Executed all facets of a multimillion-dollar contract offering rapid, accessible COVID-19 testing solutions to six statewide programs in VT. Balanced the logistical considerations of our client, subcontractors, and internal stakeholders to ensure operational longevity. Oversaw a team of 300+ direct and subcontracted employees, administering over 500k tests as of August 2021.• Established infrastructure and protocols to support public testing within 30min of all Vermonters; scaling rapidly to maintain 29 testing sites• Analyzed data and patient feedback to adapt programs and develop new products suiting public health needs in the rapidly evolving pandemic environment, including testing in schools, camps, and correctional facilities • Instrumental in drafting RFP’s and negotiating new testing contracts and extensions

Curated 26 food spaces across four office buildings with 700+ companies inspiring innovation and community engagement. Managed a $1.7M yearly operating budget, overseeing 50 vendor contracts, optimizing inventory, and planning community events. Directed 17 employees, ensuring operational efficiency and accessible product offerings.• Founded the Global Kitchen Team; a cohort of leaders from CIC centers worldwide to communicate best practices, collaboratively solve challenges, and maintain collective knowledge for future teams• Spearheaded operational needs for COVID response: purchased PPE, established office closure and re-opening protocols, renegotiated vendor contracts, and created guidance for all nine global centers• Designed and secured funding for a month-long program, comprised of 30+ events, connecting clients with local food innovators

Counseled retail & artist entrepreneurs, providing essential tools to initiate and grow their businesses.

Directed all operations at the production, warehousing, and retail facilities. Supervised a team of 4-6 employees, solved complex logistical challenges, strategized with the owners, and improved processes. • Implemented foundational inventory, production, quality, compliance, and safety systems within start-up budget• Established ecommerce and subscription revenue centers, generating $100K+ in earnings over two years• Realized a 200% growth in Northeast sales by fostering consumer relationships, contributing to an 800% revenue increase company-wide over two years• Launched projects, including a licensed in-house tasting room, on very short lead times

Assisted operations and marketing managers in developing warehousing procedures, establishing scheduling systems, and creating a catalog of resident entrepreneur profiles to promote further business.

Aided general management in strategic decisions, increasing employee moral and resolving customer concerns.• Scheduled a staff of 30 employees across all departments, as well as on-boarded and trained new employees• Procured, marketed and organized all inventory of products for two departments • Developed and taught original food-education classes to the public and through staff trainings • Distributed internal communications, across all three locations, including writing weekly staff bulletins• Developed class curriculum, budgeted and taught original food-related classes offered to the public• Re-launched the internal education program through monthly staff tastings

Prepared all bakery products on the weekends, including teacakes, scones, cookies, and crisps, while maintaining product quality, waste control, and customer/interdepartmental relationships. • Ensured orders were filled and organized properly, necessary bakery equipment was available, and that management decisions respected the head baker’s preferences and concerns

Promoted to Acting General Manager managing eight employees and assisting with staffing decisions • Supported production team by streamlining processes and effectively communicating process changes• Verified cash inflows, managed inventory and solved challenges with customers, employees and technology• Launched a new product: coordinating market research, product testing, reporting, production and training • Assembled and maintained a new recipe book to ensure product consistency across stores