Mark A. Scott

**** *** **. * Turlock, CA *****

209-***-**** * abj2ns@r.postjobfree.com

Scheduling and Purchasing Manager

Background encompasses 24 years at the same company with the most recent 5

years as Purchasing and Scheduling Manager over one location preceded by 7

years as Scheduling Manager over multiple poultry processing plant

locations. In-depth experience in critical company wide scheduling and

purchasing functions, inventory control and quarterly recommendations to

upper management for canned government bids. Strong focus on optimal

product mix so as to realize the utmost in plant efficiencies and cost

savings while maintaining adequate inventories across all SKU's.

Consistently achieved a track record of maintaining adequate packaging

supplies on hand and ranked in top 5 among 18 Hormel plants for the highest

number of inventory turns through YTD August 2010. Education includes B.A.

in Business Administration.

Scheduling and Purchasing Competencies

( Expertise in Spreadsheet Design and ( Track Record of Improvement & Cost Savings

Formulas

( Strong Work Ethic ( Team Player

( Maximize Economic Order Quantities ( Negotiation Skills

( Broad Food Manufacturing Experience ( MS Excel/Word, Mfg/Pro, Oracle, AS400,

Lotus Notes

Professional Experience

VALLEY FRESH INC. - Turlock, CA. * 1986 to Present

Scheduling & Purchasing Manager (2005-Present)

Scheduling Manager over Multiple Plants (1998-2005)

Special Products, Meat Prep. & Cook Room Supervisor (1986-1998)

Between 2000-2006 Valley Fresh Inc. achieved and maintained the position of

being the number one selling brand of canned chicken meat in the United

States. As a subsidiary of Hormel Foods Corporation, Valley Fresh Inc. has

annual sales exceeding 65 million dollars per year. At its peak around 2005

Valley Fresh Inc. consisted of 4 processing plants with an estimated 1,000

employees.

Was initially hired to manage and improve start-up products and processes.

After successfully achieving the desired results, was promoted to Cook Room

and Meat Preparation Supervisor. In 1998 was promoted to the position of

Scheduling Manager over the 4 plants owned at the time by Valley Fresh with

the responsibility of coordinating live bird, cook & bone and cannery

schedules for all locations while maintaining adequate finished goods

inventories and utilizing the lowest cost options. In 2005 accepted the

additional responsibilities of Purchasing Manager. Responsibilities in this

position comprise all purchasing related directly to the production of over

100 SKU's including cans/lids, labels, boxes/trays/bins, casings, bags,

films, tapes, glues, clips, staples, ingredients and the purchase of

various raw meat items. Also responsible for the training, development and

supervision of one purchasing clerk.

Result Highlights:

> Have saved the company up to $40,000 since October 2005 by placing orders

for raw materials ahead of price increases, by placing orders at the

optimal order quantities so as to achieve substantial price breaks and by

offering out for bid the few remaining items that are not controlled by

Hormel national agreements.

> Have saved the company $34,000 since finding a new bulk bin supplier

offering more competitive pricing.

> Created a semi-automated scheduling system for the Meat Prep. Dept. for

15 product formulas contained within the Master Plant Scheduling Lotus

spreadsheet for all cooked meat supplied to the Valley Fresh Cannery and

other Hormel plants. System saves at least $10,000/year in management

time and improves plant efficiency.

Mark A. Scott * Page 2

> Created an automated inventory system to track and control over 1,000,000

pounds per week by lot number of internally killed and externally

received fresh loads of spent fowl. System improved training time for

scheduler position, created an easy to read program for supervisors and

managers to understand, saved management time in tracking inventory

resulting in a savings of $80,000 since inception of the system and

eliminated lot tracking errors.

> In order to take on new business and due to inadequate floor space within

our plant to water thaw 250,000 lbs. of raw turkey meat per week,

developed an effective procedure to air thaw meat at an offsite low cost

rental facility. Idea saved company several thousand dollars that would

have had to be spent on new construction costs.

> Increased average soup line production over a four month period from 4 to

12 batches per day with the same staffing by better department

organization and product flow. Improvements resulted in a labor savings

of $96,000 per year.

CUDDY FOODS - Marshville, NC * Nov 1983-Aug 1984

Department Manager of Boning and Trimming

> Initiated the proposal and saw it through to completion of a complete

redesign of the Boning and Trimming Dept. which achieved a more automated

operation increasing workspace organization and product flow allowing the

elimination of 4-5 jobs resulting in an annual savings of approx.

$60,000/year.

SHENANDOAH FOOD PROCESSORS - Bridgewater VA, Washington IN * 1979-1983

Plant Superintendent (Jan 1983-Oct 1983)

Raw Processing Superintendent (October 1979-Dec 1982)

> Achieved government approval to export to Germany in a previously non-

approved plant. Approval resulted in new sales opportunities in oversea

markets and increased company revenue.

> Redesigned the entire Bagging Dept. which included the addition of an 8

minute drip line so as to accommodate whole body turkeys that after they

were chilled in a large common mechanical chiller could then be tank

chilled for another 4-24 hours. Improvement resulted in increased yield

of approximately 1.5 percent resulting in an annual savings of $250,000

and the drip line improved product quality by preventing excess water in

the finished package.

> Conceived and designed a prototype for a safety device to be used on band

saws for quickly removing turkey hocks from drumsticks which doubled

operator efficiency resulting in an annual savings of $12,000 and

eliminated the risk of injury.

> Saved company $200,000+/year by showing how to harvest white trim meat by

using electric wizard knives.

> Increased turkey boning line production from 24 to 32 head per minute by

adding 8 people to the staffing. Increased efficiency resulted in a 10 %

increase in lbs./man hour and a net labor savings of $114,000 per year.

ARMOUR FOODS - Turlock, Ca * 1972-1979

Boning Supervisor (1978-1979)

Production Controller (1975-1978)

Moisture and Quality Control Technician (1973-1975)

Box Pack Employee (Summer 1972 & Summer 1973)

Education

California State college at stanislaus - Turlock, CA

Bachelor of Arts in Business Administration, With Concentration in

Accounting

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