Michael novak

Email: abov96@r.postjobfree.com

Address: **** ********** *** **** #*

City: Chula Vista

State: CA

Zip: 91913

Country: USA

Phone: 619-***-****

Skill Level: Management

Salary Range: 60

Primary Skills/Experience:

See Resume

Educational Background:

See Resume

Job History / Details:

Michael Adam Novak

1305 Motherlode Way #2

Chula Vista, CA 91913 US

Mobile: 619-***-****

Evening Phone: 619-***-****

Day Phone: 619-***-****

Email: abov96@r.postjobfree.com

Availability:

Job Type: Permanent

Work Schedule: Full-Time

Work Experience:

USS STERETT

FPO

San Francisco, CA 96601 United States

04/2011 - 09/2012

Salary: 65,000.00 USD Per Year

Hours per week: 80

Leading Culinary Specialist

Supervisor: Adrian Garcia 619-***-****)

Okay to contact this Supervisor: Yes

Operate and manage Navy messes, afloat and ashore, established to subsist Naval personnel; estimate quantities and types of food items required; assist Supply Officers in ordering and stowage of subsistence items and procurement of equipment and mess gear; check delivery for quantity and assist medical personnel in section for quality; prepare menus; plan, prepare, and serve meals; maintain food service spaces and associated equipment in a clean and sanitary condition, including storerooms and refrigerated spaces; maintain records of financial transactions; and submit required reports.

PAY GRADES UP TO E-7 (CSC): Breaks down and sets up serving lines, steam tables, dining rooms and dish room operations; monitors serving line food temperatures; portions individual servings; replenishes condiments, food, and beverages; bakes, boils, braises, and broils food products; calculates recipe conversions; carves meats; coordinates special food service events; indentifies breading techniques, flavorings, herbs, spices, food products, recipe card categories, and vegetable cuts; prepares breakfast, lunch boxes, and entrees; identifies food guide pyramid daily requirements; conducts sanitation inspections; defrosts refrigerated spaces; disposes of contaminated foods; ensures Hazard Analysis Critical Control Points (HAACP) program compliance; indentifies blood-borne pathogen (bodily fluids) exposure control procedures, insect, and pest infestations; and maintains temperature logs.

Coordinates special food service events; makes menu change recommendations; identifies good nutritional content and healthy cooking techniques; inspects food handlers' personal hygiene, food service spaces, and equipment; determines amounts to purchase; conducts customer surveys; manages food production schedules; calculates food costs per unit; conducts inventory audits; plans storage withdrawals; operates computer systems; prepares budgets; reviews financial transactions; makes food waste corrective action recommendations; manages insect and pest infestation prevention programs; validates food preparation worksheets; and analyzes food service data

Conducts and facilitates menu planning; conducts food cost comparisons and analysis; manages customer survey programs; prepares food service budgets; evaluates dining facility operations against standards; reviews monthly bills, financial statements, food service records, and food preparation procedures reports; manages food service operations and sanitation programs; manages Hazard Analysis Critical Control Points (HACCP) program; prepares food service job schedules; revises food preparation procedures as needed; submits food service organizational policy recommendations.

Accomplishments include:

-Various unit and individual Military citations and awards.

-Multiple members under my supervision advanced in rank.

-Phenomenally managed a team of 27 Food Service personnel in an operation that served 80,000 meals annually with an average daily customer base of 300 patrons. Has experience managing an operation as large as 64 Food Service personnel.

USS Makin Island

FPO

San Francisco, CA United States

09/2006 - 04/2011

Salary: 55,000.00 USD Per Year

Hours per week: 80

Program Manager

Supervisor: Igmedio Iglesia 619-***-****)

Okay to contact this Supervisor: Yes

Applied advanced service techniques, applied advanced culinary techniques, maintains certification in applied food service sanitation, established work schedules and serving line procedures, provided mentorship and training to subordinates, initiated performance evaluation and counseling, assisted in maintaining cost control procedures and the ordering, maintenance, and rotation of stock.

Awarded the Navy Commendation Medal

Earned Master Certified Food Executive

Certified Professional Food Manager

HACCP Manager

Food Safety Management

Naval Station San Diego

FPO

San Francisco, CA 96601 United States

04/2003 - 09/2006

Salary: 45,000.00 USD Per Year

Hours per week: 80

Front Line Supervisor

Responsible for all food production, keeping of high sanitation standards, quality assurance, maintenance, and upkeep of all related food production areas.

Twice awarded back to back 2004 and 2005 the Navy Food Excellence Award for the overall highest scoring Food facility in the category of Shore Side Commands in the Continental United States.

Education:

Coastline Community College Fountain Valley, CA United States

Associate's Degree 06/2009

GPA: 2.8 of a maximum 4.0

Credits Earned: 60 Semester hours

Relevant Coursework, Licenses and Certifications:

IFSEA(International Food Service Executive Association) Master Certified Food Executive(Expires August 2013)

Certified HAACP(Hazard Analysis Critical Control Points)Manager (Expires Aug. 2013)

References:

Name Employer Title Phone Email

Adrian Garcia US Navy Leading Logistics Specialist 619-***-**** abov96@r.postjobfree.com

Igmedio Iglesia US Navy Leading Departmental Supervisor 619-***-****

Pete Leary 619-***-**** abov96@r.postjobfree.com

Dennis Snyder 619-***-**** abov96@r.postjobfree.com

Nancy Alvarado 619-***-**** Indicates professional reference

Additional Information:

Navy and Marine Corps Commendation Award, Navy and Marine Corps Achievement Medal(3), Joint Meritorious Unit Award, Navy "Excellence" Ribbon(5), Navy Good Conduct Medal(6), Armed Forces Expeditionary Medal(2), Southwest Service Medal, Global War on Terrorism Service Medal, Sea Service Deployment Ribbon, Pistol Marksmanship Ribbon, Enlisted Surface Warfare Specialist, Enlisted Aviation Warfare Specialist, Flag Letter of Commendation, and Meritorious Outstanding Volunteer Service Medal for conducting over 300 hours of volunteer work in various communities while serving in the United States Navy.

3527 - Advanced Culinary Techniques and Management

Performs and manages food service functions in general messes afloat and ashore. Plans menus, adjusts recipes, prepares foods, and operates serving lines. Operates and manages food service equipment. Responsible for sanitation and customer service. Specializes in food service support in general messes afloat and ashore. Responsible for mess financial management and internal control records.

3529 - Wardroom/Galley Supervisor

Manages, supervises, directs, coordinates, and controls all functions of a wardroom/galley to achieve sustained excellence in all aspects of the food service operation.

3525 - Private Mess Operations, Techniques, and Managemen

Performs and manages food service and quarters functions in private messes. Responsible for menus, food preparation, meal service, cleaning bills, and sanitation. Maintains accounting records and prepares mess bills.

- Private Mess Specialist

Performs and manages food service and quarters functions in private messes. Responsible for menus, food preparation, meal service, cleaning bills, and sanitation. Maintains accounting records and prepares mess bills.

9700 - Infantry, Gun Crews, and Seamanship Specialists Trainee

MILITARY TRAINING: JUN 2011 - JUN 2011

NAVY COURSE: A-830-2216, NSFS

LENGTH: 3 Weeks, 1 Day.

COURSE DESCRIPTION FROM SERVICE COURSE FILE:

Topics addressed in this course include the fundamentals of watch standing and use of weapons. Watch standing includes authority and jurisdiction; equipment and logs; detecting surveillance, watch responsibilities and the nomenclature of Baton and Oleoresin Capsicum (OC) canister. Use of OC (pepper spray) and the intermediate weapon (baton) includes safety, use of deadly force, baton characteristics and operation, OC canister nomenclature, spray patterns, and first aid characteristics. Students will traverse through five (5) separate engagement stations and perform the proper techniques of baton strikes after being exposed to OC (full Level I exposure). Use ofweapons includes safety, use of deadly force, weapons characteristics and operation. Students will fire courses of fire outlined in OPNAVINST 3591.1 (series) for the 9mm pistol, shotgun, and M16. / This course is designed to provide the necessary knowledge and skills needed to perform the duties and responsibilities of a Navy security force sentry for controlling access to US Navy assets. Trainees will learn to implement immediate actions to identify, assess, track, and deter potential threats utilizing and demonstrating the proper tactics, techniques, and procedures of the Use of Force Continuum along with proper implementation of Force Protection procedures and watch standing techniques. / NLW training consists of basic subject communication skills, confrontation management, Use of Force Continuum, Unarmed Individual Self-Defense Skills, and Close Range Subject Control Skills (CRSC) involving Mechanical Advantage Control Holds (MACH); along with training on the nomenclature, characteristics, and fundamentals for the safe handling and employment of both the expandable baton and Oleoresin Capsicum (OC). Training on OC (pepper-spray) will include; carry methods, spray patterns and general first aid (decontamination) considerations. All NLW training will culminate with students receiving direct OC contamination (Level-1 exposure) and traversing through five (5) separate engagement stations, demonstrating competency in CRSC techniques and employment of the baton. / Force Protection (FP) training will include basic watch stander duties and responsibilities, authority and jurisdiction of a sentry, equipment and logs, guard mount procedures, controlling access points, surveillance detection, immediate actions, guidelines for employment of warning shots, personnel and vehicle inspections, familiarization training on Vapor Tracer and G911 concussion grenade, and watch-standing practical application scenarios for effectively performing the duties of an armed sentry. / Firearms training will include safe handling and employment of the M-9 service pistol, M-16 service rifle and M500 service shotgun; along with the nomenclature, characteristics and operation of each weapon, range safety precautions, weapons handling commands, field stripping, clearing barrel procedures, and the fundamentals of marksmanship. Students will be required to demonstrate competency by shooting the courses of fire outlined OPNAVINST 3591.1 (series).

(NAVY TRAINING HISTORY COURSE: A-830-2216)

MILITARY TRAINING: JUN 2011 - JUN 2011

NAVY COURSE: A-830-2217, SRFTM-B

LENGTH: 4 Days.

COURSE DESCRIPTION FROM SERVICE COURSE FILE:

This course provides the necessary knowledge and skills needed to perform the duties and responsibilities of a security reaction force basic team member for responding to a breach in security and controlling access to U.S. Navy assets. Students will be taught how to implement immediate actions to deter potential threats and utilize the proper tactics, techniques and procedures of the Use of Force Continuum along with proper implementation of Force Protection procedures, security force techniques, and be capable of interacting with the commands watch team as a security reaction force basic team member. / This course is taught and delivered at unit-level commands in support of fleet requirements by a qualified Antiterrorism Training Supervisor graduate (A-830-0034, NEC: 9501). Instruction involves classroom and hands-on training in the use of force, force protection, related duties and responsibilities of reaction force team members, as well as basic reaction force tactics, techniques, and procedures. Training will consist of basic security fundamentals, basic tactical communication involving verbal, non-verbal, and radio communications, and basic tactical team movements that would be required for moving to a threat objective and establishing a security perimeter for containing a threat situation. Students will be placed in reaction force decision-making scenarios that culminate in a comprehensive practical application exercise where students will interact with one another as members of a force protection watch team and a security reaction force team.

(NAVY TRAINING HISTORY COURSE: A-830-2217)

MILITARY TRAINING: JUN 2010 - JUN 2010, SEP 2008 - SEP 2008, MAY 2005 - MAY 2005

NAVY COURSE: B-322-2101, FOOD SAFETY MGR

LENGTH: 3 Days.

COURSE DESCRIPTION FROM SERVICE COURSE FILE:

Topics covered include basic food microbiology; causes and prevention of food-borne illnesses; sanitary standards for equipment and utensils, dishwashing, food preparation and handling; personal hygiene and health standards for food service personnel; food inspection and storage; and pest control in food service areas.Recertification in this course is required every five (5) years. / Provide the knowledge and skills required to set up and conduct food service sanitation training programs for food service personnel aboard shore or afloat commands. / Topics covered include basic food microbiology; causes and prevention of food-borne illnesses; sanitary standards for equipment and utensils, dishwashing, food preparation and handling; personal hygiene and health standards for food service personnel; food inspection and storage; and pest control in food service areas.Recertification in this course is required every five (5) years. / Provide the knowledge and skills required to set up and conduct food service sanitation training programs for food service personnel aboard shore or afloat commands.

(NAVY TRAINING HISTORY COURSE: B-322-2101)

MILITARY TRAINING: JUN 2010 - JUN 2010

NAVY COURSE: S-541-0002, CFS TRAINING

LENGTH: 1 Week.

COURSE DESCRIPTION FROM SERVICE COURSE FILE:

The purpose of the course is to train Navy personnel as Command Financial Specialists as part of the Navy Personal Financial Management (PFM) Education, Training and Counseling program defined under OPNAVINST 1740.5. The course provides trainees a basic understanding of the nature of financial problems encountered by service members and their families, and provides knowledge, skills and materials needed to implement financial training, education and counseling programs at their respective commands. It also exposes them to the military and civilian resource assistance available to their command program. / The course is based on the Command Financial Specialist Training Manual, NAVPERS 15608. Course content consists of: CHAPTERS A. The Necessity of Personal Financial Management B. Military Pay and Allowances C. Consumer Rip-Offs in the Marketplace D. Legal Issues of Personal Financial Management E. Developing a Rehabilitative Financial Plan F. BC-AD Before Credit - After Debt G. There is Life After Debt - Debt Management Counseling H. Processing Letters of Indebtedness I. Financial Counseling and Communication Skills J. Developing Your Program at Your Command L. Developing Savings Plans M. Car Buying Strategies. Optional segments are: CHAPTERS K. Pre-Deployment Programs N. You Bet Your Life - Buying Life Insurance O. The Balancing Act - Maintaining Checking Accounts.

(NAVY TRAINING HISTORY COURSE: S-541-0002)

MILITARY TRAINING: JUN 2007 - JUN 2007

NAVY COURSE: S-501-0120, ADAMS FOR SUPERVISORS

LENGTH: 1 Day.

COURSE DESCRIPTION FROM SERVICE COURSE FILE:

(Description Dates OCT 2001 - APR 2012)

Completion of this eight-hour course satisfies of OPNAVINST 5350.4 series. / ADAMS for Supervisors is required training per OPNAVINST 5350.4 for all E5 and above personnel in first-line supervisory positions. Department of the Navy civilians who supervise military personnel should also attend ADAMS Supervisor training. It is recommended that personnel repeat the ADAMS COI every five years to learn of changes to Navy Alcohol and Drug Abuse Policy. The Center for Personal, Professional Development (CPPD) Dets located in Norfolk and San Diego provide ADAMS for Supervisors training. Personnel certified to provide ADAMS for Supervisors training by the Det's upon completion of the ADAMS for Facilitator class (CIN S-501-0110) can also present ADAMS for Supervisors training at their commands. The course design is to provide supervisors of Navy personnel with the skills and knowledge to be a positive role model, prevent alcohol and drug abuse, observe individuals under their supervision, document evidence of substandard performance or misconduct, refer individuals to their command DAPA, and assist in fulfilling aftercare responsibilities.

(NAVY TRAINING HISTORY COURSE: S-501-0120)

MILITARY TRAINING: APR 2007 - MAY 2007

NAVY COURSE: A-800-0015, Food Service Administration

LENGTH: 5 weeks (200 hours)

COURSE DESCRIPTION FROM AMERICAN COUNCIL ON EDUCATION:

(NV-1729-0014, Exhibit dates MAR 2005 - APR 2012)

Upon completion of the course, the student will be able to apply knowledge of food safety standards in a kitchen environment; convert recipes to cost in mass quantities; plan different types of menus according to the nutritional needs of the patron; organize food service operations in both satellite and in-house food service facilities; and manage computer food service environments in all components and facets.

Methods of instruction include discussion, and practical exercises. General course topics include food safety, culinary math (recipe conversions), nutrition, menu planning, private and satellite operations, in-house operations, and overall food service management.

MILITARY TRAINING: NOV 2006 - NOV 2006

NAVY COURSE: A-800-0009, Culinary Specialist Records Keeper

LENGTH: 2 weeks (80 hours)

COURSE DESCRIPTION FROM AMERICAN COUNCIL ON EDUCATION:

Upon completion of the course, the student will be able to prepare, maintain, and submit general mess records using both manual and automated procedures.

Laboratory, and lecture. Topics include general mess record keeping, procurement, receipt and expenditures procedures, ration systems and food cost control, inventory management, and use of automated food servMILITARY TRAINING: OCT 2006 - OCT 2006

NAVY COURSE: A-500-0101, LPOLC

LENGTH: 1 Week.

COURSE DESCRIPTION FROM SERVICE COURSE FILE:

The Primary Leader Development Program (PLDP) consists of two subsections. The first subsection is the classroom attendance of the Leading Petty Officer Leadership Course (LPOLC). The second subsection is the required e-learning assigned to support the Primary Leader Development Program and the Leading Petty Officer Leadership Course. Completion of both subsections is required for credit in the Primary Leader Development Program. The Leading Petty Officer Leadership Course (LPOLC) supports Sailors, E5-E6, assigned to the mid-level leadership roles and responsibilities for planning and executing divisional/departmental functions; to include the professional and personal growth of those personnel assigned. LPOLC attendance is required for personnel (E5-E6) assigned to any comparable position. Previous completion of the PLDP or PO1 LTC (CIN P-500-0020 or P-500-0050) satisfies the requirement for LPOLC position assignment. The Navy Leadership Competency Model (NLCM) assigns the following competencies to the Primary Leader Development Program: Accomplishing Mission, Leading People, Leading Change, Working with People and Resource Stewardship. Students will be applying leadership skill sets based on the content derived from the NLCM. Posted on the PLDP tab on the Leadership page will also be the Navy e-learnings required to successfully complete the Primary Leadership Development Program. / THE PURPOSE OF THIS COURSE IS TO PROVIDE LEADING PETTY OFFICERS AND PERSONNEL IN LIKE OR EQUIVALENT LEADERSHIP POSITIONS WITH THE REQUISITE NAVAL LEADERSHIP SKILLS NECESSARY TO FUNCTION AS EFFECTIVE LEADERS AND MANAGERS WITHIN THEIR JOB POSITIONS.

(NAVY TRAINING HISTORY COURSE: A-500-0101)

ice management system.

NAVY COURSE: J-551-0050, CUS BDR CL AGENT-AFLOAT VTT

LENGTH: 2 Days.

COURSE DESCRIPTION FROM SERVICE COURSE FILE:

To define procedures, define responsibilities, and outline customs and certain agricultural inspection and entry requirements to eliminate the introduction of narcotics, drugs, and other contraband into the United States through DOD channels. This course follows guidelines set forth in DOD 5030.49R. / Curriculum developed and presented by the U. S. Customs Service, U.S. Treasury Department. This course is taught via VTT.

(NAVY TRAINING HISTORY COURSE: J-551-0050)

MILITARY TRAINING:

NAVY COURSE: P-500-0025, First Line Leadership Development Program

LENGTH: 2 weeks (65-72 hours)

COURSE DESCRIPTION FROM AMERICAN COUNCIL ON EDUCATION:

(NV-1717-0029, Exhibit dates JUL 1996 - AUG 2008)

Upon completion of the course, the student will be able to identify basic principles of leadership including the use oral and written communication in professional relationships; the role of motivation, empowerment, and counseling in development of subordinate; and ways to manage human resources, teams, and stress to create a quality organizational climate.

Lectures, discussions, exercises, interrogatories and questionnaires, and case studies and responses are used to cover the material.

NAVY COURSE: A-800-0031, PMO/AFP

LENGTH: 1 Month, 2 Weeks.

COURSE DESCRIPTION FROM SERVICE COURSE FILE:

This five week course consists of two weeks of classroom instruction (Phase I) followed by three weeks of intensive advanced food preparation in a laboratory setting (Phase II). Graduating students will earn NEC 3525. / Phase I of this course provides Culinary Specialists with advanced technical knowledge to supervise private watch section; to practice and maintain high standards of personal hygiene and sanitation; to properly utilize the Armed Forces Recipe Services, to convert recipes and produce food products in accordance with Nutritional Standards within acceptable cost limit; set up, serve, and secure a Private Mess dining area; and provide the proper maintenance of officer staterooms and spaces. Phase II of this course provides advanced technical skills to practice and maintain high quality food preparation; to properly use the Armed Forces Recipe Services; to care for and safely operate galley and bakeshop cooking equipment; and to bake and decorate cakes.

(NAVY TRAINING HISTORY COURSE: A-800-003

NAVY COURSE: A-800-0023, PUBLIC QTRS

LENGTH: 1 Week.

COURSE DESCRIPTION FROM SERVICE COURSE FILE:

The purpose of this course is to provide Navy Culinary Specialists in pay grades E-4 thru E-6 with the advanced technical knowledge and training necessary to practice and maintain high standards of personal hygiene and sanitation in all areas of food preparation and service unique to a small mess operation. To provide high standards for quarters privacy, proper protocol, etiquette, and quarters security; to care for and safely operate food service equipment unique to small mess operations; accommodate planning preparation and service of the various meal styles unique to public quarters facilities, provide the proper maintenance and preparation of uniforms; and to coordinate and perform quarters maintenance. / The Public Quarters/Flag Mess Operations course consists of one week of instruction. The knowledge and skills acquired are grouped within sections. The following is an overview of the material covered in the sections: 1. Personnel Requirements, Protocol Quarters Operators. 2. Quarters security and maintenance. 3. Meal service procedures. 4. Operating and maintenance of household appliances, application of food service procedures.5. Uniform, preparation and maintenance.

(NAVY TRAINING HISTORY COURSE: A-800-0023)

***Eligible for 5 point Veteran's preference hiring. DD Form 214 available if required or requested.

Contact this candidate