Scott Brian Orsini

6 Roe Ave
Port Jefferson Station
(631)509-1418
(631)830-2874
sof94874@westpost.net

Objective: Seeking a position as a production/operations manager or Plant Manage

r that will provide opportunity to developed strong employee training, strong co
mpany ethics and exceed personal and company goals.
Qualifications:
P MS Word
P MS Excel
P X3 Sage Operations software
P Power Point
P Proficient in Italian and English
P Exceptional time management skills
P Extremely goal orientated
Experience:
Whitsons Culinary Group Islainda
Production/Operating Manager/Supervisor 12/2006 to Present
P Planned and established work schedules, assignments and production sequences w
ithin in our company operating data base to meet production goals.
P Executed daily operations of production of average 35,000 meals from whole sal
e to retail as well as over 20,000 lbs of manufactured product daily.
P was a supported factor in personnel actions such as hirings and promotions.
P Assisted in Writing and designing all recipes for production based off our cli
ent demands.
P Designed and implemented measures and standard operating procedures to motivat
e employees and to improve production methods, equipment performance, product qu
ality and efficiency.
P Trained and managed 64 hourly employees and 12 salary supervisors in all our s
tandard operating procedures as well mapped out all there personal goal achievem
ents as well as assist to implement
P Determined standards, budgets, production goals and rates, based on company po
licies, equipment and labor availability and workloads.
P Enforced safety and sanitation regulations.
P Help Develop all tracking tools and analyzed charts, work orders, production s
chedules and other records and reports, in order to determine production require
ments and to evaluate current production estimates and outputs.
P Set training tools to help adjusted machines and equipment.
P Maintained operations data such as time, production and cost records and prepa
red management reports of production results.
P Restructured and maintained work flow and Product Flow to fit increase in dema
nd.
P Trained in all equipment operations and work and safety procedures to new empl
oyees and assigned employees to experienced workers for training.
P Conferred with management and Human Resources to resolve worker problems, comp
laints and grievances.
P responded to written and telephone requests for all immediate sales order chan
ges under our required 2 day lead time.
P Researched and recommended new standard operating procedures to assist in incr
easing our efficiency adding better safety controls as well as achieving better
consistency in our product line.
P Communicated and met daily with other supervisors to coordinate operations and
activities within and between departments to solve any occurring issues or impl
ementing new procedures
P Followed all USDA regulations as well as worked closely with all USDA inspecto
rs to follow there needs.
P Submitted and tracked all employee payroll reports for all employees within my
departments.
P Assisted in design as well as training programs for Whitsons GMP. Continue to
retrain as well as redesign when growth desires.
P Part of our internal HASSP committee
Whitsons culinary group Islainda
Chef/manager 2004 to 2006
P Planned and established work schedules, assignments and production
P Managed our direct retail line of 15,000 meals weekly.
P Tracked and submitted all payroll reports as well as production reports.
P Assisted in all designed of all meals working closely with our client.
P Managed a staff of 12 hourly employees and two salary supervisors.
Whitsons Culinary Group Islainda
Chef 2003 to 2006
P Planned all production schedules for our off premise catering department.
P Worked closely with catering director with menu designed and client relations
P Determined standards, budgets, production goals
P Set all production schedules based on company demand
P Assisted in all Daily execution of production schedule
P Trained and managed and set personal goals of 4 hourly employees and 1 salary
supervisor
P Assisted in all organization of off premise transportation and equipment renta
l needed with in company demand.
Cherry Valley Country Club Garden City
Executive chef 2000 to 2004
P Wrote and designed daily menu planning for al carte as well as social events.
P Scheduled and Trained 18 employees in all recipes and designed menus.
P Ordered all products needed as well as inventory control for designed menus fo
r all events and al cart menus.
P Wrote and submitted budgets to board members on quarterly reviews
P Submitted weekly payroll reports for all employees.
More info can be supplied if needed.
Certifications: P HASSP certified
P Suffolk county board of health certified
P Serve safe certified
Education:
French Culinary Institute NYC
Vocational 1998
Nassau Community College Nassau County
Associates 1994
References: Available upon request