1. Food Safety Supervisor with a BS in Biochemical Engineering, certified in SQF, LEAN, AIB and HACCP. Over 3 years of experience developing training materials in HACCP and Allergens, GMP’s and GMP’s for Maintenance. Experienced in overseeing Food Safety Audits and managing teams. Excellent problem solving skills, detailed oriented and bilingual in English/Spanish.

2. Recently graduated PhD Culinary & Product Development Laboratory Manager . Experienced in developing products and finding additional food applications for low cost or by-product ingredients for customers. Experienced in managing works and on-going research projects and able to teach laboratory classes.

3. Executive Leader with expertise spanning branded consumer packaged goods, marketing services, multi-channel retail operations and distribution. Visionary and results-driven executive with track record of progressive leadership within diversified, multi-business companies generating upwards of $1B in revenue, as well as full P&L for autonomous businesses ranging from $100M to $500M. Proven track record for introducing best practices and market innovation to achieve unprecedented results in start-up, rapid-growth and large-scale enterprises.
Leverage innovative thinking, new business strategies and change management processes to drive revenue, profit and market share, and achieve sustained year over year growth. Harvard MBA and business acumen spanning strategic planning, fiscal discipline, cost-effective operations and integrated supply chain management. Equally versed in consultative selling, marketing/promotions, competitive positioning and brand building with extensive CPG, retail and foodservice connections and relationships.

4. 7+ years of experience as Manager of Commercialization and Improvement in manufacturing facilities. Primary technical responsibilities involved leading, facilitating, and supporting the commercialization and improvement activities for the soup, sauce, beverage and tomato products manufacturing businesses. In addition, has 26+ years experience in increasingly responsible positions within Quality Assurance and R&D Departments. Possess well-developed people management, human relations, and organizational skills. Diverse experience with ingredient technologies, product/process development, Q.A./Q.C. systems development/implementation, laboratory design/management, food manufacturing systems, project management, strategic planning, supply chain optimization/management, leadership, team building, and budget development/management. Extremely broad product knowledge – too many to list! Call for details.

5. Product Development Scientist / Manager / Chef. RARE COMBINATION: MS & PhD Food Science / BS Culinary Arts. Knowledge of both the art and the science of food. Experienced in developing products and finding additional food applications for low cost or by-product ingredients for customers. Experienced in managing works and on-going research projects and able to teach laboratory classes. Excellent people / communication skills.