PASSIONATE & EXPERIENCED PRODUCTION MANAGER
NATURE’S PATH FOODS, PRODUCTION SUPERVISOR
I took this job several months ago, and have been working for this organic cereal and bar manufacturer in Blaine, WA. Our largest clients are Costco and Trader Joe’s (in Canada, the US, the UK and Mexico). Presently we are expanding production to accommodate the increase in sales, and I am responsible for hiring/training crew to expand shifts to 24/7 production. This is a good job, however, I took it on the heels of a divorce, and the location is on the Northwest US/Canadian border in a tiny town with little to offer except Puget Sound and meth. I don’t like living here at all, and feel I need to find work closer to family and friends. I’m in charge of 2 high-speed production and packaging lines, (hot oatmeal and protein bars), which generally run between 100-125 units per minute.
High-speed packaging and production
Proctor and Aeroglide tunnel ovens
Triangle and Bosch packaging machines
Sollich cooling tunnels
FSMA, SQF, BRC, HACCP, FDA, GMP
coordination of temp worker requirements per shift
MRP, IFS, Sharepoint, Ultipro, Microsoft Office Suite
For almost a decade, I did various consulting for businesses both large and small in the Atlanta area. I set up a wholesale bread bakery in Athens, GA, a retail bakery/catering/cafe in Alpharetta, GA, a wholesale cheesecake production plant in Tucker, GA, a retail bakery/cafe in College Park, GA, a wedding specialty caterer/bakery in Atlanta, GA, and a bakery/wholesale bread manufacturer in Marietta, GA. In addition to these start-ups, I was hired to improve efficiencies in one wholesale bread manufacturer twice, including creating an artisan bread line; I reworked menus in 5 cafes/bakeries, including the addition of laminate products in two of them, and I changed the menus in all of them. I set up a USDA line for a wholesale sandwich manufacturing plant and added a Kosher kitchen to an established wholesale/retail bakery. In most of these jobs, I either instigated or updated HACCP, AIB and all QA/QC protocols; sourced ingredients and created protocols for purchasing/inventory; fully trained all owners/staff; created or updated employee manuals; established budgets for new products and production lines; and provided variable batching for all products. Various employers, in an attempt to control labor costs, partially staffed their establishments with cooking school interns, parolees, and/or the mentally handicapped, which led to some interesting training curves and unique scheduling, requiring some creativity to accommodate everyone in an efficient fashion.
• Production Manager/QA Manager/Pastry Chef
• Inventory and purchasing
• R&D, product/menu development
• Continuous improvement/green efficiencies
• Proprietary software use, ZBake and Datapax,
• Catering/wholesale production/high-volume
• Frozen product/warehousing
• Batching/Costing out products
• Personal chef/Specialty diets
PURE KNEAD, (GLUTEN-FREE BAKERY)
At this start-up I did all of the R&D, attempting to create a stable gluten-free bread and bun product line that the owner had already promised to Kroger’s. We added a muffin and dessert line, which was also picked up by Kroger’s, (and many small businesses in the Atlanta area). This required me to schedule and fully train the staff, add a high-speed packaging line and freezers, and create all QA/QC and HACCP protocols. I also developed costing/pricing and budgets, and assisted with marketing.
• Wholesale only (including Kroger’s)
ART OF BAKING
When I was hired, this wholesale bakery had one shift, two production lines and 40 employees. When I left, it was running 24/7 with a staff of 100 and 5 production lines, including artisan breads, laminates, and a specialty product, Rugulah, for the Weis Markets grocery stores. Our largest client was Starbucks, for whom I developed several fresh products, including a line of savory croissants, seasonal muffins and cookies. I worked closely with the Starbucks R&D staff to maintain their quality requirements, specifically water content. (We produced and distributed fresh daily products for all of the Starbucks in the SE). I also created products for the Caribou Coffees in GA, and a line of caramel brownies for Harris Teeter. This was in addition to scheduling and training all staff, creating QA/QC and HACCP protocols, setting up an inventory/purchasing system, troubleshooting, budgeting, batching/pricing, and building/establishing packing lines and freezer protocols. I did everything here, including an occasional delivery and driving a forklift.
• High-volume wholesale (all Starbucks/Caribou in SE)
• Product development
• Establish Kosher kitchen
• Frozen products
• Continuous improvement
• Vendor liaison
• Batching/costing products
• Proprietary software, “ZBake”, Microsoft
MANAGER/PASTRY CHEF (multi-unit)
I began as a pastry chef and grew into management of three bakeries, also establishing an artisan bread line in the process. All training and QA/QC was under my auspices, as were all purchasing/inventory controls.
Customer service was also at the forefront, as wedding cakes were our specialty, and I both made the cakes and met with the customers for tastings and guidance.
• European cakes/pastries/desserts
• Created artisan bread line
• Training/hiring/firing/4-25 employees
• Continuous improvement
• Customer service
• Catering/wedding cakes
LINE PRODUCTION MANAGER/ NIGHT GM
I began as an employee on the laminate line and quickly rose to line manager, then laminate AND prep manager, and ultimately night production manger. We made both retail and wholesale products, (sold primarily in California Costcos and Price Clubs). I was responsible for all purchasing/inventory, training and scheduling, which included a very diverse employee base, including Hispanics, Polynesians, and Asians, as well as the mentally handicapped, (which were all of our packaging employees).
• Wholesale and retail
• 50-250 employees
BA Theater/Russian, Portland State U 1990
New Orleans school of Cooking 2006