Chief Operating Officer

• Oct 2022 - Present

Food as Medicine Director

• Jan 2019 - Oct 2022

• Design, plan, and implement programs linking nutrition interventions with healthcare systems tackling Social Determinants of Health• Integrated hypertension and diabetes diets into operations– 250k servings produced• Participated in national FIMC Accelerator to build medically tailored meals program • Own all financial planning, operational procedures, partnership strategy, team building (4 people), reporting, and program leadership

Director, Community Kitchen Program

• Mar 2020 - May 2021

• Designed and executed a $1.2M COVID-19 hunger relief effort to temporarily expand La Soupe’s meal distribution capacity. • Contracted 24 of Cincinnati’s best restaurants and caterers to cook for the food insecure during the pandemic business shutdown keeping these businesses afloat• Managed team for all communications, logistics, financials, volunteer management, and quality control for the creation and distribution of over 1,000,000 servings.

Partner Relations Director

• Feb 2019 - Oct 2019

• Owned relationships with all food donors (>60 food companies) and meal recipients (>100 Community Based Organizations). • Improved operations processes for production, inventory, and distribution• Oversaw all partnership opportunities while managing multiple strategic projects.

Project Manager II

• Jul 2017 - Dec 2018

Planned and executed multiple complex supply chain and manufacturing engineering projects owning scope, schedule, budget, team building, process documents, vendor/ supplier relationships, etc. Key Projects/Programs: o Coffee Sourcing Strategy – 3-year coffee supply chain optimization effort. Budget: $10M. Productivity savings: $12M. 10 Project, 15-person core team. o Warehouse Transition – Shut down a 3PL location, started up another. Budget: $4M; Annual savings: $3M. Project team: 10 work streams (~50 members) o Energy usage reporting - Installed utility metering technology across 7 manufacturing plants for full energy usage transparency. Budget: $1.2M o Structural safety - Upgraded roasting equipment infrastructure for safe access and OSHA compliance. Budget: $1M

Engineering Project Manager

• Mar 2015 - Jul 2017

• Managed install of first “Kold” production lines in a new facility. Budget: ~$10M • Oversaw equipment commissioning, Site Acceptance Tests and site handover • Collaborated with Product Development, Quality, R&D, 3PLs, and site leaders • Managed install of first “Kold” production lines in a new facility. Budget: ~$10M • Oversaw equipment commissioning, Site Acceptance Tests and site handover • Collaborated with Product Development, Quality, R&D, 3PLs, and site leaders

Process Engineering Intern

• Jan 2014 - Jun 2014

Performed a full waste, electricity, and natural gas audit of the ice cream production facility and made waste reduction improvements. Developed process flow representations for ice cream production systems and made process improvements. Performed a full waste, electricity, and natural gas audit of the ice cream production facility and made waste reduction improvements. Developed process flow representations for ice cream production systems and made process improvements.

Supply Chain Continuous Improvement Intern

• May 2013 - Aug 2013

• Developed and delivered a capital project business proposal for an improved sustainable waste management method at the Council Bluffs, Iowa plant. The project had an 8 month ROI and $850,000 savings/year • Lead the plant’s green team to implement sustainable changes in employee behavior • Developed and delivered a capital project business proposal for an improved sustainable waste management method at the Council Bluffs, Iowa plant. The project had an 8 month ROI and $850,000 savings/year • Lead the plant’s green team to implement sustainable changes in employee behavior

Production Supervisor

• Jun 2012 - Dec 2012

• Supervised 70 soup blending production employees • Co-lead a team that successfully reduced the turnaround cleaning time from 185 minutes to 125 minutes • Presented for 1.5 hours to department managers on methods of continuous operation • Supervised 70 soup blending production employees • Co-lead a team that successfully reduced the turnaround cleaning time from 185 minutes to 125 minutes • Presented for 1.5 hours to department managers on methods of continuous operation

Food Engineering Research Lab assistant

• Jan 2012 - May 2012

Experimental assistance and data analysis for Ohmic Heating processing research for Pitiya Kamonpatana and Dr. Sudhir Sastry Experimental assistance and data analysis for Ohmic Heating processing research for Pitiya Kamonpatana and Dr. Sudhir Sastry