DALE SEIME

**** ********** ****** ** ***********, MN 55418 612-***-****

ac5v3b@r.postjobfree.com www.linkedin.com/in/daleseime

Twenty-four years of experience providing critical leadership, direction & oversight for food manufacturing operations in areas of production management, quality & food safety, and environmental health & safety.

Credentials include; PCQI Certified, SQF Practitioner, Internal Auditing for GFSI Food Safety Schemes, AIB Baking Science, AIB Food Plant GMP and Sanitation, AIB Quality Assurance Management, Minnesota Certified Food Manager, OSHA 511: Occupational Safety and Health Standards for General Industry.

PERFORMANCE EXCELLENCE

•Cross Functional Team Leadership •Daily Plant Operations Management

•Continuous Improvement •Creative Problem-Solving

•Food Safety •MRP

•Food Industry/Manufacturing •Job Costing and Routing

•Quality Management •Product Development

•Staff Training and Development •ERP Systems

COMPUTER LITERATE

• ERP Systems (Just Foods; Navision), Alchemy Systems, MS Office Applications

PROFESSIONAL EXPERIENCE

APRIL 2015 – PRESENT

COMPLIANCE MANAGER, NEW FRENCH BAKERY, A DIVISION OF RISE BAKING COMPANY

Accepted a newly created role with the company to manage the facility’s regulatory compliance systems; Food Safety and Quality, and Environmental Health and Safety. Key accomplishments;

•Key role in transforming the facility’s QFS manual creating a more effective system.

•Achieved the company’s first Excellent SQF rating, for consecutive years.

•Achieved SQF Level 3 certification in 2017, developing and implementing quality monitoring and verification methods.

•Adapted the facility’s QFS system to meet FSMA Preventive Control requirements including validating the facility’s baking process as a kill-step and preventive control.

•Successfully meet YTD Quality KPIs for total quality complaints and First Pass Quality

•Developed and manage a comprehensive QFS and EHS training program for new hires and for associate annual refresher training.

•Key role in transforming the facility’s EHS system manual to include evaluation, auditing, training, and enforcement.

•Successfully led interdepartmental commitment to EHS program resulting in a 55% reduction in the facility’s total injury rate and an 80% reduction in the OSHA Recordable Rate, YTD beginning in 2015.

NOVEMBER 2012– APRIL 2015 AND FEB 2007-DECEMBER 2008

OPERATIONS MANAGER/PRODUCTION MANAGER, NEW FRENCH BAKERY

Recruited in 2007 to develop and implement operational training programs to reform, enhance, and drive organizational objectives. Success in this role led to greater responsibility as the facility’s Production Manager, leading all operations for the plant. This position reported to the company’s Director of Operations. Recruited again in 2012 to resume role as plant Production Manager followed by plant Operations Manager. Key Accomplishments;

•Identified and assessed operations to create SOPs and training program for each production station. This accomplishment proved Management commitment to the enhancement of workforce skills and professional development, improving quality, increasing productivity and reducing waste by 40% in the first year.

•As Production Manager, filled a cross functional role alongside R&D to develop new DSD product line, successfully winning the bid to service the premier local upscale-grocer.

•Successfully created and implemented a new production system, process flow, and schedule to accommodate newly acquired DSD product line.

•Successfully staffed and coordinated the work of production associates to achieve plant goals/metrics in areas of cost, productivity, regulatory compliance, and 3rd party SQF and AIB compliance.

•Consistently met productivity standards resulting from CI strategies, production scheduling improvements, associate training development.

DECEMBER 2008– NOVEMBER 2012

DIRECTOR OF OPERATIONS, SISINNI FOOD SERVICES

Supported the entrepreneurial vision of the Owner/CEO. Provided leadership, direction & oversight for multi-site operations. Operated the production facility in a profitable, safe and quality conscious manner, meeting or exceeding all customer specifications, regulatory requirements and process/product certifications. This position reported directly to the Owner/CEO. Key Accomplishments;

•Successfully guided the 10,000 sq. ft. physical expansion of bakery operations as well as company expansion into food service, catering, and related food production services.

•Managed raw material procurement, inventory, production scheduling, capital expenditures, and new product development increasing sales to; national retailers, national food service providers, main-line food distributors, and local fine dining entrepreneurs, adding $1.5M/YR in revenue over three-year period.

•Developed and managed facility HACCP plan to comply with regulatory, 2nd party and 3rd party food safety requirements.

JULY 1999– DECEMBER 2008

PRODUCTION MANAGER, MAINSTREET BAKERY

JULY 1994-JULY 1999

SCRATCH BAKER, MAINSTREET BAKERY

Supported entrepreneurial vision of Owner/CEO, expanding bakery operations from a small kitchen bakery, into a local retail shop, followed by a 20,000 sq. ft. full service wholesale operation servicing the food/beverage sector of the Twin Cities Metro area and out-state communities. Played a critical role in building 200+ customer base. Leveraged commitment to company and personal drive to develop experience and skills in;

Personnel Management, Supervision and Scheduling

Production Scheduling,

Product Development,

Procurement,

Food Safety, and Quality Assurance

Craft, Artisan Breads and Viennoiserie (National Baking Center)

EDUCATION

June 1994

MA Public Administration; Hamline University, St. Paul Minnesota

June 1987

BA History and Anthropology; University of Minnesota, Twin Cities

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