Dishwasher (Current Employee) – Adamstown, MD – September 3, 2018
i am working here long time to but i m not get any medical or any other benefits so thats why i m looking other job and i am workinng hard work all time some time holyday time also work extra but no benefits
Insane management turnover. Due to upper management needing to report a profit and low food cost to their direct superiors by ANY MEANS. End of week reports read the unit is a smashing success and congrats are in order!!, but in reality employees are walking and management is spread completely thin. Taking on way too much too soon and loading people’s plates so the account can look good on the surface. Not sustainable whatsoever. Trying so hard to be the anti-Sodexo and yet here we are.. They’re all the same. People come for the quality of life and that’s the first to go. Not to mention some of the most shady backhanded moves by upper management to dispose of employees (management and hourly) I have seen, once said employee isn’t in their good graces for whatever reason.
As with most situations, I’m sure it’s all location specific, so do your research before considering. If you’re an hourly employee then go for it, keep your head down and clock in clock out and you’ll be fine. Or don’t, because you’ll likely be able to get away with anything before getting let go. Because finding another warm body is too much of an inconvenience.
I was happy with my position there the first four months was cool but now it's wearing me out. The new change over i don't like it's very stressful.
Pantry Worker (Current Employee) – Grand Rapids, MI – September 21, 2018
I love the residents and my job position i like also but it's a little to much now since there's a change over.a little to much work not payed enough for all the things you got to do. I don't like the change over i like the old way before the change.
Chef / Manager, Sanctuary at Fraser Villa (Current Employee) – Michigan – August 31, 2018
9 satellite kitchens, lots of walking lots of paperwork did very little cooking Wanted to do more cooking! Less Paperwork! 9 kitchens, with 9 fridge temp logs, 9 food temp logs, and a dietary staff that just want to get their time in and cares less abou the people they serve!
Dining Services Director (Former Employee) – Hopkins, MN – August 30, 2018
Lots of good employees trying their best, but the upper Management did not notice, nor did they acknowledge the dedicated and hard working employees. Management (out of state) had no clue what was really happening, only cared about the $$ numbers of expenses and labor hours. Management (out of state) ideas or new policy did not relate to what was actually happening out in the field.
Caisher (Former Employee) – Springfield, MA – August 24, 2018
Management talks a big game about if you learn new things you’ll get a pay advance, not true. The more you learn the more they take advantage of you. They will call it “helping out”. So if your a cashier and you are asked to work in prep for kitchen it’s to be a “team player.” You get shipped from one to place to another with no compensation for gas money or anything. Are expected to work no matter what. Was out of work for medical reasons and they tried firing me for it because it wasn’t any andvance time given. Overall a horrible place. You have no job advancement and pick and chose who they like.
Chef Manager (Former Employee) – Bronx, NY – August 22, 2018
I really enjoyed my job there. I wasn't looking to leave but when my hours were being illegally changed and no one fixed it I had to leave. I would like to do that job again but maybe in a different location.
Cook Supervisor (Current Employee) – Sykesville – August 8, 2018
UNIDINE does not let you improve in your area and also does not have any incentive for the personnel. The management sometimes are very poor and the bosses doesn’t care about the cost control or employees issues.