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Le Cordon Bleu College Of Culinary Arts Work Values

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Daily Duties at Le Cordon Bleu College Of Culinary Arts:

Supervised and directed 52 full time and adjunct faculty, managed all aspects fo curriculum delivery including culinary, pastry and general education courses. Scheduled faculty and facility utilization. Project manager for remodel of several culinary labs and classrooms Coordinated orientations, demonstrations cooking classes, open houses and student events. Responsible for faculty development and training, hiring and onboarding instructors. Managed a 5 million dollar budget


What they like about Le Cordon Bleu College Of Culinary Arts:

You give high priority to hiring firms with prestige. Market reputation and prestige of a firm may be determined through on-line research, and conversations with individuals working in your target industry. Note that firms "in the public eye" receive a great deal more critical publicity and attention than those operating with more anonymity. So as you assess your employment opportunities, be sure to seek out the positive aspects of the firm's reputation in addition to noting negative publicity the company may have received.



Information about Le Cordon Bleu College Of Culinary Arts


Company Rank: Not Available

Average length of employment : 0 years

Average salary of employees: $45,000

These are some of the questions we asked our climbers about their experiences with Le Cordon Bleu College Of Culinary Arts:

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Were your performance expectations clearly communicated?

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Were you recognized for meeting or exceeding expectations?

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Did you feel like your personal contribution was important?

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Was your career path clearly outlined and discussed?

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I would recommend this as a place of employment.
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I believe in the purpose of this organization.
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I would work for this organization again.
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I feel employees are fairly compensated.
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