line cook

grill cook

busser

shift manager

kitchen helper

Bushfire Kitchen

I had a difficult time working for bushfire as an experienced bartender. I had 10 years under my belt and i was treated as if i didn’t know what i was doing. The bar or the bartenders were not treated right at all. Working there for 3 months i saw more than 6-7 bartender come and go. Bartending is considered a higher position then the cashiers but yet bartenders do all the work and get paid the least. Yes there’s days where you make good money but at the end of the day you have to tip everyone inside out. 25% to be exact even if the tickets were just alcohol. But the tips inside that the cashiers make they didn’t tip us out. How does that make sense. The cashiers up front pour wine and beer and can ring in alcohol beverages from the bar, so i offered to train them so that they can have knowledge and the managers said no that they didn’t need training, but yet when you ask the cashiers what’s a Long Island they can’t tell you. So how exactly are you suppose to order drinks from someone who doesn’t know what it is. There is just a lot of undertraining there and the way the bar is ran is just surprising. There’s so much potential but yet the owners are not willing to listen to opportunities or ideas that the bartenders have. So my advice is if your experienced do not work there. If you want to start out from the beginning lie about bartending and they will hire you, because they don’t check up on resumes and don’t call for references. 

Everyday was a toss up. You did not know if it was going to be busy or slow. We had an online ordering system that allowed every possible order. At times if we were super slammed in store it made it harder to keep up with certain items that had a long time to cook, to keep count of. This is in regards of not over stocking food that ends up not selling. Everything I learned, 75 % of it I thought myself. Being hands on and learning the ropes and how it should run. Management can be tricky, but with the right people behind you, it makes a big difference and can either make you or break you. Culture wise, it's american comfort food. Most food item's are gluten free. They have awesome braises. The most taste-full ribs and the mash potatoes are the best.  Who doesn't love mac -n-cheese. It is the bomb. I would say the hardest part of my job was leaning how to do everything I needed to do while being thrown in. What I loved the most was all the friends that turned into family I made there. Knowing their orders as they walk up and just enter in the system. Very tight knit family we were.

Too clean, sanitizes, and soak any dishes that came from the dining area, line, and prep room and put them back in the designated areas. 
Prep work is done early in the morning, usually around 7:00 or 8:00 and I do prep work until 9:30. Sometimes in the middle of the day if needed. Prep work consisted of cutting yams, squash, carrots, and onions. Preparing meat to be weighed and pressed for our burgers, marinating whole chickens, chicken breast, and try-tip. Peel various types of vegetables. Prepare chicken to be put in the rotisserie. Most of these are day to day things that I do A few times in any given day in the weeks that I work..               
Deep cleaning and sanitation of my dish room as well as the walk-in freezers, prep room, and occasionally the line as well as equipment that was in constant use for that day.
Break down any boxes or equipment that may be left out near the dumpster

Bushfire was a great place to work. The food is amazing, the environment was enjoyable and management was considerate and professional.
I worked at the brand new branch in Menifee when it just opened and it was exciting watching them build and add each week. It is a job so you are expected do w-o-r-k, but it was a great place to work. I appreciated the standard of excellence that was exemplified by the management, evident in the food and expected in the work place. 
I’m not saying everything was perfect all the time, but neither was I. But I am grateful for the opportunity I was given to learn and grow while I was there. 

This place doesn't pay well like they say especially right now during the covid-19 crisis .The tips are down you would be better of working at a fast food joint because they tax the heck out of your checks.They don't have proper protective gear if your washing dishes your touching cups and utensils that people touch and the employer know that your touching those dishes not too bright. Also poor training they expect you know something after being shown once. This place has a bunch of young and rude managers that talk to you like your stupid the overall morel is bad because of management.

Most likely one of the worst companies to work for. From the beginning they say you will make hourly and tips that lead up to $20-22 an hour. That is incorrect as you will never make anything near that. I've seen 3 different people walk out on their shifts in 3 days in a row, one being a store manager. The district/regional managers are completely clueless and useless. Makes a schedule only to back track a lot of it cause they've cut hours and sometimes only have 1 person working a line of 4 stations for an hour and a half. This company does not care about employees or care to recruit more employees while understaffed. 

Place is a good job to have easily able to move up and learn different positions within the company learning how to man the register or even working a grill! Everyone gets along and  is good friends in and outside of work! Management here is like any other place you have ups and downs but the company backs you and helps you with whatever you may need to run a successful store overall working here I’ve developed life long skills I can apply anywhere else working my way from the bottom here to the top. The best part of the job is getting to work with delicious food and and great customers and employees. 

Stubborn owners who've never worked in service/food industry which results in lack of care for employees. Owners do the bare minimum which puts valuable/hardworking employees at risk of leaving. New restaurants are constantly being built while previous stores are neglected. Turnover rate is extremely high with management and employees. Bartenders don't get to keep their tips and have to split them with everyone on that shift. 

bush fire as a whole is a terrible job to have. There is no organization, management is rude and demands you to stay later than you are scheduled, will rarely give you a break. Expect to be treated differently if you aren't able to come in on your day off or even stay past your scheduled time. They are constantly understaffed and have no desire to hire new staff members. No acknowledgment or even a thank you. If you like to be under appreciated and under paid then this is the place for you ! Otherwise stay far far away. 

What is the best part of working at the company?
Good employees and work environment except for upper management that’s  why no manger has ever lasted they’ve been through 10 general managers and 6 or 7 kitchen managers in 3 years 

What is the most stressful part about working at the company?
Always being short staffed or over worked and under appreciated 

What is a typical day like for you at the company?
Busy usually go in prep for the day and get the stations restocked and ready for the shift

Top Job Titles	Average Salary
Line cook 18 salaries reported	$22.04 per hour
Grill cook 27 salaries reported	$22.15 per hour
Busser 1 salary reported	$21.25 per hour
Shift manager 13 salaries reported	$23.23 per hour
Kitchen helper 10 salaries reported	$21.05 per hour

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