As Operations Manager, I am responsible for the complete, efficient and profitable operation of a pro-active, safety conscious, food manufacturing facility. Key aspects of this role is directing, organizing and controlling; inventory, personnel, process, programs and future development. I ensure all departments are operating in accordance with government and company directed requirements and expectations and further; must transfer accepted ideas into workable, profitable philosophies and procedures. I enjoy developing and fostering positive relationships with a variety of clients, suppliers, customers, sales staff, transportation, support groups and employees, to ensure continued growth of all directives.Last but not least - part of the team that starred in FOOD FACTORY!

As an elected official, I dedicated my time and energy to projects and issues that was requested, expected or demanded, by the people in Penhold. I sat on numerous boards in a variety of capacities and at times, felt I learned more than I gave!I was part of the team that helped grow the town from 800 people and land locked to a growing bustling community, complete with a regional multiplex, new high school and a strip mall with daily services and a community base of over 2000 people. We definitely showed Alberta that if we could dream it - we could make it!I was very grateful and proud to have represented Penhold for over 15 years and I am comforted in knowing the town affairs are left in good hands going into the future, with a solid foundation laid for them to build upon!

Began with Sepps Fine Foods Ltd. in 1997 as their Haccp Co-ordinator, responsible for setting up a new Food Safety program (Haccp) for the facility. As this was a new initiative in 1997, there was a one page summary sheet in place that was believed to be an entire program. We successfully trained, developed all relevant policies, procedures, organization charts with new working levels, work forms, final Haccp plans, lab testing structures and were Haccp accredited in July 2000. In the beginning there were at times over 150 people in production, with an active Research and Development department.Once the facility was accredited with HACCP, we moved our focus into Lean manufacturing. Following the introduction and training to all managers and personnel in Lean Manufacturing, several improvements to equipment and facilty were implemented and we successfully lowered our staff levels to 85 producing the same amount of product.The facility was sold in 2008 to Nossack Fine Meats, which has now grown into the Nossack Food Group. All personnel in the Sepps Fine Foods facility were retained by the Nossack Food Group, with seniority intact.

Responsible for several areas during employment period. Mess hall co-ordinator, Mass food production, Cook, Prep, Menu design, food safety, Inflight Feeding, student/employee training.