Assist customers in the meat department.

Collaborated with candy maker to coordinate production sequence.Collected and evaluated test data to improve the caramel process.Operated a caramel wrapping machine which wrapped 450-500 pieces per minute.

Managed Technical personnel who where responsible for new product development and packaging, process improvements and cost savings initiatives.Responsible for recruiting and training a semi-trained sensory panel.Collaborated with Marketing and Manufacturing to develop an innovative line of dough enrobed meat products for Food Service sales.Implemented a statistical based program to monitor the integrity of packaged meats which reduced the package failure rate to less… Show more Managed Technical personnel who where responsible for new product development and packaging, process improvements and cost savings initiatives.Responsible for recruiting and training a semi-trained sensory panel.Collaborated with Marketing and Manufacturing to develop an innovative line of dough enrobed meat products for Food Service sales.Implemented a statistical based program to monitor the integrity of packaged meats which reduced the package failure rate to less than 0.5%.Led a team consisting of Marketing, Packaging, Financial and Manufacturing personnel to develop a process for a line of chicken based low fat gourmet sausages for retail distribution which included some unique flavors such as sun-dried tomato, wild rice and apple.Implemented the Stage/Gate Method of new product development. Show less

Contacted customers throughout the United States to provide technical support for liquid smoke applications.Suggested new ideas for using smoke flavors and solved customer problems as needed with liquid smoke.Co-inventor of a patented process for applying smoke flavors to cellulose sausage casings.