Corina Lopez

Duties included but not limited to: Prep daily work for all production runs. Consistent quality control checks. Cleaned and maintained all machinery. Fixed machinery as needed with spare parts. Kept inventory records with propriety software of machinery and spare parts for all machinery. Created and edited as needed Standard Operating Procedures. Ensured all staff on my team and others adhered to these procedures. Kept a monthly batch record of all ingredients and all cost associated, along with tracking of waste and tracking of every item disposed of. Status reports sent to site director of every daily shift and all record keeping associate with daily shift duties. Implemented a training program for each inventory specialists, manufacturing technicians & packing technicians. I also have extensive knowledge on products such as but not limited to: Gummies, honey, tablets tincture, lotion, balm, vape pen, cartridges all manufactured using various different machines.

Duties included but not limited to: Prepare standard work for daily tasks. Operated and maintained ETS extraction machinery. Winterization, Rodovap, Distillation, first pass 95%. BHO pre work and daily standard work; by decarb, fill bags to ten pounds to the ounce, with recording hourly, and add to BHO machine, keeping at -20 degrees Fahrenheit to produce crude and full spectrum. Consistent quality control checks. Managing all personnel within the kitchen, including fulfillment assistants. Providing coaching and direction to all team members on performance standards. Training team members on equipment and processes. Processing orders and establishing a production schedule for goods. Refining production methods, processes, and product output to optimize efficiency. Designing and implementing new recipes or products. Performing basic inspection and maintenance checks on all equipment for good operating condition. Communicating daily achievement targets and setting goals objectives. Implementing action plans to address failures and supporting continuous improvement initiatives. Conducting quality checks and controlling production variances. Addressing quality-related concerns in a timely manner. Preparing food costs for new and continuing product development.