Morrison Healthcare FAQ

I am an executive chef in a medium sized hospital and I love the food we make here. "Hospital food" does not apply to what we produce at Morrison. We are a restaurant kitchen using fresh ingredients and producing top notch food, but with a real work/ life balance. As the executive Chef I get nights, weekends and holidays off for the first time in my 25 years in the industry.

It is harder than you would think to move between sectors of Compass, and if you are looking for a job in a specific area it is a waiting game for the right job to open up. Also, some of the software we use for recipes is hard to search and needs to be updated.

My advice to management would be to consider including Executive chefs bonus for performing well.

I get to visit new people everyday and be apart of their healing process. I have meet great managers in the process from other hospitals. i have a great support team from the nursing staff. I have an amazing director to work for and my fellow colleagues are just as awesome.

I do not get to see my pay stub unless i ask the director to print it off for me. I can not make my own changes to direct deposits or any other personal information without having to go through my director. Some of my days are way to long especially having small children. My new hire orientation was off to a rough start. Paperwork was not completed before i arrived even though I was asked to submit it prior to my start date.

More meetings to see where everyone at.

Coming directly to someone there's a problem and not saying it out loud in a group.

Keeping us on track.

Great benefits compared to the clients staff

False promises from upper management

Quickly promoted through the company. Received 2 promotions in one year.

Zero training, it’s a literal sink or swim situation. If your working in an account that is fully staffed your more likely to swim. As you have the benefit of time. But if your account is short staffed you spend most if not all of your time covering hourly positions. Zero work life balance. As a salaried manager you spend anywhere between 10 hour to 17 hours a day. Zero appreciation from the direct manager. I was hired for a position which was in the interview - weekends and holidays off. Once I got there I was blindsided and put on a weekend rotation and holidays. My days off were contingent on my staff levels and if they weren’t covered I had to cover Including an overnight shift. The Director was abusive in her position, micromanaged to the point that all managaers were discouraged to make decisions without consulting, zero free thinkers, her interactions with the management team were brash, short and caused a non motivated work environment. When I reached out to senior leadership to seek guidance on the situation I was told to speak to my manager directly. He did not like my “tactic”. Which really meant he was washing his hands of the situation. The manager went as far as having us fill out a survey which we believed to be annonymous so we were open and honest about our work environment ,only to later be bullied to write our names on. All in all it took a tough thick skinned person to work in that environment . I unfortunately was not thick skinned enough. I was exhausted , frustrated and lacked any motivation to propel myself any further.

Senior leaders look at your management team , listen to what there saying , look at what they are NOT saying. If a once motivated engaged manager start to retreat dig in see what’s wrong. Don’t lose good talent and keep toxic managers. K