Food Production Officer for Department of Defense in the Pacific. Plan, develop, and execute polices and guidelines in support of the food service program and customer requirements. Ensure food production meets times lines by coordinating product requirements with production capabilities. Ensure nutritional value and recommended Daily Cost Allowance requirements are accounted for in recipe production. Ensure food production is maintained to fill customer requisitions in accordance with the food service ordering and Delivery schedule. Monitor and maintain quality assurance controls using Hazard Analysis Critical Control Point Planning. Maintain cost, financial status and inventory of over $ 500,000.00 worth of subsistence items within a Cook Chill Production facility.

*Senior advisor for food service operations, policies and procedures for executive leadership.*Plan and execute technical evaluations for food service operations.*Develop and coordinate subsistence financial budgets.*Provide training, supervision and guidance in support of food service operations and logistical management.

*Served as an evaluator and instructor with the East Coast Food Management Team. *Evaluated, reviewed, trained, assist, recommend improvements and support on all Marine Corps food service programs on the East Coast to ensure effectiveness of food service policies, procedures and practices.

*Served as the ground Safety Officer, Hazardous Material Manager and Mishap Investigator.* Personnel and Facilities Manager*Assisted in the planning and execution of movement for unit equipment and personnel throughout multiple countries.

* Provided food service training to 2400 Marine and Army food service students.*Provided small unit leadership and mentoring while reinforcing the tents of the Core Values.*Directly responsible for the health and welfare of the basic food service student.