Long-term employees, standing from left to right: Fernando Velez, Julian Valenzuela, Martha
Garza, Kim Ruiz Beck, Angella Harris, Remo Iezza, Martha McCurry and Denny Klaseus. Employees
sitting from left to right: Alicia Loy, Alex Dalquist, Gabriela Ramirez and Rachel Cullen.
which o;ers self-paced learning programs
covering topics such as computer skills and
leadership development for its employees,
nearly ;; percent of whom are Hispanic.
“People think of Ruiz as the American
dream, but our team members are the
American dream as well,” Ruiz Beck says.
There is also an education reimbursement policy in place for employees to
attend college or trade school in order to
further their careers with the company.
Students are reimbursed for tuition if they
maintain a certain grade point average
throughout their studies. In addition,
every facility has an education center
where safety training is completed, and
e;orts are made to educate the team on
company values, including instruction on
how they are expected to treat their fellow
“Now training is very much a part of
who we are as a company,” Ruiz Beck says.
“A lot of it is skill-based, because the technology around our equipment is changing
so quickly. We’re implementing new computer systems, and everything
is automated now, so we have
to teach our [team] members
how to use that equipment.”
Approximately ;; percent of team members are
female, including two senior
vice presidents on the executive team. In ;;;;, Rachel
Opposite page: Kim Ruiz Beck
(left) and Rachel Cullen stand in
front of a photo of Ruiz Foods’
founders, Louis (left, inset) and
Right: Thirty-six-year employee
Rosa Alexander (left) and 44-
year employee Irene Trujillo
packaging El Monterey Chicken
and Cheese Chimichangas.
EL MONTEREY’S EASY GUACAMOLE
2 ripe avocados
1 Roma tomato, diced
¼ cup chopped onion
¼ cup chopped cilantro
1 teaspoon salt
1 teaspoon pepper
Juice of ½ lime, plus more to taste
½ ;nely chopped jalapeño (optional)
Halve avocados and discard pits. Scoop out pulp
of avocados and chop. Place in a bowl with the
rest of the ingredients and mix together. Makes
6 to 8 servings. Pairs well with El Monterey
taquitos, burritos, chimichangas and quesadillas.
Cullen was named president and CEO.
“My dad was very visionary as far as the
governance of our business, recruiting skill
sets that will help take our business to the
next level,” Ruiz Beck says. “We’ve been
pretty thoughtful in succession planning.
We spend a lot of time thinking about people’s roles and how we transition.”
In addition to donating a portion of
its pro;ts to educational initiatives and
children’s hospitals in areas where Ruiz
team members live and work, Ruiz Foods
supports Ruiz ; Kids (ruiz; kids.org), a
nonpro;t organization founded in ;;;;
by volunteer team members. Ruiz ; Kids
helps students near Ruiz Foods manufacturing facilities through two programs.
Since its inception more than ;; mil-
lion in scholarships has been awarded to
high school seniors, with funding raised
from an annual golf invitational. In ;;;;,
Ruiz ; Kids added a scholarship program
specific to community college students
transferring to accredited four-year col-
leges and universities.
Since ;;;;, Ruiz ; Kids has awarded
more than ;;;;,;;; in mini-grants to kindergarten through ;;th-grade teachers for
programs that enhance the learning experience for their students, with donations
from Ruiz Foods team members.
“As a company we believe in giving
back,” Ruiz Beck says. “Our family has
been blessed, and we want to get involved
in the community.”
Three years ago, Ruiz Foods began rec-
ognizing their team members’ involve-
ment in the community by creating Ruiz
Cares. Employees involved in local non-
profit organizations receive donations
from Ruiz Foods to support their cause.
“While the company is focused on children and education, Ruiz Cares just recognizes that our team members have other
things that are near and dear to their
heart, and we want to support that as well,”
Ruiz Beck says. C
OUR DIGITAL EDITIONS
Click here to watch a video about Ruiz
Foods’ philosophy on charitable giving.
(See page 10 for details.)