Account Manager for the Food and Beverage division in the Badgerland district.

• Direct the R&D department and personnel • Budget management• Project management & cross functional team leadership• Explore new product concepts• Research and develop new products• Pursue product improvements for quality and cost reduction• Support Quality as SQF practitioner• Prepare reports for executives and lead weekly R&D meetings

• Explore new product concepts• Research and development of new products• Current product improvement• Qualification, validation, and verification of processes• Literature review, assay development, and instrumentation mastery• Cross functional team organization and coordination• Maintain complete and precise records of research data & methods• Development of algorithms and calculators for data analysis and process optimization• Graphical presentation of data • Project Management following PMI system

• Statistical Data Analysis• Graphical presentation of data• Design of Experiment• Programming algorithms for routine data handling and analysis• Development of cross functional method qualification protocols• Document control and ISO:13485 compliance for medical devices• Designed and documented method qualification protocols • Microfluidic dispensing instrumentation automation programming• Genomic Assays

• Design and execute scientific research• Data analysis, design of experiment, statistical analysis• Write algorithms in Python, Matlab, VBA for complex data analysis• Analysis of kinetic and thermodynamic data• Graphical presentation of data• Develop and write laboratory protocols• Independently conduct scientific research• Supervise and mentor junior researchers• Maintain complete and precise records of research data & methods• Write publication quality research reports• Effectively present and communicate scientific research•. Teach chemistry and biophysical chemistry

• Project Management• Prepared AMPI for SQF certification Created all necessary document databases and registers Wrote new or updated existing standard operating procedures Ensured all laboratory methods are in compliance with national standards Maintained compliance with federal and state regulations Designed and implemented the SQF 2000 and HACCP quality management systems Successfully Prepared the facility for and led it through the SQF certification• Develop, implement, and supervise all quality systems and laboratory analytics• Ensure proper training and supervision of all quality control and laboratory technicians• Supervise all employees for compliance with GMPs and established SOPs• Conduct corporate level tests of laboratory proficiency and accuracy• Monitor product to ensure it continually meets or exceeds customer specifications• Monitor federal, state, and certifying body regulations for all changes, news, and notices• Monitor market conditions, production costs, and customer contracts• Communicate all quality, regulatory, product development, personnel, food safety, and customer information with executive management• Monitor and maintain environmental safety• Continuously review and investigate environment safety products on the market for cost saving improvements

• Develop and write laboratory protocols• Conduct scientific research• Maintain complete and precise records of research data & methods• Write publication quality research reports• Effectively present and communicate scientific research

• Prepare daily Amuse-Bouche• Prepare dishes as Garde Mange and desserts• Prepare bulk sauces, soups, and par-cooked dishes• Track inventory, rotate stock, follow HACCP procedures• Train new cooks

• Expedite one of the city's oldest and largest friday night fish fry• Prepare all items for supper club menu• Prepare items to order• Track inventory, rotate stock, follow HACCP procedures• Train new cooks

• Studied and mentored under Chef Chris • Managed, stocked, and fired the Saute Station• Track inventory and rotate stock• Train new cooks

• Began as Fry cook, worked up to Saute, Blackening, Grill, and Expediter/Wheel• Self instruction of culinary arts following the Culinary Institute of America’s curriculum• Track inventory, rotate stock, follow HACCP procedures• Lead cook Thur-Sat nights and trained new cooks

• MN DOT certified weldor• Certified MIG Weldor• Blueprint reading• Building to specification and tolerance• Metal Working

• Licensed with SEC as Agent/Broker, Series 6 & 63 • Licensed and Registered with the State of Wisconsin to sell Insurance• Hosted sales conferences• Effectively presented company products to large groups of diverse consumers• Direct Sales• Customer retention and customer support• Acquired new customers through media and one on one presentations