Mitch Arment

Experience

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  Sweet Street

  Aug 1991 - Jan 1995

  Resarch & Development

  Developed and executed effective strategies from conception to implementation with the production team for successful product launch, utilizing unbridled creativity and problem-solving skills. I was integral in coaching and mentoring production employees for each new product during the implementation. Apart from regularly enhancing existing products while reducing costs and maintaining high quality, I determined complete product specifications utilizing ESHA Genesis software. I built HACCP plans for each new product launched into production. Besides presenting and briefing new product specifications to the executive team, sales team, customers, brokers, and staff, I coordinated with the marketing director and crew to devise national accounts programs. I delivered full support to the sales and marketing team, presenting product lines at the annual national NRA food show. Additionally, I partnered with a team in CA to develop a prototype of products for the national dessert tray launch. Show less

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  Arment's Restaurant

  Jan 1997 - Jan 2004

  Chef / Pastry Chef
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  Giorgio Foods, INC

  Aug 2009 - Jun 2016

  Manager New Product Development / Corporate Chef

  Responsible for evaluating a proposal to ascertain if benefits derived and possible applications justify expenditures while reporting to SR VP Sales & Marketing. My team designed a line of laminated dough pastries with savory inclusions for retail & food service. Apart from introducing an entire line of innovative grab-and-go snacks for convenience store markets, I lead a team who redesigned existing recipes for whole-grain pizzas, calzones, and flatbreads in compliance with school foodservice mandates. While leading the team we developed pizza, pastry, and pasta, implementing recipes from trips to Sicily, Rome, Florence, and Naples. Apart from delivering presentations to the sales team, potential customers, product brokers, and production staff regarding groundbreaking recipes, the team introduced a line of breakfast items to the CEO of Starbucks Coffee successfully Resulting in 40 million in revenues. I conducted an in-depth market study and trend analysis utilizing market research firms (Dattassential, Mintel). In addition to collaborating with the International sales team and presenting in Asia at HOFEX 2011, FHC 2011, FHA 2012, and FHC 2013, I earned SQF level 3 certification working with SQF/QC Team, and excel in yearly audits. I maintained strict HACCP guidelines during the assembling of each new item. I also coached and mentored production staff in each product roll out to enhance efficiency and productivity. Furthermore, leading the team we consistently executed new products or services and improved existing products and services. Show less

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  Kunzler & Co Inc

  Jun 2016 - Jan 2020

  PD Manager / Executive Chef
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  Meritage Culinary

  May 2020 - now

  Culinary Director
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  Reading Bakery Systems

  Sept 2021 - May 2023

  Process Technologist
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  Rise Baking Company

  May 2023 - now

  Sr Scientist