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)
