line cook

sous chef

cook/dishwasher

host/hostess

pastry cook

Kei Concepts

Typical day at work started at 8am morning and ended at closing time around 11pm due to being the only manager on that day, Using your own vehicle to transport products with no form of compensation whatsoever for the wear and tear on your vehicle. Having to handle rushes by yourself and all other tasks for the business with no support. Workplace culture at the time of working there was terrible making you feel belittled, and upper management speaking in other languages to talk either behind your back or bad about you. 
What I took away from this job was the fact that there is always somewhere else worse to work and that place was here. 
Best part of the job was heading home for the day! 

They treat employees poorly & will cut hours and make sure you don’t get any overtime. There is also a very high turn over rate for good reason. Even after working a year for Kei concepts they won’t give you a raise. A lot of favoritism & condescending management including the CEO. Hardly acknowledge your presence. If you are looking for a promotion or raise you have be their lap dog and a kiss a**.  If you mess up or mistake they will talk & mock about it for weeks and always bring it up. Some chefs lack professionalism & communication skills with each other & staff. causing more stress & work for everyone. Don’t work here better off else where management BoH is poor and very cliquey. 

The fast-paced nature of the job kept me engaged, and I enjoyed interacting with a diverse range of customers. In terms of work-life balance, Vox Kitchen offers flexible scheduling options, which I greatly appreciated. They understand the importance of maintaining a healthy work-life balance and were accommodating when it came to personal time-off requests. This flexibility allowed me to manage my personal commitments effectively while giving my best during my working hours. The only minor drawback I experienced while working at Vox Kitchen was the occasional high-stress situations during peak hours.

Working here while being a full time student was probably one of the worst mistakes of my life. When I first started out, I was still fairly new to the restaurant and table layout, as well as the menu. The expo person is RUTHLESS is will berate and curse at you for asking them to repeat table numbers during rush hour where the entire restaurant is loud. Does not cultivate a work environment where I feel like people are treated with respect. I'm sure the company itself is great, it's probably just this one chain that makes it seem worse than it actually is.

What is the best part of working at the company?
Money was great along with other coworkers.

What is the most stressful part about working at the company?
Few of the management are too uptight and display clear favoritism to others. They will either punish you with less shifts or give more shifts to the favorites. You never know how many days you will be working.

What is the work environment and culture like at the company?
Customers were great. Coworkers were great. Work culture is stressful as they expect perfection out of you.

I know my boy friend was worked there for some month before He come back to Hawaii. He was told me for working on full time and so tired but he keep trying to best and hard work to the hardest part of the job and also the most enjoyable part of the job when we are organized party and the workers can bring food to home after finish work.

FOH makes pretty decent money and they don't pay BOH enough. Many leave because their pay doesn't equate to their efforts. Everyone does their best though, but ever since budget cuts the morale is terrible and the obvious favoritism is less tolerable. To be fair though management does try to accomdate to things such as time off, so that is nice. Overall one of the better places I've worked but still much to be desired. 

A typical day at work consists of being overworked and unappreciated. Learned nothing. Management plays favorites and ignores critical problems. BAD! 

The job itself was fine and I learned a lot about customer service, but the management made things harder than they needed to be. Communication wasn’t always clear, which caused unnecessary stress. The coworkers were great though, and that’s what made the experience worthwhile.

The corporation cares about employees. They pay minimum wage for most FOH jobs + tips. The good part about the job is that we are allowed to take our own tip and tip out for Bussers and drink makers ( Not pulling tips like many Asian restaurants)

Top Job Titles	Average Salary
Line cook 25 salaries reported	$19.85 per hour
Sous chef 16 salaries reported	$73,094 per year
Cook/dishwasher 10 salaries reported	$20.45 per hour
Host/hostess 13 salaries reported	$17.12 per hour
Pastry cook 1 salary reported	$19.50 per hour

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