Experience

My Office

• Ireland
• Accounting
• 400 - 500 Employee

• consulting

  • Dec 2009 - Present



The CB Group of Companies

• Operations Manager

  • Jan 2006 - Nov 2009

  Finished the project that I was brought in to do. Since have been consulting on an as needed basis. Finished the project that I was brought in to do. Since have been consulting on an as needed basis.



Cb Group

• Human Resources Services
• 1 - 100 Employee

• Technical Advisor

  • Jan 2006 - Nov 2009

  Reported directly to senior management staff. Ran everyday plant operations from slaughter through final processing to increase productivity and profitability. Increased productivity of plant through remodeling and increased product flow from 50 pigs per week to processing over 300 pigs per week with an end capacity exceeding 450 pigs weekly. Revised all product formulations and created new formulations for value added products. Exceeded Jamaican sanitation standards and met USDA standards of the facility through redesigning of the plant and training of the staff to make them aware of proper sanitation methods and materials. Trained sales staff to make them aware of the uses of different pork cuts and all value added products. Worked with chefs and their staffs in conjunction with CB sales staff to increase use of pork products and hotel utilization of company products. Trained meat cutting staffs to increase efficiencies and utilization of pork cuts and carcasses. Show less



Prairie Farmers Cooperative Hog Processing

• General Manager

  • Jan 2005 - Jan 2006

  Reported directly to the board of directors. Attend all board meetings and participate in discussions regarding the plant. Managed a full line hog plant that handles hogs from slaughter through final processing of fresh and further processed products. Responsible for everyday operations including personnel, accounts receivable and payable and financials, pricing and sourcing raw materials and supplies. Reported directly to the board of directors. Attend all board meetings and participate in discussions regarding the plant. Managed a full line hog plant that handles hogs from slaughter through final processing of fresh and further processed products. Responsible for everyday operations including personnel, accounts receivable and payable and financials, pricing and sourcing raw materials and supplies.



AWCS Inc

• Owner

  • Jan 1998 - Jan 2004

  Owned and operated an independent consulting and meat brokerage business. Set up network to supply and distribute meat products to various companies. Met with company principals and kitchen staffs of grocery and food service companies (and their customers). Prepared written specifications (using NAMP guidelines) for center of the plate products. Used specifications to procure proper meat cuts for specific needs. Sourced and purchased products and worked with suppliers to ensure quality and delivery of products. Created strong foothold in competitive San Francisco Bay area against similar, established retail and food service companies. Developed network of professional demo teams. Created bid specifications for several high-end hotel/restaurant chains. Expanded market to larger geographical areas. Implemented joint venture program for private labeling program. Developed new product recipes and markets. Show less



Morasch Meats

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

• Vice President of Sales and Operations

  • Jan 1990 - Jan 1998

  Responsible for day-to-day operations of a 155,000 square foot manufacturing company. Handled sales and presentations to major chain accounts and their customers. Directed sales and commercial office staff and guided company in absence of President. Managed new product development and worked with product rooms in training portion control meat cutters and specialty production personnel. Wrote meat cutting specifications based upon NAMP guidelines and reviewed all cutting tests for yields. Worked daily with USDA meat inspectors in plant sanitation and wholesome food production. Created portion control meat program. Implemented corporate portion control meat program with major food service supplier. Created sausage kitchen. Initiated marinated meat program using injection and vacuum tumbling procedures. Set up quality control and sanitation programs. Initiated supplier audits and specifications. Prior to this I owned and operated my own USDA inspected meat processing plant specializing in portion control and processed specialty meats. Show less