Pros
As a former employee of Chef On Call, I have only positive memories of my 3.5 years working with them. During this time, I was a full-time student at McGill University, and they were amazingly flexible around my school schedule. As it was my choice to work at a restaurant that was open until 4am, the late hours did not bother me, and the fun team made working into the wee hours of the morning exciting. The owners and managers were also willing to expose and teach employees about various facets of the business, which opened my eyes to how small businesses are run and helped me to gain skills that I wouldn't have been able to acquire at another restaurant job. My thoughts, queries, and concerns were always heard and ideas from employees at all levels were considered to help the restaurant become a better place for managers, employers, and clients.
Cons
Working late hours is not everyone's cup of tea: it's hard to stay up until 5am and then proceed with a normal, functioning day afterwards. For those people: this job is not for you. It is a fast-paced, demanding environment that thrives in the late night hours of a day; but that is transparent from the beginning. Balancing a school/life/work balance can also be difficult, but at the end of the day, finding this delicate balance is the responsibility of the employee with the help of the employer. If you approach this job with honesty, a good work ethic, and an ability to admit when you are unable to handle your work load, management will listen and do what they can to help.