Brian Lange

Brian Lange

Hershey, Pennsylvania, United States
1K followers 500+ connections

About

End-to-End Enterprise experience.

Strategic Partner between Sales, Marketing…

Experience

  • The Hershey Company Graphic
  • -

    Hershey, Pennsylvania, United States

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    Hershey, Pennsylvania, United States

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    Hershey, Pennsylvania, United States

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    Hershey, PA

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    Terre Haute, Indiana Area

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    Dallas/Fort Worth Area

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    St. Joseph, Missouri Area

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    Chicago, IL

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    San Lorenzo, CA

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    New London, WI

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Education

Licenses & Certifications

  • Certified Black Belt, Six Sigma Graphic

    Certified Black Belt, Six Sigma

    University of Wisconsin Milwaukee

  • Certified Champion, Six Sigma

    International Quality Institute

  • Certified in Lean Manufacturing Tools Graphic

    Certified in Lean Manufacturing Tools

    The Ohio State University

  • Dale Carnegie - Human Relations

    Dale Carnegie

  • HACCP certified Graphic

    HACCP certified

    Texas A&M University

  • Leading Remote Work Teams

    Development Dimensions International

  • LEAN Took Kit

    Productivity Incorporated

  • Master Black Belt Six Sigma

    International Quality Institute

  • The 360° Leader, and Accelerating Teamwork Workshops

    John C. Maxwell

Projects

  • Ball Park Singles

    Lead and managed the successful installation and the start up of the Ball Park Singles line in FY08

  • Project Badger

    Lead and managed a $35MM expansion during FY07 transferring ~75MM pounds of NC sausage to a brand-new, state-of-the-art, co-extrusion process. Gave back $860,000 in startup money due to hitting our yield and efficiency targets ahead of schedule and achieved the required savings goals on schedule. Also in the same year - Lead and managed over $10MM in expansion which brought on three additional slicing operations and an additional 15MM pounds of hams and an additional 15MM pounds of Deli…

    Lead and managed a $35MM expansion during FY07 transferring ~75MM pounds of NC sausage to a brand-new, state-of-the-art, co-extrusion process. Gave back $860,000 in startup money due to hitting our yield and efficiency targets ahead of schedule and achieved the required savings goals on schedule. Also in the same year - Lead and managed over $10MM in expansion which brought on three additional slicing operations and an additional 15MM pounds of hams and an additional 15MM pounds of Deli luncheon meat.

  • Ball Park Beef Quality Improvement

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    Championed the facility’s first Six Sigma project for the Ball Bark, Six Inch Beef Hot Dog resulting in $500,000 of savings annually

  • Dry Room Expansion

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    Lead and managed facility expansion – construction of additional dry rooms – to accommodate increasing demand.

Honors & Awards

  • Outstanding Young Nebraskan

    Nebraska JayCees

    Nominated by peers for contribution to community

Languages

  • English

    Native or bilingual proficiency

  • Spanish

    Professional working proficiency

Recommendations received

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