surveillant du service alimentaire

cuisinier

directeur de restaurant

caterer

commis de cuisine

Smokes Poutinerie

Typical day:
- Get to work 5 to 10 minutes early for your shift
- Always say hello to everyone who is on staff
- Dress up in your given uniform if you haven't already
- Clock in at a till that is currently unused with your employee number or swipe card
- Go to supervisor or the whiteboard in the back to see what needs to be done
- Prep, sweep, wash dishes, assist the person who assembles the poutines, etc.
- Note: If supervisor puts you on till, then you do till and refill the drinks, sweep the front, take out garbages, clean the bathrooms, etc. If supervisor puts you on the (production) "line" where poutines are being made... Drop fries (1 small metal bowl of measuring per person you see - don't want to cook too much fries if only 1 person in the group is ordering) in the 350F to 400F oil and be ready to take their orders on the printout receipt! If supervisor puts you on blanching and binning - you're basically cutting potatoes, putting them in hot oil for 4:30 minutes and either prepping or doing dishes while you're waiting. IF THERE'S TIME TO LEAN THERE'S TIME TO CLEAN! There's a list somewhere in the store where you can look at that has a list of things that may need to be done or taken care of by others already.

- If you wanna talk to your fellow coworkers, please do that while you're doing your duties, do not stand in one place and talk to them unless you're on break. Remember... There are cameras watching you that the store owners can see through via their phones these days.

What I learned at the poutinerie and the co-workers:
How to cook caramelized onions, how to make chili, how to make a mean brown gravy... I learned a lot for food prepping and whatnot, everything is straight forward, I also learned that the bar crowd can be tough to work with sometimes since drunk people CAN trash up the store at night. At the best of my knowledge, the typical day is what I learned while working there. Other than that, it's the people who make the job fun for you!

Note: When working at the poutinerie, when working with bleach please bring your own surgical mask, use gloves provided, and dilute it with water... The thing I use at work almost smells like they haven't diluted it with a "cap full" of bleach and the rest of it with water like my old job... CAUTION: light headedness may occur.

When doing dishes and whatnot at the poutinerie, feel free to bring your own apron, and dish-washing gloves (especially when your hands break out from the detergent and sanitizer that they use).

The policies every now and then, depend on situations where the management could foresee changes.

My first impression of the job?
Lots of manual labor... But now that I'm use to everything, I take things one step at a time to ensure that certain tasks are completed.

And remember... If you don't know what you're going to do next... ASK YOUR SUPERVISOR!

During my time at Smokes Poutinerie, I had a great time with my staff members that i worked with on over nights because in our environment we were able to joke around and still complete our work on time. During my time at Smokes our store went through a great many changes ranging from staff leaving / getting hired and different management,and all the while my understanding of customer relations and food preparation was refined. During the waning months of my employment there however i was promoted to the position of over-night manager/ supervisor, and was given all the responsibilities that came with that and i did try my very best, and to my employees they all appreciated what i did for them and how i was willing to stick my neck out for them so to speak. The management at smokes is hit or miss depending on the employee you ask because some have had no bad experiences with management however some such as myself have had issues with professionalism, and judgement of management regarding certain areas of the workplace.

Personally i had some amazing times working as an employee at Smokes Poutinerie, however due to the current management conditions and treatment of employees, I wont be recommending this location to other's for work.

I worked at the Dundas location a few years ago and the place was fine in terms of customers and coworkers but everyone who ran it was stupid and duplicitous. They regularly failed to pay the amount they owed me. They made me work alone on Canada Day and failed to pay me 1.5, which is required for holidays. When I was ratted out by a sycophantic coworker for consuming a beer on shift, the management childishly yelled at me over the phone but didn't have the balls to fire me. Instead, they acted like I still had the job, but eventually stopped giving me shifts with no word about it. A year or so later I found out they had told my coworkers I was fired, but they never told me. Also they made us play the same tiny playlist of 80s hits all the time. I don't know who's in charge now, but in 2010 they were unprofessional idiots. I should have gotten the message when I learned that everyone before me at that location had all quit together in protest to mess up the scheduling.

A typical day at work would include making the same type of food through out the day, which would be poutine. It would get quite tedious and boring at times. I learned that if a person does not get along well with their boss or co-workers, then the person will most definitely never experience a pleasant day at work. There was a lot of tension between the manager and the employees, the workplace lacked respect. The most enjoyable part of the job, the most unhealthiest too, was a free poutine per shift. Oh, and before I forget, the kitchen was slowly falling apart as I was working there. The sink was leaking creating puddles of the floor, making it dangerous to work.

Friendly atmosphere
Great people
Alot of multi-tasking but a great job for anyone interested in gaining good experience and Customer service skills.
You learn how to  micro manage your time, the skills you bring forward in the job, Multitasking order taking, to making and serving the food.
You also Learn the food preparation, the menu, kitchen, daily check lists that are your responsibility for your entire shift to maintain, Stocking and cleaning the diner and restroom area along with dishes and Blanching and preparing fries.
Co-workers are all super friendly, may find the odd person who is a bit off but generally a great place to work in regards to coworkers and  management.

The co-workers are all rather friendly and fun to be around. The work itself is not difficult and the boss is never mean or very pushy. hours are vary late on weekends going from 10pm to 5am. Customers are more often then not drunk and entertaining or interesting to talk to while they wait for their food. The job over all was a good experience, it let me know that some bosses are better then others, some co-workers work harder then others and that hard work can and will pay off. If you make it an effort to be good at your job at smokes you will be recognized for it.

It's an okay place to work as long as u agree to everything they say and keep your opinions to yourself and plan to work there through the summer. Back was spotless and really organized. Didn't agree with how some issues were handled ie: customers, meal pricing and tip out. They pay the bare minimum and keep debit credit tips at start while wanting u to pay half for everything. Supply water which is nice. I'd suggest this to people just starting out with no family obligations

At first you will love this job, its laid back its pretty simple but after a few months you will be absolutely devastated. Management is awful, if it’s the regent location it’s usually only 2 people scheduled with no manager and if something goes wrong you have to call the downtown location for help and sometimes they can’t even answer because they’re so busy. Oh! And be prepared for your boss to publicly post about your mistakes on a forum on the scheduling app for all the other employees to see instead of being professional and talking to you about it privately.

was never trained properly, had to figure most of it out on my own. Management doesn't care about the customer or the employee. They only care about money.
It's good for young kids, but anybody wanting any sort of fulfillment, RUN.
For some reason they're too cheap to allow more than one employee at certain locations, I'm not even sure if that's legal, but it certainly isn't safe... 
Manager shorts most employees on debit tip out as well.
On the bright side, I've been able to do quite a bit of networking while working here, and most of the customers are quite lovely!

A typical day at work for me includes opening and closing the restaurant, handling cash and debit transactions as well as deposits at the end of the day all without supervision. Serving a large number of customers in a polite and friendly manner while making sure all food being served lives up to our high standards of excellence. At closing time I clear the restaurant in preperation to clean any dishware, washrooms, tables, counters, coffee machines and floor in the establishment before I set the alarm and lock up.

Top Job Titles	Average salary
Surveillant du service alimentaire 11 salaries reported	$29.33 per hour
Cuisinier 16 salaries reported	$24.68 per hour
Directeur de restaurant 7 salaries reported	$33.13 per hour
Caterer 2 salaries reported	$21.50 per hour
Commis de cuisine 2 salaries reported	$17.20 per hour

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