Hector Pineda
About Hector Pineda
Hector Pineda is an Account Executive at Shamrock Foods Company, where he promotes seasonality for various food products and assists with sourcing sustainable options. He has extensive experience in the culinary field, having previously worked as an Executive Chef and Butcher/Meat Manager in the Flagstaff, Arizona area.
Work at Shamrock Foods
Hector Pineda has served as an Account Executive at Shamrock Foods Company since 2013. In this role, he promotes seasonality for various food categories, including produce, proteins, fish, and wild game. His responsibilities also include providing account consulting for menu engineering, which aims to enhance sales and profitability for clients. Pineda's focus on sourcing green and sustainable products reflects his commitment to minimizing the carbon footprint within the food industry.
Previous Experience in Culinary Management
Prior to his current position, Hector Pineda held several culinary management roles. He worked as an Executive Chef at The High Country Conference Center from 2008 to 2013, where he managed kitchen operations in Flagstaff, Arizona. Before that, he served as a Butcher/Meat Manager at Albertsons for one year, and as an Executive Sous Chef at The Little America Hotel Flagstaff from 1998 to 2004. His extensive experience in the culinary field has equipped him with a comprehensive understanding of food safety and quality standards.
Education and Expertise
Hector Pineda studied at Northern Arizona University, where he gained foundational knowledge that supports his career in the food industry. His expertise includes a complete understanding of the Hazard Analysis Critical Control Point (HACCP) System, achieving Gold level standards for both food and physical safety. This knowledge is crucial in ensuring compliance with safety regulations and maintaining high-quality food service.
Achievements in Culinary Competitions
Hector Pineda has participated in various chefs competitions at local, regional, and out-of-state levels. His involvement in these competitions has resulted in multiple awards, showcasing his skills and dedication to the culinary arts. These experiences have contributed to his professional development and recognition within the industry.