cuisinier

directeur de restaurant

cook

Rogue Kitchen & Wetbar

I worked for the company a total of 5 years and it was one of the best jobs I've ever had. I started as a line cook and ended as a Sous. The chefs were always willing to teach me more and help me develop as a Chef.

The variety is what kept me for so long.  You can go from working the line, to plating a 30 person dinner, to handling a 125 person canape party all in the same day. It is a blast for anyone that can keep up.

The work is hard and very high volume but they care about the quality of the food leaving the kitchen as well as the ingredients that make the dishes.

From the Owner on down, the management team in place while I was there were all great people.

Of course there were stressful times and tempers would flare but never my entire time there did I feel anything other than welcome and respected.

When I worked here as a host, I was having my hours cut short constantly because if it wasn't busy, they'd just send the host home, which makes the position feel irrelevent. The managers are on the floor and actually end up dipping into the tip money because of their help aka micromanagement. I went into debt while working here, I wasn't paid a living wage. When I asked after a year of working here for a chance to move up, they took several months to do so and still kept most of my shifts as host because they 'needed' me while not hiring more hosts. 

Worked at many restaurants, Rogue was my favourite. I got to work roughly 9-5 Monday to Thursday, I had great work/personal life balance and made great money, working less too. Managers are well rounded and understanding so long as you professional. Is a great place to work if you are looking for a restaurant job. 

The Sous chef position lacks all work life balance. 10-16 hour days, split days off. This is a job for 3 sous chefs or more, however, often there is less than 2 hired at any given time. Sous are expected to set up line, work service, shut down line, and work catering services alone, while also getting orders and restaurant prep done. 

As with most restaurants it's very much like working in highschool. Servers are catty, there is little team support but lots of  gossiping andd management is uninterested in changing things. But fast paced, high tips, high volume, and consistent year round. Brent is an amazing manager and a reference from him will go far.

Get to work have a team meeting with coffee, get the workplace set up. Serve tabes for 2 hours go home, maybe get called for an evening shift. Not user busy.

Half the Management is amazing the other half blows.

You will meet the best friends of your life.

Learned a lot from the company in terms of developing my skills as a server/bartender. Like any restaurant you have good and bad managers but overall it was good! Really enjoyed my time there and would recommend it to anyone looking for employment in the service industry! 

Good place to work if you are looking for an easy, casual work environment. Fast paced, busy lunches with a high turn over, but this can mean short shifts or annoying splits. Great kitchen staff, friendly and inclusive work environment.

People are generally nice, but work can be stressful because you have to do all the cleaning, organizing and bringing the dirty dishes to the station by yourself(not sure if it is the same now). You don't usually get help either. 

Great company. Treats managers and employees very well in this industry. Staff breaks in a restaurant? Go figure but we do them. Lots of room for growth and management is always willing to train and develope staff. 

Top Job Titles	Average salary
Cuisinier 3 salaries reported	$21.17 per hour
Directeur de restaurant 1 salary reported	$50,000 per year
Cook 1 salary reported	$22.50 per hour

Working at Rogue Kitchen & Wetbar: company overview and reviews

Rogue Kitchen & Wetbar

Rogue Kitchen & Wetbar ratings

Popular jobs at Rogue Kitchen & Wetbar

Salary satisfaction

Job seeker tools

Employer Tools

Browse

Stay Connected