General Helper (Current Employee) – Sault-Sainte-Marie, ON – 17 May 2018
Exhilarating, unique and fast-paced, the environment supports growth and fosters hard work and dedication, I recommend this to any student looking to hone in and perfect their food production and catering skills.
Barista at Marmot Basin (Current Employee) – Jasper, AB – 7 March 2018
I've worked 5 day in a week. On the weekends was/is it always busy and sometimes very stressful but makes still fun. I like to be a Barista. I learned to make all kinds of Frappuccino and latte and to operate the till as well. I found all lot of friends at work, everybody is kind and friendly. We have a really good work climate
Free Lunches, Free Skipass, 50% Staff discount, Staff bus shuttle
Cook (Former Employee) – Kitchener, ON – 13 February 2018
Horrible place to work. I was told during interview that they have hard working chef managers who spend most time in kitchen rather than office. Not true at all. He sat in the office watching videos on phone while others did most of work. No leadership at all. Even district manager knew but refused to act. I ran as fast as I could in couple months. Please stay away from this bad culture.
Payroll Clerk (Former Employee) – Cambridge, ON – 21 January 2018
An insufferable and toxic work environment at the TMMC plant in Cambridge. Lots of harassment and other forms of misconduct happening behind closed doors. Toyota is only now learning about the problem, but this problem seems to be integrated into the Dana Hospitality brand and is not something you can fix without starting up top. The “managers” and “supervisors” lack the fundamentals needed for the position. They have no respect for the people or property around them, and they encourage their staff members to bully and belittle those they deem less important than them.
Dana Hospitality offers no hospitality, and I wouldn’t wish for a job with them on my worst enemy.
Worker (Former Employee) – Ottawa, ON – 16 December 2017
There are serious institutional problems within the Dana hospitality group. The manager where I worked was left free to bully people (particularity the female staff), was constantly aggressive and picked and chose when he felt like paying over time and to whom. Any complaints or criticism fell on deaf ears and often lead to further bullying from the manager. In the time I was there this caused a constantly high tun over rate.
Chef Manager (Current Employee) – Burnaby, BC – 20 November 2017
I can't believe so many bad reviews here. As a Chef Manager for 3 years I have grown as a chef and have developed my culinary skills and leadership skills. I am not micro managed like some places but can reach out for help. There is a lack of communication from upper management but their is the support group to reach out to. . We cook from scratch and use local product.One day is Thai the next day can be Mexican.
Monday to Friday. Not Micromanaged. Lots of creativity.
Very disorganized management and unsuitable working conditions
Grill Cook (Former Employee) – Waterloo, ON – 6 November 2017
Very poor management, disorganized
Expected to prepare food for 500 students out of a kitchen designed to cook.
All blame falls on the employee and never management despite obvious lack of a sufficiently intelligent and capable management team.
The "corporate chef" (if you can call him that) that they brought in to get things running was an absolute idiot who sat on his phone outside smoking while the rest of the team toiled endlessly to try to prepare a quality meal despite the aforementioned issues.
hours were good
Disorganized, Management is majorly out of their depth from the top to the bottom
Nothing is fresh like they say and flies fly on there food
Front Cashier (Former Employee) – Casino rama – 24 October 2017
Worked for them for about 10 months bad management and supervision sucks. hrs suck to not garanteed full time only manager and supervisors get full time and there friends do if they like you you might get it and don't expect them to let you call in if your sick or they will cut yr hrs down for punishment. Manager just sits there and textes her friend until there shift is over and goes home and god for bid you dont pay taxes there they wont give you the hrs
No midnight shifts
They want you for on call unless yr friends with managaer
Cook 1 (Former Employee) – Burnaby, BC – 17 October 2017
By far the worst place I have ever worked management are bunch of idiots who act like they are professionals when they are not and they treat u as if u are some kind of expandable person, absolutely garbage pay and the work environment is just horrible and worst management ever avoid this horrendous company I would recommend u to avoid working for this horrible company.
Cashier (Current Employee) – North York, ON – 4 October 2017
for the last 3 years i been there i have learn alot .. a typical day at work is am the youngest person there is a cafeteria i get to see and service the same people over and over were are open only for breakfast and lunch..i get work in the kitchen with 5 different orderly woman from different background who i have came to love and care about there like my family away from home... the most enjoyable about of my job i can say is that even though i work in a kitchen tension maybe High people maybe yelling but you get use too it and learn not too take anything serious!!! learn to have a poker face!!!!
Operations Support (Current Employee) – Oakville, ON – 15 September 2017
I've worked for Dana for 3 years and have really enjoyed my time. I'm at the head office and have found everyone to be very helpful and engaging. The company is very passionate about what they do, creating fresh food from scratch, and it goes a long way. The company is growing rapidly so, while it means there is a lot of work to be done, it also gives us an opportunity to make changes and have an influence on how we grow.
Cashier (Current Employee) – Dundas, ON – 8 September 2017
Had to taste the food during first week. The meatloaf made me obliterate the crapper. Spent my first weeks wage on the plumber, only for him to tell me I had to replace it ):. The most enjoyable part was seeing kids from a school visit having diarrhea and realizing that I wasn't the only one to experience this pain.
Job stability is not very high. Employee morale is low.
Cook (Current Employee) – Cambridge, ON – 3 September 2017
Hours for full time employee's have been cut drastically. They feel 24 hours is full time per week when in actuality it is legally 35 hours. Short-staffed. Low wages. Not loyal to longevity. Decent benefits for low price.