All Entries in the "Lecours Wolfson" Category

“Career Fair Confidential: Making the most of your opportunities”

Hospitality career fairs are like a rehearsal for a job interview. You have the opportunity to meet with prospective employers, present your skills and credentials, and plan your employment strategy. But as with any job interview, you must prepare properly to make the most of the fair.
First a couple definitions: there are job fairs [...]

“Crystal-ball Gazing: Top trends in the hospitality industry”

Here are eight hot trends changing the face of the hospitality industry for job seekers.
1. Employers are raising the educational bar
2. Higher tech training is supplementing traditional approaches
3. The blogosphere is taking over
4. Internet job boards are the place to go, but you have to be on [...]

Norm Wolfson’s Tips on How To Get A Job

Norm’s Top Ten Tips

Your Resume
Assume that the Hiring Authority will only SCAN your resume. They will want to see your work history presented clearly and concisely in reverse chronological order. Provide technical details and brag where appropriate. Remember: NO GAPS, NO LIES, NO BS.
Your Cover Letter
Take the time to find out the name of [...]

Interviewing – Everything you’ve wanted to know (but were afraid to ask!)

Jennifer Mueller, MBA
Recruitment Consultant, Lecours Wolfson
As recruiters, it’s our job to source, screen and select the best candidates in the marketplace for our clients.  We offer candidates the opportunity to be introduced to leading hospitality and retail companies that often do not post their available positions.  At this point, candidates will go through various [...]

First Rule For Personal Chefs: Zip Those Lips

By Ian Harvey [www.pitbullmedia.ca]
For $50,000 a year and up, Toronto’s wealthy families can bring in their own full-time personal chef.
Such personal service – preparing meals, planning menus, stocking the fridge and cupboards in the city and at offshore and country homes and, sometimes, private airplanes – rises to well over $130,000 for a [...]

The many faces of a high-profile chef

FINANCIAL POST, MONDAY, OCTOBER 28, 2002
THE CANDIDATE
A look at who’s hiring whom
FIRST REQUIREMENT: TALENT
Winning personality must combine with odd hours, hot work
By DAVID MENZIES
Chefs have emerged as the new celebrities. Indeed, chefs who are [...]

Leo Lecours – Obituary

Leo Lecours loved food, wine and words
by: Marion Kane
Leo Lecours could charm the birds from the trees.
And last Tuesday, as friends sat around the patio table of the sprawling Beaches home where he lived with his wife Pasqua Amati and the [...]

A Fine Balance – Effects of September 11

HOTELIER MAGAZINE, March/April 2002
A Fine Balance
With the effects of September 11 still being felt by Canada’s hotel industry, hoteliers are faced with the problems of staff cutbacks [...]

Recruiter cooks up a winner

Recruiter cooks up a winner
By Robert Burg
SPECIAL TO THE STAR
What do Planet Hollywood, Wendy’s, Jump and the food and beverage operations at Maple Leaf Gardens [...]