* Led the development and launch of three proprietary confectionary products that are sold internationally, significantly contributing to the company growth and presence. * Managed end-to-end customer engagements from concept to execution, delivering memorable service and strategic alignment with business and stakeholder objectives* Built and maintained strong relationships with suppliers, B2B clients and industry stakeholders enhancing brand visibility and influence. * Represent the company through industry speaking engagements at conferences and trade shows, lead classes and promote brand awareness through strong industry relations.

* Served as a health and food service consultant and industry representative to major ingredient, beverage and CPG companies, providing strategic insight and support. * Evaluated business opportunities for product placement and market expansion, helping clients navigate complex market environments. * Represented various companies at industry events and trade shows through speaking engagements on stage and presentations, promoting brand awareness and establishing strong industry connections. * Review regulation compliance, labeling and marketing materials.

* Oversaw the development and execution of strategic campaigns and educational initiatives incorporating partners like the NFL and national staff to expand consumption and brand awareness over target areas* Responsible for the complete management of the organization’s school program development including budget management and expansion of marketing strategies.* Lead a team of registered dietitians in a three-state region to advance the nutrition and physical activity strategy of the business. Responsible for all hiring, training and coaching of staff. * Collaborate with organizational teams (health and wellness, industry image and relations) to ensure alignment of efforts and sharing of expertise and best practices. *Manage the organization’s event promotion, wellness program development and budget management * Develop and present learning sessions at conferences nationwide on various topics related to company brand, nutrition support and foodservice management.*Provide support as an expert in the field to child nutrition directors on rules and regulations for USDA meal programs through resources, presentations and training.

• Prepared and delivered expert instruction across a broad spectrum of courses at the college including foodservice management, nutritional science and culinary arts.• Spearheaded the coordination of the foodservice management practicum, providing hands-on practical experience for dietetic technician students. • Sat on the Dietetic Program Reaccreditation Committee, focusing on strategic goal setting, innovative curriculum design, and syllabus development. • Acted as the faculty advisor for the Student Dietetic Organization, fostering leadership and professional growth for the students.

* Complete management of the USDA Child Nutrition programs in the district including menu and new product development and monitoring of compliance with state and government regulations. * Nutrition consultant for the district - presented for various stakeholders on nutrition and foodservice topics.* Direct the development of the district wellness policy and staff wellness initiatives * Purchasing and procurement for the district’s food service program including development of RFPs, bids and vendor relationships.* Nutritional analysis of menus utilizing a variety of software platforms.

* R&D of new food products and recipes, including the procurement of new foods and equipment needed for food preparation.* Collaborate with foodservice teams (purchasing, customer service, production) to ensure alignment of efforts and sharing of expertise and best practices. *Provide nutrition and ingredient labeling leadership and direction to the menu development team.* Nutritional analysis for 34 menu groups utilizing various software platforms.* Provide direction and support for the development of all USDA labels for products shipped through intrastate and interstate commerce.

* Management of the USDA Child Nutrition program production facility.* Menu, recipe development and monitoring of compliance with state and government regulations. * Nutritional analysis of menus utilizing a variety of software platforms. * Collaborate with foodservice teams (purchasing, warehouse, production) to ensure alignment of efforts and sharing of expertise and best practices.