Experience

Kingmaker Foods, LLC

• United States
• Food and Beverage Manufacturing
• 1 - 100 Employee

• R&D/QA Technician

  • Oct 2018 - Present

  Indianapolis, Indiana, United States



American Red Cross

• Medical Technician II

  • Aug 2016 - Oct 2018

  Indianapolis, Indiana Area Maintain and distrubute blood products to local medical centers for trauma events. Documentation and review of all incoming/outgoing inventory products. Coordinate with National Blood Supply to maintain inventory.



Weaver Popcorn

• Food and Beverage Manufacturing
• 200 - 300 Employee

• Food Science/Engineer

  • Jun 2014 - Jun 2015

  Trained and wrote S.O.P for Plant Operations for Air Pop ready to Eat. Prepared bench top samples for clients. Traveled to assist Co-Packers with production and to meet our specifications. Supervised associates and production line on all plant trials and first production runs.



Rich Products Corp

• Food Technologist II

  • Jun 2005 - Jul 2012

  Prepare initial samples for clients for approval and physical capabilities. Work with the plant on initial runs of production and capability studies. Train and teach associates basic yeast and cake donut production. Travel to different plants to run production tests. Assist clients to create new products and find ways to become more efficient.



HODCO Food Systems

• Food Technologist

  • Jun 2004 - Feb 2005

  Production of chicken breading mix, donut mix, and icing mix. R&D work with chicken breading and marinades. Trained all new associates on manufacturing, from raw ingredients to packaging.



Kelly Scientific

• Food Technologist

  • Sep 2002 - May 2003

  Cereform USA, Worked in Quality Assurance, responsible for testing samples of icings and fillings. Tests performed included pH, sugar solids, moisture, viscosity, and free fatty acids. Chef America, prepared test samples of Hot Pockets for sensory and clients.



UCHealth

• United States
• Hospitals and Health Care
• 700 & Above Employee

• Nutrition Technician

  • Dec 1998 - Oct 2000

  Screened patients to evaluate dietary needs and tracked calorie counts. Approved patient menu choices to accompany their dietary plan. Assisted dietitians with nutritional support.