To obtain a Management Position in the Food Service Industry utilizing my 20+ years experience as a Culinary Specialist, with extensive experience in Food Service Management in the United States Navy. As a Chief Petty Officer I have had the opportunity to lead, train and supervise some of the finest Culinary Specialist in the Navy and it is my goal to take that experience and cross over into the commercial realm of Food Service.
Assistant Food Service Director
March 2010 to Present
Responsible for the Assistant Management of food service for correctional facilities for 2550 federal inmates. Provide meals for 3-4 locations for all daily meals. Development and coaching of inmate and Canteen staff, sanitation, client partnership development, inventory, financial reporting, food service safety and operational safety.
• Successful completion of several inspections for Bureau of Prisons (BOP), American Correctional Associate (ACA) and the Department of Health (DHEC) with 100% passing grade.
• In 2011 provided consistent and gradual improvements in the operation resulting in better food service, improved client relationship, improved food cost and improved employee and inmate staff morale.
. Traveled extensively to other State and Federal CCA Correctional Facilities to assist in Food Service Management operations.
Director of Food Service
January 2006 to March 2010
Leading Chief Petty Officer for Food Service Department. Primary duties included supervising the operation of the Food Service Department. While assigned to the Food Service Department reviewed daily tasks reports on budgeting, sanitation, customer service reports and equipment maintenance reports. I was responsible for conducting over 200 hours of training, assistance and evaluation of Food Service personnel's ability to perform all conditions of readiness. Additional responsibilities included preparing Special meals for holidays, birthdays, and Change of Command ceremonial banquets.
Food Service Contractor Operating Representative
June 2004 to July 2006
In this position I served as the Contract Officer's Technical Representative (COTR) for a $400,000 annual Food Service Contract. This position required the daily management of over 35 personnel. As COTR I performed weekly reviews of the dry, frozen and fresh food inventory with a weekly value of $32,000.00. Provided daily evaluations of food for presentation, taste, and quality. In addition to regular COTR duties I also provided training in food preparation, sanitation & hygiene as well as service training to all personnel. Submitted required weekly budget and operation reports to Southwest Region Commander of Naval Forces. I was awarded the Navy and Marine Corps Commendation Medal during this tour.
Food Service Senior Manager
January 2000 to June 2004
Primary duties included serving as technical expert First Line Supervisor in management of the Food Service Department. In addition provide corrective maintenance of all Food Service equipment, monitored all food preparation, temperature control, sanitation, inventory, and daily budget reports. The staff received the Captain Edward "Ney Award" for best food service operation for small ship afloat in the Pacific Fleet. I was awarded the Navy and Marine Corps Commendation Medal during this tour.
May 1997 to May 2000
Flag Officer Culinary Specialist
Personal Chef to Admiral Archie Clemmons. Directly responsible for maintaining the public quarters and flag mess operations for the Admiral. I personally prepared his meals as well as coordinating all official Functions to include VIP events, which included planning and implementing security requirements as well as adhering to proper protocol and etiquette. Additionally I was responsible for coordinating all maintenance with regard to his quarters with contractor maintenance personnel.
June 1993 to April 1997
Primary Duty was as the Commanding Officer's Personal Chef. I served as the lead Culinary Specialist, Aid for the Commanding Officer. This required the preparation of meals for distinguished guests, and Officer's onboard. I was the Supervisor for 7 personnel; in this role I supervised the staff in the daily Cleaning, sanitation, and service of the Officer's dining area.