Kelvin Watson Email & Phone Number

Petersburg, Virginia

• Maintain plant functions for all shifts and healthy relationships between general employees and upper management while leading high-performing department managers in day-to-day production.
• Provide wide-ranging support to management staff to ensure deadlines and production amounts are met.
• Proactively analyze operations on a continual basis to improve costs, quality, and service.
• Direct and coordinate the activities as assigned to obtain optimum efficiency and economy of operations while also meeting production needs and requirements.
• Ensure all sanitary, quality, and consistency requirements are met and participate in developing, implementing, and maintaining the Total Quality Management (TQM) process.
• Actively participate in the capital expenditure requisitioning process, budgeting, and goal setting.

• Led the strategic planning and execution of production schedule while managing and leading 5 high-performing department supervisors and 50+ associates.
• Assisted the plant manager in planning the budget and labor goals for the plant and assumed the plant manager’s responsibilities in his absence.
• Built and maintained an effective supervisory team, exercised exceptional leadership and communication skills, and ensured effective production teams and team building.
• Analyzed operations on a continual basis to improve costs, quality, and service.
• Actively participated and supported in managing the department's functions, including Production Scheduling, Purchasing, Shipping and Receiving, Area Sanitation, Heat Processing, and Product Chilling.
• Assisted in the training and developing of all employees in area of responsibility, specifically Supervisors and Lead Persons.

• Controlled and managed the thermal cooking system, Thermix, from Armor Inox and wrote and implemented Standard Operational Procedures and Training plans.
• Supervised and led a high-performing team of 10 or more associates through a commitment to training and development.
• Maintained and proactively monitored the plant’s Critical Control Points (CCPs) and followed the HACCP (Hazard Analysis Critical Control Point) plan and procedure.
• Ensured that the cooking and chilling of products met Hazard Analysis Critical Control Point plan requirements.