Mark Pfeiffer
About Mark Pfeiffer
Mark Pfeiffer serves as the Vice President of Internal Operations at Organic Valley, where he has worked since 2019. He has extensive experience in operational management, having held various leadership roles in companies such as TruGreen LandCare and James Martin Associates.
Current Role at Organic Valley
Mark Pfeiffer serves as the Vice President of Internal Operations at Organic Valley, a position he has held since 2019. In this role, he is responsible for managing a $30 million operational budget and overseeing $150 million in physical assets. His leadership focuses on improving operational efficiency and ensuring the effective management of resources within the organization.
Previous Experience at Organic Valley
Prior to his current role, Pfeiffer held several positions at Organic Valley. He served as the Senior Director of Internal Operations from 2017 to 2019 and as the Director of Employee Services from 2014 to 2016. His tenure at Organic Valley began in 2012 as the Facilities Services Manager, where he contributed to the organization's operational strategies and employee services.
Experience at Other Companies
Mark Pfeiffer has a diverse background in management roles across various organizations. He worked at TruGreen LandCare as a Branch Manager and later as the National Strategic Initiatives Manager. He also served as the General Manager at James Martin Associates and as the West Region Manager at USM. His experience includes establishing safety protocols and leading continuous improvement initiatives that resulted in significant cost savings.
Educational Background
Pfeiffer studied at the University of Wisconsin-Madison, where he earned a Bachelor of Science degree in Agricultural Sciences from 1995 to 1999. His educational background provides a foundation for his expertise in operational management and strategic initiatives within the agricultural sector.
Achievements in Operational Efficiency
Throughout his career, Mark Pfeiffer has demonstrated a commitment to operational efficiency. He increased cheese conversion throughput by 276% in less than a year while reducing quality complaints significantly. Additionally, he led a continuous improvement initiative that resulted in over $1 million in savings by reducing downgraded powder within 12 months.