Manage the product life cycle of Foodservice Brands Division from discovery and innovation, to new product planning, new product introduction, ongoing product management and P&L administration thru product rationalization of 700+ SKU brands segment portfolio. •Serve as a product expert for the Foodservice and Industrial product lines, providing tools for sales staff to communicate value to customers and detail features and benefits of product offering. •Manage, direct, mentor and guide the R&D team, while partnering with operations in order to facilitate the direction provided by the Senior Director of R&D. •Extensive experience developing new product formulations as well as reformulate existing products. Validating and generating NFP modeling information utilizing ESHA Genesis Nutritional software. •Directing and managing multiple development projects(25+ ongoing), both new products, improvements of current products, through application of network diagramming and stage-gate process of ideation. •Manage new projects thru commercialization process including plant trials, process validation, bottleneck identification/analysis and prevention, develop product processing standards, procedures and specifications. •Work closely with other departments (Operations, Maintenance, Quality, Purchasing) to determine equipment, materials and processes necessary to produce products to maximize capacity and optimize quality and differentiation; Key partner to Food Science Team. •Maintain current technical knowledge in meat/food production, new ingredients, processes and equipment through trade publications, food shows and technical representatives; maintain working knowledge of UDSA, FDA(21-CFR) and relevant regulations, compliance and standards. •Familiarize and evaluate competitive products to determine market opportunities for new products and application recommendations for current products. •Identify and implement product optimization opportunities to reduce cost.

DUTIES AND RESPONSIBILITIES • Develop, maintain and achieve product development plans and timelines, including key tasks and milestones, to meet project deliverables. • Independently provides bench and lab related work activities to support the development of new products, product line extensions, replication/duplications, product and process improvements and cost improvements. • Monitors and analyzes the scale-up, first production and quality assurance practices of the developed product through the commercialization process and identify areas for improvement to facilitate department operations • Identifies new sources and suppliers for raw materials in compliance with established quality assurance standards. • Maintains laboratory, including upkeep of equipment, stocking of supplies and general cleaning of work areas. • Assists with in-house and on site customer presentations as needed. Assist in training new hires, demonstrating lab safety, procedures and techniques. Assist customers and operations with technical issues that may arise. • Develop bench top prototypes that meet product concept parameters. • Plan and execute experiments, including analyzing and summarizing results. • Plan, monitor and document plant trials and initial plants runs for successful commercialization of new products. • Reformulate products or processes for product improvement, cost reduction or manufacturing efficiency improvements. • Conduct competitive product evaluations and maintain competitive product databases as required. • Maintain awareness of current trends in consumer taste preferences and nutrition. • Keep accurate records of lab work, documentation of ingredients used, and formulation modifications. • Maintain knowledge, understanding and adhere to safety policies, USDA, GMP’s, QA, HACCP, Sanitation rules and regulations, and company policies.

Assisting Professor with introduction of applying chemistry, biology, and engineering to students for hands-on experience with the production and evaluation of foods, including basic food regulations, sanitation, and formulation. Aid students with basic cooking and food preparation methodology, demonstrate how to use, clean, and maintain pilot lab equipment, and evaluate tests and quizzes.

Help facilitate sensory testing using parameters set forth by the client. Duties include preparation and presentation of food products for the purpose of conducting various sensory tests, including descriptive analysis- 9-point hedonic sensory analysis and spider plot population and discrimination testing – triangle and matched pair methodology.

Administered entire scope of operations with ultimate accountability for profit and loss performance; hired, trained, scheduled and ensured performance of 12-17 employees.* Organized and carried out restaurant launch lifecycle including location identification and lease negotiations; $160,000 back/front-house build-out (converting office space into culinary facility); concept and menu development; facility equipment and work flow installation; operating policy/procedure development.* Subsequent to fire damage to entire strip center (containing restaurant), coordinated $120,000 remodel of location and launched aggressive re-opening advertising campaign facilitating record sales during re-opening.* Maintained 29% - 30% cost of goods sold by effectively controlling food and supplies expenses (enabled through close monitoring and modification of inventory levels); additionally maintained marketing budget at 9% - 12% of sales and labor at 35% - 47% of sales.* Reduced labor 21% through strategic scheduling based on historical analysis identifying performance and staffing needs.* Managed diverse array of special events (i.e. catered luncheons for 15-50 guests, weddings for 100-150 guests and graduation parties for well over 2,400 guests spanning several hours).* Recipient of Food Safety Education Award from Marion Public Health in 2011.* Demonstrating product quality, restaurant recognized with 2nd place finish in 2011 Marion Big Slice Pizza Challenge (Marion County Relay for Life Fund Raiser); participation in 2010 Pizza Pizzazz (Traditional and Gourmet – NAPICS); regional finalist in 2008 International Pizza Challenge.* Invited by television station, WCMH 4 Midday program, to deliver in-studio segment preparing pizza for station cast and crew; interview by Andy Dominianni addressed unique method of preparing pizza as well as experience performing in 2008 International Pizza Challenge.

Spearheaded day to day administrative and client management functions. Responsible for equipment and property purchase and management; accounts payable and receivable; client counseling, motivation and inspiration on health and nutrition; client exercise and nutrition program development; client progress documentation, tracking and presentation.* Generated revenue and facilitated business growth through 90% closing ratio with additional 80% - 90% of sales based on referrals and “word of mouth” advertising; within 2 year, performance required relocation to larger stand-alone facility as well as comprehensive modification of business model.* Increased sales and optimized time commitment through launch of group training sessions.

Launched, oversaw and contributed hands-on to both administrative and food service operations; accountable for profit and loss performance, sales and marketing, guest and public relations, facilities management, front/back-house operations, special events (catering), and scheduling, training and oversight of 6-10 employees; additionally generated and provided franchisor with reports highlighting sales totals and operating performance.* Location voted Most Beautiful Blimpie (award presented at national convention) as well as recognized in Columbus Monthly Magazine.* Created and introduced local/regional menu adopted by several franchisees throughout area.* Overcame city zoning department challenge to building status and secured “grandfathered” status on ADA compliance; researched and provided evidence resulting in avoidance purchasing $80,000 – $100,000 elevator (to reach 2nd floor eating area).* Managed operations with extremely low employee turnover (with several employees employed throughout entire life of business).* Saved $25,000 over 3 months by strategically ramping down operations due to seasonal nature (dictated by university schedules) of guest traffic.* Increased revenue significantly by extending catering options to budget-limited fraternities and sororities across campus; catered Greek Council and Rush Chair Committees events resulting in 20% business increase.