Cody Carlson Email and Phone Number

Responsible for developing, initiating, leading and driving plant designs, construction and maintenance of equipment in food plant. Capital project management from project inception, planning, and routing for approval to equipment FAT’s, installation and construction. Organize the design resources, supervise the design efforts, generate specifications, coordinate procurement and achieve the company's objectives regarding capacity, operability, economics and timelines. Involved in the selection of approved contractors, will decide which systems are best suited for a specific application and how they are to be installed. Interact and coordinate project activities with all levels of safety, operations, food safety and quality, and maintenance to meet operational improvements, customer and government requirements. Utilized SAP for budget management, asset tracking and inventory, purchase orders and work order notifications.• Safety/Ergonomic improvements o Decombers, film lifts, inedible tub dumpers, tree rail guide, column dumper, ergo stands, smokehouse stairs• Two Multivac flex and Hoegger press lines - $9MM capital• Alkar smokehouse controls upgrade - $600,000 capital• Frozen belly handling process - $200,000 capital• Omaha facility site security (cameras and door access) - $250,000 capital• Ignition integration (Waste water tracking, cooler temp/RH monitoring, mobile temp monitor, smokehouse)• Handle internal IT issues (network, phone, server, handheld radio)

Capital project manager for Omaha NE and Paris TX ($2MM)Manage all outside contractors for building infrastructure including boilers, ammonia, CO2, air compressors, drains, water heat and pressureManage all equipment installs in Omaha and Paris

Built and lead the Omaha Engineering, Fabrication and Automation teams (seven employees). Oversaw all Engineering capital projects ($2.2 million) as well as managed the annual engineering budget ($200,000) for the Omaha plant. Focused on Continuous Improvement, new product launches, project management, increased throughput, labor/ingredient variance reduction. • Saved the company approximately $150,000 annually by utilizing in-line thermometers that resulted in conservation of ten million gallons of water annually• Lead Danish production line removal, transfer, and install from North Carolina to Omaha• Designed custom bakery processing equipment, including dough guillotine, pan greaser, dough twister, streusel applicator, icing conveyor, clamshell package closer, Danish depanner, and crumb grinder• Lead demolition of pizza dough line and installed frozen muffin line in Paris, Texas. • Completed Factory Acceptance Test, purchased, and coordinated install of Danish dough line in Paris, Texas

Wrote the complete process flow template including SOP’s, MCP’s, and job descriptions in every department (Production, QA, Sanitation, Maintenance, and Management) for a 380 employee plant. Rewrote many of the plant documents to organize information for internal customers and reduce paperwork. Apply ‘5S’ organization to the plant. Helped build a training program for all machine operator jobs. Put in charge of managing major plant projects including traveling as a representative to complete Factory Acceptance Tests on large pieces of equipment. Updated/Revised many AutoCAD line layouts throughout the plant. Strong network with local fabricators, contractors, and equipment vendors that are fair and trustworthy. Strong negotiator that works through deals/warranty issues with vendors and contractors. Managed complete project to remove and install new DA600 mixer under $200k budget, including F.A.T., negotiating price, working with team to cover all bases of removal and install of mixers .5oz Reduction Project, $200,000 annual savings

Oversee project to build $26M grain terminal (Superior East Grain Multiplex) in Superior NE while managing 5 other grain locations in southern Nebraska and northern Kansas. Responsible for 3 location managers and 25+ hourly employees. Built new location management team (3 managers) from the ground up Responsible for $50M worth of commodities per year

Maintain positive relations with 100+ employees through effective administration of company policies. Responsible for interviewing, hiring, termination, discipline, performance reviews, and wage increases. Manage three direct reports (HR asst, Receptionist, and Administrative asst). Maintain OSHA 300 log, employee handbook, and Affirmative Action Plan. “Continuous Improvement Process” chair for Education, Communication, Recognition, Applications, and Enrichment committees. Conduct all IE duties (see below) as well as technical help for plant PC’s, time clocks, servers, phone and security systems.  DMAIC Lid Waste Reduction Project, $10,000 savings (2012-13) DMAIC Work Schedules Project, lower OT, improve efficiency $18,500 savings (2012-13) Revamped the performance review and wage increase programs (2012-13) Assisted in streamlining/improving our security system (2011-13) Started Ergonomics team, completed 14 successful projects (2011-13)

Use the “Continuous Improvement Process” to streamline manufacturing processes, reduce waste, implement work standards, improve ergonomics, and monitor labor productivity and OEE metrics. Provide financial analysis and capacity planning to assure proper justification for large capital projects. Volunteered to go to Los Angeles to set new work standards and suggest efficiency improvements at Americold (cold storage warehouse owned by Hormel Foods). Took responsibility for training/mentoring new IE’s as well as providing coverage when the IE manager was gone. Worked closely with the Hormel Design and Engineering group on several projects most notably my idea to develop an automatic brisket grading system to improve ergonomics and reduce 2 jobs. 61 completed standards and $350,000 in labor savings in 12 months (2010) Saved $80,000 in Loin trim by designing a catch pan on conveyor transfer point (2010) Saved $25,000 annually in steam by modifying the oven calibration process in Dry Sausage (2010) Saved $170,000 annually by reducing the number of blades used in 14 membrane trimmers (2008)

Led 35+ union employees in fast pace environment to maintain a high standard of safety, yields, and productivity in the Ham boning and Curing departments. Setup daily production schedules for 1st and 2nd shift and successfully communicated with corporate to adapt and make frequent schedule changes while minimizing changeovers. Trained in CPR/AED, blood borne pathogens, forklift operation, fire extinguishers, lock-out, HACCP, and ergonomics. Led employee meetings on the importance of safety including topics like fork-truck safety, heat exhaustion, ergonomics, lockout/tagout, and plant evacuation. Experienced in employee management, contract enforcement, and counseling. I’m a decision maker ready to engage with focus and intensity. Chosen by management to help implement a data collection system (AS400) at Osceola plant Led Task Force to improve pickle utilization on the belly injector by 2% saving $21,000 annually Built Excel spreadsheets to automatically calculate blender batch quantities (100% error reduction)