Leading and facilitating weekly production planning; maintaining production labor metrics; leading food safety (HACCP, temperature logs, food safety training), product quality assurance and quality control before products are packaged; setting priorities, strategies, and roles for the Kitchen Production Circle. in this worker-owned food company.

Managing and expediting workflow for production kitchen producing and packaging soups, bone broths, pates, braised and confited meats, slow cooked and fresh vegetable sides, soups, and salads; deserts; baked goods. Preparing vegetables and meats, mise en place for production line; cooking in tilt skillets, rondeauxes on range, convection ovens. Preparing weekly production plan spreadsheets, HACC, food safety, and quality control checklists.

Prepping ingredients, assembling mis en place, and executing soups, bone broths, pates, braised and confited meats, slow cooked and fresh vegetable sides, soups, and salads; deserts; baked goods. Preparing vegetables and meats, mise en place for production line; cooking in tilt skillets, rondeauxes on range, convection ovens.

Water treatment system design and implementation; water, sanitation, and hygiene program design and evaluation.

Program development, communications, implementation, evaluation and monitoring; service delivery sustainability models; commercialization; technical report writing on health policy and technology; water and sanitation project management and program evaluation.Design and sourcing of drinking water system package plants and storage.Project management of international and domestic (US) community-scale water quality projects; international logistics; materials sourcing; personnel training and management.

Preparing house-made sauces, pickles, salads, marinated and roasted meats, mezze plates, charcuterie for large catering packages and restaurant service at this New American restaurant and event space in Seattle.

Project design and customer/community engagement: water treatment system layout and design from inlet to storage; technical writing for community-scale package plant water treatment systems.Managing project implementation: international logistics of equipment sourcing and delivery; installation personnel management.

Conducted research for the Department of Global Health’s START program to support the work of the Infectious Diseases group at the Bill & Melinda Gates Foundation; explored the global impact of pneumonia causes and treatments; engaged with a team of students to research the fundamentals of the global health impact from pneumonia infections; conducted landscape analyses and target product profile of novel vaccines; conducted research review of tobacco cessation interventions.

Designed and conducted program evaluation of Water 1st International's integrated water-supply, sanitation, and hygiene programs in Honduras: included impact indicator development, survey tool development, tool translation, management of data collection in Lempira, Honduras, and data analysis. Coordinated community forums and focus groups to collect community member feedback on water systems.Designed organizational framework and monitoring and evaluation mechanisms for WASH accountability forum, a proposed accreditation model for international water and sanitation NGOs.

Responsible for development of data collection and communication tools for promoting public awareness of childhood pesticide exposure in King County.Working with King County Natural Resources GIS team, developed GIS database of pesticide-use patterns on publicly accessed lands in King County.Coordinated development of web-based map tool for locating areas of low pesticide-use in King County.

Managing production runs on assembly of drinking water treatment systems; updating production and installation manuals; managing sales payable accounts; engaging customers in water system installation.

Editing bread recipes, starting doughs, sourdough starters, Italian-style bigas for this European-style production bread bakery. Using mixer, convection oven, dough portioning equipment. Forming, proofing, and baking loaves: baguettes, rolls, epis, Italian peasant bread, whole grain breads, focaccia, pizza dough, and stuffed buns. Maintaining production kitchen sanitation and equipment, setting tasks for second-shift bakers and delivery crew.