executive chef

cook

sous chef

director of dining services

server

Morrison Living

The experience I've had with this job is ok. The teamwork among the department is amazing. The problem is by FAR is the management. We worked short staffed for quite some time (months), barely at operational level. Some days we had to do bare minimum to even get by. Things started to go down hill fast.. You would think maybe the manager would know the stress this puts on his department and pitch in and help. NOPE. Stays at the computer all day. On top of doing my full time work.. i was doing 2 to 3 other full timers work and this person has the audacity to say something else needs done on top of that. Pitch in and help! What needs done isn't rocket science.  Nothing worse than seeing a sitting duck at their computer all day and the few times you do encounter them they are on the phone, computer talking about things totally irrelevant to the job. If you aren't looking to get people hired at least help the workers you do have. The captain of the ship seems like they'd be the first to jump off in hard times. They obviously didn't care and that rubbed off on the people that were busting their butts each and everyday to the point they no longer cared. As long as state wasn't on our butt, everything was ok. Lead by example. I don't know where they find these managers but they are terrible. Meetings they have and you still have a hard time getting any clear information form them. Also, the pay is a little screwy in my opinion. work there 5 years and then they get a random off the street no worth a darn and they are making the same as me within the 90 days they are there.. Slap in the face. The ones that call off all the time and leave early making the same pay and seem to get rewarded then the reliable ones that do quality work. (Doesn't pay to work hard, it isnt valued and ultimately it will just drive you batty)

What is the best part of working at the company?
It's a huge company - so once you finish the first 18 months you can transfer to another location or division. 

What is the most stressful part about working at the company?
The leadership is interested in getting their year end bonus. This means they will not get the better products to create great meals. In fact, they only get products that they can mark up significantly through Foodbuy.  This puts all the pressure on the DDS and Exe. Chefs to not serve cafeteria quality food which is what the recipe data base nightmare contains.   Hiring anyone takes weeks and weeks as the HR department is severely understaffed. The Corporate Chefs are few and far between and are hardwired to push the corporate bottom line.  High end sites are now forced to sell the same food as the more modest sites and this causes friction with the residents. 

What is the work environment and culture like at the company?
Most of the workforce feels the pressure from the rise of Unidine into the senior leadership.  It's a loss of style and customized experiences for our clients  to now being corporate processes and filling out reports that never get read. The support services part of the company has little accountability and are there in name only...

What is a typical day like for you at the company?
It's Groundhog Day at Compass...  Putting out fires with Sysco not delivering product to no shows by the staff.  Changes to the way we purchase foods don't allow us to take care of our more demanding clients and that causes conflict and anger.

The company does require a great deal of professionalism, detailed orientated work environment. Very diverse group of people with in the company as well as at unit level. Strict budgetary guidelines, human resource tasks, training and teaching daily procedures and required credentials to maintain position as Director of Dining. Payroll responsibilities and Directing day- to- day operations and maintaining open lines of communication with company and client. Implementing Policies and Procedures to produce a Successful Outcome and to operate the business according to the Company's standard. Maintaining the company and client culture. Proctoring interns from local Universities and Colleges was very interesting part of my job and career. This was to educate students that were aspiring to become Dietitians and Nutritionist. This position is very challenging and yet rewarding. To ensure Customer Satisfaction from residents, staff, client and my fellow peers with in the Senior Living Sector.      

I should’ve listened when several people told me that I’d regret working for Morrison Living. From day 1 it was a nightmare. Completely disorganized, short staffed, no senior leadership. 


Having almost 30 years experience and the willingness to build a successful team, I pushed forward. My hands were  tied due to corporate decisions. It didn’t matter how hard my staff and I worked, it wasn’t enough and nothing changed. It was like Groundhog's  Day. 


Senior leadership only cared about the bottom line. They were not qualified for their role and in the end it showed. When you loose almost every Manager and Director at your accounts, it speaks volumes. Be the change. Do something about it. They didn’t communicate effectively and ended up lying to protect themselves. 


Morrison Living needs to really evaluate who they have on their operation support teams, senior management and they’ll realize a lot of money and time is wasted by unskilled people. From marketing to RDO’s it was evident they were not prepared to set any account up for success. Truly a shame because the day to day staff were there trying to make a difference. 



As we all know, there is no typical day, at the office, anymore.  I learned a lot about time management and what it takes to implement policies and procedures.  I believe that we should focus on the clients needs and wants more.
Management was fair and relatively accommodating.  There are several things I would change, but overall a pretty good company to work for.  
Work place culture was very task, audits and such, focused.  I feel there could've been more focus on the actual doing of the job than spending so much of your day just doing audits.  Please don't misunderstand me, audits are a good tool, but when you are short handed...  I understand staffing turnover is a huge challenge in the economy right now, but to have Director's and managers doing the dishes, almost daily, seems a bit extreme.  I have no issue with jumping in when it is an emergent situation, that is all of our job's, as leaders, but when it is almost everyday, that's different.  
Over all, I would say this is a good company to work for. Just needs a little fine tuning from the VP level on down.  The mission is a very strong and talked about on the daily basis, so that is another positive item.  
I do appreciate everything my GM and RDO did for me while I was there.  So thank you.

Morrison Living values obedience above all.  If you jump through whatever hoops they ask you to, you'll generally have the best opportunities.  They pay well in management, but when it comes to frontline they aim for what the average pay in healthcare is rather than pushing to be competitive.  Workplace culture focuses on branding and fluff as well as striving to be as inclusive and welcoming as possible.  This often comes off as shallow and disingenuous regardless of the actual intent.  

The management structure is fairly disjointed.  They try to give a list of all the people you can contact and what they do but it is by no means comprehensive.  One often has to be directed to one or two other people before any progress is seen.  When upper management stays out of the way, work days can be smooth provided you have your department in order.  Things can really get bogged down by corporate drive though and that makes it harder to handle day to day process. 

Such a disorganized place for being such a large company. You can never get a hold of HR and because you’re contracted you have to call atlanta and hope they’re not on their hour lunch in their 7 hour work day. I got screwed on FMLA because they didn’t tell me the right information after calling them 5 times. After I quit it took them almost 2 months to stop paying me in full and I had to send a hefty check back. 

No work like balance. They preach it at orientation and make you feel good about the company but down the road they expect you to work all hours of the day. They will not compensate you for doing covering another facility or working extra days unless you ask.  I also had 2 roles (because they like to cut costs where they can) but was never compensated for doing both even when the facility was growing and I stated it would be too much for me. Benefits are good and the resources they have available are good. 

I learned a lot while being with this company but would not recommend. 

I normally don't review unless I have to. Working with Morrison Community Living showing me how corporate works. Depending on who is going to be your team leader, the work culture can be very different. If you have respectful and supportive leader, your work is going to be smooth. Otherwise, you will put at a bad spot in between the client and your own management team as a dietitian. As a dietitian, I always thought that patients always come first. However, with unsupportive leader's management of tight budget control and be goal oriented, dietitians do not always get respect for your professional judgement. That is the nd most frustrating part which makes you feel liked management see your license and knowledge are nothing. Sometimes management decision can potentially jeopardize patients' well-being. If you want a simple, healthy environment to work where you can only focus the best for the patients, I would choose some different companies.

My time at Morrison Living has been marked by a notable absence of work-life balance, creating a challenging professional environment. The training provided falls short, with a mere two to three days allocated, leaving employees grappling with the complexities of their roles. The expectation to fill in during staffing shortages is burdensome, impeding the ability to concentrate on the tasks one was originally hired for.

Unfortunately, the company's approach to performance evaluation seems unforgiving. Despite the challenges imposed by inadequate training and multitasking demands, failing to meet deadlines can result in termination. This policy, coupled with the overall lack of support and resources, has shaped my experience into one that I would describe as nothing short of terrible. Regrettably, based on my encounters, I cannot in good conscience recommend Morrison Living as an employer.

Typical day of work is, you come in, clock in, put on hair net, wash hands. Then, you stock carts, wipe down cooking areas, sweep, and mop, do some dishes, and then take food carts down the halls to residents. You get to laugh and talk with the residents. I learned that sometimes your boss and Co workers can be loving and care about a person and a team, and I should always help others.  Management, was awesome, always kept me updated on things that I needed to be, always willing to help me with any questions, and always there for me on hard days.  Hardest part of the job was getting close to the residents, and then they pass away. It's very heart breaking, especially if you're close to them.  The most enjoyable part of the job was, everyone helped everyone, weather is 20/50 or 50/50. Everyone helped out, and everyone was a friend, not just a co-worker. 

Top Job Titles	Average Salary
Executive chef 3 salaries reported	$75,879 per year
Cook 30 salaries reported	$17.93 per hour
Sous chef 2 salaries reported	$15.50 per hour
Director of dining services 3 salaries reported	$79,167 per year
Server 27 salaries reported	$19.51 per hour

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