Jason Leger

In this position, I lead educational workshops and manage events and some social media. I Developed a detailed proposal, including events outline, strategy, goals and forecasted results to submit to Acumen to gain approval to start a new Geneva chapter

I managed all operations, from fluid milk/dry ingredient reception through batching and pasteurization of finished product Wednesday-Saturday, 24 hours per day. Developed and led Stonyfield’s Processing Department Cell to ensure that the highest quality yogurt was efficiently produced in an eco-friendly atmosphere.

As a Production and CIP Supervisor, I oversaw a production shift of 16 – 24 employees across multiple departments, including production, sanitation, quality assurance and maintenance

In this position, I oversaw the CIP process and start-up for two production facilities, which included two novelty straight lines and three package lines.

As the production supervisor, I managed a team of 12 – 15 employees through production shutdown, CIP processes and production start-up. Led and trained personnel in the artisan process of making cheddar by hand daily.

In this position, I was responsible for all liquid and whey operation duties. Performed operation and CIP of equipment, including lines, tanks, silos, HTSTs, reverse osmosis (RO) system, separator, and clarifier

Assisted in the artisan process of making cheddar by hand daily. Operated and performed CIP of cooking vats, cheddarmaster, salter, block formers, lines. Operated sealers, boxing machine, accucooler and palletizer