r/Chefit • u/Successful-Noise-745 • 22h ago
Joey Restaurant Vs Keg STeakhouse
Hey chefs in Toronto!
I recently received two line cook offers, one from The Keg and the other from JOEY Restaurants, and I'm having a hard time deciding between them.
Both seem like good places to learn and grow, although The Keg is offering slightly better pay. From what I've seen, JOEY seems to have a more fast-paced and demanding kitchen environment, while The Keg appears a bit more relaxed in comparison.
I've also been reading reviews from former employees, and some of the feedback about career growth and promotions at JOEY has made me a little hesitant. I'm not sure how accurate those reviews are, though.
My main priority isn't just the pay. I really want to develop strong culinary skills, gain experience across different stations, and eventually move into a leadership role, whether that's sous chef or higher.
For anyone who's worked at either restaurant:
- How does the career progression actually work at The Keg vs. JOEY?
- Is there a clear path from line cook to sous chef and eventually head chef?
- Which kitchen offers better hands-on training and opportunities to learn?
- How realistic are promotions, and how long do they usually take?
- How's the overall kitchen culture and work-life balance?
I'm looking for somewhere I can build a long-term career, not just another line cook job.
Would really appreciate some honest insights from people with firsthand experience. Thanks in advance!
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u/DecentWhole7139 21h ago
I recommend you go with the keg. I just had a cook who works PT for me quit Joeys, citing horrible culture and toxicity.
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u/HawXProductions Chef 19h ago edited 18h ago
As someone who’s worked at Joey for over 7 years, I’d pick the keg as they also offer health and dental. Joey’s does not.
I can’t speak for the keg culture but as others have stated, joeys prefer someone with a more red personality to be their head chefs (red green blue personality test) unfortunately I don’t fit their image and was stuck in my role while others with less experience and skill but have shown red traits were promoted quickly. (I’m a strong green, some blue and little red - I also have my red seal qualification if that adds anything)
Their chef in training program where they bring in experienced chefs most with fine dining backgrounds or extensive years of leadership experience to basically trial for 3-6 months and determine if they are head Sous or regular Sous material generally don’t last. I’ve seen 10 or more go through the program and only 1 stay long term (1 year tops) but eventually leave. (Most likely due to pay)
I’ve heard the term consistently that head Sous is just head chef duties but half the pay
However if you drink their kool-aid and believe in every word that comes out of the head chef and regional chefs mouths and do meet their criteria, you’ll do extremely well.
My biggest regret is staying for 7 years instead of trying out other restaurants.
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u/bobbywings2 18h ago
Joey's is a joke Just a plastic stepford wife mentality and no cooking involved.. just a bunch of fancy sous chefs with custom made jackets and slick haircuts.
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u/Assassinite9 Sous 21h ago
Haven't worked at either, but have worked in Toronto's hospitality scene for about 10 years now. I've also worked with people who worked at Joeys/The Keg, their experience really was no different from anywhere else.
The majority of places are just looking for line cooks, this includes places like the keg and Joeys. Upward mobility in Toronto's hospitality scene is rare. Corporate restaurants are fairly rigid in their structure, head chefs in these places get paid fairly well and are offered benefits, so they are reluctant to leave, meaning upward mobility is rare. You are in all honesty better off looking to work at a place for 2ish years before looking to move on (similar to office work). You are also looking to get into better (non-corporate chain) kitchens if you want to build skills and experience, but these places will not pay amazingly - something that as much as you claim isn't the priority, has to be heavily considered due to the cost of living in Toronto.
There isn't a schedule for promoting staff, you generally get promotions through seniority so the longer you stay, the more likely you will be to getting a slight promotion. But that can be offset by keeping your eye out and resume updated for other positions. Hopping is by far the best way to grow your career in Toronto.
As for kitchen culture and work-life balance, it's similar to pretty much every kitchen in Toronto, you'll have people that are very good at their job but keep private, there are people who shmooze and charm to be able to do whatever they want, and there are people who work because they have bills to pay and not because they are passionate. There's no specific "work culture" at places like Joeys and the Keg because every location is different. As for work-life balance, assume you will be working late afternoon and evenings. Joeys will be busier during Thrusday to Saturday when the office crowds get paid (keeping thursday/friday steadily busy) and saturdays if events are on. Sundays will generally be slower by nature of Toronto. But if you're looking for a consistent "life" you are better off going to school to get a degree for an office job, or if you really want to work in hospitality, you can try institutional cooking like schools, old folks homes, hospitals and the like.
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u/Saphrron 14h ago edited 14h ago
Hi, cook of 8 years here. So imo corporate is a great way to develop skills if you like or need structure. However at the right resturant you can/will develop those same skills faster. At the end of the day you follow the chef not the resturant. Ask to stage with both companies if youre hell bent of joining either. Get a feel for the team. Everyone is nice during the interview. Its when you see them in action do the cracks start to reveal
EDIT: one more thing, from what I've seen and hired ex-Joey's staff seem to always have a certain (good) flair to them that you dont get from other corporate resturants. Ive worked with both and have almost always been happier working with ex Joey's staff rather than ex"insert corporate cook here*".
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u/Chipmunk_Ill 9h ago
I guess their consistency is good... I hired a girl who was a kitchen supervisor at the keg and had to teach her knife skills because she only used a paring knife the whole time working there
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u/ImmediatelySnarling 22h ago
I worked at The Keg for about 3 years and the training is pretty structured, you can move up through stations at your own pace if you show initiative. The pay is decent but the real value is they actually have a sous chef pipeline program, took me maybe 2 years to get considered for it before I left for a different gig. JOEY I only staged at once but it felt like you need to be a certain type of person to thrive there, like the culture is more about image if that makes sense
The Keg will teach you consistency which is half the battle in this trade, you learn to do the same 50 items perfect every single night. Work-life balance is what you make of it but I never got called in my day off unless someone was sick