Floor Technician (Current Employee) – McLean, VA – January 29, 2014
my typical day at work is taking out trash first and a good sweep and vacuum around the building, buffing floors and maintaining a clean environment. I've learn much about striping and waxing floors and a lot about politics at work. Most of the management is great and the coworkers too the hardest part of my day is my drive home going from woodbridge to Mclean can be stressful but when I get home is when I enjoy my day
Floor Technician (Current Employee) – westspringfield – March 18, 2018
the only thing i don't like the job is because pay is not good there is a lot of work and a lot of things to do for little pay they expect you to do everything and get paid 11 i feel like a floor tec should be getting paid 15 to 16 an hour
Account Manager (Current Employee) – Milwaukee, WI – March 18, 2018
If you are looking to get into the management field HCSG is a good place to start they have a pretty good training program and they are eager to help you learn.
The pay is not great for what you have to put up with but if you can stick it out there are advancement opportunities. Budgets are small and accounts can be stressful but for the most your DM does help out a lot with trying to get you what you need.
Chef Manager (Current Employee) – Provincetown, MA – March 17, 2018
freedom to express my culinary expertise Very busy all the time can be stressful dealing with incompetent staff had a great team leader that encouraged me to shine and bring healthy, nutritious foods to the table, so to speak
Dietitian (Former Employee) – California – March 15, 2018
I was employed with Genesis health care before Healthcare services group bought the dietary staff last April. Genesis health care was great and I really enjoyed working for that company. Once health cares services took over..that is a different story. The benefits are very expensive and do not cover much. There is essentially no 401k coverage and there is very little communication between the company and it's employees. Work/life balance was good in the sense that you can really do whatever you want and work whatever hours you want. As long as there are no complaints your manager does not micromanage at all. The menus for diabetics are barely restricted and I found myself having an issue defending a menu I did not believe in. There are several carbohydrate exchanges for the diabetics and it is not right for these residents who have many other medical conditions. This is where they are suppose to get better and heal, not have their blood sugars be higher than they have ever been. Overall, very good experience for new grads but I would not recommend as a long term career.
Floor Technician/Managers Assistant (Current Employee) – Muncie, IN – March 14, 2018
Go in do dusting, auto scrubbing, buffing, strip and wax floors two days a week. I learned some new technics. Management is a hard person to work for, but if you do your job right its ok. Hardest part of the job is having to do multiple jobs in different areas.all in the same day. Seeing the smiles on the residence faces.
Free meals sometimes. Friday morning donuts.
Being short staffed and having to do your job and help with someone elses.
They are always short and you have too do double the work same hours same pay no over time . Minimum wages for years . People have worked 4 years same pay . Your expected too do housekeeping and laundry for same pay same hours (5 too 6 hours time a day ) one person sometimes had too clean( 47 rooms dinning rooms )in the whole facility and do laundry for 60 residents .
Food Service Director (Former Employee) – Northern Chicago – March 12, 2018
Poor district and regional managers - they only care about the budget.. The residents come first no matter what !!!!! They also need to show some respect and manners with the staff , also need to work on there manger in training program-needs more Nothing but empty promises.. they expect you to work 65-80 hours a week.. One week vacation - WHAT A JOKE !!!!! If your looking for a quality of life outside of work - LOOK ELSEWHERE.... They buy the cheapest food, and work on a 4 week cycle the vegetables are sooooo repetitive..... They need a real corp chef to make the menus THEN let each account make changes to the menu if needed due to resident feedback..More in depth production sheets - for prep and pulling meats.. Ive seen the cooks cook meat frozen with no marinade because the food is not properly defrosted-absoulty disgusting----- "Would you serve that to your parents"???.Then the residents wonder why the meat is tough.Staff is not trained and held accountable to HCSG standards.There benefits are horrible !!