Line Cook, Naperville, IL - November 10, 2016
Was excited to start as a cook when i saw the benefit package and work load, that is, until the person who hired me went on vacation for over a month from the time I started, and didn't leave anyone in charge to train me. Even as an experienced cook, I wasn't left with much direction as to what they specifically wanted. Considering its a state run facility and it is very important that the recipes be made with the right amount of nutrients, that is very bad. The people who were left behind in charge in his absence did not care about the teams success, and was actually fired about two weeks after I started. it seamed like there was no team cohesion at all, and the CNAs were always fighting with the kitchen and rude to each other and would yell on the phone when they called to order things for residents. I got very badly burned at work one day and instead of filing and incident report and making sure i was checked out at the hospital, my boss had one of the EMTs working there look at it and told me to go home. The next day my skin was blistering and falling off and I was in so much pain at work trying to work over a boiling pot of water, and when i told my boss, initially she said it was fine for me to go home and not to worry. I have sustained burns before but this was maybe the worst one I've gotten in many years in the industry, which unfortunately happens sometimes. I followed my boss's orders. The next day when I came into work, they had me sign an incident report from what had happened a couple days earlier, and then pulled me into HR and I was reprimanded by HR and my boss for asking to leave early! After the initial 90 days, I could see that things were not what I had hoped, and I made the decision to leave. In the short time I worked there I saw half the kitchen leave and be replaced. It is a revolving door.