Service Manager

Resume

Willie James Harmon

**** ********** *****

Hephzibah, Georgia 30815

Home Phone: 706-***-****, Mobile Phone: 706-***-****

Email: abktjl@r.postjobfree.com

Objective: Manager, Food Service

Skills: Pubic Relations Management Training Driver's License - Class B CDL

Experience:

December 2008 - Present

457th Chemical Battalion

814 Perimeter Road

Greenville, South Carolina 29605

Plan and supervise all food service facilities functions. Coordinate meals

for monthly drills as well as yearly annual training at different military

facilities. Supervises shift, unit or consolidate food service operations

in field or garrison environment. Establishes operating and work

procedures, inspecting dining facilities, food preparation/storage work

areas and dining facility personnel. Determines subsistence requirements,

request, receives and accounts for subsistence items. Applies food service

accounting procedures, prepares production schedule and makes necessary

menu adjustments.

April 23, 2006 - December 2008

HHD 415th Chemical Brigade

Homeland Defense Cell

Pelzer, South Carolina 29669

Senior Food Service Sergeant

Performs duties when required and prepares more complex menu items.

Supervises shift, unit or consolidate food service operations in field or

garrison environment. Establishes operating and work procedures,

inspecting dining facilities, food preparation/storage work areas and

dining facility personnel. Determines subsistence requirements, request,

receives and accounts for subsistence items. Applies food service

accounting procedures, prepares production schedule and makes necessary

menu adjustments.

April 23, 2005 - April 23, 2006

Bagram Air Base

Bagram, Afghanistan

QAQAC Inspector, Site 2

Willie J. Harmon

Page 2

Verified the contractor performed the technical requirements of the

contract task ordered in accordance with the contract terms, conditions,

and specifications outline within the applicable Task Order Statement of

Work. Performed or caused to perform, inspections necessary in connection

with the above and verified that the contractor has corrected all

deficiencies. In addition, required to submit copies of all Inspection

Check Sheets, and Performance Evaluations to the ACO. Maintained liaison

and direct communication with the contractor. Monitored the contractors

performance and notified the ACO and QAR of deficiencies observed during

surveillance. Recorded and reported immediately to the ACO and QAR

incidents of faulty and nonconforming work, delays, issues and problems.

Submitted a monthly report concerning the contractors performance of

services rendered.

February 8, 2004 - December 12, 2008

Bay Pines VA Medical Center

Bay Pines, Florida

Food Service Worker, WG-7408-4

Serves as cook/food Service worker/Administrative Dietetic Technician.

Serves on central tray line as a tray accuracy controller (checker) during

the three daily meals. Uses daily menus, computerized reports/recipes and

tray tickets as guides. Prepares selected menus items such as : grilled,

fried, re-thermed steamed foods, hot cereals, gelatin, vegetable salads,

and dessert. Maybe assigned to peel, chop, grind, pare, cut, slice with a

knife, dice and puree items. In an emergency may be assigned for Food

Production, performing functions such as slicing with a knife, dicing,

pureeing etc. May also assemble, label and arrange completed recipe items

in preparation for use by higher-grade cooks. Supports teamwork and team

building. Assist the group in the accomplishment of objectives. Involved in

on-the-job team problem solving, developing, implementing and evaluating

improvements to work processes.

August 2003 - February 2004

Pinellas County Jail

Trinity Food Service

Food Service Worker

Duties: Supervised inmate cooks that prepared and served meals for 500 or

more inmates.

February 2001 - August 2003

Food Service Manager

Department of Defense Youth Challenge Academy

Ft. Gordon, Georgia

Willie J. Harmon

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Duties: Under the general supervision of the Food Service Director,

supervises the operations and food service staff at the Georgia National

Guard's Youth Challenge Academy. Develops and publishes Master Menus and

may develop policies and procedures for managing the food service

operation. Oversees food preparation, service, supply and equipment

inventories. Perform facility sanitation inspections. Develops and /or

assist with the development and management of operating budget. Occasional

filled in as driver, military bus/van, to transport cadets to and from

functions.

September 2000 - February 2001

Head Cook

Department of Defense

Youth Challenge Academy

Ft. Gordon, Georgia

Duties: Lead other food service workers in the preparation, cooking,

serving and distribution of food. Operates and maintains specialized food

service equipment, and performs general facility and equipment sanitation

and maintenance in accordance with federal, state and department

guidelines. May perform some cashier duties. Serves as a lead worker to

assigned food service workers. Reviews and meets pre-established

preparation schedules for assigned shift. Inspects food during preparation,

cooking, serving and storage to ensure recipe s and established guidelines

are being followed. Train workers in the proper handling, cooking, storage

and serving of food, and in the proper utilization and maintenance of food

preparation equipment. Effectively performs the duties of a food service

supervisor in the absence of the incumbent. Perform duties related to the

cooking, preparation and storage of food and beverage items following the

safe food handling practices. Operates and maintains food service equipment

and use supplies appropriately.

July 1985 - March 2000

First Cook

National Guard/Army Reserve

324th Signal BN

Fort Gordon, Georgia

Duties: Direct control over food preparation. Assumes the supervisor's

duties if the supervisor is absent. Conducts on-the-job training for less

experienced cooks. Monitors the work of subordinates by inspecting and

tasting food during and after preparation to see if it meets the standards

of quality and quantity. Requests subsistence by properly preparing the

senior cook's requisition and entering the amounts requested, issued and

returned. Report accounting and security of

Willie J. Harmon

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subsistence on hand to the supervisor. Cook a variety of meals according to

TM 10-412 and the production schedule and as directed by the manager or

supervisor. Boils, broils, fries, roasts or otherwise cook meats, eggs,

vegetables, fish and poultry using available equipment. Bake hot breads.

Prepare, seasons and cooks a variety of hot sauces, gravies, stews, soups,

stocks, and broth. Garnishes and places meals on serving lines. Maintain

proper sanitation standards in the facility. Perform other related duties.

June 1999 - September 2000

Assistant Food Director

Atria Communities (Assisted Living Facility)

Martinez, Georgia

Duties: Prepared meals for fifty (50) residents according to menus.

Supervise and manage internal operation of food service activities

involving preparing and serving food. Assumes the duties and

responsibilities of manager in his absence and maybe delegated any portion

of the manager's duties. Prepared and cooked all type of food, as required

in emergencies. Performed such operations as receiving subsistence and

expendable supplies and performing inventories.

September 1998 - June 1999

Cook Augusta State University

Augusta, Georgia

Duties: Garnished and placed meals on the serving line. Boiled, broiled,

fried, roast or otherwise cook meals, eggs, vegetables, fish and poultry

using available equipment. Served on the serving line and place meals on

dishes. Ensured that food was prepared properly and on time.

March 1998 - September 1998

Jailer

Burke County Sheriff Department

Waynesboro, Georgia

Duties: Processing inmates, finger printing, photographing, night security.

October 1997 - March 1998 - Relocated to Georgia.

February 1977 - June 1983

United States Army

Duties: Cooked a variety of meals according to menus, recipes and the

production schedule. Ensures food is prepared properly and on time. Boils,

broils, fries,

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roasts, or otherwise cooks meats, eggs, vegetables, fish and poultry using

equipment available. Supervised the preparation and serving of food.

Assigned food service personnel to specific jobs within the activity.

Monitored methods used in cooking and serving. Conducted on-the-job

training for less experienced cooks. Maintained proper sanitary standards

in the facility.

July 1983 - July 1985

Cook Supervisor

Dannemora State Prison

Dannemora, New York

Duties: Supervised inmates in the preparation and serving of food.

Maintained proper sanitary standards in the facility. Conducted random

inventory of all cooking supplies.

July 1985 - August 1988

Food Service Supervisor

Seton Catholic Central School

Plattsburgh, New York

Duties: Supervised six (6) employees. Supervised and managed operation of

food service activities involving preparing and serving food. Ensured

economy of operation. Provided and accounted for equipment, space and

supplies (including subsistence). Supervised t he preparation and serving

of food, Supplemented menus/ Assigned food service personnel to specific

jobs within the activity. Maintained sanitation standards. Ordered and

purchased supplies.

August 1992 - March 1998

O'Tooles Restaurant

Plattsburgh, New York

Duties: Cooked a variety of meals according to menus. Prepared seasons and

cooked a variety of hot sauces, gravies, stews, soups, stocks and broths.

Prepared salads and mixed ingredients for salad dressings. Maintained

sanitary procedures on serving lines, works areas, equipment and floors

during shifts.

April 2000 - August 2003

United States Army Reserve, 324 Signals BN

Fort Gordon, Georgia

Duties: Direct control over food preparation. Assume the supervisor's

duties if the supervisor is absent. Conducts on-the-job training for less

experienced cooks. Monitors the work of subordinates by inspecting and

tasting food during and

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after preparation to see if it meets the standards of quality and quantity.

Request subsistence by properly preparing the senior cook's requisition and

entering the amounts requested, issues and returned. Report accounting and

security of subsistence on hand to supervisor. Cooks a variety of meals

according to TM 10-412 and the production schedule and as directed by he

manager or supervisor. Boils, broils, fries, roasts or otherwise cook

meals, eggs, vegetables, fish and poultry using available equipment. Bake

hot breads. Prepares, seasons and cooks a variety of hot sauces, gravies,

stews, soups, stocks and broths. Garnish and place meals on serving lines.

Maintains proper sanitary standards in the facility. Perform other related

duties.

August 2003 - Present

United States Army Reserve (Presently attached to Unit 391st Engineer BN,

Greenville, South Carolina)

Education:

Louisville High School, Louisville, Georgia

Graduated, June 1976

Received Diploma

U.S. Army Quartermaster School

Food Service

Fort Lee, Virginia

The Army Institute for Professional Development

Army Correspondence Course Program

Food Service Specialist (102 credit hours)

U.S. Army Quartermaster School

Food Service Sanitation Certification Program

May 21, 2001

U.S. Army Quartermaster School

Food Safety and Protection Certification Course

May 5, 2002

Reference available up on request

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