I used to be the head butcher there before they fucked me over
My names not even on the door. It should still be my trainer Chris's name on it.
I honestly have nothing bad to say about this place in terms of the food.
The bread is done every morning for dinner service. Cakes etc are all done by the in house baker.
Every piece of meat is hand cut by the Butcher. All the marinades, the prime rib etc are all done by the butcher in the morning. All steaks are AAA CAB aged 28 days, and vaccum sealed after being processed.
Huge, clean kitchen.
But shitty management.
Everybody in the Kitchen now is a new crew. The original prep team which included myself and 6 others have all left. 3 of which were trained at the Edmonton Chop just to lead the prep team here in Richmond quit because of management. 2 were fired, and myself and the others quit also because of poor management.
Before we all left, we trained the "outsourced" workers who spoke like 3 words of english that you could understand. They were trained for our station, but consistently fucked it up so that we have to redo their shit when we came back from a day off. I don't know how they're holding up now, but the entire prep hall became a joke when I left. From the team that pretty much ran the kitchen, management made us into the team that didn't even want to show up. Some of us worked 7 days straight for weeks. Nobody ever had time for lunch, and we had to sneak out for a smoke. Prep charts were retarded. The Head Chef runs away when you have a problem, and gives you the vaguest answer when he does help.
Line is fucked too, but it won't affect the quality of your food at all. The original team left one by one. Even the 2 Sous chefs who were the only ones anyone respected quit. They left shortly after I did which is a testament of how badly that place was fucking up.
So food wise, it's great. Recipes are simple and delicious. Theres nothing fancy, so it's concentrated on the basics which makes the food great. The kitchen is fucked though.