Focused decision maker with a great ability to lead a multi functional team in a goal driven environment. I have worked for years learning and developing leadership skills and exceptional written and verbal communication skills. I also taught hand in hand, different groups with many different languages to succeed in the food processing industry. I am always looking for ways of improvement to excel in the company by focusing on producing high quality products the exceed customer expectations and to help achieve daily revenue and production goals.*
I started as a production worker boning ham ends on the boneless loin line. I became qualified on seven different jobs during my 90 day probationary period. I perfected my straight knife skills and exceeded many expectations of my peers and supervisors. I became a utility less than two weeks after I became a full time employee. I remained a utility until one week before my one year at which time I was promoted to a trainer.
I trained new hire team members on product specifications and quality. I tracked their progression and gave them goals to achieve by the end of every week until they became qualified on their job. I continued to follow up with them for an additional 60 days after qualification to monitor for break in pains, knife difficulties, or any other problems they were enduring.
I then returned to the floor as a utility or team lead, and ran the department with two supervisors. We increased product quality and minimized downtime and re-work by having strong communication skills and team work.
Ensure quality of multiple products hourly. Checking the amount of oxygen in gas flushed packages. Observing the cleanliness of slice cells and boxing hallway routinely. Completing chemical checks 3 times per shift to ensure proper levels of sanitizer is being used. Checking and following up with Slice Technicians when products do not meet company and customer specifications and satisfaction. Placing product on hold for failing audits to be reworked by production. Working with USDA and other supervisors to promote Food Safety, GMPs are being followed, quality is being met and all records are completed, verified and filed properly.
Training and developing new hire and current employees to provide a better, safer, and stronger work environment. Creating SOPs for a more hands on understanding of job functionalities by detailing step by step processes including pictures, safety guidelines and lock out points. Monthly safety meetings, safety walks, daily PPE checks, payroll-via Kronos, yearly job requirement sign-offs and other tasks or duties assigned by my superiors.
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