Customer Service Staff

Fred Rogers

Production Supervisor

Willingboro, NJ 08046

**********@*****.*** - 609-***-****

To obtain a position focused on professionalism.

Willing to relocate: Anywhere

Authorized to work in the US for any employer

WORK EXPERIENCE

Production Supervisor

Coca-Cola Refreshments - Philadelphia, PA - January 2015 to Present

- Supervise daily operations in production and shipping of incoming and outgoing materials.

- Assist and maintain inventory and raw materials and product loss control.

- Communicate with mechanics on machine crashes or possible line breakages.

- Perform hourly quality checks on production lines and products

- Manage a union workforce according to the guidelines and collective bargaining agreement.

- Follow all GMP and food safety guidelines and ensure staff is following as well.

- Hold a daily shift hand off meetings with previous shift and following shift to discuss any topics that could effect production (ex. Quality, mechanical, raw materials)

- Communicate with shipping and receiving daily to ensure pallets and trays are stocked so we can run efficiently.

- Oversee payroll and staffing hours to ensure they are accurate.

- Send emails regarding efficiency reports, production recaps, or and issues related to the shift that resulted in unplanned downtime.

- Confirm daily uses of materials used through our inventory system such as syrup, preforms, caps and labels

- Hold staff accountable if they do not follow the GMP guidelines or do anything to compromise the values of Coca-Cola

- Hire and train new staff as needed.

- Schedule production team members to meet the demands of the facility (if necessary mandatory overtime will come in effect)

Production Supervisor

ReadyPac - Florence, NJ - October 2012 to January 2015 Responsibilities

- Follow all food safety and manufacturing requirements and regulations as well as GMP Lean Manufacturing and Six Sigma

- Manage staff up to 200 people and practice and set the OEE

- Manage and hire temporary staffing as needed to accommodate daily schedule

- Follow all sanitation guidelines to avoid and contamination or compromise of the products to the customer

- Set the standard of expectations to staff, leads and machine operators and hold accountable if expectations are not met

- Hold daily meeting to review progress and staffing concers

- Manage payroll and attendence as well as requested time off or vacationing for staff

- Always try to maintain a steady efficiency rate while maintaining great quality of the profuct Production Supervisor

Hello Fresh - Linden, NJ - September 2012 to June 2013 Responsibilities

-Run the assembly lines with staff according to daily schedule.

-Set up lines according to daily production.

-Sign in and train temp agency staffing according to Hello Fresh guidelines rules and regulations.

-Maintain an "8 second tact time" when running lines.

-Supervise over 60 people between both lines to ensure efficiency and quality.

-Organize daily labels from Fed-Ex to UPS to Columbus trucks.

-Make sure lines are supplied with enough proteins and produce to run efficiently without any stoppage.

-Hold Hello Fresh and Temp Agency staffing accountable if and issues occur such as lateness, no call no show, failure to follow Hello Fresh rules and regulations. Accomplishments

-Staff loved my quick thinking and efficiency.

-Getting workers to appreciate the quality in the produce and proteins they worked with daily.

-Having staff be alot more punctual on their getting to work.

-Changing preparation in daily planning and scheduling so that we run more efficient with less stoppage in the lines.

-Changing the way workers stack pallets so that more boxes can be placed on pallet to save in space and timing.

Skills Used

-Food service background when dealing with proteins and produce.

-ServSafe skills when training certain Quality Control inspectors on what and what not to look out for on discarded products.

- Supervisory skills when managing staff according to rules, regulations and accountability. Lead Supervisor

Whole Foods Market - Marlton, NJ - June 2011 to February 2013 Prepared Foods Cook

• Prep and prepare cold salad dishes.

• Prepared meals according to store planogram.

• Maintain proper food temperatures and follow food safety regulations.

• Follow safety guidelines for sanitation in order to prepare conventional and organic products in compliance with regulations.

Lead Food Service Supervisor

Hampton Behavioral Health - Westampton, NJ - August 2006 to September 2012 Follow state food safety and sanitation regulations by monitoring food temperatures, proper storage of food items, and preparation of meals.

• Manage inventory, place orders, and unload/stock inventory following hospital regulations.

• Manage and prepare parties and events for administrative staff.

• Interview candidates for open position in the dietary department.

• Supervise dietary staff and train new dietary personnel.

• Prepare meals according to the hospitals three week menu and patient preference.

• Prepare, serve, and stock food in accordance with hospital rules and regulations.

• Maintain customer service expectations and exceed hospital standards for service excellence. Line Chef

Lockheed Martin - Mount Laurel, NJ - 2008 to 2010

Followed the daily pangram recipes to prepare and serve meals.

• Prepare and serve pizza according to the theme.

• Prepared and cooked orders on the grill according to customers request. AWARDS

Tri State Metro Leadership Academy

February 2017

Recognition of successfully completing the Tri State Metro Operating Unit Leadership Academy Immersion for Managers of Coca-Cola. A week long intense training program with leaders of Coca-Cola providing tools and resources for managers. At the end of the week we have to present a successful presentation in front of the leaders in order receive recognition.

CERTIFICATIONS/LICENSES

ServSafe Certified

July 2014 to July 2019

ServSafe Management Certified. Test taken on knowledge in the kitchen based on food and cooking temperatures, food born illnesses, managing and running a kitchen, business and staff and maintaining a safe and effective work environment for everyone.

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