- Led cross-functional teams in new plant-based food product development, from market research and ideation to recipe formulation, meeting consumer demand for innovative offerings.- Successfully launched four new plant-based products by conducting market assessments, developing pricing strategies, and executing go-to-market plans, achieving placement in four major national retailers across 1,800 store locations.- Identified and resolved complex operational, supply chain, and product-related challenges, applying creative problem-solving skills to ensure smooth operations and product excellence. This included maintaining co-packer and supplier relationships during the pandemic and during high inflationary periods.- Demonstrated expertise in overseeing the financial health and stability of the organization, including budgeting and forecasting, effective cash flow management, and detailed analysis of cost of goods sold (COGS) to identify top revenue-generating products.- Proficiently managed administrative functions, including team leadership, to cultivate a high-performing, collaborative company culture. Skilled in fostering teamwork, boosting productivity, and leveraging diverse perspectives for innovation. Proven record of guiding projects from start to finish, with a focus on team development and continuous improvement.

- Wrote and implemented the Food Safety/HACCP plan, including hazard analysis of control points, process flow charts and descriptions, and verification of pertinent GMP programs across the production, quality, and engineering teams at Califia’s production facility.- Monitored domestic and international regulations to ensure that products and processes conformed with government and international agency standards.- Wrote standard operation procedures (SOP’s) to train employees on proper equipment usage and job functions.

- Managed daily laboratory operations, overseeing the microbiological testing of 15 different food products manufactured by a local production facility.- Provided training to 10-15 new employees on the various tests conducted in the laboratory, ensuring proficiency in laboratory procedures.- Directed and operated the positive release program, which verified food safety clearances before products were authorized for shipment.

- Developed a novel breakfast alternative, ideal for on-the-go consumers.