HR (Former Employee) – Napa Valley, CA – July 22, 2016
Bad HR Management...no proper training at all. They expect you to know everything without giving you proper training, bad attitude from Hypark Sr Management, more so if you asked for help which is unfortunate because you have deal with them. Very deameaning treatment attitude I was very dissapointed and thought to expect a better work enviroment but no.. its all appearance! The rest of the employees at Copia and Greystone were very nice. Too much turn over lately and internal employees not are not happy with the recent changes. Very dissapointed over all and happy to be out...
Some good employees that have been there long term... not much to say about everthing else!
Watch out with HR NJ Directors of Management, very bad atitudes in that area, poor training, outdated offices, miss leading pay rates, deaming HR Directors profesionalism and employee treatment.
Assistant Manager of Purchasing Operations (Former Employee) – St. Helena, CA – February 11, 2015
Show up at 6am and leave after an exhausting 14 hour day. After a year and no support from upper management, it was time to part ways. The school itself is an aesthetically beautiful place and the chefs are certainly qualified to do their job. However, the schools upper management is trying to mimic the same footprint of their school in Hyde Park with 10 times the amount of students with less staff per student. Emotionally exhausting and I do miss the idea of working their. I miss the students and the chefs.
amazing food from around the world, helping student achieve their dreams, working with world renowned chefs and the relationships built.
never enough hours in the day, promises never being met from upper management, hr is never available to help the staff.
Residence Director (Former Employee) – Hyde Park, NY – January 27, 2015
Overall, the place is beautiful, the students are amazing, the food is excellent, but the place is a pyramid of dysfunction. Every office has people in charge that fail to lead effectively, and it stems from the top.
For aspiring chefs, the CIA is truly the premier culinary arts school.
Senior Reservationist (Former Employee) – Hyde Park, NY – August 26, 2014
The Reservations Office at the Culinary Institute is a faced paced environment where 80% of the day is spent on the phone composed of three reservationist. Total calls received per day ranged between 60 to 90 plus for each reservationist. This position strictly required someone who is dependable, adaptable and independent with strong leadership skills. Communication is of great importance and can be detrimental if not practiced well. I have never worked with the best group of individuals who shared the same work ethics, who pride themselves with job well done on the end of the day and who are genuinely caring about the customers. The hardest part of the job, although not obligated to do, was making it to work during the worst winter weather conditions. Expectations of our outside guests are rather high and unreasonable at times. But often, we deliver what is expected of us. I had hoped to retire with Culinary Institute of America, but unfortunately due to the reorganization process my position was eliminated.
food is life. it isn't just about sustaining one's appetite, but having been exposed to the whole process of making a great meal, a plate of food to me is aspiring.
It was very convenient to be able to work on campus as I was attending school
Server/Hostess (Former Employee) – Hyde Park, NY – July 29, 2014
After I would get out of class, I would go into the Restaurant that I was working and serve customers and run the finished food products. I learned how to juggle multiple tables at a time as well as handle customers complaints and server mistakes. My co-workers were in fact students who were going through formal restaurant service classes. They were very new to the industry and would often come to me for help with steps of service and MICROS system functionality. The hardest part of my job was working with the new students. They would often have repeating questions or mistakes that would take a significant amount of time to rectify. Also due to the nature of the school, every three weeks I had to grow accustom to new set of students. This new rotation of students sometimes cause inconsistency of quality of service in the restaurant. The most enjoyable part of my job was being able to make all of the networking connections I was available to.
Worked in the Purchasing Department for the School which provides product for the Classes, Restaurant, and Catered Events
Student Employee (Former Employee) – Saint Helena, CA – November 27, 2012
Worked in the Purchasing Department while I was a student at the Culinary Institute of America. I worked in the Purchasing Department in the afternoon which would consist of conducting an inventor of product in house, storing product which included Butchery in order to buy larger quantities and distribute it throughout the various departments. I was also trained on FoodTrak - a food purchasing, inventory/logistics and accounting program. I specialized in rectifying the invoices with our internal inventor during my tenure.