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Click here or scroll down to respond to this candidateCandidate's Name
PHONE NUMBER AVAILABLEEMAIL AVAILABLELINKEDIN LINK AVAILABLESummary of Qualification.17 years experience as R&D manager with leading desert manufacturer.Effective at cost optimization through ingredients, process and equipment.Highly effective cross-functional, who collaborates to develop and commercialize new products.Visionary technical leader with a history of implementing new technologies, processes, and programs to address formulation and manufacturing issues.Highly effective coach and mentor on product development, ingredient functionality, recipe formulation and commercialization.Demonstrated high capacity for work, able to manage multiple projects/assignments concurrently and effectively prioritize work for a team.Insightful and strategic leader who helps the organization analyze data, draw conclusions, document, and communicate results to technical and non-technical audiences to support effective business decisions.Well-developed business acumen. Leverages analytical techniques to streamline work and make more effective business decisions.Well-developed collaboration, communication, and leadership skills, able to work with internal and external resources at all levels. Comfortable in a range of settings from the lab to the board room.EDUCATIONMaster of Science in Food Science and Technology, University of Georgia, Athens, GABachelor of Science in Management, Bellevue University, Bellevue, NE,Culinary Arts, Schoolcraft College, Livonia, MI,PROFESSIONAL DEVELOPMENTFood Innovation Speaker, 10th Annual American Food Innovate Summit -Chicago 2018. Innovation Meets the Manufacturing Process - It can be a Dangerous Mix.PROFESSIONAL EXPERIENCER&D Manager, CTI Foods, Saginaw, TX, May 2021 to PresentCTI Foods is a privately held manufacturer that provides chef led innovation to the restaurant.and industrial ingredient industries providing beef, chicken, pork along with chili, macaroni and cheese, soups, sauces, and dehydrated beans. CTI Foods generates about 1.2 B in revenue annually.Manage a group of four food scientists to support the development of products in the kettlecategory.Manage all aspects of the R&D lab and test kitchen.Work with cross functional teams to develop and commercialize custom products for external customers.Plans directs and prioritizes research and development activities within a Stage Gateprocess.Provides technical, development and commercialization support to plants, customers,and sales team.Delivers strategic direction for new products, product improvements, process improvements and plant efficiencies.Use Genesis to determine nutritional information for new formulas.Culinary Advisory Board, York Technical Institute, York, PA. January /2021 to Present.York Technical College is an accredited college with a premier culinary arts program.Advise on the culinary arts curriculum and provide program direction.R&D Manager, Sweet Street Desserts, Reading, PA, April 2004 to June 2020Sweet Street is the leading innovator in the frozen dessert industry, baking for retail, restaurants,and cafes in over 60 countries with offering over 400 luscious gourmet desserts from big cakes todessert bars to loaves.Reporting to the CEO, technical leader responsible for new product development fromconcept through manufacturing and distribution.Primary technical leader, working closely with customers to ensure a successful product launch. key customers include Starbucks, Barnes & Noble, Olive Garden and Longhorn Steakhouse.As the head of a three-person team of product developers and technicians, oversee projects confirming product exceeds customer requirements.Developed products to customers price point, portion size, and nutritional specifications.Lead team of process engineers and plant supervisors to implement product into production and deliver against customer specifications.Partnered with Sales and Marketing to present products to potential.customers.Researched new trends in the foodservice industry to fuel the innovation pipeline.Initiated regulatory and technology changes to keep pace with industry requirements..Professional experience continuedAccount Manager, Complete Foodservice Solutions, Plymouth, MI, May 2001 to April 2004Complete Foodservice solutions was a food service broker representing 25 different brands offoodservice products including center of plate protein, frozen vegetables, condiments, and desserts..Responsible for sales of brokers principles to US Foodservice (USF) Detroit.Supervised 3 employees to ensure that weekly sales targets were achieved and that key principles were being supported at specific accounts.Negotiated annual agreements for principles with U.S.F. Detroit.Collaborated with Salespeople from U.S.F. Detroit to sell principles products.Creatively worked with end user fo to successfully implement our principles products intotheir menu.Executive Pastry Chef, The Henry Ford, Dearborn, MI, November 1991 to May 2001The Henry Ford is the largest indoor and outdoor museum complex in the United States, visitedby 1.7 million people annually.Responsible for all baked goods, desserts and pastries for foodservice outlets in the Henry Ford Museum and Greenfield Village that included two full service restaurants, a retail bakery, and onsite catering events.Managed and coached 20 employees in two separate kitchens that included hiring, training, disciplinary action, performance reviews, and scheduling.Created credible and visitor interesting menu items that were period specific and accurate to historical events. |
