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Skills

  • First Aid/CPR
  • Meat yield optimization
  • Cost control measures
  • Order accuracy and fulfillment
  • Organization
  • Effective time management during peak seasons
  • Relationship development
  • Custom cuts for food service clients
  • Hazard Analysis Critical Control Points (HACCP) knowledge
  • Business operations

Work Experiences

  • Checked the temperature of the meat for safety and quality, and I kept an eye on the heat conditions to make sure they were stable.
  • Achieved a consistent meat yield percentage of 20% through advanced precision cutting techniques.
  • Collaborated with marketing to create product displays that resulted in a 48% increase in impulse meat purchases.
  • Created custom meat cuts for local restaurants, gaining 5 new business accounts in Atlanta market.
  • Used sprayers to apply cleaning and disinfecting solutions to decontaminated work areas.
  • Had an excellent attendance record and was always on time for work.
  • Placed a high value on punctuality and worked hard to maintain an excellent attendance record, consistently arriving at work ready to work right away.
  • Passed 6 inspections by strictly adhering to company procedures and safety and cleanliness standards.
  • Coordinated cutting and processing for high-volume holiday orders.
  • Transported ServiceNow to two years customer locations.

Summaries

  • Boosted sales through custom meat cuts.
  • Boosted customer satisfaction ratings by 51%.
  • Cut over 18 types of specialty meats with precision.
  • Harbor & Co. Is benefiting from my talents and 10 years of experience in the food industry.
  • Hard worker with a positive attitude and the ability to multitask while providing excellent customer service.
  • Achieved a 20% improvement in team productivity.
  • Costs were consistently reduced while profits were increased.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Adept at supplier negotiation.
  • Achieved a consistent yield of 68% through high-precision cutting techniques, while reducing waste and saving $8 annually through optimized meat processing practices.

Accomplishments

  • Collaborated with purchasing to acquire premium meats from ethical and sustainable sources, enhancing company reputation and sales growth.
  • Trained and developed a team of junior meat cutters, improving overall team competency and reducing training duration by 16 weeks.
  • Optimized meat yield through precise cutting techniques, increasing product efficiency by 37%.
  • Collaborated with local farmers and ranchers to expand product offerings, achieving a 50% increase in locally-sourced meats.
  • Documented and resolved metric which led to category.
  • Implemented data tracking tools to monitor waste and sales trends, leading to a 67% reduction in product waste.
  • Increased monthly revenue by recommending new specialty products, raising the average transaction value by $178,000 per sale.
  • Spearheaded a quality control system that reduced returns by 52% over a 10-month period.
  • Managed specialty orders from high-profile clients, ensuring complete satisfaction and repeat business worth $12 annually.
  • Established a continuous process improvement initiative that enhanced team productivity by 68%.

Affiliations

  • Certified Meat Technician (CMT) Program – Completed rigorous technical training in workflow optimization, emphasizing high-volume processing and precision cuts.
  • Chefs Collaborative – Actively involved in advocating for sustainable sourcing and local meat supply chains, aligning with expanded product offerings.
  • Sustainable Food Trade Association – Collaborated on strategies for integrating sustainable sourcing and waste reduction in meat processing operations.
  • Lions Club
  • Knife Skills and Maintenance Workshop – Attended hands-on training focused on optimizing cutting techniques, reducing wear on machinery, and improving product presentation.
  • National Restaurant Association – Participated in food safety certification programs and industry seminars improving product quality and customer satisfaction.
  • Quality Meats North America (QMNA) – Professional member with access to resources and workshops focusing on consistency and quality in retail and bulk meat cuts.
  • USDA Health and Safety Audit Program – Successfully participated in regular audit preparation, ensuring consistent compliance with federal regulations.
  • Jaycees
  • ServSafe Food Handler Certified – Renewed certification in 2016, specializing in sanitation protocols to reduce contamination risks during meat preparation.

Certifications

  • Advanced Meat Cutting Techniques Certification - system, 2015
  • Beef Quality Assurance (BQA) Certification - procedure, 2023
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Certified Grass-Fed Meat Processor - standard, 2022
  • Certified Yield Grade Evaluator - standard, 2022
  • Project Management Professional (PMP)
  • OSHA Food Industry Safety Training - standard, 2022
  • Retail Meat Processing Certification - metric, 2022
  • Google Certified Professional Cloud Architect
  • CompTIA A+ Technician

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