line cook

front of house manager

shift leader

prep cook

kitchen manager

Chilis

At Chili's a typical day at work for me wo7uld start in the afternoon. The first thing I would do is make sure the station I am working on is ready for dinner. After that I would try to help with other prep work if possible. when the dinner starts i would typically stay on line until it is time to get ready to leave. When arriving near that time i would make sure my station is cleaned and i have done what is expected of me to do before leaving. After finishing this I would make sure it is alright for me to go and that it's not going to get busy and return home.

From working at chili's I have learned many parts to the kitchen that i had not been able to get as much experience with at my previous jobs. Some of these things include operating the fryers, using a computer to complete orders (opposed to using chits), cooking and plating different foods that i had not worked with before.

I did not much like the management at Chili's during my time there as much as my previous jobs this is because; It didn't seem like the staff were often on the same page as to the proper procedure to complete orders. I believe this is largely in part to the way that staff were told how to do the orders changed daily without a proper way to inform all staff of this being done. The recipes were also not often up to date meaning that they could call for ingredients we no longer used as well as giving the wrong directions.

The culture of the workplace was very enjoyable for the large part of my time there. The staff were friendly and got along well in both the front of the house and the back as well as with each other. Music being played throughout the kitchen regularly which in enjoyable and help to work though the shifts.

The hardest part of the job from my time working at Chili's would have been learning that it was closing and working in the disorganized environment that followed.

The most enjoyable part of my job is when food is going out to tables in a timely manner although it may be a very busy night.

People don't come to chili's to spend money, they come here on a BUDGET, be prepare to get STIFFED, to get 0$ tips... be prepared to get 10$ on a 400$ tab. You tip out the dishwashers, cooks, qa, bartenders, bussers a total of 0.067% of your SALES.... you will make 100-300$ in tips a day but keep less than half . This is considered one of the busiest chili's restaurant in the world but you just don't make that much money. Even on days where there is no busier and you are told to buss your own tables, you are still tipping out 0.067% which doesn't make sense. 

Every time u close, the busser leaves at closing or 30 min before closing, which means you are responsible for bussing your final tables which can really suck because sometimes people come dine in last minute and you are stuck 30min-1 hour waiting for the table to leave so u can clean and buss it.

The management at the location I was at was absolutely horrid. The franchisee manager, had never actually worked in a restaurant, or a public service environment, so he had no idea how to conduct the place. He was a rigid and not a workable with person. The average day included seating guests, talking to them, often dealing with guest complaints yourself because the management team did not care. The hardest part about the job was working alongside people who have been in the industry and have experience on certain things while having to adhere to the lack of knowledge by the management team. Head office did close down the location because of numerous complaints, and the lack of meeting quota requirements.

Since I am a contract worker, you don't want to be late because you are paid every minute. Whatever your station for the day you need to set it up and ready for the rush hour. I've learned to do multi-tasking and quick thinking in terms of food preparation and the food modifications when a certain order came up on my monitor. The management is very helpful in some ways but there is limitations to it. I guess because we are temporary foreign worker. My co-workers are hard working team. The hardest part of the job is when you are so thirsty during rush hour and nobody will offer you water unless you ask for one. The most enjoyable part of the job is when we tease each other and laughing about some jokes shared by my co-worker.

This was a great place to work at that made me feel like I was really a part of the team. My work felt very valued and most everyone really worked together to create a workplace that you could enjoy. It was a job that felt good to work at most day even with the unpredictable rushes or lulls. This made it easy to agree to working more if someone had something unexpected come up and easy to find people that would cover shifts for you if needed. Management was great with many managers often jumping in where ever and when ever they could. This not only made rushes easier and less stressful but also promoted more team building between the managers and staff making if feel less like your boss and more like a leader.

The job has a fairly laid back environment, with very nice coworkers, however the managers are a little to nice they never scold anyone or tell anyone what they are done to allow them to improve. Even if you do improve there are no raises as it is a severing/shift leading job and it is difficult to move up past shift leading in the company. The hardest part about the job is grumpy customers but that is inevitable  in any job. Ive learned its all about how you react and take action with a grumpy customer, they should always leave happy if at all possible.

They HIre anyone of the streets pretty much and stick them in the kitchen. I worked next to a guy working on deep fryer who was greasier then the fryer. Ate food that fell on floor or would make extra for himself. They didnt use cleaner for the floors, just poured hot water on the floor and squigied the water into a drain. Leaving it greasy and slippery. Rarely had the kitchen Clean and the staff Joked around more then they worked. I personally will not eat there because of the things ive experienced there. Its wrong to put down a place, but im warning fellow customers or employees.

Living in banff, you're expecting to be part of a busy work place, that's fair, it's the price to pay to live there, but I wasn't expecting to be that much overworked, sadly.

I was trained as a prep cook, later put on the line and at the same time as a dishwasher, resulting in an all over the place schedule; doing "clopeings" was beginning to be a routine by the end...

Other than the messy schedule, I don't feel I was enough trained for my line Cook position...

As a good note, I learned a lot in this kitchen and had a great overview of food safety and how a kitchen can run.
Also managers would understand my availability and I'm glad that they did even at last minute.

A typical day of work at Chili's was preparing for the shift overall - whether it would be reservations or to mentally prepare for the possibility of it being busy, being in the unpredictable industry. I've acquired social skills, dealing with customer concern and in an appropriate and timely manner. The hardest part of the job was applying your knowledge to situations under pressure, and the most enjoyable part of the job was being able to have the support of my coworkers and others in the overall friendly environment.

- Chilis YYC rolls like a good oil machine. Due to Airport location its always about sales and traffic.
- Learned working under pressure and unexpected bussiness due to delay in fligths and cancellation and simultaneously judge and direct the team members.
- Great Managment team as they come with great leadership skills and coaching ability
- Nothings is hard unless you find a way to overcome the difficulties
- Satff, collegaues and superiors makes it another home away from home.

Top Job Titles	Average salary
Line cook 1 salary reported	$19.26 per hour
Front of house manager 1 salary reported	$50,000 per year
Shift leader 1 salary reported	$22.50 per hour
Prep cook 1 salary reported	$17.50 per hour
Kitchen manager 1 salary reported	$45,000 per year

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