Fall River, Mass. – Blount Fine Foods, a leading manufacturer of premium, hand-crafted soups, entrées, sauces and side dishes for retail and foodservice, today announced it has advanced its transition of the McKinney, Texas, business it acquired back in January, and is now actively seeking to fill 25 open positions on the factory floor and in business operations. The company also announced it is actively exploring partnerships with community, religious and educational organizations to ensure the company contributes positively to life in McKinney. Blount’s first community involvement in McKinney was as a sponsor of “Empty Bowls McKinney,” which was held on April 14, 2016.
“Everything we do in McKinney, Texas is key to our plans for becoming the largest, most sought-after fresh soup company in the country,” said Todd Blount, President and CEO of Blount Fine Foods. “The people of McKinney will find Blount is a great place to work, because we will invest in our people and promote a positive, challenging and rewarding work environment; and they will find we are a good citizen in the community, one that not only gives back, but also creates opportunity.”
On the heels of its January, 2016 acquisition of Food Source, LP, Blount began implementing the training and professional development programs it uses in its Massachusetts and Rhode Island plants, and also interviewing and surveying employees to gain insight into what does and does not translate to life and priorities in McKinney.
This summer, Blount will begin to install and implement production equipment for making its signature soups and side dishes, which it sells to grocery retailers as well as restaurants all over the country. The new equipment will expand production at the 2200 Redbud Boulevard plant, which has created the need for more staff.
“It is our sincere hope that the 25 positions we have posted now are just the beginning,” added Blount. “We know that our success creates opportunity for our employees and for the communities in which they live, which is something we take very seriously. We see every hire as an investment in our future, and our professional development efforts have established a long track record of promoting from within, which is exactly our vision for McKinney.”
With plans in the plant advancing as hoped, Mr. Blount is also turning his attention to exploring his company’s role and impact in McKinney and the surrounding communities. Blount’s community relations team has been working to understand the roles and missions of different community-based nonprofits, schools and faith-based organizations, and hopes to establish long-term, mutually beneficial partnerships with a mix of different groups.
“Fighting hunger and being good stewards of the environment have always been priorities at Blount Fine Foods, but so too has creating opportunities for young people, which we find most successful when implemented not only in the classroom, but with hands-on, experiential learning as well,” concluded Blount.
To learn more about employment opportunities, visit www.BlountFineFoods.com/career-opportunities.
About Blount Fine Foods
Blount Fine Foods is a family-owned and operated company that has been processing food since 1946. Blount produces more than 900 premium products for restaurants, institutions, retailers and club stores in all 50 states. Blount manufactures more than 600 proprietary soup recipes, including 75 varieties of clam chowder alone. The company is the largest manufacturer of lobster bisque in America, was the first brand to launch restaurant-quality, single-serve grab-n-go fresh soups at retail, and has full lines of organic and gluten-free soups and sides.
Blount product lines include fresh and frozen (but never canned!) premium soups for foodservice and retail as well as premium side dishes and entrees. Blount’s premium soups and specialty foods are made with the finest and freshest ingredients, locally sourced whenever possible, and handcrafted in small batches by a dedicated team through unparalleled customer collaboration.
Blount operates production facilities at its Fall River, Massachusetts headquarters, in Warren, Rhode Island and now in McKinney, Texas. Its award-winning production facilities showcase the company’s commitment to energy conservation and sustainable business practices.
Customers include national restaurant chains that have their custom soups made for them in accordance with their secret recipes. Similarly, the deli departments of many large and small supermarket chains offer Blount-created hot-to-go soup selections as well as fresh store-brand pre-packed soup cups.
Blount also carries a full line of fresh and frozen soups sold to club stores and retailers nationwide under the Legal Sea Foods and Panera Bread brands.
Blount generates over 200 million servings of premium soups each year.
For more information, visit www.BlountFineFoods.com.
Source: Blount Fine Foods
