Serves as a Sr. Business Development Representative/ Food Service SME to assist SourceAmerica in its mission by sourcing new federal procurement contracting opportunities. SourceAmerica supports a network of /over 600 nonprofit agencies (NPAs) across the United States under the AbilityOne Program. These NPAs perform service and product contracts primarily for Federal agencies, helping employ over 40,000 people with disabilities.

Excelled in both the Equipment & Sanitation and Assembly departments while managing, motivating, and leading over 70 employees for the world’s largest airline catering company.Oversaw the delivery of approximately 24,000 inbound flights, ensuring beverage carts and carriers were equipped. Directed the reassembly of equipment and beverage carts for quick turnarounds for outbound flights.Handled recycling, sorting, reorganizing, and washing equipment including carts, carriers, and dishware. Ensured the team provided key equipment and supplies to other departments, maintaining inventory flow and delivering quality service to customers.Ensured compliance with all government regulatory standards, including those of the FDA, USDA, OSHA, EPA, DOT, and Hazard Analysis and Critical Control Points.

Developed, integrated, and synchronized all Full Food Service Enterprise Operations for the Pacific Theater, the largest geographical area in the U.S. Army, enhancing Soldier Readiness. Advised USARPAC leadership and eight subordinate commands on all food service matters. Provided oversight for managing 25 Dining Facilities serving over 60,000 Soldiers, with emphasis on ration accounting, maintenance and replacement, receipt, storage, preparation, serving, and disposition of subsistence. Coordinated with the Department of the Army and Defense Logistics Agency (DLA). Provided technical guidance in support of Operation Plans, Training Exercises, and no-notice missions. Conducted command inspections and staff assistance visits to ensure compliance with command and regulatory requirements.

Served as the Chief Culinary Management SGM for the 25th Infantry Division, consisting of over 12,000 Soldiers. Assisted in planning, developing, and directing food service operations, including synchronizing subsistence procurement, storage, issue, and accountability for deployments and unit missions. Advised the Commanding General on overall food service operations. Provided tasks and oversight for five dining facilities serving over 15,000 Soldiers and Civilians. Developed culinary training for 350 Culinary Specialists under his purview. Monitored five subsistence accounts totaling over $10 million annually.

Responsible for developing a plan to enhance culinary techniques and food handling practices for 350 culinary specialists assigned to Hawaii. Synchronized individual and group culinary training within the four dining facilities under his charge. Created the Culinary Training Enhancement Course (CTEC) to supplement training received during Primary Military Education (PME) and standardize the baseline technical skills of Culinary Specialists. This initiative increased the quality of food within the facilities, provided Soldiers with enhanced culinary techniques, and offered Culinary Specialists the opportunity to earn culinary certifications with the American Culinary Federation.

Served as the Senior Culinary Management NCO for the 25th Combat Aviation Brigade with a Pacific contingency mission. Oversaw and evaluated operations of the unit's dining facility. Provided advisory support to Brigade Staff, four Combat Aviation Battalions, and one Aviation Support Battalion, comprising over 3,000 Soldiers in geographically dispersed locations. Evaluated and conducted training on field feeding operations and maintenance of equipment worth over $2.5 million. Responsible for the professional development of 29 Sergeants and 64 Culinary Soldiers.

Served as the Chief Food Operations Sergeant for a FORSCOM Signal Brigade consisting of four stateside, deployable Expeditionary Signal units. Developed, coordinated, implemented, advised, and evaluated the unit's food service program. Provided technical assistance to commanders and Senior Food Service personnel. Managed and oversaw food service operations supporting over 3,800 Soldiers and Civilians. Supervised, trained, and ensured the health and welfare of 42 Sergeants and 38 Soldiers. Accountable for over $23.5 million in installation equipment.