PowerToFly’s Post

MRINetwork recruiters who specialize in the food and beverage industry report a jump in both the number of placements they are making to support these trends and in the salaries these positions command. Competition is keen for candidates who have the right qualifications to help companies meet consumer demands. In the food and beverage industry, standards are constantly emerging and changing, although many carry over from year to year. With so many hot topics emerging and some older ones gaining traction, here are a few of the trends gaining prominence in the marketplace and influencing the kinds of jobs the industry needs to fill to keep up with them. #foodandbeverage #foodindustry #CPG #foodtrends #CPGHiring https://lnkd.in/gqs239T5

Watch the interview we had with Kristina Farrell, Chief Executive Officer at Food and Beverage Canada - Aliments et boissons Canada, to learn more about her organization and the food and beverage processing industry!💥 . . . #foodandbeverage #interview #jobs #jobsearch #jobtips #jobsearchadvice #jobfairs #careersnow #ontario #careersinfood

The Alliance is compiling their 40 Food Safety Professionals Under 40 list for 2023! Do you know a rising star who is shaping the future of food safety and leaving an indelible mark on the industry, academia, or the regulatory world? Join us as we celebrate their achievements, creativity, and unwavering determination to drive meaningful change. Details about who and how to nominate can be found here: https://lnkd.in/gdm-tDpJ When submitting nominations for The Alliance’s 40 Food Safety Professionals Under 40, please note the following guidelines: 1- Identify individuals who are over the age of 18 but under 40 (as of July 7, 2023) who have made significant contributions to food safety and food safety culture in their respective fields. *Self-nominations are warmly welcomed.* There is no limit on the number of rising young stars you may nominate. 2- Include a short biography that showcases their professional background and any relevant educational qualifications. 3- Highlight their accomplishments, leadership qualities, and the positive impact they have made, especially related to food safety culture. 4- Emphasize the nominee's potential for future growth and their ability to inspire others. 5- Ensure that the nomination is well-written, concise, and includes specific examples of how the nominee has excelled in their career. Provide supporting evidence, such as awards, recognition, or measurable results, to substantiate the nominee's achievements. 6- Submit the nomination before July 7, 2023, 11:59pm Eastern to ensure that it is properly considered. Honorees will be notified in advance and will need to complete a very short nominee acceptance form on or before July 14, 2023, 11:59pm Eastern. Their photo and bio will be posted on LinkedIn and the Alliance website this summer. They will also receive an award in the mail. #40Under40 #Trailblazers #ShapingTheFuture #Alliancetostopfoodborneillness #foodsafety #foodsafetyculture #foodindustry

Short version: I'm enthusiastically looking for work that would keep me in the cheese industry! I sure do appreciate everyone who takes the time to read this and keeps an ear open for me. The jet-lag has subsided after a mind-blowing visit to France for the Mondial du Fromage and to northern Italy for Cheese 2023 (hello to new and old friends, y’all made it great)! I’m feeling hopeful and ready to put myself out there in search of a way to continue my career in cheese, after 9 years of leadership positions in artisan cheese production in the US. I’m seeking an opportunity that will not require permanent/full-time relocation for at least a year, though travel and temporary on-site work away from my home base is fine! Part-time, occasional/as-needed, full-time, and contract work are all on the table. My current home is within very easy driving distance of Atlanta, GA and Nashville, TN, with the benefit of inexpensive flights to anywhere from the ATL airport. What exactly am I looking for? I'm open to brand ambassadorship at events and trade shows, sales positions representing a single producer or a well-curated, small group of products, food safety and compliance-related positions (I'm a PCQI and soon-to-be FSVP-QI), project management, cheese-related education, and consultation for new and developing cheesemaking companies in the realms of cheesemaking, food safety plan development, plant design, and equitable employment practices. I read, write, and speak conversational Spanish at a level that allows me to do business in the language. I'm interested in sourcing, opportunities to use and hone my sensory evaluation skills, and participating in whatever way I can in supporting and amplifying the stories of artisan producers who are doing quality work with a sense of integrity. I have successfully run a fully bilingual and multicultural production team and would love to share what I learned by doing so. I'm also happy to take on temporary cheesemaking gigs (given the right conditions) to provide opportunities for others to take substantial time off when needed or desired, or to assist with big transitions. My biggest strength is in my background as a producer and my ability to relate to them. I'm keenly attuned to the needs of cheesemakers, intimately understand their processes and challenges, and can speak about their cheese and its story from a uniquely well-informed place. Directorial-level management of an artisan cheesemaking company (as well as additional background in non-profit management and development) have given me a strong aptitude for strategic and big-picture thinking while remaining able to zoom into the microscopic details (literally!) of whatever issue is at hand at the moment. I'm a quick study and ready to take on something new! Thanks for reading through and for any leads you may have, friends. I hope to see you all somewhere cheesy down the road. ;) #cheese #cheesejobs #cheeselovers

🎯 Do I love my job? Is it really what it is? Why am I always doing the things I do? The truth is that a lot of professionals out there are not into what they do. They are in a particular career path because they were opportuned to be on that path. Not a passion.❌❌ We all need to make money.✅✅ Does it really make sense?❓ Every morning, I rise with cheer while leaving home. To a job that fills my heart with sincere passion and purpose, each task I adore, In my work, I find so much more. With every challenge, I grow and learn, In every success, my passion burns. In this role, I've found my place, Where joy and fulfillment interlace. Each day I'm grateful, for the chance to thrive in this career, where my passions come alive. Please, find pleasure in the path you have chosen. I would always tell people, see your job as one of your greatest assets. While it provides economic value through ownership, remember to invest in it, nurture it, live for it and appreciate it. Do I love my job? Oh, without a doubt! --------------------------------------------------------------- Are you just seeing my post for the first time? I am a food safety champion. I am an evangelist of food safety. I preach about food safety management system. For freshly baked contents on food safety, kindly tap on the notification bell 🔔 on my profile. 📸 Photo was taken yesterday during one of my sessions on General Site Awareness on Food Safety and GMP. #foodsafety #foodindustry #foodsafetytraining #auditing #fssc22000 #aib #halal

Another semester is going to be the end soon and all young professionals will go forward towards achieving another milestone of their career while others will be in process and another is in foundation only। Few suggestions want to made to all of them: Hotel Management Education is not a course It's a lifestyle to carry yourself in the industry. You need to design yourself according to your profile, strengths, weakness for example if feeling nervous to meet with people , try it to come up with this, be in front of the mirror and do a lot of rehearsal or try to find a group of your friends to help you to come out with this. If you are keen to be a successful chef, get your familiarity and try to establish a relationship with ingredients and commodities rather than step up in the process of cooking , you want to get success in front of the area like food and beverage, front Office and other key disciplines , just focus on the back of the house activities, procedures and processes than only can perform well in front of the house. Never ignore ancillary subjects for example food safety, accounts, hygiene and nutrition, food science, financial management, strategic management, food and beverage controls, food and beverage management and FACILITY PLANNING. one another day you have to practice all these subjects in your day to।day life. to be contd..

Food and beverage service is my passion