Line Cook (Current Employee) – Ajax, ON – May 16, 2016
Typically 5-7 hour shifts, generally starting at 4 or 5 p.m. Learned that there is no such thing as down time in a workplace, there is always work that can be done. Management was good, good people to get along with and understanding about work/life balance. Co-workers are amazing, productive but always having fun on the job. Hardest part of the Job was maintaining a clean kitchen during rush hour and also inefficient communication among wait staff and kitchen staff. Most enjoyable part is by far co-workers. Always looking to make work a fun place.
Chicken cook (Former Employee) – Barrhaven, On – November 11, 2015
I was responsible for a lot of the menu, was a little stressful keeping everything rush ready but manageable. I had a couple employees I didn't enjoy working with so it just ruined the whole experience for me.
Cook/Line Work (Current Employee) – 1164 dixon rd – April 18, 2015
every workplace has its pros and cons but the swiss chalet i work at is very corrupt with people which are not qualified to work. Starting form the front of the house to the managers. This needs to change, many of my fellow employees are leaving because of the pressure the managers are giving, no respect for the worker, i can only say this location i will not recommend to anyone
Dishwasher/prep cook (Former Employee) – Woodland Park, CO – February 11, 2015
As a dishwasher/ prep cook my daily activities were to help with setting up for dinner service/ preparing salads and desserts for customers as well as the nights i would jump over to the dishpit to clean the dishes and put them away the staff are always friendly and supportive
Sales Representative and Territory Manager (Former Employee) – Miami, FL – April 4, 2012
I enjoyed going out and meeting my customers. I learned different techniques to present the products and educate the customers in making good decisions in buying my products. My co-workers were pleasant. The most enjoyable part of my job was meeting new people and making friends with my customers.
A great place to start and to gain valuable experience in the field of hospitality
Part-Time Hostess/ Take Out Personnel (Former Employee) – Swiss Chalet Toronto/ ON – January 26, 2012
Swiss Chalet will always have a place in my heart for it was my very first job when I was in high school. Of course, much of my memorable experience is based on the people I worked with, which makes a great difference between locations. The company as a whole at the time, however, was behind on the minimum wage increases at the time. Moreover, the union fees were quite ridiculous considering that they took the same amount of money from your paycheck regardless of the amount of hours you worked. As a student working at the time, a good half or more of my pay could go to union fees if I did not work too many hours in the week due to school work and exams. Needless to say, that was my experience in 2007-2008, things could have changed. My hope is that they change for the better, and for the fairer.