I support the operations of Truterra, the leading farmer-driven ag and food sustainability program in the U.S., by quantifying soil carbon modeling results and calculating farmer offers. I oversee our digital inventory of carbon assets and prepare reports for downstream customers on insets and offsets purchased from Truterra, enabling over $5MM in sales in 2023. Across our organization, I also serve as an educator on climate science by leading an internal training program and serving as the co-lead of the Land O'Lakes Green Team.

In Cargill's rotational program for early career professionals, I developed skills in key areas such as sourcing and procurement, supply planning, logistics, and supply chain strategy. As part of my Transportation rotation, I created over $1.1MM in value through cost avoidance and cost reduction projects. I also collaborated across global teams, often in Spanish, to accomplish objectives relating to process improvement, sustainability, and sourcing optimization.

I served as a TA for an honors-level Contemporary Management course, two writing-intensive Business Communications courses, and an Agricultural Communications course throughout the 2020 and 2021 academic years. Duties included managing student workflows and assignment deadlines, grading assignments, designing online learning modules, and facilitating labs.

I worked in tandem with CR and sustainability practitioners to analyze data on partnership investments and create best practice guidelines for our core impact categories. I also created a Power BI dashboard to visualize data generated from FY 2020 nonprofit contributions, which remains in use by senior leadership today.

I served as an hourly manager for hospitality and catering services at the Target Center, Xcel Energy Center, Herbie's on the Park restaurant, and PGA/USGA golf tournaments. When I started with the company, my team and I were tasked with opening the new Lexus Courtside Club at the Target Center after the property was renovated. This 400-seat restaurant required me to manage a FOH staff of 15-20 on event days as we provided a full chef's table and bar service to our guests, guided by Levy's Core Signature standards. The needs of our business provided ample opportunity to support our teams at other properties and learn their best practices.

Eurest provides catering and event management services for some of MSP's largest companies with services ranging from early morning breakfast to late night happy hours. In Summer 2019, I collaborated with their sales team to ensure that orders were prepared and delivered according to brand standards and client needs. When needed, I also helped manage the daily operations of Elevate Food Hall, a fast casual office dining experience in 100 Washington Square.

I managed a board of directors of six students and annual budget of $10K to grow and develop the Carlson School of Management's LGBTQ+ student organization. During my term, we planned and executed the school's first faculty and staff ally training, successfully advocated for an all-gender restroom, and secured funding for a quarterly community luncheon.

I planned a variety of student events, including social group outings, panel discussions with working professionals, and a career fair focused on inclusive and LGBTQ-owned brands. Our membership grew significantly during my term, and I left the group with average meeting attendance of 15-30 students and an email list of over 500 subscribers.

With Levy's Golf division, I traveled with a team of managers to oversee concession and premium foodservice at major PGA and USGA tournaments. My events included the US Open, QuickenLoans National, and Barbasol Championship.My work included extensive contact with vendors and local health departments to ensure the smooth daily operation of events. Our team at the Open set a company record for over $1 million in concessions sales in a single day.

Steak 'n Shake expanded my ability to multitask by challenging me to manage a full food line, dessert station, drive-thru, and casual dining FOH simultaneously. In May 2017, I was selected to attend a FOH training seminar to better educate other employees on the brand's key standards. As a shift lead, I ensured that performance metrics such as drive-thru times, labor costs, and HACCP were met each shift through hands-on leadership. I also performed cash reconciliations, recorded inventory counts, and interviewed prospective candidates.

I started as a team member and was asked to serve as the store's manager in December 2015 when it was sold to an owner who was new to the Which Wich brand. During this transition, I managed a staff of 10-12 with responsibilities such as scheduling, HR, and marketing. This involved working closely with our corporate consultants to maintain positive sales trends and consistently exceed health dept. and brand standards. I worked hard to develop our catering business, and left the store with a 200% increase in this sector upon my departure.