High volume food production/packaging, lead team development, coordination of accounts and partners, assessing the productivity and achievements of the units, safety initiatives, delegated HACCP coherence to excellence, implemented changes, mentoring stakeholders, enforcing company regulations, planning and presentation of staff training sessions, recruiting, interviewing and dismissing employees, achieved performance targets, presented program initiatives at conferences, events and meetings, on target reporting on budgets and expenditure, and negotiating contracts and deals. Managed and Lead successful $2.5 million commissary kitchen opening. • Hired 18 employees in a four year period and held an 18% turnover rate over this time period. • Planned and Organized from ground floor new Division of Operations with structured food safety manual, controlled menu planning, prepared accounts payable, governed contracts, and coached LEAN management production and distribution. • Developed and influenced sales in Cook Chill from $2000 in February, 2012 to $60,000 in September, 2012 with effective marketing, quality control, distribution, and customer service. • Lead nutrition distribution system for 3100 clients- $90000 monthly revenue. Restaurant Manager/Area Safety Auditor