Are you a Dietary Cook seeking an exciting new career opportunity? Look no further! Carnegie Village is seeking dietary rockstars to join our team! If you are dedicated and compassionate, WE WANT YOU! https://lnkd.in/gdz_Y5GD
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𝐓𝐡𝐞 𝐄𝐬𝐬𝐞𝐧𝐭𝐢𝐚𝐥 𝐑𝐨𝐥𝐞 𝐨𝐟 𝐂𝐚𝐦𝐩 𝐊𝐢𝐭𝐜𝐡𝐞𝐧 𝐒𝐞𝐫𝐯𝐢𝐜𝐞𝐬 𝐢𝐧 𝐄𝐧𝐡𝐚𝐧𝐜𝐢𝐧𝐠 𝐎𝐯𝐞𝐫𝐧𝐢𝐠𝐡𝐭 𝐒𝐮𝐦𝐦𝐞𝐫 𝐂𝐚𝐦𝐩𝐬 𝐟𝐨𝐫 𝐊𝐢𝐝𝐬 At the heart of every memorable overnight summer camp experience for kids is not just the thrilling activities or the bond of friendship; it's also the nutritious, delicious meals prepared with care. This is where professional camp kitchen services become indispensable. In this article, we'll dive into how camp kitchen services play a crucial role in ensuring every camper enjoys their summer experience to the fullest.... . . Click the link for the full article ⤵
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Listing cooking as a hobby on my resume because apparently, 'not burning toast' is a skill worth showcasing. Bonfires in the kitchen, anyone? #MasterChefMaterial #ResumeUpgrade #CookingAdventures #BigVacancy #JobPortal #DreamJob #CareerOpportunities #JobHunt #JobOpportunities #CareerSearch #HiringNow #Employment #JobOpening #DreamJob #CareerDevelopment #JobSeekers #JobListing #JobAlert #ResumeTips #InterviewTips #CareerAdvancement #ProfessionalNetworking #JobApplication #WorkOpportunities #FindAJob #jobmarket
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Digital content creator with a passion for media production. Currently studying an HND in media and communication at North East Scotland College. Dynamic individual, currently looking for his next challenge!
“Young people don’t want to do anything outside their job description” No one should be EXPECTED to do work outside of their job description. The job description tells you what is expected of you for the salary/wage offered. Expecting people to do work BEYOND that is essentially saying “here’s more work to do that we didn’t advertise and you should just do it out of the goodness of your heart”. It’s the same as employers expecting you to go “above and beyond” in your job role and frowning down at you when you don’t. Employers…stop this.
‘Young people don’t want to do anything outside their job description’ Yeah, maybe. But also we’re living through the first period in history where both people in the household are working full-time. So maybe the reason people are saying ‘no I can’t do that’… …is they actually need time to cook, clean, do laundry and parent.
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How is Dry January going? 🍷 We realise this isn't for everyone, and we have had to explain to one or two of our team that "Dry January" does not mean they can only drink "dry" wines, but the health benefits from taking a break from alcohol consumption are very real. We wonder how many of you have returned home after a stressful day to a glass of wine, or something else, to help relax. Sound familiar? This might even be the reason your Dry January wasn't actually so dry after all.. Wouldn't it be nice to have a job that you actually enjoyed? Luckily we have a list of our hottest jobs with some fantastic companies, all of which are accepting new applications. If you see something you like, contact us to learn more about it... 📞 - 0161 976 4000 🖥 - www.vrsrecruitment.com 📧 - hello@vrsrecruitment.com #dryjanuary #stemjobs #stemcareers #scienceandtechnology #sciencecareers #chemistryjobs #lifesciencesjobs #engineeringjobs #softwareengineering #techcareers #vrsrecruitment #recruitmentagency
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Director @ Epion Consulting | Business Change Consulting | Sustainability | Strategy & Innovation | The Boardroom Founding Member
Not many people know I used to work in wineries. Below is the (somewhat grainy) proof. It was extremely hard work: 12+ hours per day for 6 or 7 days per week (depending on the country). The harvest only lasted about 8 weeks, but it was...intense! There are loads of...interesting...stories I could tell about that time, but this is a work platform, so what did I learn that is relevant to my (very different) working life now? Well, obviously, success is largely down to luck, privilege and a hefty dose of hard work. But I also think everyone could benefit from doing hard, physical work, at least once in their life. I've waited tables, worked in bars, cleaned hotel rooms and worked night shifts (amongst other random jobs) and learning what it feels like to be at the bottom of the pile makes it far easier to cultivate empathy when you're in a position of power over others. I personally think empathy is one of the most under-rated skills in consulting and client work generally. To be able to put yourself in the place of your client or team member and ask, "What is important to you?" "What do you need from me to get the best outcome for this project?" "How can I make you shine?" Like everyone, I let myself down sometimes and behave badly, but when you know what it's like to be so tired your bones hurt, or so stressed you can't think straight, or have someone scream in your face because you got an order wrong...it does make it a little bit easier.
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Improving NHS Workforce Management - SARD JV | Masterclasses | Job Plan Diagnostic Reviews | Data Interpretation | Workforce Optimisation
Making the perfect pancake isn't easy. It all starts with the right ingredients. Too much flour, and they’re too thick. Not enough milk, and they’re too dry. The balance should be just right; otherwise, you can end up with a bit of a mess. This is similar to Job Planning in the NHS. If the component parts aren't correctly put together - be it data, processes, engagement - everything doesn't come together as it should. But unlike a botched batch of pancakes, you don’t need to start from scratch when job planning goes wrong! At SARD JV, we know it's unlikely you'll need new tools (or systems), but with our experts, we can help you tweak the recipe to make it perfect! We can work with you to understand where the process isn't working, offer up some changes and a few 'not so' secret ingredients to help your job planning processes be as satisfying as enjoying the perfect pancake. So, if you find your job planning 'recipe' needs some adjustment, you don’t have to discard the whole batch. Simply contact SARD JV to help perfect your mixture to make job planning a process you can enjoy on Pancake Day and beyond. ... writing this made me hungry! Happy Pancake Day everyone! #nhs #nhsworkforce #pancakes NHS NHS England Professor Joe McDonald
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A word on 5 years in the restaurant industry: People start working in the restaurant industry at a young age, get caught up in the financial instant gratification, and then narrowly escape when their minds and bodies can’t take any more. My young adult life has been dedicated to providing sybaritic pleasures to strangers and in the process, neglecting myself and peer relationships. I only wanted to do my job well, and make enough money to support my graduate education. After 5 years of exchanging dreams about getting out of the industry with coworkers, I have finally clocked out. For those who spend years working in restaurants, it’s getting noticeably harder to bear the outdated culture of the dining industry. Every restaurant server has always understood their expendability, as you don’t go a day without hearing it. Despite the negatives, this work comes with an unmatched adrenaline rush, and family like no other. It’s easy to lose focus of the future when you’re a young woman in this industry. However, with the guidance of Danielle McNeil, countless others, and self determination, I remained fixated. I am proud to be at a point in my professional career development where I can begin to move on. As trivial as this post may seem to those who’ve never experienced this industry long term, the last 5 years of actual blood, sweat, and tears, deserve a noteworthy send off. I attribute much of my resilience, grit, and confidence to these undergraduate years working as a waitress. Graduate school thus far, has been a profound step in my life. I will continue to use these strengths I developed in this past, seemingly irrelevant work, in my journey to become a uniquely valuable school psychologist. One last note… Tip your servers
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I have been doing this job for 29 years. Throughout my career, there have been businesses where I felt very unhappy; I went to work reluctantly because their system didn't suit me. The work was always done within certain molds. Everyone thinks that Michelin-starred restaurants and chefs are the masters of this job. No, not at all! I work on a small island, and it's very hard to find products here. Fresh products are impossible; they always come from overseas. If the pirates don't raid the ship, you can find products. And businesses always want you to work according to their direction, which is very wrong. Cooking doesn't work that way. Chefs are emotional. When you ask me to cook, I can't make the dish you want. It's like asking a poet to write a specific poem or a novelist to write a certain novel. We work based on our feelings. If I don't feel good that day, I can't even cook an egg. Chefs are artists. I don't do this job for money or status; I do it because I love it and work where I feel comfortable. Whatever you do, do it with love; don't do it because you have to.
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