Plan component and finished product evaluations schedules to ensure compliance of full menu bi-weeklyIdentify process improvement opportunities via product evaluation reports, customer feedback, reviewing food related customer complaints and direct observation.Observe production processes to improve quality and efficiency. Make recommendations to R&DLead new menu item production trials with production employees with CA team via R&D. Organize with R&D, Purchasing, Ops and warehouse all facets of new product introductions including procedures, equipment and methods.Liaise with R&D team during product developmentConduct weekly meeting with R&D manager to discuss findings and solutionsConduct weekly meeting with operations to discuss findings and solutionsOversee follow up yield tests after production runs as requiredConduct capacity studies on equipment and work centersManage recipe calculator procedural changes, amendments and updates

• Provides classical pastry/baking instruction to students enrolled in Certificate and Associate Degree Programs.• Teaches academic course content in cost controls, purchasing, food science and recipe conversion.• Utilizes theories of adult education to execute daily lesson plans and teach beginning and advanced curriculum in both classroom lecture and commercial kitchen environments.• Provides students with clear course expectations, thoughtful evaluations and timelines through carefully written topical outlines and approved, standardized syllabus.• Research trends in culinary and pastry/baking styles, equipment, production and decoration/presentation techniques to deliver instructional content in a way that is most relevant to the needs of contemporary pastry chefs.• Provide interesting and relevant assignments for students that demonstrate learning outcomes in a real-life setting.

• Consulted with industrial clients on product development and advice on cost reduction, extending shelf life, and the introduction of high levels of automation.• Demonstrated automated dough production techniques at test facility.• Provided equipment installation and training at customer's locations. • Consulted with Little Caesars Pizza to automate the stuffed-crust pizza dough process and designed a customized equipment modification to support operation. • Analyzed the “by-hand twist process” for the Kringle coffee cake to automate production capacity to meet high volume orders. Provided customized modifications of Rondo’s Polyline food processing equipment to produce four pretzel shaped coffee cakes per 20 second interval for Larsen’s Danish Bakery.

• Provides classical pastry/baking instruction to students enrolled in Certificate and Associate Degree Programs.• Teaches academic course content in cost controls, purchasing, food science and recipe conversion.• Utilizes theories of adult education to execute daily lesson plans and teach beginning and advanced curriculum in both classroom lecture and commercial kitchen environments.• Provides students with clear course expectations, thoughtful evaluations and timelines through carefully written topical outlines and approved, standardized syllabus.• Research trends in culinary and pastry/baking styles, equipment, production and decoration/presentation techniques to deliver instructional content in a way that is most relevant to the needs of contemporary pastry chefs.• Provide interesting and relevant assignments for students that demonstrate learning outcomes in a real-life setting.

• Managed full-cycle production of high volume retail bakery with over 3.5M in annual sales revenue.• Supervised staff of 30 with responsibilities for recruitment, on-boarding, training, coaching, development, and performance reviews.

• trouble Member of top performing sales team, achieving highest sales revenue by region for three consecutive years.• Regional sales representative for tri-state territory promoting shortening, margarines, mixes and fillings to commercial bakeries and restaurants.• Analyzed market potential and forecasted business.• Utilized full-cycle sales skills to prospect, qualify, negotiate and contract new business.• Provided service related shooting and customer service recovery on for all US territories.