Like many workers in Florida, and in the restaurant industry in particular, Walter Higdon found himself out of a job after new regulations and health guidelines related to COVID-19 went into effect. Higdon worked as a cook at a Sarasota restaurant that cut staff when it suspended dine-in service by state mandate in mid-March. He also attended Suncoast Technical College, studying heating, ventilation and air conditioning work. That, too, was affected by the coronavirus — classes switched to remote instruction April 1. Read More
Our mission is to provide an exceptional labor force to a region’s growing industries by leveraging community assets and forming high-performing workforce partnerships.