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Culinary Recruiting: An Open CXR Benchmark

Chris Hoyt March 22, 2018


Background

If you’ve ever had the pleasure of recruiting within the field of the culinary arts, you know that it’s often times more difficult than expected.  Efforts could be focused on finding roles that range from part-time team members to apprentices to full-fledged and highly sought after chocolatiers. 

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Author

Chris Hoyt

Chris Hoyt is the President of CareerXroads, a global peer community for talent acquisition leaders driving strategic change. With decades of experience leading recruiting innovation at Fortune 500 companies, Chris now advises enterprise TA teams on tech, process, and leadership. He’s a frequent speaker at conferences like SHRM, HR Tech, LinkedIn, and UNLEASH, and he’s known for pushing conversations beyond buzzwords to get to what really works in hiring. Through CXR, he connects top TA professionals to solve real problems, challenge norms, and shape the future of recruiting.

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