High volume food Production management
Resume:
David A. Zito
******@*****.***
Manufacturing * Plant Management * Master Production Planner * Multi Unit Management * Budgets *
HACCP * Organic * Kosher * High Volume Airline and School Meal Food Production * Menu Development *
THREE TREES FOODS INC – Independent Contractor, Production Supervisor 2 years
Beverage Visions Bottling Company
Supervise Almond Milk production
Responsible for all company standards within the bottling plant
Specification compliance
Quality Control
HACCP compliance
Product Food Safety
Documentation and Compliance of Temperature and Laboratory Result Ranges
LONG BEACH UNIFIED SCCHOOL DISTRICT – Production Center Manager 10 years
Responsible for all areas of the Central Kitchen managing 4 supervisors, an administrative assistant, 5 Utility Workers and 70 hourly union employees
Managed and scheduled production of a state-of-the-art Cook Chill Facility producing Sous Vide product and menu items for delivery to over 80 school cafeterias daily serving approximately 75,000 meals per day
Continually monitored and adjusted production processes for maximum efficiency
Supervised on-hand inventory and vendor product ordering needed for production
Budgeted and managed millions of dollars in USDA grants
Contact person for interactions with Long Beach Health Department and yearly USDA audits
Responsible for customer service satisfaction both external and internal
Developed, costed and adjusted recipes and specifications to meet Department of Education guidelines for nutritional requirements
Responsible for food safety for teaching, exam proctoring and tracking current ServSafe certification of over 150 employees and management for the district Nutrition Services Department
Worked with the City of Long Beach to develop a Disaster Emergency Preparedness Program
HAWAIIAN HOST CHOCOLATES – Assistant Plant Manager 1 year
Responsible for the operation of a 50,000 sq. ft. manufacturing facility, $10 mil+ in annual sales to North America and Asia
Master Planner for all production scheduling, coordination of container loads destined for Hawaii and Asia Pacific
Director of Production Supervisors, Leads and QA Supervisor. Coordinate order flow with the Sales Department
Work directly with Quality Assurance, Marketing and Product Development and Innovation
ORGANIC TO GO – Sr. Director of Commissary Operations and Quality Assurance 1 year
Organic Urban Retail Cafes, Catering, University and Airport locations
Directed 4 commissaries in Los Angeles, San Diego, Seattle and Washington DC producing 3000+ meals daily in each location for retail, wholesale and catering. Directed Kitchen Managers in each location
Directed R&D Manager, managed specs, nutritional labels and costing. Standardized all specs in all markets
Worked with purchasing and purveyors to ensure quality of natural and organic product
Logistics management of product order delivery and fleet maintenance
Responsible for ALL aspects of food safety, customer concerns, HACCP compliance and inventory controls
Re-organized all kitchens, put HACCP standards and SOPs in place. Responsible for sanitation and R&M
Performed internal audits – HACCP and specification checks. Liaison for local and governmental agencies (Health Dept., FDA, USDA)
Responsible for labor and COGs by location. Re-located 2 kitchens in Los Angeles and San Diego
Trained and certified employees in ServSafe
GATE GOURMET – Quality Assurance Manager 1 year
World’s largest independent provider of Airline Catering and Provisioning
Responsible for ALL aspects of food safety and HACCP compliance in a 150,000 sq ft airline catering facility of 900 employees producing more than 18,000 meals per day with $40 mil in annual sales
Manager of 3 Supervisors, 1 QA Tech, 4 IT Techs, 30 Porters, and Cafeteria staff
Liaison for local and governmental agencies (Health Dept, FDA, USDA), customer and corporate audits
Investigated and responded to customer concerns, alleged food borne illness
Planned and coordinated customer visits and menu presentations
LSG SKY CHEFS – Food Production Manager 7 years
Global leader in Airline Catering. Management of all in-flight related procedures
Directed all aspects of food preparation, food safety and HACCP compliance within the department
Manager of 6 Supervisors, 4 Lead Personnel, Chefs, Cooks, and 250 production staff of union employees
Worked with customer and company chefs to develop, cost and implement menus
Developed and maintained a Kosher kitchen for an Israeli customer. Trained staff in all aspects of Kosher compliance. Maintained high security compliance at all levels of preparation and delivery to aircraft
Assured compliance to all customer specifications
Coordinated and directed customer visits and menu presentations
Utilized Lean Manufacturing principals to ensure cost saving measures
Restaurant Management – General Manager 20 years
Manager of Assistant Managers, Chefs, Accountants and service personnel
Customer service, ordering, scheduling
P&L accountability, building repairs and maintenance
QUALIFICATIONS
Developed multi unit operational models and directed their implementation
Quality Assurance Management in fast-paced, high volume, global flight kitchen
Supervised customer and governmental inspections and audits
Menu development, specifications, costing, presentations and implementation
Exceptionally developed interpersonal and assertive pro-active leadership skills
Strong organizational skills resulting in successful management of 24/7 production operations
Successful application and understanding of Lean Manufacturing principals
Strong financial and business background including budgets, forecasting and contracts
Labor codes, ABC regulations, EH&S standards, FDA, USDA and HACCP regulations
EXPERIENCE
Organized, managed and developed plans, goals, objectives and policy and procedures in a 900 employee, time critical, high volume, global airline catering production facility
Established uniform food safety and sanitation procedures in compliance with customer
contracts, company requirements and government regulations both domestic and international
Directed staffs of 200+ in different locations concurrently
Managed in high security and union environments
Led and directed production departments in compliance and implementation of quality improvements a
Developed Kosher and Kosher for Passover menus for Israeli customer
Directed IT and R&D staffs in producing company and customer standardized specifications
Internal consultant, project management, coordinated intra and inter department matters necessary to expedite compliance, troubleshooting and recommended corrective actions
Conduct meetings and trainings on HACCP, SOPs and other procedures relating to compliance
Spanish usage relating to food production operations
EDUCATION AND CERTIFICATIONS
HACCP compliance oriented
Certified Instructor and Registered Proctor, ServSafe
IFT Member, Institute of Food Technologists
RCA Member, Research Chefs Association
LAWA Customs and Escort Security Clearance, Los Angeles World Airports
ABC Certification of Manager, RBS, Alcoholic Beverage Control, State of California
El Camino College
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