Supervisor/Manager (Former Employee) – Hyde Park, NY – April 26, 2017
Where do I begin? There are many talented and exceptional employees, however, the management and cabinet are horrendous resulting in a toxic environment. This once beautiful institute, is now horribly tarnished because indifferent, incompetent, imbeciles are allowed to run this school into the ground. The world's premier culinary college, where only the best of the best were admitted, has now become a high priced cooking school with most graduates struggling to find employment and to pay off outrageous loans.
Manager (Current Employee) – Hyde Park, NY – April 26, 2017
The CIA used to be a great place to work. There are many talented and exceptional employees, however, the management and cabinet are horrendous resulting in a toxic environment. Sad that such a beautiful facade hides the ugliness that lies within.
Manager of Engineering Operations (Former Employee) – Hyde Park, NY – January 6, 2017
The CIA is a wonderful employer. Benefits are exceptional. My supervisor was demanding, expecting full attention to the work. He was fair in his evaluations of my work and showed empathy and concern for his direct reports.
Coordinator (Former Employee) – NY – July 28, 2016
The CIA, once known as the "World's Premier Culinary College" will soon be renamed to St. Andrews on the Hudson penitentiary. Run like a prison, treated like prisoners with no regard for the health and well being of staff or students. Long hours, terrible pay, HR nightmare, no job security, and demeaning management are just a few words to describe working conditions.
Customer Service (Current Employee) – Hyde Park, NY – July 28, 2016
Beautiful campus, fantastic students, and of course amazing food! Cutbacks and the other major changes in senior management have turned a place I absolutely loved working at to a miserable, thankless, demanding, and overwhelming amount of work to expect from a person. Sad really, I hope things change.
Short staffed, inexperienced management and staff, poor communication
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.