sushi chef

prep cook

food & beverage team leader

area manager

store team leader

HANA Group

Here at Hana Group or Genji the work environment is awful. I been with the company for many years And the new management team is awful. 

If your applying expect to work minumum 16hr per day at 4-6 location.
 Expect to be perfect and anything like sales drop by 0.01% expect a write up. Also even if you worked 16hrs and you were unable to make it to the other stores to help with production it don't matter if sales drop then you need to work harder and don't let it happen again or expect a write up. 

Wait your supervisor didn't show up to work and you were working in another location who cares write up. 

Also let say one of your supervisors you manage did not follow directions and you told him/her how to do his job but your supervisor forgot to do it or he didn't follow directions who cares your the manager you and him get the write up.

This company is awful they treat you like a robot and they don't care about nothing but sales and production. They don't even have a structure to train new employees but expect perfection. 

I need to leave im currently still working for them but I'm now looking els were.

No time for family or life. Under paid and under appreciation and they expect you to work like robots 7 days a week people never stay long because of this. 

I worked at Hana Group for several years and found it to be a strong place to gain hands-on experience in supply chain and operations. The company offers exposure to a wide range of responsibilities, which helped me grow professionally and develop a versatile skill set. The team I worked with was collaborative and supportive, and I appreciated the opportunity to work cross-functionally with different departments.

That said, the pace can be very intense, and at times, there was a lack of structure or clarity in processes, which made it challenging to maintain work-life balance. Communication across departments could also be improved, as priorities often shifted without clear updates.

Overall, Hana Group was a solid stepping stone in my career, and I’m grateful for the experience and the relationships I built there. With some improvements in internal alignment and long-term planning, it could be an even stronger workplace for future employees.

"I don't know"- thats the answer to everything!

As an Area Development Manager, you're responsible for making a ton of sushi every day. This company has a horrible background check company they use and will take forever and a day to get back to you.
There are so many managers and they will groom your employees to take your job if they are cheaper.
There is no communication between the company and the grocery stores they operate sushi businesses in. Prepare to get blamed for alot of things that are out of your control. You'll be making sushi in a cold room inside of a Whole Foods or Sams Club. There is ZERO communication between The Hana Group and Whole Foods/ Sams Club. Prepare to feel incompetent every single day.


Store Team Leads manage day to day life in the stores, but can't really do anything managerial. Everything has to go through the Regional Manager, which require multiple phone calls or texts to get a hold of. Even then, the Regional will most of the time refuse to deal with serious issues, such as other co-workers.

Even if you're experienced, they'll still only offer you the bare minimum like an amateur, promising raises which are almost always denied. There are no real opportunities to advance in the company, unless you're willing to move to another state/region they've expanded to.

If you're a good worker, expect to be doing at least 2-3x the amount of work of others, but basically still making the same wage as them.

There's a morning and afternoon shift, hours are decent, but no room for overtime. Good place to get your foot into the door with food service. Come in, make your sushi production list and occasionally take small custom orders. Depending on who your CO workers are, thing should be decent. For me I had to do more than the job description, and left with empty promises. Management wasn't great and constantly complaining about things out of our control. We make what's on production, pack it, and place it out for customers to grab. we have no control over how much product sells. Like most large companies, they don't care about you, just the numbers. If you need a fairly easy job for monies, ok. Come in, do work, and leave. No need to do extra. 

There's a morning and afternoon shift, hours are decent, but no room for overtime. Good place to get your foot into the door with food service. Come in, make your sushi production list and occasionally take small custom orders. Depending on who your CO workers are, thing should be decent. For me I had to do more than the job description, and left with empty promises. Management wasn't great and constantly complaining about things out of our control. We make what's on production, pack it, and place it out for customers to grab. we have no control over how much product sells. Like most large companies, they don't care about you, just the numbers. If you need a fairly easy job for monies, ok. Come in, do work, and leave. No need to do extra

1/2. Everything is your fault there. The work place is extremely toxic and you have to deal with inappropriate comments made about you and the customers. 
3. Management does not listen to a word you say regarding your availability. They will change the schedule any given day, the schedule is also released a day before you need it to be (not two weeks before like it should) complete disregard to your well being and time 
4. The work place is completely inappropriate and the team lead will only give hours to his “favourite” employee making the rest of us lose hours. They will also cut your hours for full time to part time with out any expectation and won’t change it for months 

Managers use chefs for his convenience. If doesn’t follow him, he says “this is job ,otherwise give you warning. 3 times warnings get fire “ But chef is same country with managers he is nice and give good wedge. Mostly Indonesian. Management is very poor, customer always right, even customer is wrong , customer complaints to Whole Foods immediately. Managers never stand chefs side, always protect himself. And he makes up story good for him.Never get raises, always new hire is higher than working for long time ,they never adjust wedge for already hired chef. 
Stay away !! You can get more decent jobs.

as in any restaurant the days differ from busy to dead. I learned a lot about restaurant work that I can further apply to other jobs. The customer service skills I developed will further advance me to any field. Management was very different. Have two managers, one the first half of the week, one the second half was very hard. They both has their own set of rules that often contradicted each other.
the hardest part of the job was having to always be on your toes because you don't know how management will be day in and out.
My co-workers where amazing and the most enjoyable part of the job.

What is the best part of working at the company?
Nothing about working here is okay. Especially the While Foods crew who treat you like dirt.

What is the most stressful part about working at the company?
The customers. And dealing with the Whole Foods kitchen employees.

What is the work environment and culture like at the company?
Toxic. Toxic. Toxic. You have no support from Genji upper management. The Whole Foods management team like to think they're your boss but aren't.

What is a typical day like for you at the company?
Pain. Stressful. Annoying. You would be better off going to a factory to work. The pay sucks.

Top Job Titles	Average Salary
Sushi chef 7 salaries reported	$18.57 per hour
Prep cook 1 salary reported	$16.75 per hour
Food & beverage team leader 2 salaries reported	$17.00 per hour
Area manager 8 salaries reported	$72,031 per year
Store team leader 15 salaries reported	$21.47 per hour

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