Food Recruit’s Post

CRB's Chuck Brawley and Dennis Collins share critical questions to ask before hiring a food and beverage construction company. With complex decisions, evolving food safety regulations, and shifting business drivers, it’s critical to ask the right questions in the beginning, so you find the right partner. Read Chuck and Dennis’s blog and download our free food and beverage construction partner checklist: https://hubs.la/Q02g3SJV0 #FoodAndBeverage #FoodAndBeverageManufacturing #ConstructionManagement

I remember, those days, when I would say that I'm a baker, how people's faces changed and they immediately felt a sense of disbelief. Why would anybody want to work in such a profession? The early mornings, the long hours, and the low pay. Yet every free moment I had I thought about going back to work and obsess over how to get better and learn so I am allowed to make more things. Daily life at the bakery required extreme attention to every small detail. Every day would be different, and no "recipe" could just be followed blindly. For instance, sourdough should finish mixing at exactly 28C, and you would need to have the judgment to know how long the dough is going to have to mix depending on each type of flour, the temperature of the mixer, flour, water, and ambient. Not a small feat. It was working in a small team in such a demanding environment that taught me how to be as helpful as possible, but not get in anybody's way. Most importantly, I learned that you have to do stuff you hate so you can do the stuff you most enjoy. It instilled in me resilience and a passion for continuous learning and improvement. The bakery was my arena, where I learned to adapt, solve problems on the fly, and appreciate the joy of mastering a skill through perseverance and hard work. Other than experiencing the high that comes with learning how to master a craft or at least try, I never mastered anything, I'm glad to have experienced being a baker, and the lessons that have shaped me into the person I am today —someone who understands the value of immersing oneself in a goal and the steps necessary to achieve it.

The Pigeon that Troubled Our Nest! This is the House that Jack built. This is the Malt, That lay in the House that Jack built. This is the Dove, That ate the Malt, That lay in the House that Jack built. This is the QA specialist  That wanted to scare away the Dove That ate the Malt That lay in the House that Jack built. This is the Expert That invented a way to help QA That QA wanted to scare away the Dove That ate the Malt That lay in the House that Jack built. This is the Engineer That implemented actions The Expert invented a way to help QA That QA wanted to scare away the Dove That ate the Malt That lay in the House that Jack built. What methods would you suggest to fight with pests such as pigeons? #Nest #pestcontrol #QualityManagement #EngineeringLife #TechHumor

I want to gain 3rth party food safety audit experience, any idea? ------ I am sharing this because I recently had a brief interview for a potential auditing opportunity. However, once the recruiter learned that I lacked sufficient third-party audit experience, they chose not to move forward with the conversation. This raises an important question: if securing an audit role requires prior audit experience, how can one gain that experience in the first place? It feels like the classic "chicken or egg" dilemma. 🐔 vs. 🥚

Good opportunity

Today in Public Adjusting- I am reaching out to Firmenich Corp.who had a fire in their Plainsboro, NJ plant last week. Many interesting aspects come up in a commercial claim, and especially at an industrial one. Just to share one- A business policy covers loss-of-income. If it can be proven that opening and equipping an alternate site is cheaper than the loss of revenue, even by $1, than the policy will cover that alternate site! You can now appreciate why dealing with this claim may involve a team- Accountants, operations managers, adjusters, lawyers, realtors, equipment specialists and so on. #fire #adjusting #firmenich

#hiring FSQA Technician- Raw Material Auditor, Miami, United States, fulltime #jobs #jobseekers #careers #Miamijobs #Floridajobs #ManufacturingOperations Apply: https://lnkd.in/g6u-n5sm Company: US1490 North Star Seafood, LLCZip Code:33178Employment Type:Full TimeTravel Percentage: 0COMPENSATION INFORMATION: The pay range provided is not indicative of Sysco's actual pay range but is merely algorithmic and provided for generalized comparison. Factors that may be used to determine rate of pay include specific skills, work location, work experience and other individualized factors SUMMARY: Implement Food Safety & Quality Assurance

When I was 12, I got work at a turkey slaughterhouse. My job was sweeping the drop zone each day after hundreds of frightened animals had dropped feathers everywhere. It was my first real job — so I didn’t know how to work. My leader helped me. Not only how to hold and swing a broom but what was expected of me. — When to meet? — When to call it a day? — What standard of cleaning was expected? And that got me promoted to cardboard box folding guy in no time. That lesson always stuck with me. As I’ve grown from my first job and become a leader myself, I’ve developed that lesson into a set of first principles for the kind of work culture I want to cultivate and work in. It allows me to set expectations. — For candidates. — For co-workers. — For myself as a leader. — For us as a team. But just like the 12-year-old me, I still don’t know what I don’t know. The only difference is that today, I’m aware of that potential blind spot. So, I want to share my first principles for work culture in the hope that you’ll share your input with me. And hopefully, we’ll both learn something new.

OFFICER EXPLOITATION... I recently came across a Mexican Food restaurant in West Houston (area of HWY 6 @ I-10) who is paying a Security Company for armed Officers. The reason - several months ago, the restaurant had a MURDER in their parking lot - a drug deal gone bad. One of our employees spoke with the on-duty Officer at the site, recently, and the Officer shared he was being paid $11/hour by the Security firm. The Officer had no vest, no actual duty rig, did not even have a flashlight on him, working at night. My employee asked the Officer his role at the restaurant and quickly determined the Officer had little training and knowledge about what he could and could not do. I'm tired of hearing the "budget" excuse. This is Officer exploitation, at its finest. It's pathetic, irresponsible, and is detrimental to the industry that some of us are trying to keep professional. I WON'T STAY SILENT ABOUT THIS! It isn't right! It has to change! #security #securityindustry #securityofficers #propertymanagers #propertyinvestors

Replication is the most crucial yet difficult aspect of the investigative industry. Think about this for a second. In most industries, there is a playbook for the replication of products and services. Take the restaurant industry for example, you set your menu, train your staff, execute the recipes, and you are set (for the most part). For the construction industry, you have your blueprints to get you to completion and in the education realm, you have your curriculum to guide you through. In the world of surveillance, the playbook gets rewritten every day. You can have 50 years of surveillance experience, but tomorrow you may witness something you have never seen before that turns everything on its head. At the end of the day, we hunt people and there is never a routine or playbook that will tell you what you may be getting into that day. That is why replication in this industry will be forever something you must fight for each day and it is why we thrive to get emails like this every day to keep us going.