chef pâtissier

directeur de restaurant

line cook

teneur de livres

sous chef

Dockside Restaurant

Good location. Food is very average, but dishes are looking nicely. Team is firendly, but not all of them. Managment also friendly, but it is not well organised that's why miscommunication happens. However they try hard to deal with everything and in time.
Very unsecured job - i was fired by call without any reasonable explanation. First time in my life for the past 10 years. I thought probably will be explained in person when pick up Pay Check but it did not happen. Im not in tears, but it should be the reason ( -s ) speak out, cause someone might be sensative or bet everything on this job, lost other opportunities. However if you are ready to be On Call 3+ days per week, if you are ready to be fired without common reason thru the phone, and if you do not need any package - you can try it. 
After all im greatfull for the experience but can not reccomend this place for anyone with financial or professional goals in life.

I applied and interviewed with the bar manager and was invited to come in for a training shift. During the shift, I was initially guided through the role, but partway through I was given responsibilities similar to a regular bartender rather than shadowing.

The structure of the shift changed while I was there, and it felt more like covering duties than observing or being trained. I was later invited back for an additional shift under similar conditions.

Compensation for these training shifts was not clearly communicated or provided, and follow-up communication after the shifts was limited. Overall, the experience felt disorganized, and expectations around training and pay were not well defined.

The typical day at work was pretty regular, serving guests, taking  reservations, cleaning tables, etc. The job wasn't very challenging but it got intense and fast paced when we got a lot of guests. Overall the ownership was very professional and the ambiance was amazing, the food was enjoyable and got high reviews, sadly the restaurant has since been closed.

I work only weekends from 12pm to 8pm.

I've learned to deal with difficult situations such as, when the restaurant gets busy to take your time. Also costumers always right. 

The one thing  I enjoy about my job is dealing with different people and learning something new all the time. 

There really isn't anything hard about my job. Waitressing is easy

What is the best part of working at the company?
Great place,they r like family 

What is the most stressful part about working at the company?
It was far from where I live,that’s it

What is the work environment and culture like at the company?
Like family,everybody welcomed

What is a typical day like for you at the company?
Working with others or individual ,have some fun while working,

What is the best part of working at the company?
No best part, it was very boring

What is the most stressful part about working at the company?
They are aggressive people sometimes, the employees

What is the work environment and culture like at the company?
Nothing really important      

What is a typical day like for you at the company?
Just work and work, no breaks

Worst kitchen atmosphere I have ever encountered. No team work, no real leadership no mentoring of the young cooks trying to move up the ladder. Lots of insults from the people who are suposed to be leaderes. Stay away at all costs seek emplyment elsewhere.

I feel like family working here never a dull moment, everyday is different. Totally recommend this workplace. Making food that comes from the heart is the most important part of this job

Worked here one summer. People were a bit dry, and servers a bit jaded. Management kept things up to standard and were not bad to work with. Although, some power tripping was not uncommon. The view working on the patio was hard to beat and they offered a limited staff meal at the time. Overall good

Great, seasonal place to work. Large kitchen, great culinary team and management and fantastic growth opportunities. Amazing location on Granville Island with beautiful scenery and opportunities

Top Job Titles	Average salary
Chef pâtissier 14 salaries reported	$29.52 per hour
Directeur de restaurant 15 salaries reported	$32.21 per hour
Line cook 2 salaries reported	$22.25 per hour
Teneur de livres 5 salaries reported	$31.63 per hour
Sous chef 3 salaries reported	$25.67 per hour

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