{"id":4951,"date":"2020-11-10T10:02:00","date_gmt":"2020-11-10T16:02:00","guid":{"rendered":"https:\/\/genus-develop.go-vip.co\/pic\/?post_type=resources&p=4202"},"modified":"2021-11-16T09:46:11","modified_gmt":"2021-11-16T15:46:11","slug":"the-squeal-0048","status":"publish","type":"resources","link":"https:\/\/genus-develop.go-vip.co\/pic\/resources\/the-squeal-0048\/","title":{"rendered":"Employee Recruitment Tips \u2013 Episode 48"},"content":{"rendered":"\n

22-minute listen<\/em><\/p>\n\n\n\nhttps:\/\/thesqueal.libsyn.com\/website\/the-squeal-0092-quality-weaned-pig-part-3-management-husbandry-practices-and-general-health-issues<\/a>\n\n\n\n

<\/div>\n\n\n\n

Part I of III: Good people are the key to successful pork operations. However, finding qualified applicants can be a challenge.<\/p>\n\n\n\n

During this episode, Neal Paszkiewicz, head of training and development for Wakefield Pork; Kay Stinson, Seaboard Foods vice president of human resources and animal care, and Ashley Hengen, PIC Canada human resources specialist, share tips and things to consider when navigating the employee recruitment process.<\/p>\n","protected":false},"excerpt":{"rendered":"

22-minute listen Part I of III: Good people are the key to successful pork operations. However, finding qualified applicants can…<\/p>\n","protected":false},"featured_media":5032,"template":"","meta":{"_acf_changed":false,"jetpack_post_was_ever_published":false},"resource-category":[108,128],"acf":[],"yoast_head":"\nEmployee Recruitment Tips \u2013 Episode 48 - PIC North America DEV<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/genus-develop.go-vip.co\/pic\/resources\/the-squeal-0048\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Employee Recruitment Tips \u2013 Episode 48\" \/>\n<meta property=\"og:description\" content=\"22-minute listen Part I of III: Good people are the key to successful pork operations. 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