Sales Manager

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Joseph Savelli Saddle River, NJ ***** 201-***-****

***********@*****.*** https://www.linkedin.com/in/joe-savelli-481bb0111/ Culinary Applications Management

Analytical and detail-oriented professional, fortified to passionately and creatively develop innovative culinary items while developing and advancing relationships with internal and external clients, vendors, and employees. Prepared to correspond with sales force and customers via phone, email, and in-person to provide sales, culinary and technical support. Geared to review project specifications, drawings, and mock-up projects to assure appropriateness of product selection and use. Ready to examine product categories, consumer insights, and stay updated on competitor activities both commercially and technically. Areas of Expertise

• Complex Problem Resolution • Transformational Leadership • Strategic Planning

• Certified Internal Auditor • Research & Development • Recipe Development

• Databases: Genesis, SAP, Xcell • Concepts/Applications Development

• Culinary Management

Professional Experience

Parker Products, Fort Worth, TX

Research and Development Consultant/Manager of Culinary Applications November 2017 – 2020 Managed successful new product development initiatives as a member of the Marketing and Culinary Innovation team within Parker Products. Lead the New Product Development (NPD) processes. Additionally, was responsible for providing culinary support across the scope of work of the Marketing and Culinary Team. Including field sales customer support, prototype and concept development in conjunction with Research and Development, leading and assisting with internal and external product training, external product presentations, recipe and culinary newsletter development and verification. In addition headed up the creation of new baked inclusion line. Developed finished application concepts to show the many possible uses for my companies products. These included using our baked items as ice cream inclusions, Milkshake toppings, Cake toppings, baked inclusions and other applications. Also developed finished Baked concepts using our companies other product families. These included cake inclusions. Cookie and muffin inclusions, as well as other bread and savory applications.

• Responsible for developing new recipes to be used in the new bakery inclusion line at Parker products. This included different types of brownies, cookies and cake

• These products ranged from cakes and cookies to granolas and sweet breads. Including gluten free, vegan and natural products.

• Sourced non-GMO ingredients for new recipes

• Completed costing for each recipe

• Manage the equipment testing and sourcing for the new bakery inclusion line

• Designed the layout for the bakery

• Trained Production Staff

• Commercialized lab recipes

• Managed Application Presentation for customers

• Technical Sales Support for all Sales Team

Joseph Savelli Page 2

Chris's Cookies, Teterboro, NJ

Research and Development Manager, 2016 - 2017

Worked closely with customers, Product Managers, and sales teams to develop relationships, products, and appropriate technical documentation to meet or exceed expectations. Established, managed, and met measurable timetables for all team members. Represented departmental and company interests in all internal and external communications and presentations with customers. Assisted in developing yearly operating budgets required to execute an annual R&D plan. Remained knowledgeable on current market trends through participation in food shows, sales meeting, technical presentations, reviewing periodicals, and partnerships with suppliers.

Built the R&D Department from the ground up, increasing sample output by 60%.

Product development generated new business, enhancing company presence in a major grocery chain from 5 regions to 8.

Optimized the ingredient purchasing, saving the company 10% in ingredient costs. Chris's Cookies, Teterboro, NJ

Quality Assurance Manager, 2017

Led the quality control/assurance practices and procedures in accordance with agreed upon company parameters to maintain 100% product safety and product consistency. Created written quality control standards for all products (Standard Operating Procedures) including establishing regular testing parameters on raw materials through finished goods. Recommended and implemented corrective and preventative measures to improve product safety and quality standards. Enforced the Company's quality programs and maintained the required documentation. Provided continuing education of plant associates as required. Developed a professional working relationship with plant operations, sales, supply, and Research & Development business units to apply a team approach to business improvement and company goals and initiatives.

Aided the company in achieving SQF level 2 certification.

Proactively lowered customer complaints by 20%, and wasted product by 15%. EFCO Products, Poughkeepsie, NY

Food Lab Technician, Subject Matter Expert, 2015 - 2016 Followed and adhered to all monitoring and inspection Quality Assurance procedures. Participated in certification processes to prepare the facility to qualify and pass audits. Coordinated products to be sent to external lab for food borne pathogen testing. Collected and maintained data; performing product and packaging inspections. Researched and provided advanced knowledge and understanding of all relevant regulatory trends in the areas of food processing, ingredients, formulations, religious compliance, organic compliance and label compliance.

Eatem Foods, Poughkeepsie, NY

Research and Development Chef (Internship), 2013 - 2014 Planned and coordinated the required tests in the lab, to manufacture new products and/or improve existing products. Developed new recipes and the feasibility of new products in collaboration with the Sales and Marketing team. Assisted the production team to manufacture new products and train the production staff; aided the production team on the production lines to address the non-compliance procedures. Additional work experience includes: Line Cook/ Prep Cook for Morimoto NYC and the Head Prep Cook for Shannon Rose Pub.

Education

Bachelor of Arts, Culinary Business Management 2014 Culinary Institute of America,

Graduated with a 3.2 GPA, and excelled in recipe development classes and Management Classes Was part of class that executed the development of a new campus restaurant. Starting from the restaurant concept design to menu and recipe development, to running and managing the restaurant. Associate Degree, Culinary Arts 2012

Culinary Institute of America,

Graduated with a 3.6 GPA, and excelled in restaurant classes and fabrication classes.

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