Zoe Gigas Email & Phone Number

United States

Boulder, Colorado, United States

Oversee the entire coffee program, from sourcing, to sample management and roasting evaluation, to establishing purchasing strategies based on quality. Lead all purchasing and production cuppings, utilizing the SCA score sheet to assess quality and guide buying decisions. Manage up to 8 blends and 8 single origins while coordinating logistics across multiple countries, ensuring timely deliveries. Extensive experience in supply chain management, working directly with importers, exporters, and freight providers, and negotiating contracts to meet both product and logistical standards. Collaborate with Finance and the CEO on monthly forecasting, leveraging data analytics to drive purchasing decisions and strategic planning. Manage green and roasted inventory, ensuring efficient operations and cost-effective sourcing. Handle all bookkeeping, invoicing, and compliance, including leading annual organic audits. With international travel experience, strong relationship-building skills, and intermediate Spanish, work directly with producers to align on quality and sourcing. Host tastings and support cross-departmental collaboration, including partnering with training staff to disseminate product knowledge. Developed and replicated roast profiles across two different roasting machines (Gothot 50K and Diedrich 12K) while maintaining and troubleshooting roasting equipment. Managed roasted inventory and led quality control production cuppings to ensure consistency and excellence. Collaborated closely with the Quality Team to evaluate roast profiles and implemented feedback to optimize outcomes. Onboarded and trained new roasters, completed weekly production data logging in QuickBooks, and maintained the warehouse facility and lab to uphold cleanliness and efficiency.

Gilman, Berkeley, Ca

🔹Hire, schedule, and train employees for daily production, roasting, and safety practices in the facility🔹Complete daily/weekly/monthly inventory checks; track spending🔹Order/Receive/Stock packaging supplies, green coffee🔹Roast ~15 roasts a day on Loring S15 Falcon🔹Enter data into MAS Sage900/ X3; manage Cropster/Loring data and information🔹Grow, manage, and assist wholesale accounts 🔹Invoice buyer orders; update POs; track supply usage🔹Create and update SOPs in a rapidly growing and changing facility 🔹Ensure organic standards are upheld as required🔹Engage in community outreach through public events as ACR rep🔸Success Story: Implemented system for accountability and production flow to take on growth of 35% and growing

Echo Lake Camp | Echo Lake, California

Directed a food service team of 10 and supervised a staff of 30, focusing on training employees in food production, safety, sanitation, and menu creation. After the previous location burned down, I led the establishment of operations in a new space by developing a logistics map for kitchen and dining hall flow, utilizing previous experience and fostering open communication to address team concerns and ideas. My leadership approach emphasized team buy-in by creating safe spaces for discussions and participating in all levels of service, from dishwashing to meal leadership. This collaborative environment contributed to a 33% increase in attendance between 2014 and 2016, and I was recognized with two awards in my first year—Most Improved and the Spirit Award—both voted on by peers, reflecting my impact on team morale and operational growth.

Tuolumne Family Camp | Groveland, California

Prepared 300 meals twice daily as part of a 10-12 person team in a fast-paced commercial kitchen. Gained expertise in time management, prioritizing multiple cooking projects simultaneously, and mastering essential kitchen skills. Developed strong communication skills while collaborating with a diverse team in a high-pressure environment, ensuring efficient meal service and adherence to food safety standards. *Seasonal work between high school and college*