line cook

host/hostess

sushi chef

prep cook

server assistant

Uchi Restaurants

Do opening work before service, work your shift (which will include your main job plus several side duties), the do your closing duties and always ask a manager before going home. Most managers are fairly nice, but they can be really strict and don’t often give second chances or room for explanation. Everyone is really nice when you first start working there, but some can be deceptively exclusionary and quietly judgmental. For most it’s a really amazing environment, but if you don’t fit in within your first month of being there, you won’t last much longer.

Everyday working at Loro was different, there was no real structure. Employee turnover rate is extremely high as favoritism thrives here and concerns go unheard. It can be a really fun place to work, most days I didn't complain and loved it but only when the right manager was on duty. Management could care less about your concerns but have very high demands for servers asking for you to come in on days off and speaking of mandatory meetings. Bartenders earn 55% of server tips but servers do most of the work. If someone higher up came in and paid attention and spoke to employees about concerns they could turn the place around very quickly. 

Uchi really is a great place to work. They ask alot of you but the compensation is worth it. All new server's have to be server assistants for a while before they can become servers. Server assistants make about 50k a year full time and server's about double that. You need to pass a pretty grueling menu test in the first 2 weeks to start getting tipped out and serveral more tests n beverages over the next couple months to become a server. Server assistant position is also very phisically demanding and it is a tough serving job but def worth it. Good work environment too 

Uchi is living off the memory of the little house in Austin. In the last 3 years it's gone from small culture focused company to a cog in a corporate machine. Turn over is incredibly high even for service industry. Chefs and Managers are offen brought in front other locations when they couldn't get promoted in their home restaurants. In a year, I've watched a dozen Chefs and Managers come and go, must in under 6m. Line cooks and servers are in the dozens. 

Uchi Restaurants have high standards for their employees, which have never faltered in the many years they have been open.  The culture is competitive and can be demanding.  Knowledge of food and beverage is a high priority in order to be successful.  The only downside is finding the right team that will treat you with respect.  Some Uchi restaurants have not embraced the culture of their original spots, which can be detrimental to new hires who expect the same level of internal hospitality.

Pretty much they pay underground to immigrants more than citizens bringing them because I guess they like them more. The service is clean at least with my co worker waiters and really everybody work decent except for some couple people that I found were placed out of placed. But nothing else uchi is a fun place to work in!

What is the best part of working at the company?
Hands down the best restaurant I've worked for in 20 years. The managers genuinely care and the training is continuous. It is not a suitable schedule for a parent. That was the only issue 

What is the most stressful part about working at the company?
You must be able to retain information. If you don't have a studious mind this isn't the job for you.

Managers and chefs are usually don't have much experience other than working for this company

Doesn't seems to follow the labor laws (probably because they are very inexperienced)

They want you to give 200 percent but willing to only pay 50 percent worth

Coworkers can be the only good thing


What is the best part of working at the company?
Everybody communication is good


What is the most stressful part about working at the company?
Dish area to small downstairs
They should have a head dishwasher

Uchi expects perfection & great performance. Always be on time they’re very strict on that. If you don’t have structure or tough skin don’t work there. 

Top Job Titles	Average Salary
Line cook 112 salaries reported	$19.64 per hour
Host/hostess 52 salaries reported	$21.41 per hour
Sushi chef 67 salaries reported	$26.72 per hour
Prep cook 61 salaries reported	$18.47 per hour
Server assistant 50 salaries reported	$745 per week

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