Product and process optimization in poultry slaughter and processing facility. Cross-functional coordination of team projects with Operations, QA, and R&D. Projects included yield improvement, ingredient optimization, operational performance improvement, quality improvement, and cost savings. Utilized DMAIC model approach to problem solving, along with Six Sigma, and utilized data analysis tools to validate results. Led plant conversion to low-trans frying oil by leading cross-functional team through planning and execution, successfully converting transition of 5 frying lines without downtime. Successfully worked with Operations to convert R&D samples to Commercialized products while limiting downtime and interruption to Operations. NPD, including formulation, spec creation, plant validation, and customer relationship management. Development of raw marinated, marinated raw breaded, breaded fully-cooked, and fully-cooked poultry products. Worked directly with Sales team to successfully deliver results to customers, as well as effectively communicating with internal and external customers.

Teaching, research, and extension slaughter and processing facility (Beef, pork, and lamb). Management of daily operations of ODA inspected facility

Pork slaughter and processing operation. Managed quality programs, including PQC, HACCP, labeling, and maintenance of records/documentation. Worked effectively with USDA personnel, as District FSIS office was located in this location while I was there. Responsible for formulation, ingredient testing, product testing/evaluation, new product development, and new process testing. Worked with Sales and Production to deliver quality product and service to customers. Responsible for collecting production data to report daily yields, cooking/smoking and chilling optimization, and performance. Supervised two technicians.

Fresh pork sausage production and fully cooked boneless pork rib facility, where I was responsible for all Quality Programs. Responsibilities included operating internal micro lab, quality checks, labeling, HACCP programs, lab analysis, audits, mock recalls, and maintenance/reporting of all documentation. Implemented SPC to improve operations, reduce give-away, and manage raw material supplier performance. Improved operational performance through posting of weekly line performance for employees. Conducted daily review of sanitation results and plant walkthrough with Sanitation Manager, to build collaborative relationship and enhance Food Safety Program.

Fresh and processed pork experience in Quality Assurance and Production. Company produced their own branded products, as well as products for retail and QSR chains. Rotated through many production roles in the processing plant, gaining experience in each area of the plant. Performed Quality Assurance duties in all areas of the plant, including pre-op, line checks, lab analysis, labeling, and gained experience working with USDA FSIS inspection personnel.

Gained valuable experience in high volume fresh ground beef pattie and fully cooked beef facility, which provided beef products for Wendy's and Taco Bell. Rotated through Production and Quality Assurance positions in both operations. Experience with robust QA Program, which included Test and Hold program and internal Micro Lab, with increasing levels of responsibility throughout the internship. In addition, was able to participate in customer audits, pre-op inspection, line checks, lab analysis, and documentation during the summer. Production experience in setting up equipment, formulation, blending, grinding, and equipment operation.