Food safety, quality, and production expert with extensive experience preparing and facilitating 3rd party audits/certifications of products and facilities in all consumable categories.

• Started up value-added/fresh-cut produce CPG business building from 1 to 150+ employees, grew production from 1000 units weekly to 350,000+ monthly distributed to 26+ states and delivered multiple new SKU’s• Developed & scaled all production and company processes including HR policies, SOP’s, GMP’s, environmental monitoring, staff training, HACCP, FSMA, safety and production programs• Directed and oversaw 18,000 SF of refrigerated plant expansion and over $250K of capital equipment purchases• Created and implemented entire production plant staffing & management structure enabling constant capacity scaling• Managed procurement/sourcing of 250,000+ lbs. weekly organic fresh vegetables including direct grow programs• Designed patent pending industrial vegetable spiralizing machine & production processes• Achieved PrimusGFS Safety audit certification & USDA Organic Certification (all SKUs & facilities)

Operations Management: Directed all food and nutrition services for 215-bed acute care hospital – Central Texas’s largest trauma services designated facility including HACCP, FDA, and Emergency plans. • Managed daily production of 2000+ meals delivered through patient rooms service, retail cafe, and catering outletsFinancial Accountability: Managed $5.1 million annual budget with accountability for all P/L variances from operations• Consistently exceeded budgeted retail revenues by $20,000 on a monthly basis• Completed multiple procurement initiatives valued at $10,000+ on equipment purchases and facility improvementsLeadership: Supervised and coached clinical, culinary, retail, and patient services management teams and supervised over 40 frontline associates. • Developed training program for 40+ frontline staff to exceed company quality/safety standards• Represented department as liaison to hospital-wide quality, safety, and leadership committees and served as member of hospital executive leadership teamQuality Control & Improvement: Built new patient services program and SOP's with improved efficiency, customer service, and new qualitative benchmarks • Improved patient satisfaction survey trend from 30% to 68% excellence score in food service

Project Management: Directed department and leadership transition from previous contractor and implemented new standards/policies for 112-bed acute care hospital. • Executed cost reduction program for patient floor supplies and reduced costs to client by 150% Regulatory Compliance: Built operating system standards resulting in zero federal inspections findings and perfect county/city health inspection scores Performance Improvement: Served as Seton Hospital Family network lead for implementation of Studer Evidence Based Leadership performance outcome improvement behaviors.“Outstanding Performance Award” Recipient (TouchPoint/Compass Group – March 2013)

- Oversaw staff and daily operations of retail café, conference center on-site catering, corp off-site catering, special event/wedding catering- Manage & direct only fully certified and supervised kosher catering company in Central Texas (Recipient of “Tov Hayosher” Seal for Ethical Labor Management (2010))- Successfully increased catering revenues 200% and facilitated expansion of both company size and profit margin- Grew kosher catering division to $150,000+ RevenueFeatured in Austin American Statesman: http://www.statesman.com/news/news/local/in-thriving-kosher-food-industry-ecstatic-cuisine-/nRT6S/#

-Directed successful events in Austin, San Antonio, Dallas, Waco, Oklahoma, and The Sundance Film Festival- Successfully developed kosher catering market in Austin building strategic partnerships with major hotels and organizations

-Directed 2000+ meal a day operation, from purchasing to serving, supervising 30+ kitchen staff members in multiple facilities- Executed 1000+ guest kosher luncheon under budget (with real House Made BBQ sauce fountain)- Managed $150,000 food service purchasing budget coming in under budget while improving food and service quality

-Managed only certified and supervised kosher café, on and off site catering services in Austin- Successfully turned around losing food services operation increasing both on and offsite revenues- Directed custodial, maintenance, food service, and security staff and operating budgets