James Earl Zumwalt

Email: abo998@r.postjobfree.com

Address:

City: Lakewood

State: WA

Zip: 98499

Country: USA

Phone: 253-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

Dedicated Service member that is recently retired with over 27 years of military service looking for a part time job (30 hours a week). Very enthusiastic individual that has Food Operation account management experience.

Educational Background:

High School Dipolma from Ashford University, Clinton IA 1/2001 to 8/2010 (History)

High School Dipolma from International Correspondence School of Business, Clinton IA 1/2001 to 10/2012

High School Dipolma from Brazosport High School, Clinton IA 1/2001 to 10/2012

Job History / Details:

Career Overview

Dedicated Service member that is recently retired with over 27 years of military service looking for a part time job (30 hours a week). Very enthusiastic individual that has Food Operation account management experience.

Core Strengths

Account Management

Dedication

Accomplishments

Customer Relations:

Earned many accommodations from Senior Executive Officers for outstanding Food Service customer service. Responsible for Food Service accountability and provided Quality Assurance and Compliance as a Contracting Officer Representative for Army Civilian Food Service Contracts.

Army Distinguished Leadership Award in 1995.

Have war time service in Kuwait, Iraq and Bosnia.

Army Top Recruiter for FY 2002

Europe Army Chef of the Year: FY 1990 and FY 1991

Military Clam Chowder Cook off Winner 2007

Work Experience

10/22/2012 12:00:00 AM

Food Operation Supervisor

Food Operations Supervisor and Dining Facility Manager for a Facility that supports 750 personnel.

Providing daily updates and food operation recommendations to superiors.

Supervised the Preparation of nutritional breakfasts, lunches, and dinners for 884 Soldiers and Civilians daily, including box or sack lunches and special occasion meals.

Maintained cleanliness and sanitary conditions of all equipment, utensils, spaces, and storerooms.

Ensured that the Hazard Analysis and Critical Control Points (HACCP) were followed and maintained at the facility in accordance to local laws and regulations.

Inspected all food items (Class I) for accountability and for Quality Assurance.

Specialized Training received: Safe Food Handling (Serve Safe), Nutritional and Balanced Meal production, Management Leadership Strategies and Logistics Management.

Ensured accuracy of accounting and equipment records.

Develops and initiates Standing Operating Procedures (SOP) and safety, energy, security, and fire prevention programs.

Eva.

10/22/2012 12:00:00 AM

Food Service Specialist

Performed preliminary food preparation procedures.

Prepares and/or cooks menu items listed on the production schedule.

Bakes, fries, braises, boils, simmers, steams and sauté's as prescribed by pre-set recipes.

Sets up serving lines, garnishes food items, and applies food protection and sanitation measures in field and garrison environments.

Receives and stores subsistence items.

Performs general housekeeping duties.

Operates, maintains, and cleans mobile kitchen equipment.

Erects, strikes, and stores all types of mobile kitchens.

Performs preventive maintenance on garrison and mobile kitchen equipment and vehicles.

10/22/2012 12:00:00 AM

10/22/2012 12:00:00 AM

Food Operations Supervisor/Dining Facility Manager

Area Food Operations Supervisor and Dining Facility Manager for a facility that supported 1200 personnel per meal.

Providing daily updates and food operation recommendations to superiors.

Supervised the Preparation of nutritional breakfasts, lunches, and dinners for 884 Soldiers and Civilians daily, including box or sack lunches and special occasion meals.

Maintained cleanliness and sanitary conditions of all equipment, utensils, spaces, and storerooms.

Ensured that the Hazard Analysis and Critical Control Points (HACCP) were followed and maintained at the facility in accordance to local laws and regulations.

Inspected all food items (Class I) for accountability and for Quality Assurance.

Specialized Training received: Safe Food Handling (Serve Safe), Nutritional and Balanced Meal production, Management Leadership Strategies and Logistics Management.

Ensured accuracy of accounting and equipment records.

Develops and initiates Standing Operating Procedures (SOP) and safety, energy, security, and fire preventi.

July 2011 to September 2012

Joint Base Lewis WA

Senior Food Operation Management Manager/Dining Facility Manager

Hours per week: 50 Senior Food Operation Management Manager/Dining Facility Manager: Supervisor: Clint Nold 253-***-****) Okay to contact this Supervisor: Yes Food Operations Supervisor and Dining Facility Manager for a Facility that supports 884 personnel.

Provided guidance and responsible for the heath and well fare for 55 subordinates, Providing daily updates and food operation recommendations to superiors.

Supervised the Preparation of nutritional breakfasts, lunches, and dinners for 884 Soldiers and Civilians daily, including box or sack lunches and special occasion meals.

Maintained cleanliness and sanitary conditions of all equipment, utensils, spaces, and storerooms.

Ensured that the Hazard Analysis and Critical Control Points (HACCP) were followed and maintained at the facility in accordance to local laws and regulations.

Inspected all food items (Class I) for accountability and for Quality Assurance.

Specialized Training received: Safe Food Handling (Serve Safe), Nutritional and Balanced M.

03/2010 to 08/2011

Joint Base Lewis WA

Engineer Operations Supervisor

Hours per week: 50 Supervisor: Jeffery Goodman 808-***-****).

Okay to contact this Supervisor: Yes.

Served as the Operations Supervisor of a six-company Engineer Battalion with an authorized strength of 710 personnel in support of world-wide missions providing mobility, counter-mobility, survivability and general engineering; responsible for the health, welfare, and leadership of 8 Managers and 10 workers; responsible for managing the barracks, shift rosters, and office Standard operating procedures; responsible for assisting with the planning and coordinating all area training in preparation for movement to overseas.

provides technical and doctrinal advice to the Senior Executive Officer; assists with all rehearsals and execution of actual battle drills; responsible for the supervision of 6 NCOs and 1 enlisted Soldier; Assist and supervises future Plans; prepares the Operations Center for orders, drills, briefs, and rehearsals; receives and appropriately handles and distributes Orders, Red Cross messages.

03/2009 to 03/2010

U.S. Army

HHC, STB, I Corps Fort Lewis

Senior General Executive Officer Aide Senior Exe

Hours per week: 60 Assisted with the care, cleanliness, and order of assigned quarters for a Senior Executive Officer (General Officer).

Performs routine interior quarter's maintenance and seasonal cleaning directly related to the areas of the home used to fulfill the officer's official social obligation.

Performs exterior quarter's maintenance such as mowing, edging, pruning, and caring for flowerbeds, raking leaves, and snow removal.

Assisted with the care, cleanliness, and maintenance of the uniforms and other military personal equipment.

Kept all uniform combinations and military personal equipment current and ready for wear at all times.

Maintained uniforms to include in-house washing, drying, ironing, and polishing as well as delivery and pick-up when necessary.

Performed as point of contact in the officer's quarters.

Receives and maintains records of telephone calls, makes appointments, and receives guests and visitors.

Assisted in planning, preparing, arranging, and conducting official social functi.

November 2006 to February 2009

HQ, I CORPS G4 Joint Base Lewis McChord, WA

Chief, Senior Food Operation Management Supervisor

Hours per week: 60.

Chief, Senior Food Operation Management Supervisor:

Coordinates and supervises the Food Service Program for installations, commands or organizations to include dissemination of information, managing personnel, determining technical training requirements, developing and conducting training for officer, enlisted, and civilian personnel, and developing management plans for food service.

Develops and coordinates implementation of dining facility modernization and new construction programs.

Develops, coordinates, and monitors budget requirements for food service equipment and expendable supplies for both garrison and field requirements.

Plans, trains, and implements changes in nutritional awareness programs, modification of menus, and implementation of low calorie menus.

Coordinates with Troop Issue Subsistence Activities (TISA) and Class I points to ensure availability of appropriate subsistence for both garrison and field manuals to ensure adequate timely resupply, and to ensure reconfigur.

September 2005 to November 2006

Area Support Group-Kuwait Camp Arifjahn, Kuwait

Area Support Group Senior Food Management Supervisor

Hours per week: 60.

Area Support Group Senior Food Management Supervisor:.

Developed, coordinated, implemented, advised, and evaluated food service programs throughout the State of Kuwait.

Monitored requests for food items and equipment coming into and leaving the region.

Developed and analyzed menus and coordinated menu substitutions.

Evaluated operation of hard stand and mobile kitchens, bakeries, food service training facilities, and maintenance of equipment.

Surveyed individual preferences, food preparation, and food conservation.

Prepared reports for Senior Executive Management and members of the Kuwaiti Government and briefed on food service operations throughout the country.

Also Acted as the Contractor Representative for six Food Contracted Operations that served the Joint Forces within Kuwait.

Provided and instituted food protection plans and Measures.

Ensured all facilities had the amount of subsistence for the work force by tracking all subsistence leaving the United States and arriving to the Po.

05/2004 to 10/2005

U.S. Army

266th Quartermaster Battalion Fort Lee, VA

Subsistence Manager

Hours per week: 40 Responsible for all food items coming in and out of Fort Lee, Virginia in support of the Joint Military Culinary School of Excellence.

Provided Quality Assurance and Hazard Analysis and Critical Control Points (HACCP) were followed and maintained at the training facility in accordance to local laws and regulations.

Accountable for Food items that were worth $290,000 monthly.

Provided support for the Army Culinary Team.

Trained over 420 personnel monthly instructing on Receiving, Inspecting and safe guarding potently Hazardous Food products in a controlled facility.

Responsible for inspecting Imported and non-Imported food (Class I) shipments to ensure all parcels and pallets are properly packaged for Consumption and distribution.

Appointed Duties: Information Assurance Security Officer, Physical Security Officer, Key Custodian, and Equal Opportunity Leader, and Food Inspector.

U.S.

Army Central Command STB, Third Army, J4 Camp Doha/Camp Afifjahn, FA 09092 KU.

September 2003 to April 2004

HQ, Third Army Camp Doha, Kuwait

Senior Food Management Supervisor

Hours per week: 99 Developed, coordinated, implemented, advised, and evaluated food service programs throughout the Middle East in Countries: State of Kuwait, Saudi Arabia, Iraq, Afghanistan, Egypt, Qatar, Bahrain, and the UE.

Monitors requests for food items and equipment coming into and leaving the region.

Developed and analyzed menus and coordinated menu substitutions.

Evaluated operation of hard stand and mobile kitchens, bakeries, food service training facilities, and maintenance of equipment.

Surveys individual preferences, food preparation, and food conservation.

Prepared reports for Senior Executive Management and briefed on food service operations throughout the region; Also Acted as the Contractor Representative for all Food Contracted Operations that served the Joint Forces.

Instituted the Hazard Analysis and Critical Control Points (HACCP) program within the region and that it was being followed and maintained at each facility in accordance to Military regulations.

Ensured all facilities had the a.

July 2002 to August 2003

Fort Lee, VA

Small Group Leader/Instructor/Writer/ Equal Oppo

School of Excellence for Basic and Upper Management Food Operation Managers, Instructed 60 Future Facility Managers monthly in the area of Common Military Skills, Advanced Army Food Operations, Covering Food Protection measures and Quality Control.

Provided Equal Opportunity support for the Academy, Providing classes of Instruction and prevention of sexual harassment and discrimination within the work place.

August 1999 to July 2002

Longview Recruiting Station Longview, TX

Army Recruiter

Establishes and maintains contacts, interviews, and advises civilian personnel to obtain qualified applicants for enlistment into the Army.

Contacts representatives of schools, public officials, personnel managers, parents of prospective applicants, religious and civil leaders, and others to present the Army as an employment and career opportunity.

Presents formal and informal talks on advantages of the Army at civic and service organizations and student bodies.

Distributed and displays recruiting publicity material and advertisement.

Establishes liaison with local radio, television, and newspaper agencies.

Writes, edits, or presents recruiting material for use by local communications agencies.

Lends and exhibits motion pictures for civic, fraternal, and service organizations and educational institutions.

Conducted interviews and counsels prospective enlistees.

Discusses individual aims and goals to include security, personal aptitudes, training opportunities, job satisfaction and stability, advancement, pres.

July 1994 to August 1999

Service Battery, 2nd Battalion, 3rd Field Artillery Giessen, Germany

Senior Food Operations Manager

Food Operations Manager for a Facility that supported 1019 personnel in a remote area of Germany.

Provided daily updates and food operation recommendations to superiors.

Supervised the Preparation of nutritional breakfasts, lunches, and dinners for 1019 Soldiers and 34 Civilians daily, including box or sack lunches and special occasion meals.

Maintained cleanliness and sanitary conditions of all equipment, utensils, spaces, and storerooms.

Ensured that the Hazard Analysis and Critical Control Points (HACCP) were followed and maintained at the facility in accordance to local laws and regulations.

Inspected all food items (Class I) for accountability and for Quality Assurance.

Specialized Training received: Safe Food Handling (Serve Safe), Nutritional and Balanced Meal production, Management Leadership Strategies and Logistics Management.

Ensured accuracy of accounting and equipment records.

Develops and initiates Standing Operating Procedures (SOP) and safety, energy conservation, and physical security.

February 1992 to July 1994

U.S. Army Fort Sill, OK

Food Operations Supervisor and Dining Facility Manager

Food Operations Supervisor and Dining Facility Manager for a Facility that supported 800 Soldiers daily at Fort Sill, Oklahoma.

Provided daily updates and food operation recommendations to superiors.

Supervised the Preparation of nutritional breakfasts, lunches, and dinners for 800 Soldiers and 134 Civilians daily, including box or sack lunches and special occasion meals.

Maintained cleanliness and sanitary conditions of all equipment, utensils, spaces, and storerooms.

Ensured that the Hazard Analysis and Critical Control Points (HACCP) were followed and maintained at the facility in accordance to local laws and regulations.

Inspected all food items (Class I) for accountability and for Quality Assurance.

Specialized Training received: Safe Food Handling (Serve Safe), Nutritional and Balanced Meal production, Management Leadership Strategies and Logistics Management.

Ensured accuracy of accounting and equipment records.

Develops and initiates Standing Operating Procedures (SOP) and safety, energy conservation, and physical security.

December 1989 to February 1992

U.S. Army Philipsburg, Germany

Food Operations Manager

Food Operations Supervisor and Dining Facility Manager for a Facility that supported 86 Soldiers and 12 Civilian on a Nuclear Weapon Storage Facility at a remote part of Germany.

Provided daily updates and food operation recommendations to superiors.

Supervised the Preparation of nutritional breakfasts, lunches, and dinners for 86 Soldiers and 12 Civilians daily, including box or sack lunches and special occasion and holiday meals.

Maintained cleanliness and sanitary conditions of all equipment, utensils, spaces, and storerooms.

Ensured that the Hazard Analysis and Critical Control Points (HACCP) were followed and maintained at the facility in accordance to local laws and regulations.

Inspected all food items (Class I) for accountability and for Quality Assurance.

Specialized Training received: Safe Food Handling (Serve Safe), Nutritional and Balanced Meal production, Management Leadership Strategies and Logistics Management.

Ensured accuracy of accounting and equipment records.

Develops and initiates Standing Operating Procedures (SOP) and safety, energy conservation, and physical security.

March 1987 to December 1989

U.S. Army

C. CO 34th Engineer Battalion Fort Polk, LA

Food Operations Specialist

Performed preliminary food preparation procedures.

Prepared nutritional breakfasts, lunches, and dinners for over 750 Soldiers and 16 Civilians daily, including box or sack lunches and special occasion meals.

Maintained cleanliness and sanitary conditions of all equipment, utensils, spaces, and storerooms.

Implemented a successful Soldier evaluation system to provide feedback on meals served.

Specialized Training received: Safe Food Handling (Serve Safe), Nutritional and Balanced Meal production, Mid-Management Leadership Strategies, and Hazard Analysis and Critical Control Points (HACCP) before, during,and after meal production.

Achievements: Received three Achievement Awards.

Hours per week: 60.

March 1985 to March 1987

U.S. Army Reserves Houston, TX

Food Service Specialist

Performed preliminary food preparation procedures.

Prepared nutritional breakfasts, lunches, and dinners for over 125 Soldiers and 6 Civilians daily, including box or sack lunches and special occasion meals.

Maintained cleanliness and sanitary conditions of all equipment, utensils, spaces, and storerooms.

Implemented a successful Soldier evaluation system to provide feedback on meals served.

Specialized Training received: Safe Food Handling (Serve Safe), Nutritional and Balanced Meal production, Mid-Management Leadership Strategies, and Hazard Analysis and Critical Control Points (HACCP) before, during,and after meal production.

Achievements: Received three Achievement Awards.

Hours per week: 30.

Educational Background

Ashford University Fort Lewis, WA

Bachelor of Arts History

Currently working on a BA in History with a minor of Culinary Arts

Currently have a total of 64 Semester hours

1993 International Correspondence School of Business Scranton, PA

Technical Diploma Hotel and Restaurant Management

Completed Course requirement for Hotel and Restaurant Management while in Europe.

Requirements equated to 6 Semester Hours of Course work.

1986 Brazosport High School Freeport, TX

High School Diploma High School

Additional Information

Country of Citizenship: United States

Veterans' Preference:

Registered for Selective Service: I am a male born on or after January 1, 1960, and I have registered for the Selective Service. Availability:

Job Type: Permanent Work Schedule: Full-Time/ Part Time Desired locations: US - WA - Tacoma US

Professional Reference: Name Employer Title Phone Email MR Raymond Beu U.S. Army Director of Training CTR QMCS Joint Culinary Center of Excellence 804-***-****

I have a Secret Clearance, Background completed 2005.

I have taken many Computer classes Related to Information Assurance Security and Management through the Military. I have experience as a system administrator and Information Security Officer. I have been awards Leadership awards while serving as well as Cooking Competitions. I also volunteer in some of my spare time at local animal food banks.

Contact this candidate