Provided leadership and expertise to the Quality teams at the Napa, Sonoma and Central Coast Wineries and third-party bottling facilities in Washington. Directed quality control and quality assurance activities from raw materials to ensure integrity of final product. Ensured adherence to Corporate standards and Federal regulatory compliance for food safety. • Built strategic work relationships with peers and cross-functionally to align with business strategy. Achieved and maintained accuracy and consistent flow of information, execution of procedures and overall Corporate Operation’s performance.• Ensured lab and bottling quality management practices including, but not limited to, chain of custody, lot control, method validation and verification, Quality Control charting, microbiology evaluations, documentation, recordkeeping, and error analysis, are current and rigorously applied to daily activities.• Led and developed the Quality Team, provided focus as required, and ensured accountability for job responsibilities. Four of eight direct reports were promoted.• Interacted with vendors to ensure incoming quality of materials and components. Implemented formal e-Certificate of Analysis and Discrepancy Material Reporting programs. • Tracked finished product quality issues for internal operations and external consumer complaints. Implemented coordinated and consistent root cause analysis and preventative actions. Improved Right First Time to >99.5%. • Assessed and mitigated risks proactively through focused GMP, Sanitation and Quality audits, FMEA and continuous improvement projects. • Facilitated government audits. FDA and State audits reported less than two minor non-compliances at each winery.• Developed strategies that supported New Product Development initiatives with external business partners including contracts and flow of information, which resulted in timely product releases that consistently met quality specifications.

Managed and directed Quality Assurance (QA) for Clos du Bois (CDB) Winery for wine analytical services and bottling. Provided leadership and direction to Winery to achieve regulatory compliance in accordance with Food Safety Modernization Act (FSMA). • Designed and specified all requirements for buildout and operation of new laboratory.• Led the Winemaking/Cellar Communications Subcommittee to improve cross-functional communication and efficiency of Operations. Facilitated Strengths/Weaknesses/Opportunities/Threats (SWAT) Analysis. • Developed and implemented Laboratory and Bottling Standard Operating Procedures, Process Workflows, Checklists and QC. Conducted employee training to ensure high skill level.• Co-chaired Winery HACCP Team. Developed and maintained HACCP plan to a comprehensive, detailed document. Plan used as a “best practice” for Constellation Brands. • Completed Winery Adequacy of Food Safety assessment for FSMA compliance. Determined gaps and worked across departments to rectify non-conformances.• Authored monthly Bottling Quality and Consumer Affairs Reports. Top five issues, representing 85% of consumer complaints, became clearly identifiable and were eliminated.• Conducted equipment and method validations on six key critical analytical instruments. Increased lab throughput by 35% through automation. • Conducted qualification trials on new cork and label materials to verify performance and quality.

Supported all analytical food testing activities in Western US Region to ensure food quality and safety. Supported all analytical food testing activities in Western US Region to ensure food quality and safety. • Designed and implemented a process involving expanded networking that increased sales of analytical services 15%.• Researched and authored technical white papers for customers regarding food pathogens, outbreaks, and analysis protocols to mitigate food safety risks and recalls.• Assistant HACCP class instructor.

Managed and directed new laboratory for wine analytical services from the ground up. • Obtained ISO 17025 Accreditation within 1 year.• Defined, created, and implemented the Company Quality Management System.• Developed and implemented standard operating procedures for 50 analytical processes.• Implemented tracking and reporting systems for analytical results. Responsible for final sign-off of results prior to client receipt.• Presented technical seminars to professional wine community.