In my experience, working for Dana hospitality has been a great
Management is always looking for opportunities for you to thrive, advance and move up. The teams of staff you work with can vary from very skilled to very unskilled, but the individuals that don't have a lot of skill are usually very receptive to coaching and learning.
Work-life balance is good, it is a chef life still but it is much better than many restaurant kitchens. Your two days off will vary depending on the needs of the location you are at, but the majority (90%) of the time you will always have your weekends off - also chef life so those weekends might not be Saturday and Sunday, but you will get two consecutive days. Keep in mind that's environments, coworkers and management vary from unit to unit.
Benefits are decent, pretty standard for a larger company. Travel compensations are available. Salaries are average for the industry and positions, bonuses are given. Excellent job security and lots of room for development and advancement under proper management, although management isn't always proper in every unit. I've seen poor management lead to a lack of the team morale when they are not teaching or providing necessities to allow the employees to thrive. Majority of locations have excellent management and therefore an excellent team to follow, teach, grow and succeed.
Overall awesome job culture, focussing on talent and food quality. Soups, sauces, meals, jams & pickled items galore, all fresh, all local, all from scratch!
All scratch cooking using fresh, local ingredients. Work-life balance. Always growing (as a company and individual)
Occasionally poor managers, lack of a leadership.