server

general manager

line cook

head server

dishwasher

Kizuki Ramen

Loved working with my coworkers. I helped open up a new location in Portland but left since my healthcare job got super demanding/stressful. Definitely lots of teamwork and communication between each other to have a seamless shift. Only a few were a little harder to work with since work ethic was a little different/team flow didn’t mesh as well but they were still overall awesome people outside of the work environment and wouldn’t always end in a disaster. Often times all staff would go out for a drink or dinner together, sometimes management included! Management was very chill and helpful with schedules. Winter is always busy so if you can handle face paced and find a rush in it definitely a good fit.

 Some customers act very entitled (I.e. get mad for having to wait 20mins when we are slammed or delivery drivers shoving their phones in your face while you’re busy in the window packing food) which made me exhausted since I worked a healthcare job and this job as server/expo/boh/lead. It being a fast casual means we’re turning tables frequently, taking phone orders, and online delivery. Expo can be busy but if you like that it’s fun. If you’re FOH be prepared to be assisting with food running, hosting, bussing, and drink making. BOH be prepared for prep and dish. Management is very open minded to letting former employees come back to work again as well if in good standing. 

Good food discounts too. 

There was a winter where we were pretty short staffed and I even cried due to stress of not having enough people but once we got a solid team it was fine.

I never enrolled in benefits so idk what that was like. Got paid decent for serving. Room for training in all areas and that helps with getting hours if you work hard enough. 

Did notice some issues with certain staff members personal views but usually could be worked out or people would choose to leave but there would rarely ever be ill feelings over people leaving-mostly understanding and respectful of the other persons decisions. Overall, one of my favorite jobs. 

Working in the food industry is mentally, physically, and emotionally demanding but it can be fun. If you're serious about your work here while also maintaining your lightheartedness and humor, you'll do great. Not everyone is good at their job but the ones who are, are really reliable. 
If you have a good team, busy days are a breeze. and yes Kizuki gets busy. They generally have quick turnover rates but sometimes customers can be waiting an hour to get seated or to get their food because of BOH playing catch up with in house and takeout out orders.

Positions are busser, drinks/host, expo, server, shift lead, manager. You move up in that order but expo is the most difficult position (and most important). be prepared to memorize the entire menu because you're in charge of all the food that leaves the kitchen. Usually the servers or anyone around the expo counter is available to help you because kitchen will drop 10+ bowls of ramen on you sometimes not including the izakaya. You'll probably burn your fingers. BUT! expo is the most fun position if you're good at it. 
Training can be good or bad depending who's teaching you or who you're shadowing but really you only learn how to do something by doing it so if you get thrown in on a busy day, good luck! there's not by the book training on any of the positions really.
The great thing about working there is the flexibility. people are great about covering shifts and if you request the time off in advance, you usually get it. The worst part about Kizuki is their "mission statement". They say they want to bring joy to their customers and employees but what they really care about is expanding and capitalizing. They would rather open a new location and be underemployed than to focus on making existing locations more presentable and efficient. Management also comes and goes and sometimes aren't reliable because they don't know what they're doing half the time while they're helping the staff serve or deliver food.
I didn't NOT love working here though.

The upper management all came from a failed restaurant, they regularly hire people for positions without regard for their knowledge or qualifications. Lots of infighting between the owners, upper management constantly mocks the owners accent to their subordinates, VP of the company spends 0 time in stores but will come in for 5 minutes and tell the team they are failing, they will tell you that you are receiving a raise, then wait two to three months before giving it to you. I have seen them attempt to bully employees into working at a different location because they are unable to maintain staff. They are constantly taking the cheapest possible route to get anything done, Maintinence workers are forced to "figure out" problems in areas they have no official training. They post jobs for a certain pay grade and then change that pay grade during the interview process.They force stores to stay open even during major equipment failures i.e. No hot water.

Your coworkers there are awesome to be around, making it slightly easier to be there, but don’t expect any promotions or acknowledgement for going a step beyond what they ask of you there. The turn around rate was ridiculous seeing firsthand with me only being there a little over a year, and I understood why, but didn’t think the company would pull their shady antics on me like they have with other loyal employees who were there to grow and advance but we’re shot down as well. The higher ups are only in it for their financial benefits, and make promises they never keep. Sadly, some employees are okay with being used and never promoted, remaining in their same position, but trying to become anything further than a line cook is impossible. You have to be a friend of someone who was a friend of someone else to get any shot at management. I saw about six managers training in just a years span, if that doesn’t speak volume I don’t know what does. They need structure.

Their vision statement of bringing “joy” to the team and customers is a joke. They treat their workers poorly and all they care about is expansion. So many things were broken when I was there and my old coworkers tell me that it still hasn’t been fixed. 

Management really needs to learn how to communicate and listen. Super toxic workplace. Manager is caring at times but is quick to blame staff, has a short fuse, and has favorites. In addition talks negatively about staff to others openly. 

Pay is really sketchy. I asked once for a breakdown of tips per day and the manager said they would get back to me. I never got a reply. My coworkers have told me similar stories. It shouldn’t be complicated to give us daily tip amount!

They are always busy and always short handed. On busy days they will work you to the bone. 

Paychecks always look the same even if you do overtime or if it was busy. Super sketchy. If you desperately need a job then apply but if not I would skip.

Open up at 11am and get a lunch rush around 12 and it will last until about 1-1:30pm consistent workday throughout until we close for the first time at 4pm. As a team we would greet customers that enter the establishment seat them quickly and take their order, me being expo would converse with kitchen on what was being made next for what table according to who ordered first. bring customers their meals from expo station, help with basic functions in restaurant when i have time. Hardest part of the job would have to be the amount of multi-tasking and remembering which order belongs in what bag. Most enjoyable part about Kizuki Ramen & Izakaya is the consistent amount of good customer service and attraction, it is a wonderful delicious Japanese establishment for breakfast, lunch or dinner

I only had a chance to work for two months and my time there was bad everyday my manager put me down yelled at me and even told me I’d make it no where he always put me down. Personally I have add which in some cases made me slower then other employees. Instead of understanding and trying to teach me better ways It always came to the manager treating me badly. If I felt sick and needed the day off I’d be in trouble for calling out. In reality the staff is kind but the management can’t seem to be professional. I got paid 12.00 base pay and only 3 dollars in tips an hour no less no more . This is how they justified cheating the Seattle pay wage system. If you want to be disrespected this is the place to work

Kizuki offers opportunities in accordance with rapid growth. 
There is a lack of direction from ownership.
Middle management positions are difficult, thus high turnover.
Training is minimal and expectations are high.

Typical work day is 10 hours
Work place morale is mediocre.
The hardest part is maintaining morale.
The culture is fast food.

The crew is small so you get overworked easily, the employee meal is bare minimum. The pay system is confusing at best it almost seams like you get paid lowest wage possable by company and the tips cover whatever difference to bring your pay to wage you recive then the rest get pooled and portioned out. New g.m. is basically trying to run it into the ground so he can get the owners to let him open his own place

Kizuki Ramen and Izakaya was the worst place I’ve ever worked. I was there for almost two years and over that time the company committed several illegal acts while I was there. They do not respect Seattle labor laws and they did not pay employees enough. They would often ask you to sit at work, without clocking in, if it was slow enough for several hours. Employees wouldn’t get paid for this time, and I definitely suffit.ered because of

Top Job Titles	Average Salary
Server 24 salaries reported	$27.13 per hour
General manager 15 salaries reported	$82,600 per year
Line cook 20 salaries reported	$19.69 per hour
Head server 8 salaries reported	$27.06 per hour
Dishwasher 8 salaries reported	$14.13 per hour

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