Thomas Taylor
Director Of Operations at KITCHENTOWN- Claim this Profile
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Bio
Credentials
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Foodborne Pathogens and Product Sampling
AmtekSep, 2019- Nov, 2024 -
SQF Practitioner Training - Edition 8 for Food Manufacturing
Food Safety Preventive Controls Alliance (FSPCA)Dec, 2018- Nov, 2024 -
FDA's GMP Training for Human Food
SAE InternationalNov, 2018- Nov, 2024 -
FSPCA Preventive Controls For Human Food
IFPTI (International Food Protection Training Institute)Nov, 2018- Nov, 2024 -
ISO 22000 Foundation - Food Safety Certification
ISO 2200Nov, 2018- Nov, 2024 -
Introduction to HACCP #276920
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ServeSafe Certified #6829857
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Experience
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KITCHENTOWN
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United States
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Food and Beverage Services
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1 - 100 Employee
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Director Of Operations
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Feb 2022 - Present
Manage the day to day operations of 5 facilities including a 10,000 square foot commercial kitchen where start-ups in the GPG space manufacture their products. Consulting with GPG start ups and other companies on all things commercialization and production including: Food Safety Plans, SQF Plans and Certification, Organic/Gluten Free Certifications, HACCP Plans, Plant Layouts and Production Optimization Plans and general help understanding the regulatory framework for CPGs. Manage the day to day operations of 5 facilities including a 10,000 square foot commercial kitchen where start-ups in the GPG space manufacture their products. Consulting with GPG start ups and other companies on all things commercialization and production including: Food Safety Plans, SQF Plans and Certification, Organic/Gluten Free Certifications, HACCP Plans, Plant Layouts and Production Optimization Plans and general help understanding the regulatory framework for CPGs.
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Oakland Unified School District
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United States
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Education Administration Programs
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700 & Above Employee
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Director of Good Food Manufacturing and Production
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Apr 2021 - Mar 2022
• Oversaw the launch of OUSD’s new central kitchen facility; develop and implement strategic short-term and long-term plans for the center. • Plan and manage food preparation tasks, including the review and approval of planned production menus and schedules. • Manage 6 Direct Reports (Production Manager, Warehouse Manager, Logistics Manager, Purchasing Manager, Custodial Lead, Sanitation Tech); responsible for a total team of 30. • Train staff on all kitchen equipment: high-volume cook chill systems, kettles, sous-vides, tilt skillets, blast chillers, etc. • Ensure compliance with Hazard Analysis Critical Control Point (HACCP) plan and sanitation standard operating procedures (SSOPs), to ensure safe, high-quality food is produced. • Monitor adherence to recipes, portion control, and other designated food quality standards. • Continuously identify opportunities for improvement and make procedural changes to ensure smooth and effective operation of the facility.
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San Francisco Soup Co
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United States
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Food and Beverage Services
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1 - 100 Employee
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Operations Manager
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Oct 2014 - Apr 2021
• Responsible for the two production facilities of the company:o The South San Francisco location serves as the distribution hub for 16 restaurants. It is also a food production facility where we make dressings, slice lunch meats, and bake cookies and croutons. We inventory 300 dry items and 150 refrigerated items that are picked and delivered daily to our restaurants. o The San Francisco location is the soup production facility where all soups are made for the restaurants and for our wholesale business• Developed and implemented an SQF plan, leading the effort to achieve initial SQF certification, including working one-on-one with the auditor during and after the audit. SQF Certification received Sept 2019• Serve as the main point of contact for food quality and safety across the delivery chain, including restaurant Managers, outside vendors, USDA inspectors, and retail customers• Oversee all aspects of USDA and CCOF compliance: from production, documentation, and submitting case labels, to making changes to our OSP/HACCP plan to assure compliance• Led the design and implementation of commissary production, delivery and inventory control software that is integrated with the POS at the restaurant level.• Constantly look for cost saving measures in raw materials, recipes, and labor• In addition to the QA responsibilities that I have taken on recently, I have developed a mitigation plan for COVID-19 in our plant that includes PPE use, sanitation controls and social distancing protocols.
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District Manager
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Jul 2013 - Oct 2014
Responsible for P&L of 10 units, including daily/monthly sales & labor target reviewsOversaw HR of staff (hiring, firing, coaching; presenting at EDD hearings) Performed audits and video review of staff conductGave hand-on attention to Restaurant Managers to support their success and growthParticipated in the planning and design of a new concept launch. Successfully navigated the administrative maze of renewing our Food Truck permit in 4 counties
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Restaurant Manager
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Oct 2009 - Jul 2013
Oversaw all food production, ordering, inventory management, and schedulingConsistently exceeded sales goalsBeat labor cost goals year-over-yearCreated a labor analysis tool in Excel that became used company-wideIncreased employee satisfaction and efficiency through organization of kitchen areas
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Frazier Farms
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United States
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1 - 100 Employee
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Kitchen Manager
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Mar 2007 - Mar 2008
Oversaw food production, ordering, inventory, and scheduling Significantly improved food-quality and service standards Assured that safe food handling practices were followed Oversaw food production, ordering, inventory, and scheduling Significantly improved food-quality and service standards Assured that safe food handling practices were followed
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Education
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2006 - 2009
CSUSM College of Business
Bachelor's degree
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