“When I came home from prison, I knew what I wanted to do. I wanted to come home and be successful. —Steve Molina
employees. Marin resident Seena Aguilar, 43, is a job coach and retention specialist at CEO. She entered the transitional work program in April 2023, after a previous participant recommended it to her. Poor decisions and struggles with addiction had upended her life, and CEO gave her the opportunity to grow and get out of her comfort zone so she could start over. Being on a crew helped, because she received direct feedback on her performance and a lot of encouragement. “The site supervisor played a major part in where I’m at today,” she says. The weekly training was also valuable. “The workshop that really sticks out to me [focused on] dealing with rejection, because we do get a lot of nos,” she says. She was rejected the first time she applied for the Emerging Leaders Program, but she continued working on a crew and credits her site supervisor with playing a big part in keeping her motivated. When another opportunity came up, she reapplied and this time was accepted. She explains that CEO internships are sought after and competitive, and the center needs to know that applicants will take those positions seriously. “It’s a really Coming Soon to NorthBay biz September: NorthBay biz Top 500 A one-of-a-kind resource, featuring information on the top revenue-generating companies in the North Bay—a who’s-who of businesses that make the Sonoma, Marin and Napa economies tick. Take advantage of the prestige of being one of the top 500 companies by highlighting your business success and what makes you stand out from the competition. October: Food, Wine & Harvest
A CEO Marin crew beautifies roadsides, earning daily wages as they prepare for long-term career opportunities.
The North Bay is home to celebrity chefs, Michelin-starred restaurants, international craft beers and a winery or two(!)—not to mention plenty of resident gourmands with a fetish for all things foodie. This issue focuses on fascinating food-related topics and the journey from producers to suppliers to restaurants to mouths.
August 2025
NorthBaybiz 31
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