Plant Manager.....Duties include overseeing all aspects of a 140,000 square foot Processed Meats Facility (Franks and Bacon). Complete P&L Responsibility along with all day to day operating issues, yields, labor, shipping, maintenance, grounds, and waste water pre-treatment. Sales operates independently, product is scheduled into the facility from Corporate Scheduling.

Plant Manager......Duties included managing all operations of an 800,000 square foot Pork Slaughter and Processing Plant (slaughter, break-up, loin conversion, ham boning, belly and ham processing, smoking, packaging - hams, bone-in and boneless, bacon slicing, spiral ham packaging, fresh sausage, and country cured hams). Daily Operational reporting of all yields issues and labor issues; as well as, daily dealings with Local USDA FSIS Inspection Team. Co-Management with In House Sales Staff in operational scheduling and with Corporate Engineering and Plant Maintenance in all Capital Project Work.