Occupation:Industrial Engineer |
Location:Champaign, IL |
Education Level:Bachelor |
Will Relocate:YES |
Description
Profile Continuous Improvement Engineer with 15+ years of experience in identifying and implementing efficiency opportunities to maximize time and cost savings. Collaborates effectively with business and plant managers to solve complex problems and optimize productivity. Exhibits exceptional planning and communication skills. Expertise spans: Industrial & Quality Engineering ( Operations & Project Management ( Team Building, Leadership & Training ( Process Improvement Six Sigma, Lean Manufacturing & 5S ( DMAIC Methodology ( Capacity, Cost & Root Cause Analysis ( Resource Utilization ( Writing Time Studies ( Workstation Layout ( Total Productive Maintenance ( Total Quality Management ( Policy & Procedure Development Career Track Kraft Heinz, Champaign, IL Continuous Improvement Engineer / Six Sigma Black Belt / Quality Engineer, 2010 to 11/2015 Recruited to design and execute process improvements in the Meals Packaging and Liquid Pouched Cheese departments of a plant producing processed cheese products, boxed macaroni and cheese dinners, salad dressings, and mayonnaise for the third-largest food and beverage company in North America and the fifth-largest in the world. Established SOPs and work instructions. Validated overall equipment effectiveness by line. Held monthly productivity/financial meetings to ensure productivity was on track and provided the leadership team with bi-weekly presentations on project status. Identified and implemented critical-to-quality centerlines on Meals Packaging lines in collaboration with maintenance and operations. * Cut powdered cheese loss $250K/year on the Mac & Cheese Blue Box Meals Packaging line by executing a Six Sigma Black Belt project that increased yield 6%. * Attained Sigma levels of 3.30 and 3.54 for two Lunchables Mac & Cheese cups line validations. * Achieved a 90% reduction in product holds by developing and implementing a targeted plan. * Boosted cheese press room yield 20%, resulting in annual savings of $56.25K. * Eliminated repeat defects on Meals Packaging lines through the introduction of quality defect handling. * Accelerated sanitation cycle time 44% and saved $25M annually by spearheading a Kaizen event on the frozen Mac & Cheese production line that allowed for a two-hour extension of line run-time. * Lowered consumer complaints regarding the 24oz Velveeta Cheese pouch product 25% as a result of conducting a Design of Experiment which determined the optimal pouch production speed, and top seal heater bar temperature to achieve optimal seal strength on the pouches and also achieve required production volumes.
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