OBJECTIVE: Opportunity for a new and challenging experience to leverage my engineering background
SUMMARY of QUALIFICATIONS
• Outgoing, dedicated worker able to communicate well with others
• Team leader with expert problem solving skills
EDUCATION
• Bachelor of Science degree in Mechanical Engineering from Southern Illinois University, Carbondale, IL
• Cumulative G.P.A.: 3.6/4.0 (Graduated May 2010 - Cum Laude)
• Six Sigma Black Belt Certified from Kraft Foods and Global Productivity Solutions
EXPERIENCE
Team Leader (3rd shift Operations Supervisor) Jan 2013 – Present
Kraft Foods Global, Inc., Springfield, MO
• Supervised Springfield’s Dinners Department on night shift for 11 production lines and 100 associates
• Enforced Kraft policies, GMPs, SOP’s, and Work Instructions to sustain high levels of safety and quality
• Ensured all production and sanitation needs were met
• Delivered plant productivity targets by optimizing scheduling, labor, and resources
• Promoted Integrated Lean Six Sigma methodology to identify and eliminate defects based on standards
• Supported R&D trials at plant level by adjusting schedules and resources while providing concerns and feedback
• Provided communication, training, resources, follow ups, and recommendations as the plant lead and contact for our new equipment lines; designed plant layouts, participated in Factory Acceptance Tests, engaged in troubleshooting issues at start-up, worked with vendors on material specifications and equipment failures, and supervised contractors
Six Sigma Black Belt (Continuous Improvement Engineer) June 2010 – Jan 2013
Kraft Foods Global, Inc., Springfield, MO
• Lead continuous improvement projects using DMAIC method for increasing line speed, availability, and product quality while decreasing waste by working with a diverse team including operators, mechanics, machinist, electricians, logistics, distribution, finance, vendors, and team leaders
• Demonstrated proficiency in Data Collection, MSAs, Gage R&R, Process Capability Analysis, Sigma Levels, Process Mapping, Value Stream Mapping, Hypothesis Testing, Correlation and Regression, FMEA, DOE, and Statistical Process Control for identifying the root cause of an issue and ensuring the corrective actions were sustained
• Using data to drive results, I focused on incoming cheese pouch quality to increase our cup line rate 14% for an annual savings of $600M
• Obtained Black Belt certification after successfully reducing variation in the Easy Cheese filling operation for a cost saving over $100M annually by utilizing Minitab for statistical analysis
• Mentored Green Belts in Lean Six Sigma methodology and project management
• Participated in Springfield’s Lean Academy to improve my knowledge of lean, TPM, and 5S principles while applying these learnings in Kaizen events and daily activities
Engineering Intern (Project Management) - Kraft Foods Global, Inc., Springfield, MO June 2009 – August 2009
• Learned process of executing a project in a large manufacturing setting
• Engineered 2D designs, performed cost estimates, scheduled meetings, requested and reviewed quotes, purchased equipment, planned installation schedules...
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