William Baez

W IL LIA M BA E Z
28 Dennis Lane N | Maplewood, MN 55119 | (612) 806-7122 |
baezwilliam26@gmail.com

IN TRODUC TION

I am a dedicated bi-lingual professional seeking to take on new challenges. I am fluent in both English and
Spanish and I have been involved in a leadership role for 6 years in my current company and offer extensive
training in continuous improvement, lean manufacturing, visual management, and situational
leadership. I have a proven track record of successful deliverance in savings through the use of my training in Lean
Manufacturing and continuous improvement.
COR E COM PET EN CIES
Establishing Focus Empowering Others Stress Management
Providing Motivational Managing Change Personal Credibility
Support
Fostering Teamwork Influencing Others Flexibility
Interpersonal Awareness Customer Orientation Self Confidence
Analytical Thinking Continuous Improvement Initiative

EM PLOYM EN T HISTO RY
Production Manager 10/2015 — Present
Calavo Salsa Lisa/ Renaissance Food Group, Saint Paul, MN
– Managing production operations, recruiting, training and directing three direct reports.
– Work as a translator bridging communication gaps between management and plant level employees.
– Created a team-oriented work culture, integrated daily shift meetings.
– Facilitate refresher training, as well as incorporate personal and employee based safety concerns in daily pre-shift
meetings to ensure we are up to date with GMP, food safety, and safety trainings.
– Increased production efficiency 10% by creating standard work identified during a production efficiency Kaizen event.
– Identify, complete and implement various Root-Cause Analysis investigations that reduced reoccurrences of
customer complaints and product going on hold for not meeting specifications.
– Work alongside shipping and receiving departments to deliver timely and accurate scaling, mixing, and production
via Produce Pro system.
– Determine work procedures, set daily short and long-term team goals and KPI’s, and work closely with my team to ensure
success.
– Enforce compliance to company rules, policies, procedures, HACCP, GMP’s, and SSOP guidelines to ensure a safe, fair,
and successful working environment.
– Maintain inventory control & quality management, continuous process improvement.
– Work closely with R&D to ensure a successful implementation and production of new salsa’s
– Strategically schedule personnel, optimized labor utilization and shift coverage, and maximized productivity and
profitability.

Production Supervisor 1/2012 — þÿ

CSM Bakery Solutions, Eagan, MN
– Supervise and coach up to 50 team members including shift coordinators and two production leads in a fast paced, 24
hours complex environment.
– Obtained Lean Leader certification and delivered successful and sustainable savings that are still paying off
through 2015.
– Facilitate yearly “refresher” trainings, as well as incorporate personal and employee based safety concerns in daily pre-
shift meetings.
– Reduced changeover downtime by 15% by creating standard work identified during a changeover reduction Kaizen
event.
– Identified, completed and implemented various Root-Cause Analysis investigations that reduced reoccurrences of
customer complaints and product going on hold for not meeting specifications.
– Delivered $280,000 in yearly labor savings in 2014 without laying off employees through Kaizen events that were
identified through Value Stream mapping of value added and non-value added standard work.
– Active member of a weekly quality team put together to identify potential risks of; foreign materials, potential food
hazards, cross contamination issues, HACCP deviations, food safety concerns, and training programs to ensure proper
training and development of all employees across multiple departments.
– Work alongside other departments to deliver timely and accurate scaling, mixing, and production of over 1,500
ingredients, mixing, packaging, WIP, and finished good materials via LX system.
– Determine work procedures, set daily short and long-term team goals and KPI’s, and work closely with my team to ensure
success.
W IL LIA M BA E Z
28 Dennis Lane N | Maplewood, MN 55119 | (612) 806-7122 |
baezwilliam26@gmail.com

– Enforce compliance to company rules, policies, procedures, HACCP, GMP’s, and SSOP guidelines to ensure a safe, fair,
and successful working environment.
– Cut inventory inaccuracies by cycle-counting WIP locations daily in LX inventory management system, while operating
in a facility with over 3,500 SKUs.
– Key member of multiple cross-functional teams focused on continuous improvement projects, including leading and
participating in various Kaizen events involving; value stream analysis, and manufacturing optimization.
– Daily coordination of staffing, scheduling, production, maintenance, and quality departments to ensure
successful daily operations and deliverance of continuous improvements with zero based waste.

Production Lead
1/2009 — 1/2012
CSM Bakery Products NA, Eagan, MN
– Lead/ trained 25 production employees.
– Implemented Batch-check-in and pre-scale check-in process that reduced holds and customer complaints by
40%.
– Facilitated daily pre-shift meetings and communicated daily KPI’s, expectations and daily/ weekly schedules.
– Interviewed and hired new employees.
– Participated in Bi-weekly safety committee meetings as well as facilitated safety captains meetings.
– Provided quarterly and annual employee performance reviews.
– Provided training and development programs for all new hires, temps and current team members.
– Enforced company, GMP, HAACP, food security, and food safety policies.
– Performed Root Cause Analysis and 5 why investigations on quality complaints and hold products.

Shipper and Receiver 8/2006 — 11/2008
Mayflower Distribution Co., Mendota Heights, MN
– Verified materials received with BOL and COA’s.
– Entered inventory into High Jump inventory management system.
– Responsible for replenishment of picking/packing rack locations.
– Verified contents of customer orders before orders were released for customer shipment/ Pick up.
– Loaded/Unloaded trucks.

ACH IE VEM EN TS
– Lean Leader certified
– Situational leadership training.
– Red Cross trained first aid responder.
– Certified forklifts Scissor lift, Boom lift, and forklift trainer from Forklifts of Minnesota.
– 10-Hour OSHA General Industry Safety & Health Training
– BRC and HACCP certified.
– Acidified foods certification at Chapman University in California for Microbiology Food Container Handling
Records for Product Protection, Glass Closures Acidified Foods Food Plant Sanitation, and Principles of
Thermal Processing Process Room Instrumentation.
– Shining Star Award for Outstanding Performance and Continued Success at CSM for the creation of the
Batch-Check-In and Pre-Scale-Check-In process.

EDUC ATION
– Business Management A.S., Saint Paul College, Saint Paul MN, 2015
Phi Theta Kappa Honor Society, high distinction graduate, GPA: 3.8
– Business Management B.S., Metropolitan State University, Saint Paul MN, Currently enrolled