Part-time role - Chef Kokoro Employee Review

Fast Paced. Loyal Customers.

Share of Managment. Low paying for entree level jobs. High Turn Over.

You always get tips because we pool tips. Walking away with cash every night. Time off always granted as long as it's not last minute. Great staff in the front and back of house, some of the best people you will meet. Free meal up to 10 bucks every shift you work.

Rules aren't specified, but you can be punished for them. Lots to learn and sometimes managers can be strict. Sometimes you get cut early and get less tips than you originally expected. Customers often tip poorly because our food is cheaper. There is a feeling that upper management doesn't really know what they're doing.