Employee Relations Plant

JESSIE W. GREEN

Sneads, FL ***** 850-***-**** ******.******.*****@*****.***

PLANT HEALTH CULTIVATOR

Dedicated and strategic Plant Health Cultivator with exemplary data analytical skills used to enhance sustainable long-term growth. Visionary team leader with strategic work ethic to advance productivity, production, and customer satisfaction. Principal R&D executive introducing topics including lighting techniques (LED vs MH, HPS vs LEC) in conjunction with nutrient lines, house made series, photoperiod testing, building layouts, (rockwool vs soil, coco vs aquaponics vs aeroponics grow mediums, physiological contortion technique extremes, breeding and pheno testing of 50+ strains/1000 phenotypes, IPM regulations, and applications.) Recipient of many “Most Distinguished Grower Awards.” Champion company success by governing all moving parts of a complex and highly regulated ecosystem ensuring advantageous excellence of all products grown and sold in house.

CORE COMPETENCIES

Cultivation R&D

Cannabis Growth Life Cycle

Quality Control

Production & Culture

Yield & Potency

Cannabinoids & Terpenes

Data Analytics

Technical Methodologies

Team Leadership

Team Training & Coaching

Planning & Logistics

Inventory & Procurement

CAREER HISTORY

TRULIEVE – QUINCY, FL 2017-Present

plant health supervisor - grow lead

Operate as Grow Lead and Plant Health Supervisor charged with overseeing all internal operations and performances applicable to plant health and optimal growth.

Implement lean perpetual harvesting cycle utilizing sufficient space for plant nurturing.

Coordinate daily operations including lighting plans, nutrient schedules, and environmental controls ensuring high-functioning floriculture between staff and clientele.

Educate staff regarding agricultural best practices for the sustainability of clones, mothers, and flowering plants.

Establish team schedules and payment addressing internal conflicts and employee relations, as necessary.

Govern the operating budget allocating resources as appropriate and procuring new supplies/inventory as required.

Introduce other methodologies including new genetics and strategic irrigation cycle to augment rock wool usage and crop steering.

Maintain IPM schedule and correct pesticide timing and usage during various life stages.

Monitor carefully plant health life cycle ensuring adequate sunlight, nutrients, watering, and overall care.

Govern the work of plant associates training, mentoring, educating, hiring, and evaluating personal and collective team success.

Kept informed of latest plant life practices and strategies to later share with the team.

KEY ACCOMPLISHMENTS:

Introduced SOP’s mitigating harvest time from a 5-day process time down to a 1.5-day process time. This program impacted the number of harvests capable of each flower room in a year.

Pioneered cloning techniques and mother plant care, which heightened the rooting and planting rate of vegetative plants thereby achieving a higher yield-per-room all while lessening plant density.

Reengineered the genetics of the facility to capture best-in-class cultivars for enhanced yield and pathogen resistance.

Designed a comprehensive pest management schedule, which strategically wiped-out pathogens thereby producing a higher passing rate of microbial contaminants testing.

Increased the perpetual harvesting cycle, which directly strengthened harvest time to every other week from every 3-4 weeks. This practice ultimately expanded the overall output of the facility while simultaneously lowered overhead costs.

RUTABAGA CAFÉ – CHATTAHOOCHEE, FL 2015-2017

restaurant manager

Supervised all restaurant operations for this café governing employee selection and retention, budget, customer management and engagement, and other daily functions.

Ensured the compliance of all governing state, local, and federal regulations of operating a restaurant.

Championed the success of the restaurant workforce providing adequate training, development, coaching, and feedback to augment individual and team performance.

Addressed and resolved efficiently all customer-related concerns, questions, and inquires maintaining loyalty and overall satisfaction.

Participated in marketing initiatives for the restaurant, promotions, and customer acquisitions.

Interviewed, hired, and trained top-performing staff.

Performed evaluations and offered feedback to enhance team development.

Oversaw kitchen staff and implemented food/serving safety protocols.

IGA – CHATTAHOOCHEE, FL 2011-2015

customer service manager

Supervised the customer service team governing all daily tasks performed.

Mitigated impending risks and threats to customer service functionality.

Ensured top-tier customer service by offering surveys, collecting data, and introducing new plans of efficiency and customer satisfaction.

Maintained a strong internal culture, which directly impacted morale and team confidence.