Renaissance Food Group (RFG) is welcoming ten-year prepared foods veteran Katherine Brooks as its new Regional Director of Prepared Foods, effective January 2016.
In her new role, Brooks will be responsible for developing and executing a prepared foods strategy that can be replicated at each of RFG’s production facilities nationwide, according to a press release.
Her successful tenure includes a number of positions ranging from procurement, sales, and business development. Prior to joining RFG, Brooks served as the Director of Business Development, at Taylor Farms’ Illinois division, overseeing sales, marketing, and research and development.
“Katherine will be instrumental in supporting RFG’s Business Development and Sales teams to ensure the continued growth and execution of our prepared foods category at all six of our regional fresh food production facilities,” said Chris Schully, Corporate Chef & Director of Deli Strategy.
Brooks, a Bachelor of Science graduate from Northwestern University, relocated from the Chicago area to RFG’s headquarters in California, and began her responsibility as Regional Director of Prepared Foods.
With her experience, the company is confident that it can continue growing its prepared foods program to new heights.