$10 – $25

Recruiting and Retaining Rock Stars

Event Information

Share this event

Date and Time

Location

Location

Park City Culinary Institute

1484 State Street

Salt Lake City, UT 84115

View Map

Refund Policy

Refund Policy

No Refunds

Event description

Description

WORKSHOP SERIES: BUILDING A SMALL FOOD BUSINESS FROM SOUP TO NUTS

We are excited to announce a new series of workshops. Get your questions answered and learn the tips and tricks used by savvy business leaders. Workshops will vary each month and are conducted by professional consultants, business owners, and successful entrepreneurs. This series of workshops is intended to help current and future business owners build and run a successful company.

Workshop 4: Recruiting and Retaining Rock Stars

People are key to the Success of Your Company. How do you identify talent, and develop the culture you want? What are other businesses doing to keep strong players, while giving a friendly kick in the butt to say goodbye to non-performers? How do you plan and react to business ups and downs? Or, even more challenging, how to do you plan around transient staff? Leaders need communication skills and vision. You need to build consistent results with your team. You need a mechanism for honest and direct feedback. And once you know you have a Rock Star, you need to know how to hold on to them!

We have assembled the Perfect Trio of experts to speak at this Workshop!

Mom & Pop Shop Uses Fortune 500 Tools

Jenn Olsen built European-Style Bakery #Bake360 into a Draper favorite, with her husband and Park City Culinary Institute Chef Instructor, #RoyOlsen. Having led Talent Development at #Discover Financial Services, she applied her experience from the structured sophisticated Corporate world to her family bakery, but with a twist. Jenn developed unique ways to retain talent that made #Bake360 a place where the Rock Stars wanted to work. While other F&B companies have their staff give up holidays, #Bake360 would shut down for a week at a time to take their staff [camping!]. No unlucky entry-level cooks were left on the line to hold down the fort. Customers were told to wait a week for their favorite #KouignAmann and it worked! This kind of stuff happens every August in Europe, but in America?!! The business became a huge success, and Jenn and Roy recently sold it to #Gourmandise. Hear from Jenn herself on the strategies that worked, and didn't work.

Managing Large Teams

Park City Culinary Institute Alum, Mark Parsons, spent his career at Northrop Grumman, eventually managing over 500 people. While many restaurants struggle with the drama 20 employees bring to work (right?!!), how do you seamlessly manage hundreds? Mark is going to talk about the progression he took, from first joining the company in 1985, to slowly beginning to manage people to the eventual role of Director where he managed enough people to feed an army. He's here so we can compare the Fortune 500 to the Food & Beverage Industry, and see what we can learn.

Mastering Transient Labor

No Utah market is more transient than Park City. And no restaurateur has a more challenging business than Bill White, who has to keep 8 businesses staffed through every Sundance and every Powder Day. Chef Derek Gherkins ran award-winning #Grappa and #Ghidottis in Park City, and spent 12 years with the #BillWhiteRestaurantGroup before joining our Faculty as a Chef Instructor. Chef Derek is going to share some tips and tricks for recruiting in Park City, from the MASTERS!!!!

The Workshop Panel will be moderated by Laurie Moldawer, owner of #ParkCityCulinaryInstitute. Laurie has spoken at a number of conferences, on subjects ranging from technology to How to Innovate Culinary Education. She has managed teams ranging from camp counselors to law firm administrators. She has also trained teams for Ernst & Young, and other national companies.

Join us Monday, April 15th for a lively discussion with Q&A. Tickets will sell quickly, reserve your seat now!

*Current students and alumni are invited to attend free. If you are a current student or alum please email Julie at juliepat@pcculinary.com to register.

This class will be held in Salt Lake City, at our new teaching kitchen located at 1484 South State Street.

CLASSES ARE NON-REFUNDABLE

If you are unable to attend class, you may have a family member or friend come in your place. *We reserve the right to cancel any class due to insufficient enrollment or unforeseen circumstances. Registrants will receive notification via email and a full refund. Call us at (801) 413-2800with any questions.

Share with friends

Date and Time

Location

Park City Culinary Institute

1484 State Street

Salt Lake City, UT 84115

View Map

Refund Policy

No Refunds

Save This Event

Event Saved