Steven Genth
About Steven Genth
Steven Genth serves as the Enterprise Produce Manager at Shamrock Foods, where he has worked since 2019. With extensive experience in the produce industry, he previously held positions at King Soopers, Freshpoint Of Denver, and Sysco Las Vegas, and has a background in business administration and culinary arts.
Work at Shamrock Foods
Steven Genth has served as the Enterprise Produce Manager at Shamrock Foods since 2019. In this role, he oversees specialist and quality assurance teams to ensure the success of the produce category. He actively manages spoilage to optimize produce sales and reduce waste, contributing to the company's operational efficiency. Genth is responsible for driving sales directives within the produce category, playing a significant role in positioning Shamrock Foods as an industry leader in plant-based diet trends.
Previous Experience in Produce Management
Before joining Shamrock Foods, Steven Genth held several positions in the produce management sector. He worked at Sysco Las Vegas, Inc. as both Produce Manager and Produce Merchandising Manager from 2017 to 2019. Prior to that, he was a Produce Buyer at Freshpoint Of Denver from 2012 to 2017. His career began at King Soopers, where he served as Department Manager for seven years from 2005 to 2012 in Wheatridge, CO.
Education and Expertise
Steven Genth studied Business Administration and Management at Red Rocks Community College, where he earned an Associate of Arts (A.A.) degree from 2011 to 2015. He also completed a program in Culinary Arts/Chef Training at Le Cordon Bleu College of Culinary Arts-Orlando, achieving an Associate of Culinary Arts from 2001 to 2003. This educational background provides him with a comprehensive understanding of both business and culinary aspects of the food industry.
Background in Culinary Arts
Steven Genth's background in culinary arts includes formal training at Le Cordon Bleu College of Culinary Arts-Orlando, where he studied Culinary Arts/Chef Training. This education, completed from 2001 to 2003, has equipped him with essential skills in food preparation and management, which he applies in his current role in produce management.