Manager Quality Contro and Operations
Resume:
Austin Goulet
Denver, CO *****
************@*****.***
CAREER SUMMARY:
Operations and Quality background specializing in Food Manufacturing. Technical skills with a Lean Six Sigma Black Belt certification and as an SQF Practitioner. My desire is to return back to MI, in the Grand Rapids area to be closer with family and friends and begin a long term career.
WORK HISTORY:
Operations Manager at Boulder Brands, UDIS Gluten Free Bakery
2013 – Current
Large start up bakery specializing in Gluten Free baked products.
Second Shift Operations – Plant Management Responsibilities.
Deliverables on schedule attainment, throughput, inventory reduction and safety
Cost: Deliver on Conversion Cost Financial Plan, Improve on OEE and Labor Reduction
Implement process monitoring systems for production development.
Development of SOP programs, SSOP, Process Auditing, 5s and Pre Flight Operations.
Safety: Reduction in DART, RIR and eliminate Lost Time Injuries.
Six Sigma Lean: Kaizen Events, OEE, 5s, Waste Reduction, Value Stream Mapping.
Budget and Capital Project Management team – Continues Improvement
Kaizen Event Coordinator – perform Kaizen events and manage new projects.
Cost Savings Initiative Team - Dedicated to 1.5 Million in cost savings for year 2015
SQF Management and HACCP Team
Food Safety / QA Manager at Colorado Premium Foods
2011 – 2013
Further processing meat packaging company of sub primal product.
Direct and control of all documentation and programs.
Ensure 24 hour USDA compliance.
Facilitate BRC scheme and TQM Programs. Implementation of new BRC Edition (6) throughout 2 facilities.
Responsibility of all QA and Sanitation Practices.
Employee training and team building for all employees.
Monitoring of CCP, HACCP and new CFR laws.
Create Label Approvals, Product Specifications and all 3rd party audits.
Maintain and promote Continuous Improvement projects.
Certified Green Belt in Six Sigma with Lean principles.
Environmental activity including the monitoring and methodology for verification of sanitation practices
Quality Control Coordinator / SQF Practitioner (Contracted Position) at Hammond’s Candies
2010 – 2011
Maintain and implement Quality Control Solutions/facilitate and maintain SQF compliance.
Create policies and procedures in compliance with the SQF 2000 Code
Direct workers engaged in precise product measurement, inspections to determine standards and establish quality and reliability objectives of finished product.
Study operations sequence, material flow and project information to determine worker’s functions and responsibilities.
Estimate production cost and effect of equipment design changes for management review, action and control.
Prepare and direct internal, customer, and third party audits.
Coordinate Quality Control objectives and activities to resolve production problems, maximize product reliability and minimize cost.
Implement effective Sanitation procedures and conduct Microbiological testing in house and out.
Evaluate new packaging materials and formulate new specifications base on customer’s needs.
Experience with label laws and nutritional paneling.
Maintain current certifications (kosher, organic and gluten free).
Implement Allergen Control techniques by utilizing dedicated areas, storage usage, cleaning and sanitizing techniques.
Production Supervisor at Butterball LLC
2002 – 2010
Department Supervisor of 1st and 2nd shifts with a count of 46 employees.
4 team leaders reporting with production summaries, product inquiries, scheduling conflicts, employee conflicts and any unresolved issues.
Participation with internal audits to be in compliance with all customer compliance.
Close interaction with other department Managers communicating production details, implementation of new ideas and goals.
Multitasking of production reports for each shift, evaluating of all documentation and preparation for new customer orders.
Daily briefing of management team on all production details and accomplishments for each shift.
Daily meetings for discussion of topics including USDA, safety, quality, scheduling and operations.
2nd processing department includes overseeing of: breast packaging with rapid pack machines, extrusion of MST, injection with frozen grinder, cozzini machine and polar tumblers.
RTE department includes overseeing of: deli slice packaging, breast packaging, frank manufacturing and frank packaging.
Company accomplishments pertaining to cost savings, yield percentages, and production achievements.
Reached objectives by increasing production, which reduced unnecessary overtime.
Implementing cost saving techniques by eliminating positions that can be replaced by mechanical capability.
Keeping precise inventory of necessary equipment and supplies, which reduced waste.
Increasing yield percentages by less handling and unnecessary portion control.
Enforcing correct procedures specifically made for each product spec.
Controlling these factors resulted in zero NR penalties and reaching department goals.
Intensive HACCP training, SOP and SSOP documentation, GMP, USDA and FDA affiliated.
Daily USDA interaction.
Bilingual skills in Spanish.
Discipline, training, scheduling of employees, giving employee reviews all while enforcing correct Butterball policy.
Strict management training by attending monthly training with topics on: Solving workplace problems, Essential skills of communications, Resolving Workplace Conflict, Positive discipline, The Abilene Paradox and Harassment is.
Assistant General Manager at Tony’s Fine Dining Restaurant
1997 – 2002
Traditional Greek fine dining restaurant.
Started job working as a Busboy then worked my way directly up to Assistant Manager.
Maintaining an efficient and productive restaurant.
Financial reviewing of nightly performance by end of shift financial report. Address discrepancies and correcting by investigation and traceability.
Duties include scheduling servers, running front and back of house and assisting manager.
Opening/closing responsibilities and accountability.
New Associate training.
Product order and inventory control.
Daily operations start with front of the house preparation, reviewing of all staff on all specials and any pressing items. The organizing of kitchen staff, bringing any issues to attention and allowing suggestions to be spoken. Making sure that all persons located in house are working in a safe environment.
• Attending to all customer complaints and overall customer satisfaction.
EDUCATION AND CERTIFICATIONS:
Muskegon Community College: (2005 – 2007) Associate's Degree in Management/Economics, Continuing education for Bachelors in Food Science – Online Program – Penn State 2015
First Aid and CPR Certified
Allergen Control Certification - Oklahoma State University
SQF 2000 Level 2 Practitioner - Safe Quality Food Institute
Lean Six Sigma Certified Black Belt - Villanova University
COMPUTER SKILLS:
Microsoft Applications, Share Point, AS400, Kronos, SAP, Ross ERP, Just Foods, Great Planes MRP System, IQ Fusion (Real Time Data Processor).
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