Chloe Hart

Lead BK NA Sustainability and Culinary Commercialization for BK US & Canada. Responsible for development and execution of the sustainability strategy for BK NA, leveraging consumer insights, RBI ESG Goals, and public commitments. • Lead the three pillars of RBI Sustainability for BK NA as directed from RBI Global Sustainability Team: Food, Planet & People • Responsible for ensuring restaurants are compliant with evolving food and packaging local ordinances. • Cross-functional collaboration with Brand, Culinary, Insights, QA, Operations, Supply Chain and Vendors to launch new menu items nationally (7000 restaurants) • Provide support and troubleshooting during manufacturing of new menu items, provide direction and on the spot problem solving required for quick to market launches • Executed the clean label initiative for BK NA, partnered closely with vast network of vendors to formulate to remove preservatives, artificial colors, and flavors from BK Menu

Lead Culinary Commercialization for BK US & C Cross-functional collaboration with Brand, Culinary, Insights, QA, Operations, Supply Chain and Vendors to launch new menu items nationally (7000 restaurants) • Provide support and troubleshooting during manufacturing of new menu items, provide direction and on the spot problem solving required for quick to market launches • Executed the clean label initiative for BK NA, partnered closely with vast network of vendors to formulate to remove preservatives, artificial colors, and flavors from BK Menu

• Directed project initiatives and set timelines with customers, design team, QA, food/packaging suppliers, corporate chefs and procurement. • Scheduled and supervised all new product rollouts in manufacturing, ensured finished product met specifications and customer needs • Presented new project concepts, budgets, and timelines to senior management for approval and provided bi-weekly updates. • Used consumer research such as Nielsen/Datassentials to develop innovative concepts for foodservice and retail customers. • Conducted in-house taste paneling for new and current products.

Managed product development for pork, fish, bakery, breakfast, and dessert categories for Burger King North America (7400 restaurants). Worked with suppliers to bring marketing concept to reality – create project brief, timelines, and cost parameters specific to concept. Qualified suppliers based on R&D capability, product line, cost effectiveness and plant capacity. Authored product specifications, attended and approved supplier endorsements and first production runs. Analyzed consumer taste paneling and market test results, presented data and directed suppliers to achieve better results. Continual improvement and value engineering initiatives for food & packaging products with the use of new food technologies.

Lead Quality Assurance and R&D Department at USDA inspected facility. Directly managed team of 6 QA techs; indirectly managed a team of 150 production employees. Facility SQF Practitioner and Program Coordinator - implemented and maintained SQF Level 2 facility. Created & implemented internal product specification system for over 100 different SKU’s. Directly handled customer complaints and trending of issues; daily HACCP checks and verification of processing paperwork. Maintained Alternative 1 ready-to-eat status in facility; addressed and eradicated microbiological safety concerns. Implemented employee GMPs and SQF training program.

Interacted directly with sales team to execute R&D at mid-size meat processing facility. Met continual company needs to develop new products and improve current product lines. Lead new product initiation, including; product formulation, processing procedures, packaging requirements, shelf life studies, customer feedback and USDA label approvals.

Bachelor of Science in Food Science