Impact Kitchen King St East Employer Reviews

The MODs and higher-ups had completely botched my training, there were many gaps in how I was introduced into the job and I was forced to make up for it by working overtime and overexerting myself.

I joined impact right as they were hiring new ...

The MODs and higher-ups had completely botched my training, there were many gaps in how I was introduced into the job and I was forced to make up for it by working overtime and overexerting myself.

I joined impact right as they were hiring new managers and admin which was a large reason as to why things went so wrong. Many of the people training me lacked knowledge in what they were teaching me, when I brought this up I was heavily scrutinized and forced to piece together the practice myself. Members of staff had told me that I was being trained poorly and offered to help me out, forced to compensate for their higher-up's shortcomings.

On the second day of me being in charge of a specific task, I had taken a long time to complete said task as I was still trying to develop an understanding of what to do. I was aware that I was taking a while to finish up but overall I was doing my best and trying to learn. At the end of this shift, a MOD pulled me aside and basically just yelled at me for 20 minutes - specific comments I remember from this conversation were; "you owe everyone here an apology" and "having you on staff today was a hindrance". This was two weeks into working here and it completely messed me up, I walked home sobbing and during my next shift I was so nervous and scared to do anything or ask for help.

Overall, working at impact was not worth any of the benefits, it severely messed me up. I felt like I was feeling the brunt of everyone else's stress and was forced to take the fall for my manager failing to train me.

If you've been management in your career and in this industry before, steer clear of this company and their locations. However if you would like a salary that is way under the going rate, would like to wash dishes, work in a kitchen where the hour...

If you've been management in your career and in this industry before, steer clear of this company and their locations. However if you would like a salary that is way under the going rate, would like to wash dishes, work in a kitchen where the hourly staff do as they please and be an impactful body with line cook type responsibilities every day then maybe this is the place for you.

In all seriousness, this place does not operate as a normal structured restaurant does. As a KM you will be washing dishes daily, closing the kitchen and scrubbing walls and floors....not just to help your team from time to time.....everyday. It's the expectation.

The MODs (like Lead Cooks or Supervisors) delegate and essentially boss around even their superiors. When a manager or KM gives pushback, even in a professional way, they are accused of "not getting along with the staff "

The salary is awful but they justify this with a meal stipend that is made to sound like added compensation, when in reality it is just an account to pay for your meals at work that you are charged 50% off of. Any management staff member in this industry will tell you that at almost every restaurant in the country, free meals for management is the norm. This added "incentive " is literally only a tactic to make the abysmal salary look more appealing at contract signing.

I worked here for half a year (quit due to moving out of the city) and I thought it was a good part time job. The duties were easy and my co workers were a pleasure to work with. Scheduling/switching shifts was tough sometimes but we all made it w...

I worked here for half a year (quit due to moving out of the city) and I thought it was a good part time job. The duties were easy and my co workers were a pleasure to work with. Scheduling/switching shifts was tough sometimes but we all made it work. The shared tips definitely helped.