Assured that all appropriate procedures are followed and precautions are taken to assure the safety of finished product, employees, equipment and facility.Coordinated with Plant Manager to ensure that the quality of finished products meet specifications by setting standards/expectations for all production functions, adherence to prescribed operating procedures, and assuring that all employees maintain vigilance concerning product quality.Directed facility management in the daily manufacture of finished product to control and reduce operating costs in raw processing, cooking, freezing/packaging and warehousing/shipping while maintaining GMP’s, employee and food safety (HACCP) and product quality.Selected, trained and managed team members throughout the plant to achieve safe operation while maintaining product quality and minimizing operating costs.Allocated and controlled capital spending to maintain Safety, Quality and reduce operating costs.Monitored cleaning results to assure that daily sanitation is executed in accordance with established guidelines and results expected by USDA.Created and led culture of continuous improvement utilizing current tools and methodologies.Built and maintained collaborative team oriented relationships with other functional leaders and managers

Served 700 team members in a 325,000 sq. ft. manufacturing facility operating multiple facets to produce over 230 high quality products totaling 2.1 million lbs. weekly. Products and processes included: St Louis, back ribs, raw prep, beef grading, trim line, injectors, tumbler, multi-vac’s, cryovac’s, cookhouses, 3 custom pit smokers, 13-6 truck steam, 11-6 truck smokehouses, cook pack, shred/blend, slicing and tub line.Collaborated with HR to develop and implement management performance review program and team member review program.Led to ensure the overall effectiveness and efficiency of QA, Scheduling, and Procurement, Maintenance, and Logistics operations.Directly led 3 facility expansion projects totaling 71,000 sq. ft. with the addition of future equipment to handle capacity needs.

Mentored, coached and developed supervisors to serve 325 team members.Directly influenced HR, QA, scheduling, procurement, maintenance and logistics departments to operate 300,000 sq. ft. facility.Produced over 150 products totaling 1.2 million lbs. per week.Directly led line installation and facility expansion projects Precooked sausage patties, links, skin-on & skinless; beef & chicken fajita strips; precooked chicken fried steak; meatballs; breaded cheeseballs; cauliflower and onion petals.Stein/Heat & Control Oven, Batter Breading Equipment, Ishida Scale Systems,Packmac Bagger