Drive collaborative Planning, Forecasting and Replenishment throughout the Sales & Operational Planning process (S&OP). Provide analysis for customer team management to support the business planning and execution process through accurate forecasting. Lead efforts to sell off FG Long & Excess (LEX) inventory before it ages out: Instrumental in YTD 2022 Savings of over $15MM with getting inventory prior to aging out to Sold To Customers for profit vs inventory selling off to salvage/Donation at a fraction of the cost.Identify at risk SKUs/dollars, set up and lead meetings with Sales Organization to review, document next steps and hold people accountable both from a future risk and a past financial charge standpoint. Identify supply chain failure root causes for LEX – load results into ERP system Lead efforts to determine the root causes of FG Long & Excess (LEX) inventory: identify at risk SKUs/dollars, set up and lead meetings with Supply Planning organization to review and assign one of 20 standardized root causes and load them into SAP for reporting analytics Present monthly the DDD financial results, future DDD risk, recent DDD reduction efforts/wins and the remaining obstacles to further improvement to Divisional Sr. Leadership: prepare and deliver multiple category-specific presentations each month to a cross-function Divisional team.Influence the Division and center support organizations to change policies and/or practices that lead to DDD: Be a vocal and strong advocate to not only disseminate the root causes leading to DDD, but to also identify and lead/participate in efforts to change current policies and/or sub-optimum day-to-day practices that lead to DDD. Lead Divisional/Category monthly DDD meetings Push for policy/practice changes needed to reduce DDD

ensure the smooth and efficient operation of the school cafeteria and responsible for the production of nutritious, appetizing meals for students and staff, while meeting all governmental and district regulations. Maximizing resources and minimizing production costs. Provides training to food services staff in the areas of food preparation and sanitation. Plans menus to conform with federal USDA requirements to provide nutritious meals while prioritizing from scratch cooking, maximizing inventory and minimizing costs. Responsible for weekly, monthly, and quarterly ordering and inventorying of all food and supplies as needed to ensure District resources are maximized. Updates and maintains a School Food Safety HACCP plan and standardized recipes per USDA standards. Serve-Safe Certification, or ability to obtain and maintain certification. Ensure all staff is up to date on required classes as well as keeping everyone's Server-Safe Certifications in check and updated. Must attend 12 hours a year in class time.