Terri Shaulis

Oversee daily commissary operations with a focus on food production planning, inventory management, and team leadership. Coordinated staff scheduling, vendor communication, and quality assurance while maintaining strict compliance with food safety standards. Led efforts in forecasting, order management, and ensuring the timely and efficient delivery of products to meet customer demand.

• Oversee weekly production of 35,000 pre-packaged meals for distribution.
• Manage daily commissary operations, including scheduling and task assignments for a team of 15+ employees.
• Resolve 95% of customer complaints within 24 hours, maintaining high satisfaction and repeat business.
• Trained over 15 new employees in product knowledge, safety regulations, and customer service protocols, reducing onboarding time by 30%.
• Maintain hands-on involvement in all operational roles, ensuring business continuity and process adherence.
• Coordinate with vendors on ingredient costs, deliveries, and quality, supporting consistent food production flow.
• Conduct regular quality checks and ensure 100% compliance with food safety and health codes.
• Process payroll and manage benefits for team members, supporting HR and administrative functions.
• Prepare monthly sales and inventory reports to support leadership in budget tracking and forecasting.
• Create and execute weekly production and driver delivery schedules aligned with sales forecasts.
• Knowledge in Microsoft Teams, Word, Excel, SmartSheet, and Lightspeed
• Ensure all procedure logs are completed daily
• Interview and evaluate candidates for open roles, contributing to hiring decisions and reducing turnover.
• Mechanically Inclined, Knowledgeable with our Nitrogen Flushed Wrap Machine

Managed kitchen operations, oversaw food preparation, ensured adherence to food safety and quality standards. Executed menu planning, managed staff, and coordinated vendor relationships to maintain inventory and schedule timely ingredient delivery. Collaborated with cross-functional teams to deliver exceptional dining experiences and meet customer demand while maintaining budget targets.

• Maintain high cleanliness and organization standards in kitchen environments, ensuring 100% compliance with food safety regulations and reducing operational risks.
• Plan and prepare menus for large-scale events serving x+ customers, using seasonal ingredients and catering to dietary restrictions.
• Order and requisition ingredients to meet operational needs, ensuring on-time delivery and 100% alignment with production schedules.
• Leverage strong vendor relationships to ensure fresh ingredient delivery on schedule, maintaining 100% on-time delivery rate.
• Manage prep work, including chopping vegetables and marinating meat, ensuring efficient production flow and timely service during peak hours.
• Label and store raw food ingredients in compliance with health standards, maintaining a 98% accuracy rate in inventory tracking.
• Adapt quickly to changes in customer orders, delivering with high accuracy during high demand periods.
• Develop new, diverse recipes to improve food quality and consistency, increasing customer satisfaction.
• Collaborate with front-of-house staff to ensure seamless customer service and a positive dining experience.

• Fabricated and assembled metal structures using welding, cutting, and rigging techniques.
• Interpreted blueprints and technical drawings to ensure precise measurements during installations.
• Conducted regular inspections of equipment and tools to maintain safety standards and operational efficiency.
• Collaborated with team members to troubleshoot issues during fabrication and installation processes.

4 year apprenticeship program (Osha 10, Osha 30, safety practices, scaffolding, blueprint reading, welding, asbestos abatement.)

50+ hours continued education

75+ certificates

Ongoing continued education