Manager Customer
Resume:
Currently doing consulting and short term assignments while handling family health issues, but am ready to return to full time employment.
Education
Bachelor Science, Management. Graduated, June, 1999. Bellevue University, Bellevue, NE.
Culinary Arts and Management, Graduated May 1997. Metropolitan Community College, Omaha, NE.
Summary
Product developer experienced with major food companies and culinary departments. Experienced in nutritional, allergen labeling and have had Genesis training. USDA and FDA approval. Active member of the American Culinary Federation and Research Chef Association. Skilled from bench top through production and product development. Experience working with vendors, suppliers and customers. Good presentation skills and technical support for customers. Close work with customer to understand and meet their needs, expectations, and price point. Emphasis on customer contact and satisfaction. Extensive work in the regulatory field, from nutrition labeling, ingredient statements and allergen declaration.
Work Experience
GreenLine Foods, Bowling Green, Ohio
Corporate R&D Manager January 2011 to January 2012
One person R&D department for a fresh produce company. Most of my time was developing line extensions and breaking into the new field of value added to their fresh produce. Launched several new items never seen before by consumers. Taking the salad kit idea into other fresh produce products. Duties included working extensively with suppliers, customers, bench top development, regulatory and nutritional labeling. Position was eliminated due to economics. References upon request.
October 2009 to January 2011
Took time for attending to personal family health issues..
Townsends, Inc., Mocksville, NC
Corporate R&D Manager April 2008 to October 2009
Working in plant environment for a further poultry processing company. Managing all aspects of R&D, including development and improvement of fully cooked and par-fried products. All regulatory responsibilities, USDA approval, nutritional, and labeling specifications. The first six months of this year was challenged to cut costs in ingredients and production streamlining. By working closely with suppliers and innovative thinking this was accomplished at a savings of one million dollars annually for the company. Because of intense, hands-on development, several new customers have been brought into our customer list. One such new customer that has been added to our customer portfolio, has both national and international distribution, and will exceed six million pounds of new finished product annually. A fast food chain that has national distribution has also been added as a new customer.
Stork Food Systems, Gainesville, GA.
Food Technologist November 2005 to April 2008
Working with Engineers and Service Technicians in the development, testing, demonstrating and training of food processing equipment. Much of the work involves new technology in this country, testing how our equipment can be implemented to United States customer’s needs. Working extensively in R&D departments in many major processing plants, to assist in changing over their current products to our equipment. By demonstrating our equipment, we help the customer realize the potential for cost savings, increase volume, savings in man-power, consistency, etc. that our equipment would bring once utilized in the plants. Conduct hands-on training and demonstrations in major food production plants in the United States, Canada and Europe. My time is used traveling to customer's approximately 75-80% traveling internationally.
Heavenly Cheesecakes, Inc., Tucker, GA. (Now known as America's Kitchen)
R&D Manager February 2005 to October 2005
Developing as well as fine tuning existing bakery products. Assisting in commercializing family recipes that the company was founded on, and turning them into high quality commercial products that are in great demand in major grocery chains, restaurants, etc. Take ideas from conception to production, working closely with suppliers, owners, and production staff. Much of my time was also overseeing of the finishing and mixing departments out on the production line. Unknown at the time of taking this position, the company was undergoing a buyout that brought in their own personnel.
Panorama, Inc., Kennesaw, GA. (Now known as Atlanta Cheesecake)
R&D Manager February 2003 to February 2005
Manager with a staff of three technicians. Company is a sixteen year old privately held dessert company, which makes various cheesecakes, pies, tortes, cakes, bar cookies, etc. Our main customers were Walmart and Sam's club store. We are expanding into the food service division. Working much of the time on development of new products, working with standard formulas to update for specific dietary needs (sugar free or fat free) and are also looking into reducing the trans fatty acids in our cheesecake for a large restaurant chain. We are challenged to uphold the high quality that has been associated with the family name and still be a bargain for the customer, while meeting their ever-changing dietary needs and desires.
Wayne Farms, LLC, Gainesville, GA.
Project Leader August 2001 to February 2003
Working in the further processing poultry industry. Focusing on matching competitor's products, developing new items for food service, retail, deli and regional chain accounts. Working with various breading systems, marinades and ways to increase yield. Much of my time was working with customers by aiding them in discovering what products work best for their own unique situations and their kitchen abilities, both by utilizing their equipment and their staff, as well as pinpointing what their customers wanted and needed.
Georgia Spice Company, Atlanta, GA.
Food Technologist September 1999 to August 2001
Research and development work involving both wet and dry applications of spice blends, BBQ sauces, salad dressings, marinades, batters, and dessert mixes, such as brownies and muffins. Among one of my creations was a Raspberry Walnut vinaigrette salad dressing which is now sold at the Melting Pot restaurants. Much of the job was matching competitor's products, offering better dollar value but at the same time having a higher quality flavor and taste, perform with accuracy and be user friendly to the consumer in the restaurant business. This job required close work with the customer, showing how to use products, where we could save them money, how we could outperform the competition, and what we had to offer to replace products being currently used that require higher skill labor than what is available. Great emphasis was on new trends and products available. The motto of the company is "we don't follow trends, we make them." I was a key player in making their trends make it to the market.
Con Agra Frozen Foods, Food Service Division, Omaha, NE
Food Technologist July 1997 to August 1999
Research and development work for the largest frozen food company in the world. I was primarily responsible for IQF coated products being developed and realized as a new avenue for the food service industry. Working closely with a new company that had been recently acquired by Con Agra (Trios Italian Foods), to develop and produce these groundbreaking products, as well as working closely with companies like Pizza Hut, Schwan's and Costco to market this new line of products. This endeavor required hands on development at every aspect, from developing of formulas and new ideas, to the specialized packaging, marketing, heating and shelf life studies, labeling (per government regulations) and acquiring of new ingredients by seeking out new vendors and suppliers for this upscale revolutionary product. New product development per customer specifications, pilot plant tests, plant tests at various locations, sometimes for several weeks, writing specifications, nutrition approval, reworking current products for cost reduction. Meeting with various vendors for best possible ingredients and cost. Going to potential customers and cutting products for their preview and focusing on their input and future needs.
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