Andrew Tausz Resume
Andrew Tausz
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Professional Summary
Professional in the food industry focused on quality cuisine, innovative technologies, sustainable practices, and waste minimization. Works well as a gregarious self-starter in a fast-paced, team-oriented environment. Has professional experience with Pilot Plant manufacturing, restaurant/franchise management, FDA/USDA regulatory requirements, technical writing, and HACCP.
Education:
Masters of Professional Science, CALS at Cornell University, Ithaca, NY (August 2017 – August 2018)
MPS in Food Science- Thesis Topic: Water: A Value-Added Product
Laboratory Work: Reverse and Forward Osmosis Membrane Filtration
Science Credits, University of the District of Columbia, D.C. (Jan 2017 – May 2017)
Bachelor of Arts in English and Italian, SUNY at Stony Brook, NY (May 2013)
Recipient of the Class Visionary Award
Study Abroad: University of Rome: Conversational level Italian (August 2012)
Work Experience:
Technical Food Writer – Cornell Extension, Ithaca, New York (Oct. 2018 – Present)
• Research and write content for an online certification program created for product buyers. Content includes responsible ingredient sourcing, supply chain operations, and sustainable product trends.
Research Food Technologist – Cornell Food Science Lab/Pilot Plant, Ithaca and Geneva, New York (Jan 2018 – Oct. 2018)
• Performed laboratory analyses, assisted researchers with pilot plant manufacturing of a variety of products, connected industry with research through the Cornell Partnership Program
Sauté Chef – Sotto Sopra Restaurant, Baltimore, Maryland (Feb 2016 - Sept 2016)
• Utilized Root to Stem cooking to reduce restaurant waste, lower restaurant inventory costs, and prepare a higher-quality, more responsible cuisine: Restaurant Capacity ~80 – 150 people / night
• Integrated into a cultural workplace by learning rudimentary Spanish
Independent Insurance Agent – Cornerstone Senior Services, Richmond, Virginia (Aug 2015-Feb 2016)
• Managed a client list with various backgrounds to discuss sensitive healthcare and financial needs during a job transitional period
Restaurant Manager - Moe's Southwest Grill, Williamsburg, Virginia (July 2013– Aug 2015)
• Managed menu preparation and consistency with a training plan for employees of differing demographics
o 19-26 total employees | Wrote a weekly newsletter to all employees
• Maintained responsibility for food safety through ordering, storage, and preparation
• Consistent monthly 5% - 9% increase of net sales YTD and consulted a monthly P&L statement
o Total net sales: $1.35 million in 2015
Volunteer Experience:
Firefighter - Volunteer Fire Department of Briarcliff Manor, New York (February 2007 – May 2010)
Language Tutor - Foreign Language Dept. SUNY at Stony Brook, New York – Italian Tutor
Licenses and Certificates:
• ServSafe Management Food Handling Nationally Certified (EXP. 2019)
• FDA: Better Process Control School – Issue: 1/23/18
• HACCP Certification – Issue: 8/24/18
Andrew Tausz
Mobile: ------------
------------
Professional Summary
Professional in the food industry focused on quality cuisine, innovative technologies, sustainable practices, and waste minimization. Works well as a gregarious self-starter in a fast-paced, team-oriented environment. Has professional experience with Pilot Plant manufacturing, restaurant/franchise management, FDA/USDA regulatory requirements, technical writing, and HACCP.
Education:
Masters of Professional Science, CALS at Cornell University, Ithaca, NY (August 2017 – August 2018)
MPS in Food Science- Thesis Topic: Water: A Value-Added Product
Laboratory Work: Reverse and Forward Osmosis Membrane Filtration
Science Credits, University of the District of Columbia, D.C. (Jan 2017 – May 2017)
Bachelor of Arts in English and Italian, SUNY at Stony Brook, NY (May 2013)
Recipient of the Class Visionary Award
Study Abroad: University of Rome: Conversational level Italian (August 2012)
Work Experience:
Technical Food Writer – Cornell Extension, Ithaca, New York (Oct. 2018 – Present)
• Research and write content for an online certification program created for product buyers. Content includes responsible ingredient sourcing, supply chain operations, and sustainable product trends.
Research Food Technologist – Cornell Food Science Lab/Pilot Plant, Ithaca and Geneva, New York (Jan 2018 – Oct. 2018)
• Performed laboratory analyses, assisted researchers with pilot plant manufacturing of a variety of products, connected industry with research through the Cornell Partnership Program
Sauté Chef – Sotto Sopra Restaurant, Baltimore, Maryland (Feb 2016 - Sept 2016)
• Utilized Root to Stem cooking to reduce restaurant waste, lower restaurant inventory costs, and prepare a higher-quality, more responsible cuisine: Restaurant Capacity ~80 – 150 people / night
• Integrated into a cultural workplace by learning rudimentary Spanish
Independent Insurance Agent – Cornerstone Senior Services, Richmond, Virginia (Aug 2015-Feb 2016)
• Managed a client list with various backgrounds to discuss sensitive healthcare and financial needs during a job transitional period
Restaurant Manager - Moe's Southwest Grill, Williamsburg, Virginia (July 2013– Aug 2015)
• Managed menu preparation and consistency with a training plan for employees of differing demographics
o 19-26 total employees | Wrote a weekly newsletter to all employees
• Maintained responsibility for food safety through ordering, storage, and preparation
• Consistent monthly 5% - 9% increase of net sales YTD and consulted a monthly P&L statement
o Total net sales: $1.35 million in 2015
Volunteer Experience:
Firefighter - Volunteer Fire Department of Briarcliff Manor, New York (February 2007 – May 2010)
Language Tutor - Foreign Language Dept. SUNY at Stony Brook, New York – Italian Tutor
Licenses and Certificates:
• ServSafe Management Food Handling Nationally Certified (EXP. 2019)
• FDA: Better Process Control School – Issue: 1/23/18
• HACCP Certification – Issue: 8/24/18