Quality Control Human Resources

Scott D. Holdredge

*** ****** ****** ( Folsom, PA 19033 610-***-**** ( abj4km@r.postjobfree.com

OPERATIONS / PRODUCTION MANAGER

. Principled, high level of integrity, dedicated, loyal, dependable, hard-

working, goes the extra mile

. Experienced, hands-on, highly motivated, proactive,

knowledgeable, multi-talented professional

. Leadership, training, team-building, motivating, mentoring

and talent-developing competencies

. Personable, engaging, great people skills, highly

effective communicator and relationships builder

. Easily gains people's trust and confidence, treats people

with respect and fairness, straight-shooter

. Focused, decisive, strong crisis mitigation, conflict resolution and

creative problem solving expertise

. Innovative, resourceful, thinks on feet, loves a challenge, thrives in

fast-paced environments

. Goal-oriented, performance-driven, multi-tasking, drives

organizational improvement and profitability

AREAS OF EXPERTISE

Food Production Labor Expenses Regulatory Product Shrinkage Hiring /

Compliance Training

Plant Operations Operating Safety Programs Product Testing Labor Relations

Expenses

USDA / HACCP / Yields / Hazard Control Equipt Performance

FDA Automation Points Troubleshooting Reviews

Quality Control Loss Control GMP Guidelines Equipt Benefit Packages

Maintenance

Production Cost Std Op Procedures Risk Containment Incentive

Scheduling Containment Programs

CAREER SYNOPSIS

Philadelphia Cheesesteak Company, Philadelphia, PA 2001 - present

DIRECTOR OF MANUFACTURING

. Promoted to position from Production Manager after just 1 year, receiving

substantial salary increase and profit sharing opportunities, primarily

as a result of commitment and demonstration of performance excellence.

. Manages molding, slicing and quality control functions to support the

weekly production of approximately 500,000 pounds of finished chunked

formed meat product for wholesale distribution.

. Experienced with USDA, HACCP, and FDA quality control and food handling

regulations applicable to the meat manufacturing and food production

industries.

. Drives problem resolution on a team and peer basis, closely interacting

with Maintenance, Engineering, Quality Control and Human Resources

personnel.

. Establishes and implements production policies and procedures using GMP

guidelines, controls labor and operating expenses, and modifies

operations to maximize yields, limit waste, constrain costs and increase

productivity.

. Set up new production lines to maximize operational efficiency, increase

production, improve quality control and reduce waste, and initiated

tracking procedures to maintain yields in receiving, processing and meat

slicing areas.

. Regulates temperature and oversees product loading and rotation in

tempering and freezing areas to ensure even thawing and maintain strict

quality control.

. Performs and documents quality checks at all critical control points,

working closely with QC personnel and USDA inspectors to ensure

operational compliance with GMPs, SOPs, USDA QC regulations and safety

guidelines.

. Coordinates testing of new products, and testing and maintenance on all

production equipment, including Great Lakes and Ryowa slicers.

. Conducts facility tours and interacts with distributors to resolve

quality issues and complaints.

. Received Special Recognition Award in 2007 for Video Jet Project

involving redesign of the slicing and final packaging of the product,

automation of the production lines and reduction in the labor force.

. Recipient of Outstanding Team Building Award in 2005 for ability to

direct accomplishments toward company's organizational objectives.

. Established and directs many human resources functions including

staffing, training, labor relations, employee vacation and sick time

tracking, and benefits administration for the entire production facility.

. Developed and facilitated enhanced training programs within the slicing,

molding and quality control areas, resulting in vastly improved

production practices.

. Created bonus programs for hourly employees and management which

significantly improved employee morale and fostered a strong sense of

team dedication throughout the operation.

. Manages a motivated, high performance team of 130 union employees and 5

supervisors, and coordinates weekly production schedules.

. Conducts periodic reviews of staff, assessing talent and offering

suggestions for improvement and greater accountability, recommending

salary increases and promotions when warranted and terminations if

necessary.

Scott D. Holdredge

Page Two

Quality Foods, Philadelphia, PA 1998 - 2001

PRODUCTION MANAGER

. Directed, supervised and scheduled daily operations of a 56-person crew

responsible for production of specialty beef and chicken products for

wholesale and retail distribution.

. Supervised two production lines in the Cook Department on a rotating

basis, and oversaw operation of Stein ovens and Heat and Control units

for the manufacture of pre-cooked meat products for a national account.

. Reviewed daily and weekly production schedules for seven lines within the

department and implemented changes as necessary to control labor costs,

maximize yield and productivity, and ensure high quality.

. Supervised pressing and slicing of emulsified and solid meat products

into various sizes to meet a wide range of automated packaging

requirements.

. Managed tempering and quality control functions to ensure compliance with

USDA regulations.

. Consistently exceeded production yield, labor and shrinkage goals by at

least 15% through implementation of improved production scheduling,

manufacturing and control processes.

. Coordinated new production equipment testing and instituted procedures to

increase capacity and volume.

. Promoted from supervisory position in the Mold & Marination Department

after successfully managing all aspects of product marinating, custom

formulization and contact freezing production processes.

. Spearheaded all human resources functions for assigned employees and

provided staff training as needed to ensure overall operational

compliance with GMP, SOP, quality control and safety practices.

. Developed employee training programs and operating procedures to meet

HACCP requirements.

EDUCATION

100 credits toward Bachelor of Science Degree 1981 - 1983

East Stroudsburg University - East Stroudsburg, PA

Associates Degree in Applied Science 1980

Luzerne County Community College - Nanticoke, PA

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