Susan Sobczak Email & Phone Number

Buffalo, New York, United States

Buffalo, New York

Research restaurant and bakery consumer trends to innovate desserts and baked goods. Develop customer and vendor relationships to further product knowledge and troubleshoot support.Lead projects from benchtop concept to commercialized product. Clean Label Product Line of core pies and cookies for customer, including removal of HFCS, chemical preservatives, chemically modified starches, artificial flavors and colors, and other ingredients. Conduct sensory evaluations of new products. Present new trends and research findings to team and upper management.Maintain internal improvements including cost reduction, process efficiencies, and incorporating new ideas. Quantitative research, sensory, and shelf life studies on pies, cookies, and muffins.

Lafayette, In

o Research and develop new recipes given fresh produce available.o Assessed quality of new recipes using sensory skills and consumer preferenceso Manage kitchen under ServSafe conditions.o Planned weekly preparation of food and kept inventory of ingredientso Promoted special events o Designed labels, flyers, coupons, cards, and other EMT gearo Handled multiple positions while working on food trucko Assessed new procedures and adapted them to be more efficient

West Lafayette, In

o Process grapes into grape juice to either sell or further ferment into wine.o Organize and clean wine coolers.o Perform analyses such as TA, Brix, and pH on processed juice. o Worked with Indy International Wine Competition by: - Organizing incoming wine using computer program - Answering questions pertaining to wine shipment, labeling, and payments - Organizing flights of wine based on sweetness and dryness and class or grape or fruit

South Holland, Il

o Verified and wrote a procedure for metal detector cleanup to prevent allergen contamination.o Created Good Manufacturing Practices posters highlighting the manual priorities.o Verified U.S. and Canadian allergens in 350 raw material ingredients and organized using photo labels to verify new incoming product. o Created a Power Point distinguishing 82 PEM sites in new plant area. o Updated shelf life of raw incoming meat in multiple computer programs.

South Holland, Il

o Cleaned and simplified computer program for all product sizing specifications. o Organized specifications regarding product quality information into excel series. o Performed over 100 routine swab samples for investigation sites and determined root causes of any product positives.o Validated HACCP’s for company product by testing for cold and hot spots in cook and chill tanks.o Presented weekly reports to management and conducted peer evaluations.

Bachelor'S Degree, Food Science

Activities and Societies: Tomahawk Service and Leadership Honorary Positions Held: Pledge Mom, Promotions, and Ambassador. InterVarsity.

High School Honors Diploma