cook

executive chef

sous chef

guest service agent

chef manager

NexDine

My shift would start at 11am, an hour before lunch and a hour an half after breakfast. Breakfast ends around 9:30ish and lunch starts at 12, so I would think lunch would be at least 80% done, but most of the times the only thing that was ready to be served was the salad. The protein, vegetables and starch was sometimes never ready, and that was because the "lead cook" would rather wait for another chef to walk in the kitchen to have them execute what should've already been done. Then on top of that, there wasn't any support from the managers. Meaning, there wasn't any consequences, structure or disciplinary actions which made certain cooks alot worse day by day and week after week. Certain cooks and managers were too comfortable, lazy, careless, inconsiderate, empathetic and incompetent. It was pretty evident that the job was only a check. The fact that the environment wasn't only about food, but was also and mainly about health care, didn't mean anything to certain workers or managers. The exciting part for me about working in that environment was that I got to meet some beautiful hearted residents. I also got to meet some valuable workers who I wouldn't mind working with again in a different environment and space of course. The disappointed fact for me was working around individuals that didn't care about being a teamplayer. There was lack of communication from the team and management, the undermining towards certain workers from certain mangers, the exclusions, and the unfair treatments. I'm mostly disappointed at the fact that a worker like myself who has the credentials, has the passion for food and turning it into medicine wasn't appreciated, inspired or motivated enough to show my full potential. The residents deserve alot more then what I've experienced in my time working there. They deserve to have individuals who has that special quality, the passion for food and health-care and the ability to make a huge impact in their lives, its the company that doesn't.

I've worked here through the transition when NEXDINE took over the dining department. Like a lot of people, I wasn't sure what to expect at first, but looking back I think the changes have been good for the team and the residents.

Before NEXDINE came in, management was pretty relaxed and sometimes a little too friendly with certain employees. It often felt like some staff members were treated differently than others because they were closer to management. That created an unprofessional environment at times and could be frustrating for employees who came in every day and did their jobs.

The new management team has set clearer expectations and focuses more on training, accountability, and consistency. Everyone is expected to follow the same standards, regardless of who they are. Not everybody likes that change, but it has made things feel more fair and professional.

The kitchen can be busy, especially during meal service, but there is more structure now than there used to be. The managers spend time coaching people, answering questions, and helping employees improve instead of just letting things slide. The team works together well, and the residents benefit from the higher standards.

No workplace is perfect, but I think the department is moving in the right direction. If you're looking for a kitchen where people are expected to do their jobs, work as a team, and continue learning, it's a good place to be.

What is the best part of working at the company?
Getting a better understanding that this company was not worth working for, poor management from the CEO down to kitchen managers, line cooks, and servers. It’s a sham and the service and quality is a lie. 

What is the most stressful part about working at the company?
Knowing that I was helping to push a perception of quality when my manager was buying everything pre-made.

What is the work environment and culture like at the company?
The culture is non-existent and the work environments are atrocious. Nexdine’s main concern is their bottom line. They will use people, resources, and money until there’s nothing left and toss the person, product, or account to the side. 

What is a typical day like for you at the company?
I would typically have to make up for the lack of training provided by the company for its cooks. My days were spent training older men how to cook, managing my manager, and dealing with the slew of problems my boss would create with his lack of knowledge, experience, and care.

Working at NEXDINE as a General Manager has been a rewarding experience. A typical day involves leading the team, ensuring exceptional client satisfaction, managing operations, and supporting staff development. I've learned how to balance strategic planning with hands-on leadership, and the company has helped me sharpen my business acumen and people management skills.

The hardest part of the job can be managing staffing challenges, but it’s also an opportunity to grow as a leader. The most enjoyable part is building relationships—with both team members and residents, as well as with our client—and seeing the positive impact our service has on daily experiences.

NEXDINE provides a professional yet collaborative environment that values its employees and fosters growth.

I worked with 4 different managers, all of them were great at first and then once they got you around their finger they start treating you like garbage. They don’t do any work and take ALL the credit. If it wasn’t for the managers then it would have been a great work experience. If only people just would learn to communicate a lot better and act like they care about what you think. I mean if you have 6 people that have either left or quit just working that one position wouldn’t you think there is a problem that needs to be fixed. All the managers know how to sweet talk and are fake. However I’m happy that two of the managers had to hire two people to cover my job, that just shows them how much work I was doing. The CEO would come in once in a while, they were nice when they talked to you but that didn’t happen much, they just care about the managers.

Worst cafe I've ever worked in. I was the only women working with 2 other men, I was constantly bullied, manager used to text me off hours about nothing relevant work wise. When brought to HR I was never even asked about it. I ended up being fired because I was tired of being bullied and stood up for myself. And the person whom fired me was having a bad morning because his check wasnt deposited at 5am. Very poor hygiene practiced by manager, never showered, I've seen him wash his hands a handful of times, I've also seen him use bad meat for chili so it didn't go to waste. Very disgusting! Clearly they don't train right. I wouldn't suggest my worst enemy to work here. They're lucky I am who I am because I could've easily ruined a few lives. GOOD LUCK WITH THIS PLACE

Your biggest hurdle in this kitchen will be management. Namely, just one. The director will deliberately understaff you and actively ignore all requests for assistance. Thankfully despite this hostile environment, employees will often help each other to get through the day but everyday feels like a marathon that we're very scaping by. NextDine HR is also no help in trying to reel in this off-the-chain director that sabotages the work place. Turnover is extremely high. NextDine cooperate overcomplicates the cooking process with a lot of needless work and quality checks despite knowing the labor issue. While more is demanded from employees nothing is really given back to them. Reasonably speaking people tend to have low morale and bad attitudes. 

I was given a multitude of work assignments to do which gave me  a strong variety of work  duties, along with  several tasks with which to  keep me very busy. Never had time to get bored. 
I enjoyed the people I had the chance to work with, and we blended well together, and worked as a team.  
My work included everything from  prep cook , line cook, dishwasher, catering specialist, food delivery to other cafeterias, trash removal,  general all around guy , putting together  roll around carts, creating setups for the cafe for displays,and night shift cook for  past outages. 
I truly enjoyed the delivery  of goods to the secondary cafeteria, which included special runs back and forth.

*I went through 3 Chef Managers in under one year because 2 were fired 
*Constant turnover on the Management Level
*Quality of food you are required to work with is horrible - NOT fresh
*Hired to work 40 hours per week, but never received more than 32
*Forced to work through unpaid breaks
*Benefits are the worst I ever had - NO Paid Holidays; NO paid Bereavement days - so if your loved one passes away, plan on no time off.
*Health care option is only ONE choice
*NO job security or chance for advancement.  If they want to get rid of you, they will post your position online and hire someone behind your back and then let you go

No training no support for help from management team. Unorganized and did I mention horrible management. They underbid contract to lock new customers into contracts under false narratives because they cannot provided what they say at the price they promise and lower management pays for it. This a company that is in it to make money not provide a valuable service. Staff is treated horrible continuously and they’re underpaid. My Bosses favorite motto is “run your business” in other words don’t ask me for help! Did you ask your coworkers first?? Human Resources is a joke also. Be careful with this company. 

Top Job Titles	Average Salary
Cook 185 salaries reported	$19.57 per hour
Executive chef 64 salaries reported	$79,609 per year
Sous chef 70 salaries reported	$25.07 per hour
Guest service agent 74 salaries reported	$16.05 per hour
Chef manager 80 salaries reported	$71,913 per year

Working at NexDine: Company Overview and Reviews

NexDine

NexDine Ratings

Popular jobs at NexDine

Salary Satisfaction

Job Seeker Tools

Employer Tools

Browse

Stay Connected