Management Travel Support (Current Employee) – Chicago, IL – November 9, 2015
A typical day at work is very busy, I have learned a lot about Morrison programs and financial management. I have enjoyed getting to know a diverse group of managers. The hardest part of the job is the uncerrtainity of contract managment. The most enjoyable part of the job is all the opprtunities that are available throughout the organization.
Vast opportunties for employment across all sectors of the company.
Finance Intern (Former Employee) – Atlanta, GA – February 17, 2015
- Very nice management team - Learned a lot while interning - Coworkers are there to help - Nothing really difficult in terms of job - High visibility of work done - Get to interact with senior management
FOOD & NUTRITION DIRECTOR/EXECUTIVE CHEF (Former Employee) – MEMPHIS,TN. – October 14, 2014
I worked for Morrison Health care for over six years and had some good and bad experiences with this company. I was hired in has Executive Chef and moved up to Food & Nutrition Director in West Memphis,AR. The hospital eventually closed due to financial problems. I was told by my RDO at that time I would be placed at another hospital while I could post for another position when it became available. But when the hospital closed I was laid off instead. I felt betrayed and lied to by my RDO.When I needed his support he was never available. This was a Fee account and his only concerned was getting the hospital to pay its bill. Whenever I asked him for help with employee issues he only added to the problem with bad advise. My RDO never understand the issue of this account because he seldom came to the hospital; unless it was to pick-up a check for payment.
I felt alone and had on support in the last 8-10 months working at this hospital.
Food Service Associate (Current Employee) – Chambersburg, PA – October 9, 2014
A typical day at work can be very busy with some downtime to keep the place clean and orderly. I've learned several things in the past 8 years I've been there; I've operated a non-computerized register and a computerized register, expanded my cooking skills, and counting the register at the end of the day. Most importantly I've learned how to rotate stock and proper temperatures and storage of product. Current management takes interest in employee's and customer input on changes and product offered. All coworkers have their differences, however we work together as a team. The hardest part of the job is temporarily running out of product until delivery day. Most enjoyable part of the job making customers happy.
I worked as a sous Chef the management i worked with was terrible some people were treated poorly and with no respect if you were friends with the director you were good but if you were your own persons they treated you like an animal . you were expected to work 12 to 14 hours a day and were told that you were not hired to a 8 hour a day job they wanted you to have no life like them and be miserable i guess misery loves company. And as a manager you were told to treat hourly employees like dogs i felt bad that i had to do this , The only thing that is good about the company the benefits were very good the pay was okay but if you figured the hours you put in you were just above minimum wage it Wasn't worth it plus the management were very nervous and could not handle pressure and they took it out on you I'm glad i do not work for them anymore i feel better mentally . So think twice about taking a job from these people if you Don't mind being treated like a slave then take the job but you won't be your own person anymore...
Supervisor of Subway at Floyd Medical Center (Former Employee) – Rome GA – November 5, 2013
While in charge over their subway franchise I worked with a small group of great people. I had the chance to get to know many of our customers since we served the same group of people every day. I learned a lot about customer service. I would say the most challenging part of the job was that I had to report to three company supervisors, Morrison Management Floyd Medical Center and Subway corporate each some times having differing ideals on how the store was to be ran. It was challenging to meet the needs of all three at times but very beneficial to my experience. I was in charge of employee training evaluation and counseling. I also tracked all inventory sales and labor costs.
Executive Chef/Acting Director Food & Nutrition (Current Employee) – Smyrna, TN – September 9, 2013
Early in with constant responsibility of a multi cultural workforce. Always something going on, with many responsibilities to juggle simultaneously. Challenging at times, but well balanced with rewarding opportunities to help others grow and better themselves.
Director of Dining Services (Current Employee) – Wauwatosa, WI – August 31, 2013
Morrison specializes in providing food services for senior living communities across the nation. I have worked for Morrison since April 2012 and each account I have been in have been an adjustment. As a company, they provide you with the tools to be successful. I enjoyed each experience with my fellow management team and my hourly staff making sure to be the expert that Morrison asks their management to be.
Executive Chef (Current Employee) – Iowa – August 20, 2013
Morrison has no idea how to communicate with their employees. You won't see the RDO until they want to yell at you. Not a good environment for growth. I dread when upper Morrison show up.....they get rid of the management that cared and did their jobs well.
Lead/Telephone Operator (Current Employee) – Pittsburgh, PA – August 18, 2013
I enjoy working at Morrison (Children Hospital Pittsburgh, Pa) I learn that my day at work can go from 0 to 100 and a blank of an eye, I love to stay busy you really never know what you're walking into. I start my day off. Upon arrival checking with the Management team for any call-offs or product shortage and if it may relate to the current day routine. In extreme cases the Lead will be except to maintain any station necessary proper customer needs. Assist Manager in Daily Line up meeting. Main responsibility of the lead is to assist the Management in any constructive and positive manner. The main goal and hardest part is assuring the proper maintenance of the entire Cafe, Lobby Kiosk, and Basement Kitchen if necessary. Keeping the department cleanliness and sanitation levels to complying accordance with Health Department and Steritech. I enjoy really my coworkers and the support they bring each and every day. I enjoy making the patient and parents stay as comfortable and less stress as possible. Great place for growth. The workers here are like family.
Service Manager (Current Employee) – Rhode Island – March 16, 2013
Morrison offers no support to accounts that need it. Our RDO only visits once a month when our client has asked over and over again to see him more. Because he is never here our Director is free to do what he wants. He waters down what we are giving the client because he wants to make his bonus and everyone else can be damned.
When we hold functions and need extra help it's like pulling teeth to get some. The Regional Executive Chef said he would be visiting once a month but no one has seen him in over 5.