Caton Orrell Email & Phone Number

Fort Worth, Tx, Us

Dallas, Texas, United States

Leading the company's vision through resource management, team empowerment and creative problem solving.|| Increased success of Plant move through vendor management and team education: decreased electrical costs; managed utility streamlining with contingencies.|| Established Ingredient Management Systems through custom-designed processes that aligned product processing with all other company operations. Doubled the efficiency of yeast management by shifting yeast handling to harvest in bulk and streamlined logistics management.|| Increased employee longevity by increasing their value through education and decreasing their safety risks: decreased chemical usage by 60% & employed chemical handling by 95%; managed team-wide CIP Skid training; managed Safety-Manual write-up in collaboration with owners and insurance company; managed preventative care through side audits, hygiene surveys, mock fire drills, back up plans, fire suppression system management, and OSHA Compliance Training.|| Exceeded expectations for managing multi-million dollar budget and cooperating with accounting departments during || Increased efficiency of communication between GC and company owners through constructive management, growth-oriented design of mechanical/electrical/plumbing, and implementing safety processes. || Worked with equipment manufacturers to design, commission, and install brewhouse, cellar, grain handling, filtration. packaging, and support utilities. Process Engineering & Procedural Planning through streamlined cellar operations.

Grapevine, Texas, United States

|| Spearheaded recipe and process development to launch Grapevine's product line. Scaled production from 15 to 1000 gallons per batch.|| Managed positive team growth through day-to-day operations of: production brewing facilities. product development, quality assurance, plant maintenance and brewing staff education.|| Brought the brand’s design to operation implementation through construction management of physical plant and renovation of an existing building for a production facility.

Kansas City, Missouri, United States

|| Established new filtration system for: discharging, filtering, bottle conditioning, carbonating, micro and QC sampling of bright beer, through both centrifugation and plate-and-frame filtration methods.|| Progressed performance of CIP and sanitization operations on filtration equipment, bottle conditioning equipment, product lines, fermentation vessels, and water tanks.|| Streamlined processes and oversaw the operations of the CIP plant, chemical inventories, deaerated water systems, DO and CO2 meters, and production scheduling.

Kansas City, Missouri, United States

|| Monitored and maintained all yeast for the brewing and bottle conditioning; evaluated yeast performance; determined pitching rates; over saw and scheduled propagation and cropping, based on production demands.|| Tracked and documented fermentations, tank temperatures, pH's, pitching rates, successive yeast generations, and spent yeast and tube removal.|| Established team logistics for individual growth: co-learned MES and LIM systems with team, and offered increased employee flexibility.|| Progressed yeast cell counting and viability evaluation, micro sampling, media preparation, chemical titration, filtered beer quality control, and sensory evaluation.

Kansas City, Missouri, United States

|| Increased team efficiency through supporting teams' multifaceted development, offered increased support for shift needs, decreased process burden through streamlining logistics amongst small team.|| Exceeded vigorous production goals, drove annual production from 50,000 to 150,000 BBL over 9 years.|| Collaborated with team of brewers to generate and improve recipes based on sensory data and ingredient quality, particularly Boulevard's Smokestack Series.|| Managed and further developed automated and non-automated brewing systems, automation software, databases, spreadsheets, pumps, motor controls and PLC's.

Wichita, Kansas, United States

|| Oversaw the day to day responsibilities of a 7BBL brewpub with an annual output of 600BBL|| Responsible for recipe formulation, procurement and inventory, wort production, cellar management, yeast handling, cellar transfers, quality management, keg washing, racking, equipment maintenance, and public relations.|| Hired, trained, and supervised assistant brewers and initiated serving staff education programs.|| Maintained sales reports, tax records, MSDS folders, HAACP procedures, and OSHA compliance.

General Certificate Of Brewing

Biology

Associate'S Of Applied Sciences