Impact Kitchen King St East Employer Reviews

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.