Young professional sees great value in being part of the program

J.D. Irving, Limited established the Emerging Talent Recent Graduate Development Program in 2018 and it is offered to employees of Cavendish Farms, Irving Consumer Products, and Midland Transport. The two-year program introduces selected employees, who have recently graduated from university to the J.D. Irving culture and values, while offering career guidance and core skills enhancement.

A group of program participants completed their first year in the program in June. Among the participants was Emma Laffoley, a Key Account Manager with Irving Tissue based in Toronto.

Following her graduation from Mount Allison University in 2014 and Saint Mary’s University in 2016, she began working at Irving Consumer Products.

“The Recent Graduate Development Program has equipped me with the knowledge, visibility and skill set that is helping me succeed at Irving Tissue,” said Laffoley.

During the program, recent graduates are involved in quarterly training sessions in management and networking skills, along with personal brand development.

“The skills I’ve developed are relevant in my day-to-day role as a Key Account Manager,” Laffoley said. “Networking skills have allowed me to increase my visibility within the organization, not only with other professionals but with other participants. These opportunities are what make the program quite unique.”

Steven Price, Vice President of Human Resources with Emma Laffoley.

Throughout the program, participants are supported by their manager, appointed mentor and the Human Resource teams throughout the group of companies. The program also partners with external companies, such as Dale Carnegie to help participants transition from university to the business world.

“It is important for participants to be involved in this program,” said Steven Price, Vice President of Human Resources at J.D. Irving. “It helps set them up for success by giving them the foundational skills they need to launch their careers with our organization.”