Quality Assurance Manager
Resume:
Jaime B. Gilbert
Lexington, SC 29072
Email: ***************@*****.***
Objective:
To use my past and present work experience to become an executive within a
growing, successful company. I am a logical, dedicated person who pays
attention to details. I use my experience and education to accomplish the
best results, keeping in mind quality, employee safety, cost and customer
satisfaction. I also use my extensive Lean training to identify problems
and solve accordingly. I am able to give and receive criticism while
maintaining a professional presence at all times.
Education:
Masters in Business Administration - Concentration: International
Business August 2012
Moore Business School Columbia, SC
University of South Carolina GPA -
3.34/4.0
Bachelor of Science, Food Science and Human Nutrition
May 1999
University of Maine Orono, Maine
Major: Food Science: In depth knowledge of Food
Chemistry and Food Microbiology
Minor: Chemistry: Understanding of chemical
solution interactions
Experience:
Quality and Food Safety Manager
2009 - 2013
Bimbo Bakeries USA (Sara Lee)
Orangeburg, SC
( Manage 14 hourly sanitation employees, 1 Lead sanitation employee,
2 receiving personnel
( Assumed the responsibilities of the Environmental, Health and
Safety Manager for 20 months
( Multi-Facility responsibility for Quality, Food Safety and SQF
( Back up for the Current Plant Manager
( Implemented SQF with the facility and successfully passed Level 3
certification with the second best score company wide (2011)
( Successfully passed AIB International, FDA (Food and Drug
Administration) and SCDA (South Carolina Depart of Agriculture) audits
( Reduced sanitation overtime by 85% per week, while increasing the
effectiveness of cleaning
( Implemented Global Quality Systems within the facility with
training and documentation
( Verify all Food Safety and Quality objectives are met in regard to
corporate, local, state, federal and SQF standards
( Manage the HACCP and Quality Plans
( Verify that sanitation is adequate in scope, expectations and is
within budgetary guidelines
( Lead project teams to increase production efficiency and through-
put
( 5S and Lean Champion with in the facility (Visual Management,
Value Stream Mapping, Kaizen, GEMBA)
( Use of Value Stream Mapping to identify areas of opportunity (able
to reduce head count by 6 during this process)
( Use of A3 problem solving to identify and correct issues (Customer
concerns, issues)
( Train employees (Job progression, Job Performance, Job
Expectations)
( Reduced the on floor Quality Control Point paperwork errors by
75%, resulting in a 67% drop in customer contacts
( Reduced the electricity usage within the facility by 120,000 KWH
from Jan 2011 to Feb 2011
( Reduced the facilities waste water surcharge by 67% per month,
resulting in a cost savings of $14,000/month or $168,000/year.
( Petitioned for and was granted, by the state of South Carolina,
reduced waste water monitoring frequency from daily to weekly
. Prepare yearly departmental budgets that focus on year over year
cost improvement
. Met and exceeded all goals for yearly budgets (Year over Year
improvement - 2009, 2010, 2011 and on pace for 2012)
. Monthly P&L review with upper Management
. Weekly review of budgets
( Contact customers for continual product feedback
. Work with vendors daily in regards to product quality and feedback
( Safe Quality Food (SQF) practitioner certified
( Work unsupervised and independently
Quality Management Manager
2007 - 2009
North Side Foods (Smithfield)
Cumming, GA
( Manage 1 Quality Coordinator and 8 Quality Technicians on a 24 hour
a day, 6-7 day a week work schedule
( Basic and Advanced HACCP Certified
( Responsible for maintenance of 3 HACCP plans
( Audit all HACCP paperwork for all production lines (RTE and
partially cooked)
( Train company employees in: HACCP, Food Safety, Allergen safety and
Good Manufacturing Practices
( Daily Interaction with USDA and Customers
. Worked daily with out international customer to maintain relations
and provide quality feedback
( Answer all Non-Compliance Reports (NR's) issued to the plant by
USDA
( Implemented processes to satisfy USDA, allowing 67 continuous hours
of production while adhering to 9 CFR 416 and 417
( Extended runs increased production by approximately 25% without
incurring any additional cost
( Responsible for maintenance and implementation of all SSOP's and
company SOP's
( Work with sanitation on a daily basis to improve upon any Pre-
Operational inspection deficiencies
( Responsible for effectively communicating with our suppliers
regarding our product(s) and needs
( Use Statistical Process Control (SPC) to make fact based decisions
(micro, fat, etc)
( Motivate the QM team through communication, feedback and training
( Use proper tools to solve problems (Is / Is Not, DMAIC, Fish Bone)
with the proper corrective actions and preventative measures.
( Responsible for calculating and maintaining the lab budget for FY
2009
( Successfully passed the USDA Food Safety Assessment for 2008 - No
Regulatory Action has been recommended
( Successfully passed our main customers Supplier Quality
Expectations Audit in 2008
( Work unsupervised and independently
Quality Assurance Team Leader
2007 - 2007
Schreiber Foods
Gainesville, GA
( Manage 18 direct reports, 30+ during sanitation
( Saved approx $45,000 since April 2007 on reduction labor
( Reduced outside laboratory cost by $3,000 a month
( Helped achieve the highest Cook and Thurber audit score in the last
5 years at the GA facility
( Assess processes and write needed SOP's. Work with employees to
validate and implement the SOP's
( Conduct bi-weekly lab meetings to discuss current business
( Provide HACCP, Food Safety (allergen control), Food Security and
GMP training to all employees
( Maintain 4 HACCP plans
( Audit processes to validate all SOP's are being followed correctly
( Main contact for any customer complaints generated in the GA
facility (full investigation with a root cause and preventative
measure is then relayed to the customer)
( Assisted in implementation of safety STOP program
( Member of several project teams designed to reduce cost
( Stay current on all FDA laws and guidelines as they apply
( Cross training of all lab personnel to give better coverage without
overtime
( Created process maps for all product processes to seek
opportunities for improvement
( Signed up all leaders for on-line SPC training
( Motivate the employees through communication and feedback (positive
or negative)
( Work unsupervised and independently
Quality Management Manager
2004 - 2007
North Side Foods Cumming,
GA
( Manage 6 Quality Technicians on a 24 hour a day, 7 day a week work
schedule
( Audit all HACCP paperwork for all production lines (RTE and
partially cooked)
( Train the employees of the facility in: HACCP, Food Safety,
Allergen safety and Good Manufacturing Practices, Food
Security, SSOP's, SOP's
( Basic and Advanced HACCP Certified
( Wrote and implemented HACCP plans for a fully cooked, RTE, retail
packaging line and a new partially cooked line
( Responsible for maintenance of 3 HACCP plans
( Wrote and implemented the HACCP pre-requisite Listeria testing plan
( Responsible for maintenance and implementation of all SSOP's and
company SOP's
( Daily Interaction with USDA and Customers
( Answer all Non-Compliance Reports (NR's) issued to the plant by
USDA
( Implemented processes to satisfy USDA, allowing us to run 43
continuous hours of production while adhering to 9 CFR
416 and 417
( Responsible for calculating and maintaining the lab budgets for FY
2006, 2007, 2008
( Reduced overtime within the Quality department by 20%
( Implemented USDA Proportionate Coverage (reduced USDA overtime
charged by 35-40%)
( Reduced the number of in house wet chemistry tests by 75%
( Reduced the number of microbiological samples sent to an outside
lab for testing by 50%
( Created specifications for all suppliers
( Created procedures to audit incoming packaging materials to verify
they meet the company's specifications
( Member of a 6 sigma team put together to reduce labor costs and
increase productivity
( Responsible for effectively communicating with our suppliers
regarding our product(s) and needs
Operations Supervisor, Chemistry
2002 - 2004
Silliker Laboratories Stone
Mountain, GA
( Supervised 3-4 employees
( Performed analytical chemistry tests including AOAC methods for
fat, salt, moisture and protein
( Reduced chemical costs while increasing the number of tests
performed
( Eliminated overtime in the department
( Chemical Safety Officer for the facility
( Conducted safety orientation for all new hires including a
presentation and checklist
( Use of Statistics to plot the progression of data
Quality Assurance Technician
1999 - 2002
Golden State Foods, Meat Department
Conyers, GA
( Established relationships with suppliers and communicated daily
with them on the condition of their product
( Worked with grinding room operators to raise the process center
while lowering the process sigma
( From the end of 1999 to the end of 2001 helped to raise the Process
Center, translating into a $100,000 cost savings over 2 years
( From 2000 to 2001, I was able to help sanitation reduce the number
of unacceptable swabs taken on pre-operation inspection by
42.5%
General Chemistry Teachers Assistant 1993 -
1999
Aubert Hall, University of Maine Orono, ME
Quality Assurance Technician 1993 - 1998
Joseph Kirschner Meat Packing Company Augusta, ME
Head Lab Technician 1997 - 1997
Joseph Kirschner Meat Packing Company Augusta, ME
Skills:
( SQF Certified (Safe Quality Foods) for SQF Implementation
( Hong Kong - McDonalds Supplier Quality Expectations for Asia-
Pacific, Middle East and Australia (APMEA)
( Basic and Advanced HACCP Certified by Chilton Consulting
( Six Sigma Green Belt Certified (DMAIC)
. Use of Lean tools for problem solving (Kaizen, Value Stream Maps,
GEMBA, Is / Is Not Change Agent)
( Extensive knowledge in Microsoft Office, including Outlook, Word,
Excel and PowerPoint
( Completion of American Management Association's Management Course
( Completion of American Management Association's Communication
Course
( General Experience of Prism, Kronos, Adage, LIMS, CMMS, SAP, LINCS,
Oracle
( Fluent in ASI and Infinity QS statistical programs
( Extremely fluent in Statistics and numbers
( Versed in the Prometheus Process (Action Plans, Centers of Gravity,
5 ring, red team, etc)
( McDonalds Sensory Evaluation Trained and Certified
( Interpersonal communication and leadership qualities
References available upon request
Contact this candidate