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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:

Organizations with strong, centralized leadership are particularly attractive to you. You require a work environment with leadership that aggressively seeks to expand and grow the business and does so in a visible and decisive manner. In general you prefer to work in an environment in which there is a strong link between leadership, its actions, and a strong set of company-wide values.



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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