Managing par-fry plant with 2 managers and 7 supervisors. 20 hour a day operations including formulation and grind and MDM area, running CFS Performers and Multi Formers all CFS coating machines and fryers. Setting production and packaging standards and building programs for GMP's and SSOP. Total production increase to 50% in all areas. Working with Complex Director to establish production programs, PM programs and Safety. Establish Food Safety training and instructions on beginning HACCP Program.

Production Superintendent .....Responsible for 3 lines of grind and formulation for chicken, beef and pork products. Three oven lines - (2) Stein JSO, (1) Koppens spiral. Producing both single and double pass batter-breaded items. Par fry and fully cooked pork beef and chicken products. Two Formax lines for beef, veal and pork portion control items. Scheduling for line time, R&D projects and raw material for 3 production lines. Inventory control of dry ingredients, inedible and labor costs.

Operations Manager.........Scheduling for 6 slicing and formulation lines, two double pass batter/breaded production lines of chicken and beef. Forecast sales and ordering raw materials. Setting up packing standards, establishing yields and standards on all products. Scheduling of line time for weekend work and R&D projects. Improving all packing standards, yields and rework. Tracking and ordering inventory for the plants production