Understaffed and underappreciated
Nutrition Worker (Former Employee) – Roswell, GA – November 1, 2015
I worked 30 hours per week, understaffed and short of staff everyday. Red tape state so I documented everything. I was a regular Nutritionist, but done the work of a Production manager and some of my Manager's work. My job entitled me to work well with others, collect and count all money, cook and serve food daily for 1,000+ students and staff. But everyday I would find myself going above the call of duty. I performed my manager's job duties after one year of service with her. The environment I worked in was stressful, unorganized, and fast paced. Throughout it all I can say that I learned more than my other colleagues whom was there between 5-15 years prior to me. Because, I worked fast and completed every task that was handed my way I found myself doing other staff members work. Although, I would never like to work for this company again I can honestly say I learned the true meaning of teamwork. Because when you are doing majority of it all you realize if someone is doing 40 percent of it makes a difference. My co-workers were the best part of the day, although they couldn't complete as much work as I could they were there to encourage you you whenever you need it.
Always Short of staff