Cameron Seay’s Post

For many teenagers, the classic summer experience means clocking in! ⏲️☀️ With Michigan teens about to turn in their applications, here's what restaurant operators need to know about hiring and inspiring teenage summer workers - and how a job in hospitality could set young professionals on the path to success from an early age. Read more at the MRLA Blog ➡️ https://bit.ly/3V8TVTz

Today is National Intern Day. At Baker, we are super excited about our latest class of interns — each of whom was handpicked because of their determination and get-it-done attitude. We’re keenly aware that many of today’s interns will be Baker’s leaders 5 or 10 years from now. That’s why we carefully curate each class of interns to identify talent that we know will be the right fit for Baker. The ones who have a fire in their belly. We don’t just go to a school and ask for their top 10 students. We don’t try to preselect people based simply on their area of focus. We put a tremendous amount of effort into filtering for the right people. We search high schools, trade schools, and colleges looking for that hungry, smart, smart grit that defines our culture here at Baker. We’re intensely protective of that culture, and that starts with the people we select. Each and every one of our interns has that spark.

If you're a foodie working an office job and looking for a career change, have you considered becoming a cheese professional? Whole Foods Market is looking to improve on the grocery industry’s typical high-turnover workforce through its career development initiatives, per Axios. In September, CEO Jason Buechel said Whole Foods’ previous year saw 11k+ employee promotions, with an expanding roster of paid apprenticeship programs playing a key role in their internal development model. The on-the-job training programs are intensive, sometimes yearslong paths for Whole Foods employees, but there’s a prize at the end: expert-level certification and expanded growth opportunities. It’s not a hard bargain for employees; for instance, would you rather pay ~$4k for an eight-month meat-cutting certification, or get paid while you complete that education? Read more: https://lnkd.in/gzW-p-PZ

Apprenticeships are expanding into more specialized career pathways. Pathways you'd never imagined would offer an apprenticeship opportunity. This article confirms my belief that apprenticeships are the way to go in the land of Workforce Development programing. They're so much more rewarding than a stand alone training.

Your consumption of fruits and vegetables runs so much deeper than picking up your favorite fruit at the store. Has that food been a staple in your house? For how long? Why? Did that food contain strong cultural presence? Did you think the food provides health benefits, so that is why you picked it up? Did you know where your fruit was grown, packed, and shipped from? What about the company that sold it to you? I never consciously thought about these questions, but they all played a role in my shopping habits and health outcomes. But after my 10 weeks at International Fresh Produce Association, I do! Thanks to Barbara Hochman, Larry Zink, and Rachel Blake, I'll never look at nutrition purchasing habits the same. If you are interested in learning more about why people buy the products they do, commodity sales, or other functions of the produce industry, reach out to me or even better, Barbara Hochman! The produce industry is always looking for new talent and is the friendliest industry I've worked for. I've made incredible relationships and have generous mentors thanks to International Fresh Produce Association. International Fresh Produce Association is looking for 2025 summer interns! I could go on and on about my experience. Below is a summary of my summer with International Fresh Produce Association.

I’ve been with Frito Lay for a little over four years now, which is a small fragment of time compared to some of my closest colleagues and peers. I started in Federal Way Washington, and I genuinely didn’t know what the future held for me at Frito Lay. I’ve worked at the Frito Lay Warehouse in Tumwater Washington and ultimately transferred to Jacksonville Florida with Frito Lay to marry the woman I had been dating for several years, to build our life together and start a family. Everything has gone as according to plan! Working at The Jacksonville Warehouse has been a very rewarding and yet challenging experience for me both on a personal and professional level. I am Jacksonville Florida’s Original Site Expert Trainer, the first to be certified, even though I was often the one to train our New Hires or provide guidance to those who struggled utilizing the tools we have to perform our jobs or needed the guidance to navigate their own abilities to become more efficient. I’ve noticed that after becoming a site expert trainer for Frito Lay, in my personal experience, I’ve been required to learn and adopt the skills needed to perform almost every job within our facility. There has been a significant number of challenges we face and I’ve been very adamant about voicing my concerns and raising awareness about many different elements within our work environment that could and should be addressed to create the best possible workplace for our employees. Frito Lay as a whole is a great company and I believe has many great benefits, wonderful opportunities however many of them are limited to specifically college graduates. There are many people who’ve put in the blood, sweat and tears into the company and have a great deal of experience, knowledge and skills, the type of skills, knowledge and experience that makes a person a real asset to a company, and they have been bypassed by an intern from a college. In my opinion, there is a significant divide between those who have earned their college education and those who’ve invested their lives into Frito Lay, and it just doesn’t seem to make a great deal of sense to me. People that are on the management level have told me that it’s ultimately because hiring an intern is cheaper than paying someone that has established a level of tenure with the company. I genuinely feel like that removes the incentive for people that are wanting to make Frito Lay a career. I’ve been trained to do almost everything within our warehouse, and have inquired about supervisor positions, I’ve been told I would make a great supervisor however we have too many supervisors, and the unfortunate part, is there are a few of these “ supervisors “ that do not conduct themselves as such, there is limited oversight on their performance in addition limited amount of accountability. So you can imagine the situation, and some of the frustration that comes with that. I want Frito Lay to continue to succeed and I can help that happen.

FOR, WITH, AND FROM THE Isle of Harris Distillers Ltd. JOBS FOR THE NEXT GENERATION The population of the Isle of Harris has declined by almost 50% over the last 50 years as young people leave to seek work far from our shores. These changes threaten local traditions, culture, and language as well as leaving schools and village numbers dwindling. The Isle of Harris Distillery was built to help address these issues by creating sustainable local employment and offer long-term careers for those who wish to stay and set down roots in their island home. From distilling and blending, to marketing and hospitality - there are a wide variety of skillsets and development opportunities available to local people as we create two beautiful Outer Hebridean spirits and bring them to the world. We regularly offer placements and internships for young people to help them explore potential career paths, and we've developed our current distilling team through formal apprenticeships and training. Together with other like-minded island enterprises we seek to act as a catalyst of change and a symbol of promise for this generation and those still to come. Check out this great brand and support their cause! #rateitonthebarbook 🥃😎👍📲 #PersonalizedAlcoholRecommendations #PersonalizedDrinkRecommendations #JustAdded #RateIt #Review #Discover #Rate #RateitonTheBarBook #cocktailoftheday #alcoholhistory #TheBarBook #VeteranOwned #sharethispost #indulgentexperiences #realreviews #localfavorites #drinkdiscoveries #FlavorProfile #liqour

Take a look C&U This is a way to get more students working in your establishments. It adds to the skill set of the students and can be very impactful …… if you do it right.

📢 **Fair Work Update** If you employ, or have employed, apprentices, take note... Territory Tough Pty Ltd, a FORMER Darwin burger outlet operator, was fined $21,645 for not complying with a Compliance Notice. ❗ The penalty followed the underpayment of a young chef's training time during their apprenticeship. ⚡ Fair Work Ombudsman, Anna Booth, emphasized, "Compliance with our notices is not optional—failing to act is a costly mistake." “Employers should also be aware that taking action to protect young workers and to improve compliance in the fast food, restaurants and cafes sector are priorities for the FWO. Any employees with concerns about their pay or entitlements should contact us for free advice and assistance.” 🔗 [Read more](https://lnkd.in/gnibdNrt)

Hearing Logan Smith story shows how crushing student debt is everywhere, no matter how carefully you plan for your education. At Guild, we believe if more people knew that some employers sponsored your degree, it could alleviate this burden for millions in our country. Chipolte Mexican Grille is one the Opportunity Employers that we partner with to make this a reality. Check out Logan's story below to see how it works. #seeyourselfrising