line cook

chef de partie

Sassafraz

Overall I really liked the people that worked at Sassafraz. I have many fond memories with working along my coworkers grinning out the lunch and dinner service just trying to survive the craziness. 
The general work can be grueling especially during summer or winterlicious but that is like that everywhere. I enjoyed my stay at Sassafraz although, the work environment needs much improvement. I found that alot of the cooks were mistreated verbally and physically. 
When the tension runs high in the kitchen being belittled is a common occurrence as much as having something whipped at you, or so I've heard from my coworkers. Many say it's because of the drug work environment and others will say it's because of politics.
Alot of great people have left for that reason which is sad because it can be such a great work place. The CEO is run by 2 brothers which are very work oriented and care deeply of the place. 
I wish this place well because it has alot going, but it can be alot better with the proper people.

The original owner was great, he had vision, was generous, demanded high standards and used peoples talents. After a sad incident, ownership changed, the culture changed to that of an average business- about money and image, not a vision or bigger picture.

Sassafraz is divided between the Cafe and the Dining Room. Cafe work is fast, intense and not overly profitable. If you get promoted to the Ding  Room service is elegant, restrained and very profitable. There are also many onsite special events which are easy and pay quite well.

An upscale restaurant in the fashionable Yorkville neighborhood. Sassafraz had great managers as long as I was there. They were hardworking and customer service centered while giving off the impression of taking care of their staff.

Worked a variety of stations in the kitchen including fish, pastry, grill and garde manger. Mostly French based food, I am encouraged to be creative by coming up with fish features and amuse bouche. I enjoy creating different specials and the freedom to experiment.

Excellent management and staff. Great culture! 
Wonderful opportunity to make great pay while being supported by an awesome team! Flexible hours and accommodation always offered.

not happy, not learning, and also no area for growth , also trying to do the same thing for multiple years as I've been told from the chef and sius chef no change doesn't help anyone get better

Best people I've ever worked with. Place is a grindhouse, but it builds character. Management expects a lot, but never more that what you know you can achieve. Excellent team environment.

Working here made me understood that the challenges of working in a restaurant can also be physical (in terms of kitchen space). Working with a Frech chef was great!

amazing place to work, great owners, solid team. good training room for advancement. very busy spot. 

summer can be hot on the patio.

very good engagement and BOH team

Top Job Titles	Average salary
Line cook 1 salary reported	$21.00 per hour
Chef de partie 1 salary reported	$24.25 per hour

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