Shiqwaun Dixon

• Oversaw project timelines, ensuring timely completion while maintaining quality standards.
• Operated Multivac Labeler and Textor machines to ensure product was ran efficiently correctly and safely.
• Recorded and documented product data at the beginning and ending off shift and did hourly checks to ensure product was not contaminated and labeled correctly
• Sanitized line every our to maintain good shelf life and prevent any foreign material from being present on line
• Adjusted and rotated team for bathroom and lunch breaks.
• Cross trained team members on different equipment to improve resources and prevent downtime.
• Ensured proper PPE is worn and all USDA regulations are being followed

Facilitated the creation and manufacturing process of dishwashers.

Operated drills and screws adhering to safety protocols to avoid work injuries.

Sustained efficient workflow to ensure continuous production.

• Managed logistics and ensured timely transport of goods utilizing 38ft box truck on assigned routes.
• Engaged with dispatch to refine routing strategies, effectively minimizing delays in delivery operations.
• Evaluated safety and maintenance conditions of trucks and trailers before departures to mitigate risks and ensure reliability.
• Evaluated vehicle performance and reported maintenance concerns to uphold safety standards and prevent operational risks.
• Monitored and verified that each load was properly secured with safety straps and clamps, safeguarding freight integrity during transport.
• Oversaw a 10-hour work cycle, incorporating regular resets to maintain productivity.

• Responsible for cleaning and sanitizing whole production area of plant
• Maintained and followed all safety procedures
• Came to work equipped in PPE every day
• Maintained high consistency and pace to release plant on time for next shift
• Followed safety standards and established SOPs when handling, mixing, and storing hazardous chemicals
• Employee of the Month
• Team Lead

• Responsible for cleaning operating equipment and sanitizing the floor
• Used all manufacturer safeguards when operating equipment
• Used approved cleaning products such as chlorine and acid on various surfaces to reduce bacterial growth and prevent virus spread
• Mixed, used, and stored hazardous chemical cleaners properly to reduce the risk of injury or illness

• In charge of all fried foods, handling boiling grease and keeping the fry station stocked and running
• Maintained a high level of consistency when preparing orders on time had to cooked to order and ready in 75 seconds every order
• Sanitized food preparation areas, grills, and equipment to avoid cross-contamination from raw foods
• Prepared cooking supplies, ingredients, and workstations when opening and closing the kitchen