Fermentation consulting and product design, focusing on non-alcoholic fermented beverages and foods.

Responsible for the development and scale-up of new manufacturing processes for new and unique products. Managing and overseeing a small but focused process development team and pilot plant operations. Serving on the Extended Leadership and Stage Gate teams. Routinely working with in-network resources and co-manufacturers to migrate product manufacturing to meet capacity demands. Working with vendors to develop ingredients that meet our manufacturing needs and fit within our brand.

Responsible for the research and development function of assigned new and existing formulations with a focus on base and ingredient processing. Designing new product processes, utilizing cross-functional input from other areas such as Operations and Engineering. Responsible for maintaining and updating assigned existing products and processes.Other duties include:-Assisting team members with scale-up of bench formulations-Research equipment and ingredients needed for processing new products-Coordinate product and processing implementation on-site, or with co-packers

Responsibilities including, but certainly not limited to: -Managing multiple shifts across multiple operations departments-Planning and directing daily production workload-Managing staff expectations and responsibilities-Assisting in cross-functional teams to improve existing processes and implement new processes-Working with HR to keep shifts properly staffed with quality employees-Supporting the scheduling department to meet scheduled production goals-Ensuring quality and safety SOPs are followed to meet set quality and safety targets-Utilizing Continuous Improvement and Lean Manufacturing concepts in real-world applications.

Tested incoming raw ingredients, filed and organized related COAs and investigated ingredient quality issues.* Trained employees in micro plating, solids and pH testing, GMP, HACCP, and Food Safety.* Developed and maintained a raw ingredient sampling and retention program.* Performed regular batch adjustment calculations to hit product specification targets.* Completed Better Process Control School and worked with both aseptic packaging and retorted products.* Acted as QA lead when no supervisor was available.

Managed swing and night shifts when no supervisor was present.* Trained three seasonal cellar employees on production equipment and processing.* Managed fermentation process for 60+ research wines, leading to the reformulation of a Carlo Rossi wine.* Performed daily sensory analysis to quickly identify fermentation issues.* Composed reports and presentations to summarize multiple winemaking experiments.

Assisted in the brewing process.* Managed cellar inventory and organization, including bottled and kegged product, raw ingredients and tank volumes for tax determination.* Maintained processing equipment (pumps, hoses, etc) and cooperage.* Analyzed product at all stages of production, making adjustments when necessary including:o Yeast cell counts and viabilityo Hot and cold wort stability testso Post-package dissolved oxygeno Carbonation volumes Activities