In recognition of outstanding performance, was quickly promoted to position entrusted with oversight of full production cycle for this growing company producing 11 million pounds of coffee annually. Track daily performance of coffee on the "C" index and futures market to develop and adjust sales and purchasing forecasts. Work closely with the floor manager to plan production schedules, set par levels, and manage raw and packaged inventory for approximately 40 distinct product offering. Research and negotiate with vendors to secure best value on raw product, coordinate deliveries with brokers and shipping partners, and oversee regular delivery of coffee; provide additional support for daily incoming and outgoing warehouse deliveries. Play an integral role in product development to expand offerings and ensure QC and consistency of flavor and quality in varietals and blends; identifying and sourcing raw products, developing recipe percentages and roast profiles, and preparing test batches. Oversee facility maintenance including inspecting, troubleshooting and repairing production equipment. Liaison between the marketing team and production facility in writing copy and marketing materials for coffee products. Oversee production and 20+ employees including satellite roasters in Chicago and Los Angeles.Achieved Q Grader certification in November, 2019.

Traveled to customer sites throughout Pennsylvania, Delaware, New Jersey and New York to install, repair and train customers on use of all coffee and espresso brewing equipment

In conjunction with chef, developed menus and price points for this Mobil 4-star rated fine dining establishment; successfully maintained a 29% food cost budget. Conducted daily inventory, ordered all dry and soft goods, managed vendor relations and oversaw receiving of deliveries. Supervised all kitchen staff and activity, ensured safety and cleanliness of work environment, led staff meetings, administered performance reviews and coordinated scheduling in line with labor budget

Expertly supported all kitchen operations, contributed to menu development and ordered inventory.

Served as a roundsman working all stations throughout the kitchen; assisted chef with menu development, daily inventory, prep lists and training of new staff.