The Canadian Occupational Projection System has developed a 10-year report which outlines projected Canadian labour market supply and demand between now and 2020. Here's what you need to land the most in-demand jobs.
A recent survey of Canadian business owners reveals that more than 50% are planning to hire young people for summer jobs, internships and permanent positions this year. Which regions and industries are predicting the brightest prospects?
Earlier this week we took a look at the worst jobs in Canada right now. Well, that was the bad news. The good news is there are numerous other fields that offer increasing pay and lots of opportunities. Here are the ten best this year.
A survey of more than 1,700 companies reveals the candidate behaviours that most annoy employers and cause people to miss out on jobs. Participants shared their biggest irritants in resumes and correspondence, at job interviews, and on the job.
The latest Labour Force Survey released by Statistics Canada shows that once again it's the younger Canadians that are hardest hit by the country's tight job market. Unemployment for this group has been stuck at double the national average since the start of the recession. Here's a look at why.
New research shows that while many employers are lamenting the difficulty they're having finding qualified candidates, a whole generation of educated young workers are busy leveraging their university degrees just to land gigs serving coffee.
For your resume to impress an employer and land you a job interview, it first has to actually be read by a human being. But with modern recruitment software, there's a good chance that it will never be seen at all. Here's the key to getting through the filters.
In more bad news for a cohort already struggling with much higher than average unemployment, a recent survey of 400 HR professionals reveals that they perceive entry-level workers are an overly entitled and unprofessional.
Workers in the food and beverage service industry often make the majority of their wages from gratuities. Here are some server behaviours that can inspire bar and restaurant customers to leave more than the standard 15%.