kitchen manager

consultant principal en salubrité alimentaire

service manager

directeur de restaurant

directeur des services alimentaires

Kinton Ramen

A typical work shift involves doing basic tasks (preparing food, washing dishes, restocking from the back, cleaning up if you work night shift)
From the location I work at, I can say that this job is fantastic for students, as the management is quite flexible with work hours. They are strict with punctuality for the scheduled times, complaints that pay gets docked are both not exactly true and unfair. Your hourly rate will not get docked if you are late, but the hour's tips are. (Which makes sense since you are late.) You will not get scolded or reprimanded for being late, it is very professional in terms of workplace environment.
Overall, this is a great place to work, and is especially flexible for students. The workplace culture is fantastic, fun, and the tasks are easy to perform, (although there are many of them.)

The interview process was fairly simple as they had already decided to hire me before taking their interview (Most likely as they were understaffed) 

As a line Cook the job itself was fairly simple and I got along with the people I worked with fairly well. Management is very hit or miss as while they do try to make an effort to help you train for the job they do expect you to learn by yourself after the first initial days of training. 

As for pay waiter or cook you start out at minimum wage and will get miniscule raise (10-25 cents) very rarely. Pay was definitely not worth job in my opinion. As a cook tips were about $250-$300 every 2 weeks on average and waiters getting a fair bit more. 

You get shift meals that are usually made by the manager who is working during the day or occasionally (At least twice a week) we'll get free ramen if their isn't enough time for the manager to make anything.

Working at Kinton Ramen was a disappointing experience. Management often seemed unorganized and unresponsive to staff needs. The shifts were frequently understaffed, leaving the team overwhelmed, especially during busy hours. This led to an exhausting workload, with little appreciation or acknowledgment for the extra effort put in by employees.

Training was minimal, and new staff were often thrown into high-pressure situations without sufficient support. The work-life balance also left a lot to be desired, with inconsistent scheduling and last-minute changes that made it difficult to plan anything outside of work.

Overall, the atmosphere felt unsupportive, and there was a lack of communication from management, which contributed to low morale among team members. I wouldn’t recommend this location to anyone looking for a positive or growth-oriented work environment.

As a kitchen manager at a Kinton Ramen franchise, I find the job extremely stressful and often overwhelming. We are constantly dealing with staff shortages, especially during busy hours, which makes it very difficult to maintain food quality, speed of service, and proper kitchen operations. On top of that, the pay is relatively low compared to the amount of responsibility and pressure that comes with the role. I am expected to handle scheduling, training, inventory, and daily kitchen problems, yet the compensation does not reflect the workload. The lack of manpower puts extra strain on the team and creates a frustrating work environment. While the job can provide some experience in restaurant operations, it is not a place where I feel supported or fairly rewarded. Overall, it has been a demanding experience that is hard to recommend for someone looking for long term growth.

This company cares about two things, hard work and being a certain race. If you are not Japanese you will not make many advancements unless you work there for 10 plus years. It is a fast paced environment where obedience is put above all. Listen and be sure to move around a lot. I would recommend Kinton Ramen to only able-bodied and already strong individuals in terms of kitchen work. It is one step below construction in terms of intensity. Which is why I gave them a 2-star rating, it is simply not worth it to work there for the pay and you will be shorted for even the slightest mistake, (in terms of tips). The staff will talk behind your back, but have a few great people within them. The only reason I didn't give a one-star is due to staff meals being great and often very delicious. 

The job it self is not that bad. Depending on which managers you work with, you can feel happy and and love you job; and obviously with the bad ones you will feel like you are nothing, dispensable and become one of their punching bag no matter how hard you have tried. Bad performance are allowed to thrives because it’s your job to help them as team work. And if you let them fail on their own, you will be dissed for being a bad employee/coworker. The pay and tips are low for all the mental damage that you will have. Luckily you and your coworkers can laugh at all those pain at the end of the shift, only if you are not isolated. 

The company Kinton Ramen has a clear message: that they want to make the customers happy. Unfortunately, the first location in BC did not prioritize this. The corporation also strongly emphasizes following protocol; there is no allowance for mistakes because everything should be done according to written procedure. The UBC location cared way more about procedure than they did their customers or their staff. This was their downfall. There were some kind staff members, but the managing "team" seemed so unhappy that they were not only irritated all the time, but took it out on the rest of the team. I also have to add, that a large cause of mayhem in this restaurant was that fact that the manager had no power in the kitchen, thus the cooks felt free to be as lazy as they wished.

I worked at Kinton Ramen at Westmount and it was one of the best jobs I had so far! Lovely staff, flexible shifts, and overall great environment. Although, by the end of my working days, the manager and FOH supervisor has quit their job since they have moved out from Montreal. This has made it really difficult for me to work there since there was no one to lead. It took a while until someone came to manage the restaurant, but it was a huge burden on everyone. As of now I'm pretty sure that there are people to properly manage the restaurant so I still recommend that you work there it's a great experience! 

Do not work at the Guelph location if you can help it. The main manager seems to be on an ego trip, constantly arguing with staff, will freak out at any small mistakes. You will not get paid on time, you have to schedule a time with the manager to pick up your check, they will never message you about it first. Checks are often delayed, I have waited two weeks before. Tips are given to employees before pay day via e transfer, sometimes, most of the time they are just never seen. Many staff are coerced into doing off the clock work, unpaid. If you ever call in sick or ask for time off they will cut your hours, sometimes you will only get two hours in a week. 
Wait staff are nice, but are encouraged to compete which creates an unfriendly atmosphere. 

I had a traumatic experience with a coworker and nothing was done by my manager, my coworkers, or even HR to make me feel safe and supported. I had never felt more alone in my life, and I quit as a direct result of what happened to me. You don't actually get all the tip you are earned. A lot is expected of you for a server's minimum wage; work is incredibly fast-paced and loud (you are required to yell in Japanese) and you must remain at high energy throughout.

Top Job Titles	Average salary
Kitchen manager 1 salary reported	$50,000 per year
Consultant principal en salubrité alimentaire 2 salaries reported	$33.65 per hour
Service manager 1 salary reported	$45,000 per year
Directeur de restaurant 6 salaries reported	$36.60 per hour
Directeur des services alimentaires 6 salaries reported	$33.99 per hour

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