·Ensure all USDA regulations are being followed by working closely with all plant personnel and management to decrease the number of NR’s received and ensure regulatory compliance. ·Drive continuous improvement processes; identify improvement opportunities and apply appropriate tools to improve results.·Establish and monitor overall plant performance for production and quality standards, including any aspects that pertain to KPI’s.·Direct plant level support functions including production, maintenance, safety and employees with distribution, food safety and quality assurance to ensure alignment with overall plant operations·Motivate and lead a high-performance management team through recruitment, training, and development·Build the skillset within the organization by assessing and developing talent, setting and holding people to clear and high expectations, developing and executing succession plans·Ensure the production schedule is followed according to plan and complete or modify schedule without shorting customers·Provide leadership and training to management and associates to accomplish the company goals and objectives.·Analyze production data to best calculate production efficiencies and throughputs and how to produce the best product.·Create and implement quality and production forms and audits in Go-Canvas- to help move the plant into paperless SPC data collection.·Investigate customer complaints and determine root causes to decrease number of complaints.·Work with all departments to correct deficiencies and acquire corrective actions to ensure we exceed customer expectations.·Coordinate all parties within plant with new products or process implementation.·Create and maintain quality assurance and food safety programs and procedures·Daily review of records to ensure compliance with regulatory and quality documentation requirements.·Train QA Supervisors & QA Technicians on proper policies and procedures around food safety and quality programs.

-Ensure all USDA regulations are being followed by working closely with all plant personnel and management to decrease the number of NR’s received and ensure regulatory compliance. Currently at a 13% decrease YTD of NR’s received versus 2018.-Train QA Supervisors and QA Technicians on proper policies and procedures around food safety and quality programs.-Review and update quality assurance and food safety programs.-Lead customer, Organic, and BRC audits to maintain program requirements and certifications.-Verify HACCP plans and pre-requisite programs are being followed and corrective actions are taken when deviations occur.-Investigate customer complaints and determine root causes to decrease number of complaints.-Work with production to correct deficiencies and acquire corrective actions to ensure we exceed customer expectations.-Coordinate all parties within plant with new products or process implementation.-Create and maintain quality assurance and food safety programs and procedures.-Daily review of all records to ensure compliance with regulatory and quality documentation requirements.-Lead a cross-functional team on a 12 million pound ground beef recall due to Salmonella Newport and implemented new programs to reduce the risk of another recall.-Coordinate shelf-life testing program and interpret results.

-Audited poultry and dry ingredient suppliers.-Assisted with 3rd party and internal audits.-Kept all the Approved Supplier Documentation on file and up to date for approximately 300 suppliers.-Created Vulnerability Assessment in accordance with BRC version 7 for over 400 products.-Trained QA Technicians on proper policies and procedures around food safety and quality programs.-Wrote and implemented quality programs and policies.-Created Supplier Scorecard.-Investigated customer complaints.-Worked with suppliers to correct deficiencies and acquire corrective actions to ensure we exceed customer expectations.-Worked on special projects as assigned.-Wrote daily reports and data entry.-Fat Analysis on poultry and beef.

•Ensure all USDA regulations are being followed and working with all plant personnel and management to decrease the number of NR’s received.•Organize and coordinate activities of 22 QA’s working on 5 par-fry lines, 2 fully cooked lines, incoming product, shipping, cook room, and in the HACCP department.•Pre-operational inspection to ensure plant is clean prior to start-up.•Train QA Technicians on proper policies and procedures around food safety and quality programs.•Verify HACCP plans and pre-requisite programs are being followed and corrective actions are taken when deviations occur.•Investigate customer complaints.•Working with production to correct deficiencies and acquire corrective actions to ensure we exceed customer expectations.•Working on special projects as assigned.•Writing daily reports and data entry.•Label and Ingredient verifications.•Sample collection and swabs for lab analysis.•Assist with 3rd party and internal audits.

• Teaching Assistant for FSCI 4446 (Meat Science) labs.• Assisted with research projects.• Interpreted and enforced Hazard Analysis and Critical Control Points, Standard Sanitary Operating Procedures, Specific Risk Materials, and General Manufacturing Principals related to animal harvest and product fabrication.• Participated in the harvesting, product fabrication, and processing of beef, lamb, goat, and pork.• Provided Customer Service and worked in the sales division of the Meat Market. • Maintained facility and participate in custodial duties throughout the building.

• Interpreted and enforced Hazard Analysis and Critical Control Points, Standard Sanitary Operating Procedures, Specific Risk Materials, and General Manufacturing Principals related to animal harvest and product fabrication.• Participated in the harvesting, product fabrication, and processing of beef, lamb, goat, and pork.• Provided Customer Service and worked in the sales division of the Meat Market. • Maintained facility and participated in custodial duties throughout the building.