate anytime without notice. They do not understand employees potential. 

They support a new guys to become part of that family and it has lots things to learn. Sometimes when it's busy it getting sucks because a lot of plate and pan OMG.

I left that job just after two weeks and then got a flight ticket to leave Canada.
That job was hard for me and I couldn't continue.
There was good benefits.

Fast paced kitchen. Talented or driven people can learn from scratch food. Good team culture if you last long enough to be accepted. Friendly management. 

Top Job Titles	Average salary
Cuisinier à la chaîne 2 salaries reported	$21.50 per hour
Serveur de bar 2 salaries reported	$17.85 per hour
Restaurant general manager 2 salaries reported	$84,540 per year
Wine sales manager 1 salary reported	$80,000 per year
Sommelier 1 salary reported	$20.00 per hour

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