Responsible for overall maintenance of food safety programs (BRC, CCOF) Developing, documenting and implementing quality control procedures Responsible for maintaining and improving employee safety program Develop, test and document new recipes Responsible for sampling and weekly micro testing

• Responsible for food safety planning, documentation, and the implementation of food safety systems for all Positive Food Co. facilities. • Oversee the opening of all Positive Food Co. kitchens in three locations in compliance with CA, IL, and NY food safety laws. • Spearhead daily employee management (including payroll, scheduling, training, and professional development) of over 20 employees. • Researched, developed, tested, and created recipe specs for most of the company's current and seasonal menus of salad, sandwich, pudding, breakfast, and entrée items. • Conduct customer tastings and demos and program all necessary equipment including turbo chef ovens and immersion circulators. • Built all of the kitchens that are currently in use, in addition to satellite kitchens in San Francisco, and guided them through the regulatory compliance process. • Designed and oversaw construction on four kitchen spaces in a ghost kitchen facility. • Lead a kitchen producing over 1,400 meals four days per week. • Train all employees in recipe specs, food safety, sanitation, and HR. • Maintain all required certifications including city and state organic certifications. • Follow up with customers weekly to request feedback and report to culinary teams. • Wrote the company handbook, serving as the on-site head of HR. • Procure and source ingredients for all current and upcoming menus. • Developed inventory control systems that helped ensure product rotation.

• Developed, implemented, and maintained six facilities with various food safety systems (SQF, WQA, CCOF). • Implemented and maintained an employee workplace and forklift safety program (OSHA compliant) for a company of 400 people. • Managed a maintenance department of six employees to ensure facility was operational and meeting food safety standards. • Provided consulting for customers to help them develop and implement their own food safety programs. • Performed third party audits which included auditing SQF annually and WQA for two sites bi-annually. • Conducted quarterly second party customer-based audits to ensure compliance with food safety standards.