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Bruce H Wisnefske

age ~51

from Sheboygan Falls, WI

Also known as:
  • Bruce Harold Wisnefske
  • Bruce H Wisnefski
  • Bruce H Living
  • Bruce E
  • Y Z
Phone and address:
5325 Meadowlark Rd, Sheboygan Falls, WI 53085
920-467-9474

Bruce Wisnefske Phones & Addresses

  • 5325 Meadowlark Rd, Sheboygan Falls, WI 53085 • 920-467-9474
  • N5325 Meadowlark Rd, Sheboygan Fls, WI 53085 • 920-946-0795
  • 3809 Heather Valley Rd, Sheboygan, WI 53083 • 920-452-9708
  • Montrose, MN
  • Larsen, WI
  • 3937 29Th St, Minneapolis, MN 55406 • 612-722-4799
  • Waldo, WI
  • Wright, MN
  • Madison, WI
  • Oshkosh, WI
  • Palatine, IL

Work

  • Company:
    Sargento foods
    Mar 2019
  • Position:
    Director - advanced manufacturing operations

Education

  • Degree:
    Masters
  • School / High School:
    Marquette University
    2006 to 2009
  • Specialities:
    Business Administration

Skills

Manufacturing • Process Improvement • Lean Manufacturing • Continuous Improvement • Product Development • Packaging • 5S • Cross Functional Team Leadership • Mes • Automation • Root Cause Analysis • Food Industry • Supply Chain • Process Engineering • Supply Chain Management • Haccp • Six Sigma • Business Process Improvement

Industries

Food Production

Us Patents

  • Pre-Portioned Dough Unit Intermediates

    view source
  • US Patent:
    20060051481, Mar 9, 2006
  • Filed:
    Aug 9, 2005
  • Appl. No.:
    11/199766
  • Inventors:
    Andrew Kostka - Rogers MN, US
    Tracy Vetruba - Buffalo MN, US
    Bruce Wisnefske - Montrose MN, US
    Kellie Fischer - Coon Rapids MN, US
    Gregory Yungner - Champlin MN, US
  • International Classification:
    A21D 10/00
  • US Classification:
    426549000
  • Abstract:
    A non-round, preportioned dough intermediate used to reduce wasted space in shipping materials and to provide increased handling abilities. The non-round, preportioned dough intermediate has at least four sides being connected by at least four non-corner members. When placed in abutting, adjacent relation, a plurality of non-round, preportioned dough intermediates occupies about 80% to about 99.9% of a definable perimeter bounding the plurality of non-round, preportioned dough intermediates. By having less open space, less packaging materials are required and there is reduced opportunity for topical particulates to fall off of the dough intermediates and into unused space.

Resumes

Bruce Wisnefske Photo 1

Director - Advanced Manufacturing Operations

view source
Location:
n5325 Meadowlark Rd, Sheboygan Falls, WI
Industry:
Food Production
Work:
Sargento Foods
Director - Advanced Manufacturing Operations

Sargento Foods Jan 2017 - Mar 2019
Business Process Owner - Plan To Produce

Sargento Foods Oct 2015 - Dec 2016
Director - Continuous Improvement

Sargento Foods Jan 2011 - Oct 2015
Engineering Director - Manufacturing Systems and Corporate Sustainability

Sargento Foods Jul 2009 - Jan 2011
Senior Engineering Manager - Mfg Innovation
Education:
Marquette University 2006 - 2009
Masters, Business Administration
University of Wisconsin - Madison 1991 - 1997
Bachelors, Mechanical Engineering
Skills:
Manufacturing
Process Improvement
Lean Manufacturing
Continuous Improvement
Product Development
Packaging
5S
Cross Functional Team Leadership
Mes
Automation
Root Cause Analysis
Food Industry
Supply Chain
Process Engineering
Supply Chain Management
Haccp
Six Sigma
Business Process Improvement

Youtube

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Beautiful Day to Fly

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The Corner Is Not Conducive - BirdsEyeViewO...

I am grateful to BirdsEyeViewOfMy... for allowing me cover her passio...

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Sargento's Automated Warehouse | Customer Tes...

"Westfalia's automation solution provided the capacity to sustain our ...

  • Duration:
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