line cook

cook

sous chef

chef

assistant restaurant manager

MATCH Eatery & Public House

Being from fine dining to this place was very tough. You don't really learn anything,  it's more of a assembly line / fast food. The sous chef position is not worth the pay whatsoever,  as the wage is about the same as chef de partie with tips . The issue I had was the long hours and amount of work they expect you to do while making only a couple bucks more than a 1st cook or c.d.p. the management was good but unorganized and the amount of head chefs/general management over three years was a bit ridiculous.  Overall it was the people I enjoyed working with but the company match itself I wouldn't recommend as a career. 

Seriously this place is a joke. The management is terrible, they hire people with minimal experience to run the kitchen , the food is disgusting,  the waitresses and host are probably the worst I've ever experienced. Working in the kitchen is the worst experience you could ever have if your a cook or a chef. The general managers that come and go are ridiculous and have no idea wtf they are doing . This place has been a shitshow since its turned into match from coasters . No wonder they have to keep posting fairing adds cause nobody wants to work for them as the management is all incompetent.  This is the worst location,  atleast courtenay has been running things properly with real chefs and not inexperienced kids.

This place was a battleground for corporate enterprise vs union strong-arming.  There are only a handful of long-term positions available but you will be told that you will have plenty of advancement opportunities.  This place thrives off of temporary short-term employees that are content to work for a minimal wage and the promise they will make great tips.  You will be treated well enough to keep you coming back but the second you are not happy with your job,  management will find ways of making you so miserable you will just quit on your own. 

As it is union people get unlimited chances to return to work even after not showing up or calling in. leaving work and tasks that are meant for a solid team of five plus staff on the shoulders of two.  then those two staff members are expected to do the work and maintain the standards of the kitchen of a five crew staff  by themselves. the food quality and and state of the kitchen are beyond disgusting and ill maintained with no proper structure in place to keep standards high.  would not recommend working in the kitchen at match for anyone new or experienced to the kitchen. 

The resto has the capacity for large parties but suffers with having a regularly steady restaurant, too many coupons being used does not help the staff as it lowers their tips largely. They have too many staff and not offering full time to those who need it. Instead of hiring 3 people to have 2 shifts per week hire or keep 1 strong server to have 5 shifts. Staff is friendly and work well together and management is helpful when on shift.

I worked in Match eatery as a host for 5 months, and then moved to serving, bartending and then a Supervisor position all within 9 months. We handled the pandemic with poise and we always had security on hand to help us just in case. All of the staff are welcoming and the managers take the time train us and coach us as opposed to being negative. They always have our backs. I love serving, and we have a consistent customer flow from the casino. Never a quiet day in Match, I love it here.

It's disappointing because this place has a lot of potential, the food is good and there's a lot of talented, hard-working people here who probably don't get the respect they deserve.

Unfortunately, they are currently severely understaffed and constantly losing people. Management is very disorganized, and the work environment in general can be quite toxic, and the expectations are far too high.

Real shame since I met some great people here. If Match can improve, then it can be a great place to work at, since as I said, there is potential

The Managment was unprofessional and had lack of boundaries. Inappropriate dress code. 

Management pushed staff to work long hours, no breaks, when understaffed they did not close sections as per serving guidelines and would fill the restaurant regardless of employees. 

Male dominated Managment with lack of respect for female employees 

I would not recommend working here for anyone. 

Newish establishment, which has alot of potential. Except its unorganized, unprofessional management. Either understaffed or not busy at all. Management is not always on the same page. Alot is given away for free, which in turn makes for entitled customers. When it does get busy, the kitchen has a hard time keeping up. Even when it's not busy, sometimes orders get forgotten  about or read wrong by the kitchen.

I used to work as a host there, the tips were horrible. Servers can play favouritism and if you get the job look forward to $20-$30 tips for around 8 shifts ever two weeks in tips. My other coworkers have received a tip out of $4, and another $8 for two weeks of shifts! These are busy night shifts too. Management let’s a lot slide and really screws over the kitchen when booking parties. Kitchen can never keep up with the amount of tables we had.

Top Job Titles	Average salary
Line cook 2 salaries reported	$24.15 per hour
Cook 1 salary reported	$25.20 per hour
Sous chef 2 salaries reported	$52,500 per year
Chef 1 salary reported	$63,816 per year
Assistant restaurant manager 2 salaries reported	$55,000 per year

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