John Nordman

Leverage extensive experience in coaching and training to support successful operations and enhance team performance. Expertise in inventory management and logistics management, ensuring efficient processes and reliability. Strong skills in relationship building, clear communication, and documentation to maintain quality control and drive continuous improvement.

Food Service Trainer and Assessor - US Navy - Jacksonville, FL

(2022-10)

• Collaborated with senior leadership to develop tailored training plans for service staff, enhancing skill alignment with operational needs.
• Trained and mentored over 100 new personnel hired to fulfill various roles.
• Analyzed staff skill gaps and designed targeted learning experiences to bridge deficiencies, improving overall team competency.
• Provided coaching and mentoring to employees.
• Established and maintained quality control standards.
• Collaborated with subject matter experts to assess relevance of training documents, using best practices to develop or update new documentation.
• Built and maintained professional relationships with 16 US Navy Warships.

Personal Chef - Submarine Group Ten - St. Marys, GA

(2021-04 - 2022-10)

• Consulted with clients to tailor meals based on preferences, dietary restrictions, and food allergies.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Sourced quality ingredients from specialty grocery stores for meal preparation.
• Prepared and served 20 meals for dinner parties and events, accommodating dietary requests and special needs.

Supply Department Supervisor - USS Topeka SSN 754 - Agana, Guam

(2019-07 - 2021-04)

• Maintained effective supply levels by monitoring and reordering food stock, dry goods and ship wide materials worth over $20 million.
• Managed labor hours and inventory costs through hands-on oversight and proactive adjustments, optimizing resource allocation.
• Monitored and controlled food stock levels and reordered supplies.
• Tracked food production levels, meal counts, and supply costs.
• Analyzed inventory to identify excess, slow-moving and obsolete inventory and oversaw disposition.
• Procured stores through Naval Supply Systems for deployments valued in over $750K.
• Maintained health and food safety standards at all stages, from receiving through production.
• Examined and audited monthly accounting and financial records with regard to compliance of stock levels, price adjustment and food cost.
• Formulated financial data and analysis of stock control, food production and made recommendations to management.
• Developed Food Service Management procedures to facilitate smooth financial processes.
• Contributed knowledge to senior leadership on ways to improve financial management, monthly financial binders and end of fiscal year closeouts.
• Controlled expenses and increased sustainability by managing food costs and ship wide materials.
• Identified team weaknesses and implemented corrective actions, enhancing overall team performance.
• Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary and logistics environments.
• Motivated staff to perform at peak efficiency and quality.
• Oversaw training of more than 10 team members.
• Oversaw food preparation and monitored safety and sanitation protocols.
• Maintained and supported effective records management in both hardcopy and digital formats.
• Labeled, organized and located inventory items in staging areas or on shelves according to quantity, size, or type of material.
• Managed daily shipping and receiving operations for over 250 packages.
• Resolved customer service issues, establishing trust and improving crew satisfaction.
• Inventoried storerooms for stock on a daily, weekly and quarterly basis.

Food Service Manager - USS Columbus SSN 762 - Pearl Harbor, HI

(2013-03 - 2017-03)

Cargo Supervisor - Naval Base Kitsap - Silverdale, WA

(2010-02 - 2013-03)

High School Diploma - Fred C. Beyer High School (1999-05)