I have been working at Culinaire International full-time (More than 10 years)
You can make a difference. While many companies have a mile of red tape, Culinaire is more nimble and your entrepreneurship is encouraged. There are many opportunities for supporting the company in other cities as long as you excel at your job. Plenty of room for advancement and opportunity.
Limited growth in several areas of the country unless you are willing to move.
Advice to Management
Improve on property level employee recognition, rewards and gatherings. We know there are limited budgets for this but retaining great staff is always something to improve upon.
I applied through other source. The process took 2 days. I interviewed at Culinaire International in September 2009.
Initially interviewed, turned down the role, then a year later was contacted again about a different role. The initial contact (second time) was via e-mail, then phone, then in person. Multiple interviews were done which is why it was a two week process before an offer was made. The interviewers were all professional and seemed excited about working for this company.
My advice to anyone interviewing is ask some hard questions. Get to know the company culture to ensure that you fit in. Some people do fit into this corporate or local culture, others will not. Ask a lot of questions and see if you can spend time shadowing the role (or another role) before accepting the position.
Negotiation was straightforward and fairly easy to navigate through. My advice, go in knowing what your low number is and make sure you stick to it if you know it is fair.
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