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Culinary Services Group
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15 reviews

Culinary Services Group Employer Reviews

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  • Job Work/Life Balance
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Hard but rewarding workplace
Dietary Aide (Former Employee), Boonsboro, MDMarch 5, 2014
Pros: free meals depending upon shifts
Cons: incompetant management
I cannot say the management makes the job worthwhile, and rarely the fellow employees, however the people you meet (residents) and experiences you have make it worthwhile.
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not worth the hassle
Cook Supervisor (Former Employee), wilkesboro,ncMarch 4, 2014
Pros: free meals....vacation pay....40 plus hours
Cons: workload to much......treated like you dont know anything....constantly changing things daily
I have over 30 years cooking experience when I applied for the job.............this particular place had 2 different facilities I started as a cook at the lower one....after a year they decided I wasn't cooking up to their standards.....they in turn put me in the upper facility....after 2 years there....I was told I wasn't seasoning my food enough.....I – more... was told I would be retrained personally by the food service director.....which we knew each other very well.....well that never happened.....I was then told I was going to be retrained by the new cook supervisor.....he started to retrain me... then after about 3 weeks I was brought into the office and was let go.........found out my letting go was due to the owner of the business.....she has never liked me from the beginning.....she wanted to have me fired 2 or 3 different times thru out the past 3 years.......it came to resign the yearly contract and she told them that I get fired or she doesn't sign........I cant believe this company would be so cold....at first they were great and cared about their employees.......now its about the money......I worked there for 3 years and I had good benefits......got 40 hours a week plus.....had 3 weeks paid vacation.......bad points from working there....I went in 1/2 hour early everyday and worked thru my lunch break and both paid 15 minute breaks.........had no choice .....WORK LOAD WAS WAY TO MUCH!!!!!.......I told that to one director and I was told if I couldn't do the job then he would find someone who could.........I think its pretty sad to work for a place for 3 years and was just let go because my food quality wasn't good enough......after 3 years I thought I had great job security......talk about getting screwed over.....I did for sure......I had 36 hours vacation pay I had to roll over from the prior year......they don't pay you for all your earned vacation pay.......I asked them if I could get it and they said I lost it because I got terminated.....another screw job......STAY AWAY FROM THIS COMPANY!!!!!! – less
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not at this time
Salary Chef Manager (Current Employee), Wilkesboro, NCFebruary 18, 2014
heath care field and serving 130 meals a day overseeing food quality and employee management
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Small corp. office, had its good and bad points.
Human Resources Coordinator (Former Employee), Westminster, MDJanuary 1, 2014
I was able to be very creative, but an office environment with favorites isn't very enjoyable.
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Shady Managment
Managment (Former Employee), Baltimore, MDOctober 10, 2013
Pros: the residents are great
Cons: manangment is terrible. no direction no training
I have NEVER been in a workplace so hostile. The FSD is extremely cunning and deceitful. He smiles in your face and stabs you in the back!! If you want to be verbally abused on a daily basis..this is the place for you! If you try to go to your superiors for help you will be punished. Extremely unprofessional!! STAY AWAY!!!
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Keep your back to the wall! No Integrity.
Former Chef Manager (Former Employee), Baltimore, MDSeptember 21, 2013
Pros: the payscale and hours are satisfactory.
Cons: the corporate management favor poor leadership because of personal decision-making.
I came on to train under a Food Service Director who was touted as a solid professional that had great coaching and training skills. The plan was to learn this person's job quickly with the expectation to move into an FSD position. In reality, the person I trained under was working a well crafted angle that was built to keep clients smiling without – more... actually managing the food service operation. As long as the house of cards didn't fall apart, nothing else really mannered. This "effective manager" would sell their training style to me while, in reality, not teach me anything. Weeks went by where I wasn't certain of an action plan or what kind of routine I should follow. Completely duplicitous and untrustworthy, this person would allow questionable food practices to occur and pass the blame to subordinates when the person needed a scapegoat.

My exit occured after a direct, professional conflict with this person. The food service director did not take appropriate action with HR, but instead, plotted my termination complete with falsified incidents to satisfy personal vengence. – less
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fun and easy place to work.
Server (Current Employee), Baltimore, MDSeptember 12, 2013
With my experience in and assisted living community working with the residents and being of service to them has made me appreciate the senior population. and realize their still people and all the stereotypes are wrong that society puts on seniors. Once my work for the day is done I am pretty much done until the dining room opens up. However, at times – more... it can be chaotic, but I am well adjusted to chaos and multi tasking so it comes natural to be in a fast paced environment at times.
Which is ironic because seniors are usually slow movement and sloth like but when they expected to be waited on it has to be proficient. Finally, the hardest part of the job can be fellow employees not being team players and at the end of the day it is about the residents and their needs and some people cant get that but I do. – less
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I just love having a personal life again.
Foodservice Director (Current Employee), North CarolinaAugust 8, 2013
Pros: a chance to make a real difference in people's lives, personal balance, great hours, great salary, great support. managers can make a difference.
Cons: too few to mention when you know how bad things are at other companies.
I have it. A personal life again. Having spent a lot of time in various areas of the food (contract foodservice management, restaurants, fast food) business this company is the first to provide me with a chance to have a personal life again. I can balance my family and lifestyle with my profession. I love it. I love this company and the leadership it – more... has from the top down. This company has great business values and works very hard to support its managers and facilities. I highly recommend checking this company out. It will change your life. – less
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Good Company but when they don't need you they fire you
ASSISTANT FOOD SERVICE DIRECTOR (Former Employee), Sandy Spring, MDAugust 7, 2013
Pros: benefits
Cons: company micro manages and will not let you handle your busisness
Good company to learn from. But when you can not live to their expectations or if you bring attention they will get rid of you
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Supportive company which identity stays focused on the goals that matter
Food Service Director (Current Employee), Westminster, MDAugust 5, 2013
Pros: support, guidance, professionalism, and a tangible culture
Cons: as a rapidly growing company, the motivation and ethusiasm of the team can render systems inadequete
This is an extremely supportive company, with strong values and moral compass. From the top down it's a company that gets to know it's employees and values their employees. In a field in which many of the providers values are watered down, or forget what the job really means, this company has kept a consistent, clear, and definable message and goal – more... that keeps the culture alive and thriving. Everyone within this company seems so motivated to achieve the same goal: excellence. Anyone who wants to feel proud of what they do, and wants to be surrounded by a team of self-starters who are all there for the same reason, can certainly find it within this company. – less
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this is a company who truly cares about and for their customers
Food Service Director (Current Employee), Jamestown, NCJuly 30, 2013
Pros: great benifits, great training, hands on approach from the top down
This company shows a passion for excellence and guest satisfaction. They take pride in their employees and go to extra lengths to ensure that their emplouees are well trained and taken care of. Their commitment to their customers is second to none and it shows in the way they do business from day to day.
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great place to grow my career
Food Service Director (Current Employee), MarylandJuly 18, 2013
Pros: no late nights, super growth opportunities, fresh ingredients and we cook from scratch!
Cons: can't watch the street sweepers anymore at 2:00 in the morning as i have been asleep for hours!
I started working with this group having strong culinary background and education, but no healthcare background. They believed in me and gave me a chance to work with them as a Chef Manager and help me finance a CDM course. In less than a year I was promoted to a Food Service Director position and I could not be happier. I am making a difference in – more... the lives of our residents by serving great food, coaching my team to success and not working those late nights anymore. I recommend this company to any food professional who may be tired of the late hours, lack of advancement and purpose that is common in the restaurant business – less
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Fast-paced environment with lots of meetings
Dietitian (Current Employee), Westminster, MDJune 1, 2013
Pros: close to home and one facility vs multiple facilities to serve
Cons: small company with minimal opportunities for advancement
I've learned to be flexible when planning my work day. I am self directed and usually work 10 hrs/day to ensure work is completed timely. I really enjoy working directly with residents and their families. My role requires that I work cooperatively with other disciplines as I am a liason for my company and must maintain a team spirit when dealing with – more... the client and coworkers. – less
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Assist with training all dietary employees. Develop corporate recipes
Corporate Chef/Area Manager (Former Employee), Mid AtlanticNovember 13, 2012
Pros: working with line level employee. helping them be all they could be. opening new buisness
Cons: not able to visit all the location do to filling in managemnt positions.
Work with line level employees to help assist with their job duties and understanding the dietary department.
Train management to understand budget, sheduling and employee delelopment.
Developed corporate menus and distributed company wide along with recipes, Prep and pull sheet, spread sheets and production sheets.

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