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installation food service technician duty location fort gordon georgia resume example with 12+ years of experience

Jessica
Claire
resumesample@example.com
(555) 432-1000,
Montgomery Street, San Francisco, CA 94105
:
Executive Profile

Seeking a position in the food service industry where my experience and team leadership skills will be applied to improve productivity and ensure food safety requirements. As the Installation Food Service Officer, I coordinate, develop, plan, train, monitor budgets, modification of menus, and supervises the Installation Food Service Program which consist of four full food service contract dining facilities valued over $17 million dollars. Evaluate contract dining facilities to ensure compliance with the terms of the contract to ensure menu standards, accountability, sanitation, budgeting, and service are complying with food service regulations. Prepare briefings and documents of findings and recommend corrective actions based off of the Performance Work Statement and food service regulations and guidelines.

Skill Highlights
  • Management
  • Customer Service
  • Self Starter
  • Leadership
  • Scheduling
  • Budgeting
  • Project Management
  • Secret Security Clearance
  • Punctual
  • Management
  • Motivates
  • Proficient
  • Technical
Education
Almeda University , Expected in 2014 Master of Science : Food Safety and Quality Management - GPA :
Concordia College and University , Expected in 2007 Bachelor of Science : Business Administration, Hospitality Management - GPA :
Certifications

OTCNet

ServSafe

Contracting Officer Representative

Core Accomplishments
  • Developed Standard Procedures for Operations (SOP) for food safety, budgeting, and accountability that decreased injuries and food-borne illnesses and improved accountability procedures.
  • Initiated a food showing which resulted in increased headcount by 60% and promoted healthier eating alternatives
  • Conducted, regulated, and completed an inventory of all food service facilities (4) which exceeded $50 million without loss.
  • Verifies and approves cash deposits without loss or error for four contracted dining facilities totaling over $10K monthly.
Professional Experience
United States Army - Installation Food Service Technician, Duty Location Fort Gordon, Georgia
City, STATE, 04/2012 - Current

Serves as the Command Installation Food Service Technician, Logistics Readiness Center, U.S. Army Sustainment Command (ASC). Responsible for planning, managing, quality assurance/quality control inspections, budgeting, and coordinating the Installation’s Food Service program to include full food service operating dining facilities and Subsistence Supply Management Office (SSMO) management. The food service contract values over $17M annually.

United States Army - Senior Food Service Technician
, STATE, 09/2010 - 05/2012
  • Served as the Division Food Service Technician, accounted for all Food Service logistical planning and operations. Maintained and coordinated with IMCOM-KOREA, Defense Logistics Agency (DLA) and subordinate units to manage all aspects of food service operations. Regional manager over eight (8) dining facilities across Korea (Areas I, II, III) Facilitated; trained; prepared, briefed, presented and communicated factual and procedural information clearly, orally and in a variety of written formats to all levels of Military and civilian personnel. Overseen equipment valued in excess of over $300,000.
  • Developed and implemented food service incentives and recognition programs.
  • Coordinated and supervised the Food Service Program for commands or organizations to include dissemination of information, managing personnel, determining technical training requirements, developing and conducting training for officers, enlisted, and civilian personnel, and developing management plans for food service.
  • Developed and coordinated implementation of dining facility modernization and new construction programs.
  • Monitored the budget requirements for food service equipment and expendable supplies for both garrison and field requirements.
  • Planed, trained, and implemented changes in nutritional awareness programs, modification of menus, and implementation of low calorie menus. Coordinated with Subsistence Supply Management Office (SSMO) and Class I (Food & Water) points to ensure availability of appropriate subsistence for both garrison and field manuals to ensure adequate timely resupply, and to ensure reconfiguration of no unitized field rations into nutritionally acceptable menus.
  • Evaluated field feeding requirements and develops milestone plans to support major field exercises.
  • Evaluated garrison and field feeding operations to ensure food service personnel are complying with food service regulations relative to food preparation, service, accountability, and sanitation.
  • Conducted commercial sanitation audits and manage area food safety, defense and quality assurance programs.
  • Provided written reports and brief higher in command on all food service matters.
United States Army - Senior Food Service Technician Fort Gordon, Georgia, United States, 35th Tactical Theater Signal Bridge
City, STATE, 05/2008 - 09/2010
  • Serves as Brigade Food Service Technician of five CONUS based world - wide deployable Expeditionary Signal Battalions which consist of separate companies of over 2,500 Soldiers and civilians. Advised the Brigade Commander, staff and subordinate commanders in development and execution of the Brigade Food Service program; ensured overall readiness posture in all areas of garrison operations. Provided direct oversight to the consolidated Garrison Dining Facility, managing a staff of 8 civilian cooks and 63 military personnel.
  • Conducted quarterly evaluations of 16 field feeding kitchen operations at five different installations; provided detail written formal action plans to commanders.
  • Motored over $250,000 in subsistence consumption and dining facility equipment in excess of $2.5 million.
  • Coordinated and supervised the Food Service Program for commands or organizations to include dissemination of information, managing personnel, determining technical training requirements, developing and conducting training for officers, enlisted, and civilian personnel, and developing management plans for food service.
  • Monitored the budget requirements for food service equipment and expendable supplies for both garrison and field requirements.
  • Planed, trained, and implemented changes in nutritional awareness programs, modification of menus, and implementation of low calorie menus.
  • Developed and coordinated a plan for closure for one of the garrison dining facility due to upcoming deployment.
  • Ensured the dining facility account status upon closure was within the Army standards at the time of closure working with a very junior staff.
Military Experience
U.S. Army - Installation Food Service Technician
Fort Gordon, GA 04/2014 - 04/2012

Serves as the Command Installation Food Service Technician, Logistics Readiness Center, U.S. Army Sustainment Command (ASC). Responsible for planning, managing, quality assurance/quality control inspections, budgeting, and coordinating the Installation's Food Service program to include full food service operating dining facilities and Subsistence Supply Management Office (SSMO) management. The food service contract values over $17M annually. Supervises 360 contract employees and 42 Culinary Specialist in support of feeding over 6,500 daily providing technical guidance to Supply Division Chief, LRC Director, and Commanders on all aspects of the Army Food Service Program and SSMO operations. As an advisor and acting liaison between the Installation Commanders and other officials concerning food related matters on equipment, training, accounting procedures, storage, and meal quality in compliance with the Performance Work Statement. Created and established long range future planning to determine efficient and effective methods of provision and updating of equipment, food preparation and quality. Contributed to and coordinated meetings concerning functions related to and affected by food service support. Interprets, disseminates information concerning the food service budget. Forecasted and estimated program requirements; prepared reports, justifications, charts, graphs, statistical narrative data, for presentations and briefings. Crafted Management Control reports that were periodic required. Created and executed quarterly Management Board briefings for employees, managers, representatives from other garrisons within the food service field. Ensure best interest of government is guarded and protected; planned, initiated and tracked utilization rates, opening and closing of dining facilities due to unit exercises. Conducted, regulated, and completed an inventory of all food service facilities (4) which exceeded $50 million. Ensured an equipment replacement program was in place and all equipment for dining facilities was operational and maintained; replaced per Performance Work Statement (PWS) and all requirements are met by contractor staff. Oversaw and approved all nutritional menus for trainee Soldiers United States Army (09/23/2010 - 05/25/2012) - Senior Food Service Technician; 2D Infantry Division Food Service Technician, Korea; Supervisor: Donald Craig - 816-442-2687; Contact: Yes Salary: 60,000 per year Hours per week: 40 Duties: Accounted for all Food Service logistical planning and operations. Maintained and coordinated with IMCOM-KOREA, Defense Logistics Agency (DLA) and subordinate units to manage all aspects of food service operations. Regional manager over eight (8) dining facilities across Korea (Areas I, II, III) Facilitated; trained; prepared, briefed, presented and communicated factual and procedural information clearly, orally and in a variety of written formats to all levels of Military and civilian personnel. Overseen equipment valued in excess of over $300,000. Developed and implemented food service incentives and recognition programs. Coordinated and supervised the Food Service Program for commands or organizations to include dissemination of information, managing personnel, determining technical training requirements, developing and conducting training for officers, enlisted, and civilian personnel, and developing management plans for food service. Developed and coordinated implementation of dining facility modernization and new construction programs. Monitored the budget requirements for food service equipment and expendable supplies for both garrison and field requirements. Planed, trained, and implemented changes in nutritional awareness programs, modification of menus, and implementation of low calorie menus. Coordinated with Subsistence Supply Management Office (SSMO) and Class I (Food & Water) points to ensure availability of appropriate subsistence for both garrison and field manuals to ensure adequate timely resupply, and to ensure reconfiguration of no unitized field rations into nutritionally acceptable menus. Evaluated field feeding requirements and develops milestone plans to support major field exercises. Evaluated garrison and field feeding operations to ensure food service personnel are complying with food service regulations relative to food preparation, service, accountability, and sanitation. Conducted commercial sanitation audits and manage area food safety, defense and quality assurance programs. Provided written reports and brief higher in command on all food service matters. United States Army (06/01/2008-09/22/2010) - Senior Food Service Technician Fort Gordon, Georgia, United States, 35th Tactical Theater Signal Bridge.; Supervisor: Clinton Gordon III - (XXX) 339-8421; Contact: Yes: Salary: 63,000 per year hours per week: 40 Duties: Serves as Brigade Food Service Technician of five CONUS based world - wide deployable Expeditionary Signal Battalions which consist of separate companies of over 2,500 Soldiers and civilians. Advised the Brigade Commander, staff and subordinate commanders in development and execution of the Brigade Food Service program; ensured overall readiness posture in all areas of garrison operations. Provided direct oversight to the consolidated Garrison Dining Facility, managing a staff of 8 civilian cooks and 63 military personnel. Conducted quarterly evaluations of 16 field feeding kitchen operations at five different installations; provided detail written formal action plans to commanders. Motored over $250,000 in subsistence consumption and dining facility equipment in excess of $2.5 million. Coordinated and supervised the Food Service Program for commands or organizations to include dissemination of information, managing personnel, determining technical training requirements, developing and conducting training for officers, enlisted, and civilian personnel, and developing management plans for food service. Monitored the budget requirements for food service equipment and expendable supplies for both garrison and field requirements. Planed, trained, and implemented changes in nutritional awareness programs, modification of menus, and implementation of low calorie menus. Developed and coordinated a plan for closure for one of the garrison dining facility due to upcoming deployment. Ensured the dining facility account status upon closure was within the Army standards at the time of closure working with a very junior staff.

Professional Affiliations

International Six Sigma Green Belt

International Six Sigma Black Black

Sole Source International Society of Logistics ((Demonstrated Master Logistician)

Warrant Officer Candidate School

Food Service Technician Warrant Officer Basic Course

Food Service Technician Warrant Officer Advance Course

Food Service Technician Warrant Officer Staff Course

Action Officer Development Course

Presentations

Forecasted and estimated program requirements; prepared reports, justifications, charts, graphs, statistical narrative data, for presentations and briefings weekly for over 15 years.

Skills

Food Service operations, budgeting, training, dissemination of information, quality assurance / quality control assessments, food safety, audits, sanitation procedures, inspections, inventory accountability, develop and create standard procedures of operations

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Resume Overview

School Attended

  • Almeda University
  • Concordia College and University

Job Titles Held:

  • Installation Food Service Technician, Duty Location Fort Gordon, Georgia
  • Senior Food Service Technician
  • Senior Food Service Technician Fort Gordon, Georgia, United States, 35th Tactical Theater Signal Bridge

Degrees

  • Master of Science
  • Bachelor of Science

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