Cultivation management, running a scaled down hydroponic system to conduct trials and gather data using Agromar products on cannabis for scale in a facility. This includes biostimulants NPKelp, Kelp Root, Zinc Kelp, Copper Kelp, and Lara-Soil as a fertilizer. Data collected and analysis will prove increased yields, terpene %, and overall health by correcting common nutrient deficiencies. Developing beneficial and IPM foliars for rapid effect, as well as implementing feed rates for best results. Using the garden and several social media platforms, I intend to run a Patreon teaching basics of hydroponic cultivation. Educating and providing job training for future cultivators or informing cannabis users how their medicine is grown.

I started with WotW Media llc. after my departure from Cannabis Cactus Magazine as lead writer. I had achieved the position of salaried lead writer and cultivation coordinator with my former publication and wanted something new with less restrictions on upholding journalistic standards. My duties as Director of Content include guiding themes and content for social media highlighting cannabis in western states of America. The posts range from daily stories on biology, zoology or agronomy while providing deeper technical instruction on cultivation or providing community outreach and interviews. I am also responsible for account management of our sponsors. Account management duties include GAAP, accounting, invoicing advertisement, advertising coordination, marketing strategy, and arranging for reviewable products. I also manage a cultivation to conduct product trials and produce content. The direction and standards will be under my control and supervision to best guide this company into bigger ambitions.

Head of Compliance at a state licensed cultivation using salts and hydroponic systems. Oversight over ten bloom rooms, 2 vegetative rooms, mother room, processing, and BHO extraction lab. A day to day function of making sure all standards of practice are met, safety and OSHA standards are upheld, and that unique KPI is mined. I have designed and implemented several systems unique to the operations of a cannabis cultivation that include propagation schedules, employee performance analytics, state-mandated compliance, and management of toll processing of extracts for wholesale customers using all digital forms to create a centralized well of information. Strong knowledge and application of Biotrack used for all tracking and tractability including the tracing and invoicing on toll processing for a MSO. Use, creation, and expansion of all SOPs for the cultivation, including mixing rates, IPM, and beneficial foliars, de-leafing, post-harvest, processing, and lab management.Notable Accomplishment: Tasked by company Directors and State Director of major MSO to assume lab management and audit after 3rd party lab was evicted. Followed by tracing $1.2million worth of toll processed THC-A diamonds and HTE sauce from employers cultivation to fresh frozen purchased by MSO license holder, then to toll processed concentrates owned by MSO. Use of advanced accounting forensics, database creation with analytics, and completed physical audits to trace full amounts, which were then proven to MSO’s national accounting team for payments owed.

Cannabis Cactus Magazine was the premier publication in the Southwest for all things cannabis. I started with TCC Media in March 2019 as a freelance writer. I had achieved the position of salaried lead writer and cultivation coordinator. My duties as lead writer include guiding themes and content for monthly articles highlighting cannabis in Arizona. The articles range from technical instruction to community outreach and interviews. I am also responsible for account management for our sponsors, several of whom I signed and managed accounts for. Account management duties include accounting, advertisement coordination, marketing strategy, payments, and arranging for reviewed products. As Cultivation Coordinator I also managed an at-home cultivation used to teach and produce content for the Class 207 series, which taught at-home cultivation with the passage of Proposition 207 in Arizona. The series has covered topics ranging from germination, vegetative, and flowering cycles using indoor, outdoor, hydroponic methods while also exploring both organic and salt nutrients, additives, biostimulants, and IPM. In the series I have also explored complex subjects such as light spectrum, amending soil, and maximizing genetic growth potential. I have also branched out into teaching extraction methods for both concentrates and infusion of edibles. My involvement with the magazine evolved from a partial contributor to leading production of content. This includes sourcing and starting new writers to help with the volume and quality of content created monthly. I also made regular contributions to our app which featured weekly news updates, as well as our online forum for cultivation which I started and moderated.

I was at the Mint Café kitchen to consult as a kitchen lead. Chef Dorothy Lawson, the new executive chef, asked for help on kitchen changes like moving out the old crew, building standards of practice, and establishing improvements daily to operations. I walked all three lines, for Hot Foods lead(Chef), The Café Case(Pastry), and Sofa King(Banquet/Mass Production) edible brand. I started with existing staff, who all were not stepping up to lead and withholding recipes for control of the hot line. I started implementing operations for individual butter portions as created by Chef Lawson, and establishing SOPs by following her lead. We replaced core team members when changes for compliance became too difficult for former employees. Chef Lawson took full control when all previous cooks were eliminated, a new crew built, and a ready calendar of Sofa-King invoices were set up. I helped to found the new crew as well as train them, while not letting the old crew openly mutiny. Once the kitchen was brought together under Chef Lawson. I created all new standards of practice including working with their inventory and reconciliation managers to optimize compliance.

I went to the Superior dispensary at the request of their Former GM Chad Hallmark, who is familiar with my work on operations and inventory control. The inventory system at Superior was out of alignment, and the inventory manager was overwhelmed. I entered to prevent a failure of systems, restore compliance, and brought control to their tracking systems. I proceeded to correct issues within systems, and optimize all systems to prepare for a new OS. Work included supply chain, simplifying inventory, generating reports from gathered KPI data, and training inventory staff on day to day operations. I initially assessed the situation, quoted the length of time to complete, and kept my time minimal to stay within the company budget on both jobs. I completed my work resulting in the inventory being brought back to functional in six days while also verifying their kitchen, hash, extraction, and cultivation operations. I have an excellent working relationship with Ownership at The Superior Dispensary and can provide further references if requested.

I was hired initially as a budtender, but was able to create my position along with responsibilities at Midtown Roots by demonstrating a deep understanding of inventory systems. I started by advising the initial inventory manager with a vast understanding of Arizona products and vendors to intake. I was tasked with organizing the initial transfer of previous inventory followed by establishing and organizing the new processing room. In doing so, I created the core processing room functions along with standards of practice. My experience and abilities were recognized immediately, and I was promoted to inventory control manager. I had taken control of day to day operations for the Midtown processing room, including: purchasing, packaging, intakes, vendor meetings, samples, and training processors. I also was charged with integrating Baker Online systems and Superb Delivery into our OS system. This early hold on the day to day operations along with a deep understanding of all systems helped in passing our state Audit with excellence. I was also cross-trained to lead budtenders and the sales Floor, this includes opening and closing procedures, register management, closing cash procedures, POS reports, and daily coupon reports. I led implementing dispensary-wide Standards of Practice, merchandising our space, FIFO for edible products, establishing our tracking systems, leading the transition to upgrade our POS to a new platform. This also included distribution and reconciliation of inventory for our first time patient curation program, as well as our Wellness Center including promo medicated items. I left on amicable terms with former managers as references, reasons for leaving include lack of growth and cash flow issues within the company.

I re-entered cannabis as an inventory control associate training for inventory manager, while also waiting on the completion and expansion of a cultivation. I learned tracking software quickly, and all normal operating procedures for all inventory positions. I was also cross-trained for a budtender position, as well as learning cash out and closing procedures. I learned about operating systems, operations management, controlling inventory, purchasing and ordering products including flower, concentrate, edibles, body products, and accessories. I was also introduced to cash flow management, invoice, intake procedure, and wholesale management. I assisted with weighing and packaging of all flower and concentrates, along with being the primary preroll producer. An ownership change and decisions by the general manager laid-off several employees, including myself.

I was employed as one of two general managers to open a new restaurant concept in Phoenix. The franchise owner hired me to help open the first new store, in the heart of Tempe. I was also tasked with establishing the new store space, kitchen, permits, planning with the city of Tempe, and working with our General Contractors. I kept my own work hours based on my salary along with a company bought Samsung laptop, this allowed me to manage myself remotely and plan my time to open the store on schedule. My daily duties when the concept opened and daily responsibility include hiring staff, training on POS, product cost, labor cost, inventory management, State DHS compliance, cash outs, tip distribution, payroll, and general day to day operations. I left to enter the medical cannabis field but maintained a good relationship and dual employment at the request of the owner for a few months after.

I was employed at The Raven Golf Course, as Executive Chef after the previous chef was severely injured suddenly while cooking. It is ranked in Golf Magazine as one of the Top 50 courses in America. I entered during a transition and took over the previous chef's crew without any problems. My duties included menu design, food cost management, labor budgets/management, line management, sanitation/service reform, and the training of all BOH staff in new cooking techniques/standards. As lead I am also present to handle the busiest time of the day for accurate and high volume service as I specialize in high volume management.

My experience in the medical cannabis industry started before the widespread reforms and legalization across the United States. I was hired as a trimmer initially and was quickly promoted to working all positions including harvest management. I eventually took control of an indoor room of 250 plants producing an average of 2.5 oz per plant using hydroponic systems with HPS lights. I was able to work and learn alongside our lead grower, a chef, and an extract chemist at this medical grow operation in Oregon. The goal of this experience was to learn all aspects of the growing industry, then apply my knowledge and training in new cannabis markets. In my time since this Grow-Op until my entry to Aizona's market, I concentrated on culinary arts and kitchen management, to expand my options to allow entry into high volume edible production in a commercial kitchen, high volume inventory control, or management of a dispensary.