This place could be a great place to work and that’s only because of the great nursing staff. Minus the management side. The employees are treated very poorly. Although we have staff to fill in for when we are “short staffed”, we are not allowed to have others work due to company reasons. This makes providing care to patients very difficult. management does not care nor do they help where help is needed, and they are considered nursing staff. So they take up our hours but can not help on the floor. Doesn’t make sense, huh? When you try talking to “higher up” staff about it, they act like they will take care of it but then keep brushing it off until you mention it again. Management will ignore you if you’re doing something right and constantly pick on the things you do wrong. Not a way to build up your employees. There are no career advancements or raises. The only positive thing about this place is the nursing staff. The RNs, LVNs and CNAs who work their butts off every second of every day to provide top notch care to all patients. They deserve so much more than what they get here.
Concierge/Valet (Current Employee) – Rancho Bernardo, CA – August 15, 2016
A great place to start off your job experience.The days are always busy but no matter who you ask, management or servers, everyone is willing to help or assist. The residents' and their families' can be friendly or a little difficult, but even if you are having a bad day there is always someone will make your day better.
EXECUTIVE CHEF (Current Employee) – San Diego, CA – February 24, 2014
A busy kitchen with a positive vibe. Expectations are set for all employees and my belief is to let people swim, but not let them drown. We prepare about 430 meals per day for both residents and employees. The kitchen is always abuzz with food preparation. It is my duty to ensure that all food items we make meet or even exceed our residents' expectations, My employees understand that they are held accountable for their mistakes, but they are also praised for their accomplishments and hard work. I try to keep a light atmosphere in the kitchen, but a focused intensity during meal service. My staff consists of various ethnic backgrounds and personalities, but everyone seems to be blind to the differences in their culture and understand the various nuances in each other's styles and personalities. The hardest part of the job is when any of my staff members are experiencing anything negative in their personal lives because we care about them. I enjoy the friendships and connections I have made with my employees, other departments' employees as well as our residents.