Operations/Production/QA Management

Cletus E. Beckel

]

Pittsgrove, NJ *****

Business Development/Management/Continuous Improvement

Profile:

• Comprehensive knowledge of strategic planning with ability to direct diverse functional resources toward measurable business targets.

• Skilled in the product commercialization process in a consumer manufacturing system; broad knowledge of system assessment and new product introduction in domestic and international arenas.

• Comprehensive experience in process improvement in a manufacturing and process development environment: ability to work with Marketing, Sales, and Accounting creating a smooth transition from conception to distribution.

• Strong knowledge of processing systems, capital management, and systems financial analysis. Plan and implement budgets.

• Strong interpersonal management skills maintaining a strong Union/Management operations team.

• Proven ability to develop and lead major programs from concept to commercial reality.

Employment:

Univeg/HotCuisine America, Swedesboro, NJ

Director Quality Assurance

Direct all aspects of Quality for a state of the art facility producing Ready to Eat products which include hot meal selections and assorted fruits.

Responsible for the coordination and completion of all SQF record controls and ensuring continued Level 3 SQF Certification.

Responsible for directing all sanitation personnel covering three shifts.

Liaison with all Governmental regulators including USDA, FDA, DEP.

Direct and or conduct all GMP Training as well as LOTO, Safety, and HACCP.

Violet Packing, LLC, Williamstown, NJ

VP Operations

Coordinate and direct all technical, production, purchasing, maintenance, warehousing, and distribution of processed products.

Direct and supervise maintenance staff through scheduled PM programs and Capital Projects.

Coordinate and maintain facility LOTO Program, AIB Audit Plan, Food Defense Program, and Safety Training Programs.

Develop financial and manufacturing plans for new products, which included product development, evaluating capital requirements, training, and facility capabilities.

Review and approve all P.O.’s prior to purchase.

Interface with Star-K Kashrus group to complete all requirements for maintaining

a kosher facility.

R.A.B. Food Group, Vineland, NJ

Plant Manager

Coordinate and manage all technical, production, purchasing, maintenance, warehousing, and distribution of products manufactured at a 65,000 sq. ft. facility.

• Developed and implemented Operations Process Improvement programs for plant: including production line assessment, training, execution, and performance evaluation for individuals and departmental responsibilities.

• Develop financial and manufacturing plans for new products, which included product development, evaluating capital requirements, training, and facility capabilities.

• Implement corporate and plant operations improvement plans for cost and quality initiatives across product lines in fish, processed soups, sauces, spreads, and hot fill soups and beverages. Working knowledge of GMP’s (Good Manufacturing Practices) and HACCP (Hazard Analysis Critical Control Points).

• Managed and evaluated a staff of up to 55 union personnel and 12 managers with an operating budget in excess of $7 million dollars. The disciplines under my direction included were production Quality Assurance, Purchasing, Engineering, Maintenance, Warehouse/Distribution, and Rabbinical.

• Key member of the contract negotiating team for all union contracts.

• Directed the receiving, distribution, and inventory control of all products and supplies going in and out of the facility to include multiple extended warehouses.

• Coordinate dismantle and relocation of equipment from a processing facility acquired by the company. All equipment was sold off or incorporated into the existing process facility.

Production Manager:

Responsible for the daily management of a kosher food company ensuring that all products is manufactured to meet the quality standards maintaining budgeted profitability.

• Directed a staff of 3 managers and a union crew of 55 employees.

• Established weekly production schedules based on the annual budget and the needs of the Sales Department.

• Established a Safety committee including Union and management team members ensuring a safety first approach to the entire operation.

Director of Quality Assurance: technical support to production and supervise two technical staff monitoring the production process critical points.

• Conducted R&D on new product lines. Conducted company taste test utilizing the Sales and Marketing Departments.

• Conducted heat studies on new products establishing new processes in conjunction with our process authority.

Green Giant/Pillsbury, Minneapolis, MN

Quality Assurance Manager

Total responsibility for all quality issues as well as organoleptic testing and standardization of all finished production samples.

• Managed a staff of nine technicians including line control, product testing and bacterial analysis.

• Conducted HACCP inspection in coordination with corporate management to ensure compliance with corporate specifications.

• Inspected co-pack facilities to ensure that all facilities met minimum Quality and sanitation guidelines.

• Purchased finished goods as needed to meet company sales needs.

• Participated in corporate training programs to ensure that all first line supervisors had a strong working knowledge of process regulations.

Food Scientist Technician

• Conducted heat studies on new products in the experimental kitchens.

• Was a team member on a new product line taking it from development to test runs in the experimental process facility to setup and production on a full scale line.

• Conducted bacterial analysis as a quality cross check of all repack facilities.

Education:

St. Cloud State University, St. Cloud Minnesota

Bachelor of Science in Microbiology

Licenses:

New Jersey High Pressure Black Seal Boilers License

Certified Food Defense Coordinator

SQF Practitioner

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