line cook

general manager

second chef d'exploitation

SALTLIK

During my time at saltlik I made a few friends and enjoyed the environment, however after about a month or two of working there I was moved to morning (which is fine) and ended working more with the head chef. While the head chef is at work everyone tends to walk on eggshells around him as to not upset him, he tends to throw tantrums about menu items, problems that are easily rectified, he will berrate you when you make a mistake and won't let you explain why you did it the way you did. He has insulted me and other people at the restaurant while working and I walked out mid shift because of this. As well you can't use your own intuition and experience, you follow everything exactly to spec which would be fine except when there's an issue or you are missing something and despite having a solution being insulted for not following it to a T or being able to problem solve on the fly. Overall the people and other workers there do a great job and are wonderful to work with. I just hope they find someone better suited for a leadership role at this company. 

A typical day at Saltlik largely involves being present for staff and guests, ensuring that the shift runs smoothly, and ensuring that every guest leaves our building having had a wonderful experience. You learn a lot about the day to day operation of a restaurant as well as to be entrepreneurial and battle to be great. Management is committed to ensuring that everyone leaves their time at Saltlik having gained some skills that will serve them well in their next role, or in their next phase of life. The people, the culture and the interactions are what make Saltlik a great place to work! 

I have been at Saltlik for nearly 18 months. I have been challenged to improving my technical skills and leadership skills. I am constantly exposed to where my Gaps are and how I can go about closing the Gaps and running a great business.

I have been given access to building great relationships, getting feedback from my leaders about where I can improve and continue to grow.

I am blessed to work with kind, caring and dedicated people. Saltlik has fostered a culture of teamwork and respect and we are great at welcoming people onto our team.

I am excited to continue my growth with such an incredible team and organization.

Typical day at work was to execute service, prep for the line, maintain a clean and organized workspace, and create good food. I believed I learned a lot here despite this place being a very toxic and cut-throat environment. I initially hoped this place would be a welcoming positive one, but I've found it to be a disappointing one in all actuality. I felt disposable here, prepare to have your hours cut if management decides they don't want you anymore. 

If you're looking for a place where your work is valued and job security is respected, I would look elsewhere honestly. There is a reason why they are always hiring.

The turnover is of epic proportions. The place goes through a lot of staff.. and for good reason.  There is no leadership, the managers? all lead you in different directions, so youre consistantly confused. The owner micro manages.. so do not become a leader unless you want irate text messages at 8 in the morning...on your day off. They seem to congratulate stupidity, bad attitude, lack of menu and drink knowledge with the best shifts. So if you possess any of the these qualities perhaps saltlik is for you.  One up side, the kitchen guys are super nice, and easy to work with. And you do walk away with a good amount of tips.

I really wanted this job to work out, but it's not a very friendly place to work. 

Out of the almost 10 years in the hospitality industry, I've only dreaded going to a workplace twice before because of the team, this was one of them. 

Rude comments from co-workers  completely unprovoked, not being shown things like how to punch in my first day then being scolded by managers for not knowing how. 

If a restaurant is constantly hiring as this one is, just remember theres a reason. 

What is the best part of working at the company?
There isn’t, it’s a toxic workplace

What is the most stressful part about working at the company?
Constantly changing management, consistent over hiring which makes servers fight for shifts 

What is the work environment and culture like at the company?
Extremely competitive and catty 

What is a typical day like for you at the company?
You could come in and get no tables if the manager doesn’t like you

I really enjoyed working here during my time in Banff. The owner, James, was fantastic and most of the managers were great at coordinating the schedule so that everyone got their time off requests. 
As long as you're a quick learner and a good listener, you will enjoy working here. The food is top notch, its easy to talk it up as a server because the food does the leg work for you. Absolutely loved working here . Highly.recommend

I really enjoyed my time here in the beginning. The colleagues were kind and helpful, as was the management, but as time went on, I felt as though I was being isolated. One day everyone was friendly and inclusive, and the next you would be looked at sideways for speaking. Overall, a very unstable feeling you would get from working here. In addition, I was promised hours from the time of my first interview, but then they would only schedule you when it was busiest, then never again.

Do not work here if you have any other option, the head and sous chefs will insult you, make you feel inept, and also suffer with a severe case of Napoleon syndrome. If you are hired during Christmas or stampede season, they will just fire you or stop scheduling you after as well. Don’t let them take advantage of you by promising you hours in the interview but then only provide it during their busy season.

Top Job Titles	Average salary
Line cook 1 salary reported	$18.44 per hour
General manager 2 salaries reported	$62,500 per year
Second chef d'exploitation 1 salary reported	$52,500 per year

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