• Overall responsibility for supply, accuracy, and maintenance of raw and packaging inventories as related to manufacturing finished goods and customary office supplies.• Work directly with leadership & peers to ensure supply chain readiness on key initiatives.• Anticipate, identify, and resolve supply chain challenges to meet and exceed our customers’ expectations.• Collaborate closely with product suppliers to build strong and long-lasting relationships. • Monitor strategic ordering cycles based on forecasts that meet business needs, providing cost savings, adheres to lead times, and achieve inventory goals.• Procures materials and supplies for planned/forecasted operations and conducts audits and cycle counts in accordance with company policies. • Manage indirect & direct spend weekly, monthly, and annually to align with organizational targets.• Schedule delivery of materials and supplies to support business plan, identifies opportunities to reduce inbound transportation costs and charges. Note: Outbound transportation costs and charges are at the direction of the Corporate Logistics Manager.• Support the development of current materials and/or inventory staff and partner with the business and human resources on future succession plans. Identifies training needs and works with appropriate departments to ensures proper training is developed and provided.• Support internal or external audit requirements relative to the planning, procurement, or inventory control functions.• Develop thorough working knowledge of MRP/ERP systems, while ensuring a high degree of ERP data accuracy.• Ensure compliance of Good Manufacturing Practices (GMP’s), safety and all other published policies, procedures, rules, and regulations.Within 1st 90 days: Reduced inventory by 20% ,Reduced PO liability by 40% , Stabilized Dock Operations for a national brand and set higher 'housekeeping' standards for Warehouse Staff

Oversee all aspects of Supply Chain Operations including demand planning, sourcing, logistics, warehousing, and procurement.• Collaborate with R&D to formulate, commercialize, and troubleshoot various baked goods, leveraging functional and value-added ingredients.• Develop and maintain Specification Sheets tied to the ERP System for enhanced production, packaging, and accounting controls.• Implement cost control measures and inventory management strategies, resulting in optimized pricing and reduced redundant costs.• Ensure real-time inventory visibility through production posting within 24 hours across all sites.• Manage ~$10 million annual spend on raw materials and packaging supplies, negotiating optimal pricing and minimizing inbound freight costs.• Spearhead efforts to reduce changeovers, maximize flavor/SKU uptime, and ensure adherence to quality and compliance standards.

Manage inventory software (Eatec) for a State University with two dining halls, 7 retail location and catering. Manage the database of said inventory including creation and organization of inventory items. Train end users, including a Chef team and several outlet managers, to define menus and production plans. Oversee the creation of recipes in the software to accurately define food cost. Direct weekly inventory of all locations and oversee the data-entry and vetting of unit inventories. Assist in troubleshooting the software of end-users by being a direct link between the university and the vendor. Report financial status of units to the Senior Director and accountingAssists in the on-boarding of vendors to the State procurement system. Assists with PeopleSoft requisitions and PO's

Purchase food for a culinary school of about 700 students with 10 kitchensMaintain food storage area(s) including 3 walk-in refrigerators and 2 walk-in freezersManage a staff of 3-5 student workers to achieve various goals, chief among them supplying Chef Instructors with food to run a production lab classPurchase and maintain cleaning supplies for the schoolMaintain a close watch of several budgets including Food and Paper SupppliesRegularly communicate various details of the business to the Executive Committee including Food BudgetsDeveloped and maintained several databases including the supplies for the production labs on a daily basis and food budget

Classes taught:Introduction to pastry and baking: basic methods of bread making, cookie doughs, laminated doughs, and basic cake production from baking to assembly and decoratingAdvanced pastry and baking: custards, creams, mousse, frozen items –still and churned, basic plating design and chocolate/sugar showpiecePastry and Baking certificate program: intensive 27 week lab course covering basics to advanced pastry as well as wedding cakes, candy making and show piecesCulinary Foundations I & II, basic cooking techniques demonstrated with lecture and full productionFood Safety and Sanitation courseAssist department chair with day to day operations; Perform classroom evaluations of faculty for review by department chair, plan and execute various procedures relating to retention and student servicesMember of Faculty Development Team, plan and execute various training programs for faculty

Premiere full-service bakery with small business mentalityDeveloped and produced a full line of cakes and individual pastry using classic French techniques and flavors of the southern region and Japanese traditionOver saw a staff of 4