- The Culinary Institue of America14.Mar 2019
The culture of the company is very old fashioned and somewhat militaristic. The HR department might try to implement new strategies, but it's only on paper and not with interacting with people within departments to make sure initiatives are being taken to heart.
Support from management
We lacked direct supervision and were told to interrupt those from other departments/classes nearby to ask them for help instead.
Certainly the goal was to work well together and as a cohesive team, but without any true oversight, a lot of things fell through the cracks that could have been improved upon with the correct leadership in place.
Freedom to work independently
Employees were given the ability to work independently, but most of the work required working with others so some tasks could not be accomplished alone.
Meetings were held periodically to address challenges. Successes and results were congratulated but not used for reviews.
A male coworker in a higher position than me had more authority even though I had been working there for at least a year longer, so no. The culinary field is primarily male driven and dominated. Women are told to not be emotional.
Attitude towards older colleagues
The older employees are regarded as full of wisdom and should be treated with respect.
Growth was constantly discussed but never in a formal setting.
Overall compensation for your work
For the amount of work I did, I could have been compensated more.
Office / Work Environment
The spaces for the public were always well maintained, but the offices were not held to the same standard (in their defense, the building is incredibly old and hard to work with).
The company took it a step farther by educating everyone on recycling initiatives.
Schedule was reasonable, breaks were monitored, PTO and holidays were well stated.
I was proud of what they stood for and the education they provided.
The position was one that the company had a hard time keeping filled.
There are elevators, ramps, and parking available for those with handicaps.
Manuals are given and every precaution is taken to prevent accidents.
Not provided the right support or tools to do the job, aggressive coworkers, and too many lines to go through to accomplish tasks necessary for work.
Inclusive / Diverse
Diversity is absolutely respected and honored.
Suggestions for improvement
- Better oversight, transparency in things having to do with salaries/reports that would impact promotions. Updating technology and facilities to suit the times. Moving away from old company culture to that of a more modern and widely accepted one.
What I like about the company
Focus on continued learning and gaining certifications that benefited both the individual and the company. There was a sense of camaraderie for most of the company. The hours and benefits were great.
What I dislike about the company
The company needed to establish a clear line of command. There was not enough oversight. There was a need for better communication, as there were things missing or done incorrectly that impacted the work that needed to be done.
The following benefits were offered to me
- CompanyThe Culinary Institue of America
- CityHyde Park
- Are you a Current or Former Employee?Former employee