3 new ways to scout talent

Say hello to the new recruits.

hand selecting picture

When it comes to bringing new talent onto your team, job posts and fairs are tried and true. But where can you go beyond the obvious?

1. Market in higher ed

Establishing a relationship with your local college or university can pay dividends when it comes to talent. Krista Neal, nutrition services director at Stillwater Public Schools in Stillwater, Okla., has guest lectured for classes at nearby Oklahoma City University and has hired undergrads for part-time or substitute work. “I have a great student substituting for us right now,” Neal says. “He finished classes and is filling in for one of our employees who resigned.”

2. Look to your own team

Eddie Mitchell, foodservice manager at Southern Foodservice Management for Lenovo’s North American headquarters in Morrisville, N.C., has learned that bringing on someone with industry clout leads to other solid hires. “My executive chef is renowned in this area,” Mitchell says. “He knows all the chefs and people in the industry. He brought in one person that he worked with who was a dishwasher; we brought him in to train on catering, and now he is our kitchen sous chef.”

3. Build buzz online

Though career sites are a good go-to for management-level positions, don’t shy away from less formal sites for hourly workers. “I get a lot of people who have been in the business for a long time,” Mitchell says of sites such as CareerBuilder, Indeed or Monster. But nontraditional sites, such as Craigslist or Reddit, can be a place to find a barista or cashier.

More From FoodService Director

Industry News & Opinion

The USDA has awarded the Indiana State Department of Health a 2018 grant to help support farm-to-school programs in the state, WBIW reports.

The department will receive $98,468 over two years to support the Indiana State Department of Agriculture's Indiana Grown program, which is responsible for promoting local ingredients in school meals and other farm-to-school events.

The grant money will go toward creating resources and a promotional campaign to help districts incorporate fresh ingredients in meals. It will also be used to support and grow the state’s 11 farm-to-school...

Industry News & Opinion

Dining services at Boston College will this fall introduce a new layer in its sustainability efforts: reusable takeout containers.

The containers will make their debut at the school’s Stuart Dining Hall, The Heights reports .

To combat theft of the to-go boxes, the school will use a token system by which students who pay $8 to join the Green 2 Go program will receive tokens that they can them redeem for containers. Once used, they will return a container to a particular register and receive another token. If a student loses a box or token, they can buy their way back into...

Menu Development
spicy bibimbop

Bowls continue to trend as meal carriers for breakfast, lunch and dinner. Both operators and the guests they feed appreciate bowls for their convenience, customizability and creative combinations. Build-your-own stations are increasingly popular ways to offer bowls in college dining, corporate venues and school and hospital cafeterias. But building a satisfying bowl takes more planning than randomly tossing ingredients together in one vessel.

Playing with layering

“Texture is the secret ingredient for a successful bowl,” says Kevin Cecilio, senior director of culinary innovations...

Industry News & Opinion

Austin Independent School District in Texas is introducing new globally influenced menu items this school year, Spectrum News reports.

The offerings are meant to reflect the district’s diverse student body and will include yuca fries, Jamaican meat pies and plantains.

Read the full story via spectrumlocalnews.com .

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code