Apr 9

How to Make Your Resume Talk

In today’s world it’s a harsh reality that for most positions you apply for there can be 200 to 300 people who are competing for that same spot. You may be the perfect fit for the role and you may have outstanding interviewing skills to impress the wits out this potential employer, however, if your resume does not scream “perfect candidate” to the employer…you may not even get a chance!

In today’s blog, we’ve reached out to our HR department and gathered tips and tricks on how to make your resume talk!

The world of recruitment is changing, and these days your first point of contact with the employer is your application. Research shows that the majority of recruiters or employers “scan” your resume. This means that you only have a few seconds to make a lasting impression and get your application to stand-out from the crowd. Remember, employers will scan your resume from top to bottom…so make sure to place your best material in that first half of the page!

With 300 resumes in front of them, employers will not give the benefit of the doubt to an average resume. If you did not make an effort to create a masterpiece, than perhaps this may signal to the employer that you are not as interested in this position compared to other candidates.

Here are some tips to make your resume “pop” and showcase your talents.

Resume Dos Resume DON’Ts
check marksmStart your resume with a brief Summary of Qualifications, Professional Summary, Transferable Skills, Profile, or Objective. xmarksmDo not make that Summary of Skills section very long – it needs to be clear, concise and informative.
check marksmIf your education or training is relevant to the position at hand, place this information right after the introduction, before your Work Experience. xmarksmIf you do not have a sufficient educational background or your education is not relevant for the role, strategically place this section right after your Work Experience.
check marksmInsert dividers in between the different sections of the resume, to make it easier for the employer to read. xmarksmDo not list the different courses you have taken at university or college – the employer has a pretty good idea.
check marksmIf your position requires knowledge of various computer programs, or databases, add a Technical Skills portion.  xmarksmDo not place your GPA on the resume, unless you are a new graduate. This signals that you do not have much industry experience.
check marksmAdd some color to your resume!  Make it visually appealing!  xmarksmMake it easy on the eyes, and do not layout your resume in columns.
check marksmEnsure that you include just the most recent and relevant work history.  xmarksmTry to not make your resume longer than two pages.
check marksmWhen describing your previous roles and responsibilities, put some thought into how you phrase things. Use power words:Performed, accomplished, administered, collaborated, communicated, ensured, handled, identified, participated, launched. xmarksmDo Not make spelling mistakes – proof read, proof read and proof read!
Number One and Final DO: Customize your Resume and Cover Letter check marksmMake sure you study the job posting and the company, and know exactly what the employer is looking for. In fact, you can look at what responsibilities and qualifications are included in the job posting, and use similar wording in your resume. xmarksmFinally, you don’t need to state “References available upon request”. The employer already expects that you will be able to provide references if asked.

You may ask: “Why would I put in so much work if the employer simply scans my resume?” Well, once you have captured the employer’s initial attention – trust us, they will read through your resume in detail and appreciate all your hard work, thought and consideration.

Apply to work with us during the Fair at the PNE! We’ll start accepting resumes and applications in June, so you have plenty of time to get your resume in shape!

Good Luck, and may your resume speak the right words to your potential employer!

Feb 5

PNE’s Braised Beef Short Rib Sandwich with Sweet Pickled Cucumbers and Sriracha Aioli

Today we’re excited to share with you one of our favourite PNE recipes, designed in-house by the PNE’s catering chef, Aaron Jeffs.

An outing to the Pacific Coliseum for a Vancouver Giants game or concert and you’ll not only enjoy an entertaining evening, but also a succulent and filling BRAISED BEEF SHORT RIB sandwich. This classic cool weather recipe not only satisfies that hearty soul food craving, but the aroma of the slow cooked, fall-off-the-bone braised meat will leave your whole house begging for dinner!

This succulent, melt-in-your-mouth sandwich uses a slow cooking method known as braising. Braising is a combination-cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some amount of liquid.

Most braises follow the same basic steps. The food to be braised (meats, vegetables, mushrooms, etc.) is first pan-seared to brown its surface and enhance its flavour. If the food will not produce enough liquid of its own, a small amount of cooking liquid is added to the pot, often water or stock. A classic braise is done with a relatively whole cut of meat, and the braising liquid will cover 2/3 of the product while in the pan. Then the dish is covered and cooked at a very low simmer until the meat becomes so tender that it can be ‘cut’ with just the gentlest of pressure from a fork. Often the cooking liquid is finished to create a sauce or gravy.

Cuts of meats that are good for braising are short ribs, chuck or blade roasts, brisket, shoulder, shank or tail from beef, pork or lamb. Also chicken, game or seafood makes for good braising.

Now, onto the good stuff! Below is the recipe Jeffs’ developed, our sandwich is served on Ciabatta with Sweet Pickled Cucumbers and Sriracha Aioli.

Hoisin Beef sandwich 3sm

BRAISED BEEF SHORT RIB ON CIABATTA WITH SWEET PICKLED CUCUMBERS AND SRIRACHA AIOLI

Ingredients:

  • 3 pounds beef short ribs or 2 1/2 pounds chuck flat
  • Salt and freshly ground pepper
  • 3 tablespoons vegetable oil
  • 10 to 12 garlic cloves smashed
  • 1-inch piece ginger, peeled and sliced into 1/4-inch slices
  • 12 ounces good ale (like Parallel 49’s, Gypsy Tears)
  • 3 tablespoons rice wine vinegar
  • 1 cup hoisin sauce
  • 6 ciabatta buns
  • Sriracha Aioli (recipe follows)
  • Sweet pickled cucumber (recipe follows)

Directions

Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid on high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.

Return the pot to the stove, lower the heat to medium and sauté the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.

Preheat the oven to 300 degrees F.

Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.

Remove ribs from sauce and place on a plate. Let cool about 10-15 minutes so you can handle. Pass the sauce through a mesh strainer and skim off the fat.  Discard the fat and set aside sauce.

Slice, shred with two forks or use your hands to gently break up the beef and remove and discard any bones or excess fat. Mix in some of the reserved sauce.

Divide the hoisin braised beef amongst the 6 warmed ciabatta buns, top with a drizzle or spread of spicy Sriracha aioli and some sweet pickled cucumbers and serve.

SWEET PICKLED CUCUMBERS

Ingredients:

  • 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 3 teaspoons salt
  • 1 English cucumber, thinly sliced

Directions:

Stir the rice vinegar, sugar and salt together in a saucepan until the sugar and salt have dissolved; bring the mixture almost to a simmer over low heat, but do not boil.

Remove from heat and cool completely.

Pour mixture over sliced cucumbers and marinate at least one hour or up to several days in the refrigerator.

SPICY SRIRACHA AIOLI

Ingredients

For the aioli (you can also substitute 2/3 cup prepared mayonnaise)

  • 1 medium egg yolk
  • 1 tablespoon lemon juice
  • 1 rounded teaspoon Dijon mustard
  • About 1/2 cup vegetable oil
  • salt, to taste
  • 2 tablespoons Sriracha sauce

Directions:

Whisk the yolk, lemon juice and Dijon in a large bowl and continue to whisk while slowly pouring in the oil. Season the aioli with salt, to taste.

To the aioli or mayo base, whisk in the Sriracha sauce.

Store in an air tight container and refrigerate. Should last up to one month.

 

Want a test run of the sandwich before you make it yourself?  Pick one up at the next Vancouver Giants home game from the PNE’s Fresh-Made Sandwiches concession.

Jan 15

Food Containers

At the PNE we have a dedicated Food and Beverage team that not only manage year-round banquets and private events, the copious concession stands throughout the Pacific Coliseum, PNE Forum and Playland and deliver on the famous artist riders for all of our on-site concerts, but they also dream up new PNE managed, designed and produced food trucks, or technically food containers, as ours are made out of recycled shipping containers. Most of our food ‘containers’ are brought out for you to enjoy during The Fair, and get stored during the winter, being seen at the occasional Vancouver Giants‘ game, at Playland (opening May 16) and Fright Nights.

Our current creations include FunDunkers Mini Donuts, Shrimp Boat, Crazy Dogs,Colossal Cones, Yumza Pizzeria, Cheese Please, Fresh Cut Fries and Unroutine Poutine. This year we’re looking to add to the mix and we have a few trending food craves in mind.  So lucky us, we’ll be spending our winter performing some mouth watering ‘market research’ to help us create delicious and unique offerings for all of you enjoy at The Fair this August! Any requests?!?

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