Brandon L. Tillery
Production Worker, Snack Food Processing
Fort Smith, AR · (479) 555 0134 · name@example.com · linkedin.com/in/brandonltillery
Key Qualifications
EXPERIENCE
Three years on snack food processing and packaging lines
SETTINGS
500 employee snack plant producing about 90,000 pounds a shift on four lines
SPECIALTIES
Seasoning application, bagging infeed, weight and seal checks, allergen changeovers, sanitation
SYSTEMS
Redzone production monitoring, SafetyChain food safety records, Ishida weighers, Kronos
CREDENTIALS
ServSafe Food Handler; Hazard Analysis and Critical Control Points training
EDUCATION
High school diploma, Arkansas River Valley High School
Executive Summary
Production worker with three years on the fryer and seasoning lines of a 500 employee snack food plant that makes about 90,000 pounds of chips and pretzels a shift. Runs the seasoning tumbler and the bagging infeed, checks weights and seals every 15 minutes, and completes the food safety records the auditors read. Known on the line for catching a seal problem before it becomes a pallet of rework.
Signature Achievements
- Runs the line two seasoning and bagging section at about 96 percent of rated speed against a plant average of 91 percent on the Redzone report.
- Cut seasoning waste on the line from about 3.5 percent of applied seasoning to 1.8 percent by recalibrating the tumbler feed screw at every product change.
- Caught 14 seal defects at the 15 minute check in 2025 before they reached the case packer, saving about 40 cases of rework each time.
- Completed allergen changeover records with no missing entry across two third party food safety audits.
- Went three years with no recordable injury on a line with hot oil and moving conveyors.
Professional Experience
Production Worker, Seasoning and Bagging
River Valley Snack Foods, Fort Smith, AR June 2023 to present
500 employee snack plant producing about 90,000 pounds a shift; seasoning tumbler and bagging infeed on line two, day shift
- Run the seasoning tumbler, setting feed rate and drum speed for each product and checking coverage against the product standard every 30 minutes.
- Feed the multihead weigher and bagger, clear jams and keep film and seasoning stocked so the line stays at rated speed.
- Weigh and seal check bags every 15 minutes and record results in SafetyChain, stopping the line when a check fails.
- Complete allergen changeovers by tearing down, cleaning and swabbing the tumbler and hoppers before the next product runs.
- Log downtime reasons in Redzone and join the daily line huddle on scrap, speed and safety.
Production Worker, Packaging
Ozark Foothills Bakery, Van Buren, AR August 2022 to June 2023
Commercial bakery packing bread and buns for grocery accounts, about 60,000 units a shift
- Packed bread and buns from the cooling conveyor into trays and cases at line speed.
- Checked date codes and bag closures on every tray before stacking.
- Cleaned the packaging area at the end of shift under the sanitation checklist.
Certifications and Training
ServSafe Food Handler certificate, National Restaurant Association, current through 2028
Hazard Analysis and Critical Control Points training, completed 2024
Lockout tagout and machine guarding training, completed 2023, refreshed each year
Education
High school diploma, Arkansas River Valley High School, Fort Smith, 2022
Core Skills
Seasoning tumbler operation · Bagger infeed · Weight and seal checks · Allergen changeovers · Downtime logging · Redzone reporting · Sanitation procedures · Line huddle participation · Scrap reduction · Hot oil line safety