I supervise LN employees in various production areas of 3 separate dining facilities. I follow all instructions and complete tasks according to my scheduled shift, as well as take the lead to insure all the guidelines and procedures have been met with the utmost accuracy. I assure compliance with all V2X Policies and Procedures and the DFAC PWS. I assure adherence to the Food Production/Service/Sanitation Standards. I complete preparation of complex menu items according to recipes.

I supervised LN employees in various production areas of which ever DFAC I was assigned to. I followed all instructions and completed tasks according to my scheduled shift, as well as take the lead to insure all of the guidelines and procedures have been met with the utmost accuracy. I assured compliance with all IAP Policies and Procedures and the DFAC PWS. I assured adherence to the Food Production/Service/Sanitation Standards. I completed preparation of complex weekly menus according to recipes, as well as featured desserts.

As part of my position as a DFAC Shift Leader, I run operations for the Flight Line DFAC and Main DFAC for night shift. I supervise a staff of 20-30 expats, completed escort training, trained subcontract Food Service Staff, indoctrinated new employees as required, provided oversight support and relief as assigned. I create daily menus and nutrition cards, and complete projects as assigned, follow and maintain sanitation, time, and temp guidelines, as well as creating daily lunch and dinner specials.

As part of my position as a DFAC Shift Leader, I ran operations for the Flight Line DFAC, Short Order DFAC and Main DFAC for day shift. I supervised a staff of 20-30 expats, completed escort training, trained subcontract Food Service Staff, indoctrinated new employees as required, provided oversight support and relief as assigned, created daily menus and nutrition cards, attended meetings and completed projects as assigned, followed and maintained sanitation, time, and temp guidelines, as well as creating daily lunch and dinner specials.

Al Jaber Airbase, Kuwait. As part of my position as a DFAC Shift Leader, I ran operations for the Flight Line DFAC night shift. I supervised a staff of 13 expats, completed escort training, trained subcontract Food Service Staff and indoctrinated new employees as required, provided oversight support and relief as assigned, created daily menus and nutrition cards, attended meetings and completed projects as assigned, followed and maintained sanitation, time and temp guidelines, as well as creating daily midnight meal and breakfast specials.

I supervise TCN employees & Sallyport co-workers in various production areas. Follow all instructions and complete tasks according to my scheduled shift as well as take the lead to insure all of the guidelines and procedures have been met with the utmost accuracy. I assure compliance with all Sallyport Policies and Procedures and the DFAC PWS. I assured adherence to the Food Production/Service/Sanitation Standards. I complete preparation of complex menu items according to recipes. Assured that food and equipment was ready for events in and outside of the DFAC. Helped set up and oversee production of special military events. As night LRC customer service, assured that all items in the LRC were stocked, restored, and organized properly. Entered new arrivals into the system as well creating their library cards. Kept hourly headcount of checked out and returned items, hourly headcount for the internet cafe next door, as well as following sanitation procedures. As night Lodging customer service, kept track of the Lodging database, assisted tenants with extra linen or lost keys, conducted daily reports for activity and support needed for specific tenants. I entered new arrivals into database and provided keys and linen.

Supervised TCN employees in various production areas. Followed all instructions and completed tasks as directed by the Food Service Lead or Supervisor. Assured compliance with all CKGS Policies and Procedures and the DFAC PWS. Assured adherence to Food Production/Service/Sanitation Standards. Completed preparation of complex menu items according to recipes. Assured that food and equipment was ready for events in and outside of the DFAC. Helped set up and oversee production of special military events. As night LRC customer service, assured that all items in the LRC were stocked, restored, and organized properly. Entered new arrivals into the system as well creating their library cards. Kept hourly headcount of checked out and returned items, hourly headcount for the internet cafe next door, as well as following sanitation procedures. As night Lodging customer service, kept track of the Lodging database, assisted tenants with extra linen or lost keys, conducted daily reports for activity and support needed for specific tenants. Entered new arrivals into database and provided keys and linen.

Previously supported battlefield operations, maintaining and repairing vehicles, along with managing and working within large food service operations in Iraq (Operation Iraqi Freedom). Results: Earned consistent commendations for excellence and devotion to duty with citations for demonstrating meritorious service in support of the 1st Brigade Combat Team by exhibiting determination, skill and professionalism.Recognition & Awards Honored with numerous U.S. Army Commendation Medals including good conduct(2008), selfless service and dedication in establishing a safe and secure Iraq(2009/2010), as well as receiving the Order of the Combat Spur for demonstrating honor and courage during Operation Iraqi Freedom.Earned Expert Marksman Awards in assault weapons.Fulfilled a range of duties for both combat and service missions. Gained proficiencies and experience in: repairing, maintaining, and operating heavy wheeled vehicles under abnormal conditions, testing, operating, or assisting in the operation of track vehicles while assigned as an Operations Supervisor.Supervising, ordering, and receiving subsistence supplies, ensuring accuracy of equipment records, creating and maintaining menu plans to serve over 800 personnel within a distance of 200 square miles, preparing food service facilities to pass and excel all food inspections, and ensuring the proper cleanliness and handling standards were met.