cuisinier

surveillant du service alimentaire

serveur au comptoir

directeur de restaurant

cuisinier à la chaîne

Wok Box Fresh Asian Kitchen

Disappointing experience working at the Saint John location. They throw you into the deep end from day one and then demand to know why you are not on par with experienced staff. The trainer shouldn't be a trainer - serious language barrier as she doesn't speak English clearly and perhaps a culture barrier as to the training expectations (i.e. memorize entire menu, ingredients, work process and cook times by the second day). Training is a mess. Scheduling only for the dinner rush while the trainer herself is rushing around and overwhelmed is not the way to go. She herself admitted many people don't last when training that way. Brought it up to management and they stood by their method, unwilling to consider any alternative. It makes sense why they are unable to keep trainees and are understaffed and will probably continue to be.

I only worked at wok box for about 4 months close to 5 and I wasn’t allowed to book off any days in December except for 1 for a school dance. I also go on a one week vacation every summer and that was an issue. I called in for about 3-4 shifts spread out and was fired because I didn’t give 24 hours notice due to an emergency regarding my ill grandmother who was injured the day of my shift, I called in at 11am and my shift was for 6:15pm. The first time I called in was unfair to the company but the other days were a must (health issues) and that was also an issue, I was forced to find my own cover and no one took them so most times I ended up going in with a mask and was a zombie the whole time and criticized. Gave me great hours at the beginning then didn’t schedule me for 2 and a half weeks. Employees did not communicate well except for one person who I know personally. I would not recommend working here.

I wasn't taught how to use the cash register like the owner said I would. So  dishonesty right there. 
Work itself was way too demanding. I mean come on, how much more do people need in a job? I was trained by one of the worst people possible; very bad behavior and poor instructions. (Language was rather limited).  Bi weekly payment as well and by paycheck. Not very professional. And they were so short staffed. 
Also culture wise, the food isn't all that accurate. Like, I don't think traditionally Asians would put bacon into the dishes. And maybe it is just me, but I think Asian cuisine should be in a slower setting. Just does not seem right for it to be considered as 'fast food'. 
So all in all, they gotta improve if they want to be successful.

The co workers were fun to work with mostly, you get lunch/dinner. Its a a franchise so every owner will operate a bit differently but my location was a lively place to work. It's a fast food restaurant so we know the work will take a toll on your body. You will need to deal with a few rude customers but a majority of people are okay. Pay is low for level of physical labor not much in tips either, lots of chopping, high heat cooking, heavy woks e.tc hence the staffing shortages in most restaurants, anyone who can get a better gig will, simple as that. There's no benefits and eg dental, rrsp etc... should be a seasonal job not long term, unless as a backup to a higher income source 

It is a place where they always treat you very well and care that you feel good. The owner and the managers are excellent, kind and patient people. There is also respect among co-workers, although sometimes someone pretends to be the boss of others.
Perhaps the only thing is the pay that is the minimum (no tips) and the work is always a lot, because you have to do everything: cleaning, cutting and portioning food, preparation (line), cooking and cashier. However, it remains a pleasant and respectful environment.

I loved my co workers and my boss, although they had their grumpy moments. The job was surprisingly not boring despite being repetitive. The customers were always fun to interact with when I seldom was told to. Salary was horrible for the work load though, minimum wage for churning out 40-60 meals per day. Hot and dangerous environment also, got burned several times. If I hadn't been fired for having health issues and missing work I would have not minded staying there for another 3 months.

When I applied, I thought I’d love the job, however as I started working I realized I did not. The management is horrible at the location I worked at. You aren’t allowed to accept tips, if you get burns (which you will) they don’t do anything to help, they just tell you to put burn cream on and keep working. The schedule is horrible. I applied for part time, and ended up working full time. Opening shifts start at 930, but you end up needing to arrive around 830-9 am to actually have everything done by 11. Majority of the time, it’s only 2-3 workers at once, even though it gets insanely busy insanely fast. 

I was a supervisor there and worked with a lot of different staff over the course of three years. I did prep most days and also placed an order twice a week. When dealing with customers I did cash, lined up the food, cooked it and packed it up and gave it to the customers. I completed quality and table checks and always made sure our customers had a great experience. I also did opening and closing shifts. My boss was very kind and cared a great deal about his customers. He was very flexible with our schedule and always made sure his staff was happy. 

I mostly prep ingredients for food and wash dishes. During lunchtime, which is the busiest part of a day, I take charge to be a cashier. I also organize and restock any item that is not fulfilled, such as drinks, containers for food, and cutleries. the job itself is very easy going, and my bosses are friendly and talkative so that we keep a friendly environment. There is not anything hard about this job, as long as the prepping is done in the way it's supposed to be!

Always went to work excited to start working with the co workers. They were like family to me that is still keep in touch with to this day. I learned how to cook Asian food and different cooking techniques. Management was excellent if you ever ran into a problem it would be solved right away. There were no hard parts of the job you got the hours that you needed and always helped around if unsure about anything.

Top Job Titles	Average salary
Cuisinier 33 salaries reported	$18.58 per hour
Surveillant du service alimentaire 11 salaries reported	$20.37 per hour
Serveur au comptoir 30 salaries reported	$16.16 per hour
Directeur de restaurant 21 salaries reported	$34.92 per hour
Cuisinier à la chaîne 16 salaries reported	$15.73 per hour

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