Cheyenne Sultrice Email and Phone Number

• Operations and development of company culture and business direction• Barista trainer and coffee education development• Developed and lead all public coffee classes and wholesale account training• On going knowledge base for coffee roasting to achieve maximum potential with our products• Developed marketing strategy and company image through customer service and art direction• Increased web based sales, retail locations sales, and developed wholesale program and accounts• Oversee operations in the coffee warehouse, roastery and toll roasting project• Developed baristas and retail staff to increase sales and overall productivity.

Coffee Lab Duties:Assist Coffee Buyer in making decisions on purchasing.Assist in authoring and finalizing coffee reviews.Help maintain records in database accurately.Sample roasting.Coordinate cuppings.Assist with bi-weekly newsletters.Oversee bi-weekly roasting of coffee for subscriptions.Green Coffee Inventory Management:Create delivery orders and coordinate pick-ups with Warehouse Supervisor.Identify when coffees are out of stock and add inventory when necessary.Add new and remove coffees from website.Communicate between departments when new coffees arrive and are added.Oversee where coffee is stored in warehouse with clear identification of coffees. Oversee quantities and locations of all green coffee offsite.

• Built a knowledge base and appreciation for coffee, roasting, and it’s culture• Lead public cuppings and education based coffee lectures• Assisted in training all new and existing baristas

• Developed coffee education program• Promoted coffees and coffee roasters that were used in our “tap room” café environment

• Operations team representative for production department. Assisted in growing from a local coffee roaster to nationwide coffee provider• Managed production of high quality coffee roasting facility• Managed coffee production and quality control department (20+ employees) which grew from 500,000 to 5,000,000 LBS. of roasted coffee per year while promoting sustainability and social responsibility• Interviewed, hired, trained, coached and termination of employees• Developed and maintained organic coffee program (certified through Quality Assurance International)• Assisted in developing/maintaining ISO standards that contribute to making the manufacturing and supply of coffee products and services more efficient, safer, and cleaner.• Assisted in developing and implementing AIB (American Institute of Baking) certification to ensure superior manufacturing practices, in the areas of: food safety, industrial environment management, pest control, operational methods and personnel, maintenance for food safety, housekeeping• Coffee roaster and trainer on 60 kilo and 120 Kilo drum roasters.