cuisinier à la chaîne

line cook

sous chef

dishwasher

assistant manager

Chop Steakhouse & Bar

I have to give Chop Steak House most of the credit for the amazing wine knowledge I now have .. the training process was a little daunting but in the end I’m glad it was as thorough as it is. Their wine selection is far from small.. when you’re doing the training process lots of studying and written tests don’t half asked it trust me it’ll really come in handy when a Karen asks you how long your cold smoked rib eye is aged for 😉 but when the wine section comes along REALLY TAKE YOUR TIME and learn as much as possible ... there is a HUGE wine selection so being knowledgeable about the different types/grapes/regions they originate and amount of tannins (the more there is the drier it feels on your pallet) 
And knowing how to properly present the btl, open (corkscrew) , whoever ordered the btl should be the one who should be offered a small taste test, if they are happy with the wine then you can pour (ladies first if there are any present)
Oh and never let them have to teach for their btl and refill their own glasses ... 
seems like a lot of work but trust me if someone buys a $300  to of wine at 20% you’re making 60$ (Yes before tip out) just from pouring about 4 glases of wine ... 
Sorry for the long winded speech but honestly Chop Steak House  was one of the best places I’ve ever served/bartended in and I’ve been serving for over 10 years and I have them to thank every time I manage to sell an extremely over priced btl of wine and make the quickest easiest money possible in a restaurant lol

Okay, I just want to start off with saying this place isn’t half bad. Any restaurant you work at will have the same issues this place had. Toxic management & coworkers + favouritism and much more. However, if you’re at the bottom of the food chain for example: host/hostess, busser or dishwasher it’s very & I mean VERY hard to advance. It’s harder to advance here than it is at other restaurants because it’s fine dining. If you’re 18 and under I recommend working here because regardless you aren’t getting hired as a server anywhere else anyways and you can afford to wait a year or until you’re legal age to serve alcohol but if you’re 19 + avoid working here as the entry level positions because you’ll be stuck there for a while and it’s kind’ve discouraging because as a host/hostess you don’t get tip out in comparison to other restaurants. I’ve been a host at 3 different restaurants and this restaurant is where I’ve had to do the most work and this was the only place I didn’t get tip out. Good things about this place are discounts on food & if you’re a good worker and have been there for a long time and suck up to the big boss you’ll get the good pick of the host shifts + maybe a promotion to a server assistant. Anyways, I don’t think you should completely avoid this place because I see room for a lot of improvement and not all mangers and co workers are bad. 

I started off at chop for my first restaurant job as a host before advancing to serving after 3 months. Hosting was relatively easy and straightforward, however you were severely under compensated for the amount of work you put it (especially as a busser). They claim they pay you “above industry standard” which is 15 cents over minimum wage, and you receive no tip outs. Servers take advantage of the bussers and have them clean all their tables. Servers are also very aggressive with their tables & rotation and have no issue yelling at 16 year old hosts when they’re skipped for one reason or another. Working as a server, you have little to no support from managers, are constantly understaffed and are there for long hours despite having no new tables for the last 3 of your shift. Tips are good but come at a big cost of entitled customers & long days. The only perk about this job is that I’ve met some of my best friends here. It’s a good place to start if you want your foot in the door and have no prior experience, but this job has ruined serving for me.

It’s very unfortunate because although the food at this place is amazing, I cannot say the same about the work environment. Anyone who wants to serve here should know what they are getting themselves into as I can list so many things... don’t expect to make any money because several nights you will walk out with no tables at all, sections are awful, they overstaff almost every night, and even when you have a lucky night where they give you more than two tables, more than half of your tips will go to the kitchen and selfish management, who can’t even spare 20 dollars out of their 700 dollar tip out bags to the food runners Who work harder than any position at the restaurant. Pretty much every shift you will be cleaning the back for longer than you will be serving tables. Not to mention the fact you will get sick because they expect you to clean buckets of dirty cutlery, dishes and glassware. Save yourself the time, pretty much any restaurant is better.

I have been working at Chop Steakhouse & Bar for almost 2 years now and love every minute of it. My co-workers are fun, work hard and demonstrate leadership at various levels. I have learned a lot about managing and how to deal with not only employees, but also customers. I love being able to make people happy and enjoy the connection I have with my guests. A typical day consists of making the focus board, tracking sales, staying within labor budgets, dealing with guests compliments and complaints, closing and opening the restaurant, and being a leader within the workplace at all times. This job has allowed me to grow not only as a person, but increase my knowledge of what it takes to be a leader and more importantly a manager. I have been able to learn from my mistakes and further better my future career by understanding what is expected of me, and excelling to the highest possible degree.

The management talks a lot about advancement and learning and customer service and pride in the company. Yea great, they pay their supervisors $16.50 at most locations, when min wage is $15. As a supervisor you also don't get OT. I do cash as part of my job and see how little the servers make vs ring out. Most of the girls who make money here make it off of their own friends that come in and tip them on their one shift a week. Everything is broken, management is stretched way to thin, every day is straight chaos. I thought working at a place that emphasized pride in your company would be a more well run establishment but I was completely wrong. The one thing i will give this place is that the staff are fun and there really isn't any drama like at most places but the hours I'm working with the total lack of compensation is just not worth it

Very inexperienced management and lots of favouritism from the Owners to the GM right down to the Supervisors. Culture is weak and management doesn't care about anybody but themselves and the financial statements. Lots of turnover due to this they would rather replace than invest in development of staff. This specific location is a franchise and is a terrible representation of the brand because it has great potential. Sad to see such a great company be ruined by incompetent management and poor decisions followed with more poor decisions topped with an arrogance that is disgusting to watch. 

This company thrives to be a JOEY or an Earl's but is so far off its quite humorous. FYI this is the same company as Moxies..... Need I say more? They try to hide it at all costs LOL what a joke of a company.

Working at Chop is demanding, but equally if not more rewarding. A typical day as a server entails not only taking care of your section, but also helping out your fellow servers. Management is a dream to work for, they are completely understanding and accommodating while still exemplifying professionalism. My co-workers at Chop don't pose as a problem either; we encourage each other, help each other, and learn from each other each day. The hardest part of serving are the long hours that sometimes last until 1 in the morning, which are difficult to deal with during an 8AM class the next day, however the positives of the job definitely outweigh this. The most enjoyable part of the job is working to provide exceptional service and knowing you are making a difference in your guest's experience every night.

What is the best part of working at the company?
Some of the managers were really mean and rude. It would make working here really difficult even if you enjoy work. 

What is the most stressful part about working at the company?
The management. The work is good I mean its like any other restaurant job (busy), and that’s totally fine but the managers tend to stress you out. 

What is the work environment and culture like at the company?
Met some really genuine people at work but most of them were toxic. As someone who is new to the company they dont seem to help you settle in and kind of bully. 

What is a typical day like for you at the company?
A typical day would be working 8 or more hr shifts, with sometimes it being so busy that, they shuffle you to do tasks that have not been mentioned for you when you got hired (but thats still Okay I guess).

A typical day, I would go in about 30 min before my shift to get us set up for the day/night. Setting up and cleaning everything so I knew we would be set for a busy day. I learned so much at chop, knowledge of seat rotation as hostess, knowledge of open table, knowledge on proper food temps, lots of knowledge on wine and liquor, and I learned proper knowledge on proper prep levels for sales. 
The management there is like family, super easy to talk too and very approachable.
The workplace culture is very face paced and hands on
The hardest part of the job was on event nights because there were so many reservations and people we had to accommodate for.
The most enjoyable part was the family and friends I made there.

Top Job Titles	Average salary
Cuisinier à la chaîne 14 salaries reported	$17.73 per hour
Line cook 18 salaries reported	$19.63 per hour
Sous chef 11 salaries reported	$57,045 per year
Dishwasher 14 salaries reported	$20.05 per hour
Assistant manager 9 salaries reported	$55,889 per year

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