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Brian Coefield

Program manager/Food Service Manager

Qualified and experienced Food Service Manager with exemplary track record of success in

diverse and varied industries.

Qualifications Summary

Strong interpersonal skills and the ability to work effectively with a wide range of persons of varying backgrounds.

Provide operational oversight, supervision, leadership training, and direction to all company and subcontractor Food Service employees.

Recognized expert in reading, interpreting, and applying technical data; and reviewing and evaluating operational and procedural systems.

Excellent experience in providing leadership and training, directing daily activities of large teams in order to excel and achieve mission objectives.

Multiple years of experience in managing related food services operations with a minimum of five years in Contingency or Garrison Operations

Multiple years of experience running Dining Facilities serving 3000-5000 meals daily

Multiple years of experience overseeing supply chain support to retail food service

Excellent Skills @ planning or revising menus.

Core Competencies

Planning Management

Data Entry

Property Accountability

Inventory

Critical Problem-Solver

Supply Management

Information/Data

Travel Support

Quality Assurance/Control

Employee Management

Project Management

Delivery Tracking

Oral/Written Communication

Audits/Assessments

Technical Documentation

Information Technology

Record Keeping

Performance Monitoring

Time & Workflow Management

High Volume Management

Facility Management

High Volume Ordering

Personnel Deployment

Computer Software Skills

Experience

CAPTAIN/FSM IV TDCJ/MTC

JUNE 2016 – SEPT 2016

WEST TEXAS ISF- BROWNFIELD, TX

Manage the daily operations of the correctional food service department

to train the kitchen correctional officers to run their shifts

to train the kco’s to train the offenders i how to use the 28 day cycled menus

to train all staff in the daily usage of kitchen equipment

to train all staff in the daily safety measures within the kitchen

to conduct daily inventories of all kitchen necessities

to order required products as needed & stay within budget

to report any work orders needed to keep operations going

to complete daily paperwork, temp logs & reports

to ensure the client the best quality service per tdcj policy

DFAC LEAD/FLIGHT LINE /AL JABER AB

OCTOBER 2016 – PRESENT DATE

AL JABER AB KUWAIT

Manage three DFAC’s on site as scheduled

Implemented the current standard specialty bar and culture meals.

Installed Quality Assurance training and programs for all DFAC’s and their employees.

Specialist in STORES ordering system and training for military and DOD contractors.

Understands PWS requirements and what is to be expected from customers.

Processed paperwork for all employee training, food service production logs, temperature logs, daily safety training & any lost or damaged badges.

Recognized for having a professional attitude and the experience on this site has given me the reputation of consistency through the bi yearly rotations among the customers.

CORRECT CARE RECOVERY SOLUTIONS

AUGUST 2015 – SEPTEMBER 2015

LITTLEFIELD, TEXAS

TO PREP, COOK AND SERVE VARIOUS MEALS & DIETS TO SEX OFFENDERS

TO CONDUCT DAILY INVENTORIES

TO USE THE FIFO METHOD ON ALL INCOMING FOOD SHIPMENTS

TO UTILIZE THE HIGHEST STANDARDS OF SANITATION & SAFETY PROCEDUES WITHIN THE FACILITY

to maintain security at all times

VENTURA PLACE

SEPTEMBER 2015 – OCTOBER 2015

LUBBOCK, TEXAS

To meet & greet every client

To prep & cook healthy dietary meals 3 times a day

to follow all food safety sanitation procedures

to use the fifo/labeling method

to sanitize all areas of the kitchen daily

to pull required foods for thawing in a timely manner

CULINARY ARTS INSTRUCTOR/ECCJCA

MAY 2015 – august 2015

MORGANFIELD, KENTUCKY

manage the daily operations of the food service academy

to teach & guide young adults in the following fields

Proper sanitation

Proper food product measurements

proper knife usage & knife safeties

creating new recipes

working within a budget per inventory requirements

food service ordering

banquet prep

Hot line prep

banquet cooking

hot line cooking

cold service prep

food presentation

diverse styles of world wide cooking

Various station cooking

proper culinary grooming

LOGISTICS WAREHOUSE SUPERVISOR/AC4S

OCTOBER 2014 – NOVEMBER 2014

CLASSIFIED AREA/BAGRAM AB AFGHANISTAN

Provide licensed operators for vehicles, appropriate to assigned location, capable of operating manual transmission non-tactical vehicles (i.e. pickup truck, SUVs, 9 passenger van).

Provide licensed/certified operators for Material Handling Equipment (MHE) on site; examples include: forklifts up to 15K, 5 ton trucks, and 30 passenger busses. MHE varies by location.

To oversee all classified materials within warehouse

To keep accurate records of all materials coming to & going from warehouse.

Coordinate, prioritize and schedule the transportation of customers (including distinguished visitors), equipment and supplies based on Customer/IC requirements in accordance with the standard operating procedure for the theater.

Package and crate supplies and equipment, to include banding, taping, sealing or otherwise securing cargo appropriately and effectively. Utilize proper labeling, packaging, marking and documentation for cargo.

Inspect for compliance and movement eligibility of cargo and mail for transportation support.

Arrange for transportation of hazardous materials, cargo, mail, and baggage as required.

Inspect transportation activities and recommend corrective actions as needed to the appropriate government representative.

Assemble, palletize and transport aircraft cargo loads to and from the storage area and the transportation departure/arrival point.

Complete travel forms, weight and balance records, international tariff rates and fare information for Customer and appropriate airlift authorities.

Implement necessary safety, special handling and security precautions for all cargo.

Prepare load plans based on the classification and movement of cargo.

Conduct air traffic management activities; plan, coordinate and organize the use of air transportation resources.

Develop and maintain applicable data reference files to support transportation activities.

Provide all reports required to track personnel and equipment transiting the AOR

PROGRAM MGR. AC4S

March 2014 –July 2014

US EMBASSY-LIBYA

To manage the day to day operations at the US Embassy Tripoli in the various areas

Ground Maintenance

Housekeeping

Pool Maintenance

Laundry services

Food service

Holding weekly meetings with the COR, Subcontracting Management & Military

Weekly SITREPS & expense reports

To comply with all of the governed SOP/SOW contractual agreements.

To interact with the client daily to assure the highest quality service & professionalism daily

Chef. Raytheon.

July 2012 – February 2013

Monitors all dining facility account to ensure that they remain with DA authorized standard and that they weekly reviews are conducted.

Organized and design daily menus.

Provide direct operational oversight and supervision in the food service department

Prepared delectable recipes.

Provide operational oversight, supervision, leadership training, and direction to all company and subcontractors

Handled all purchasing of food and supplies.

Develop a good working relationship based on responsiveness, trust, continuous improvement and exceeding expectations

Coordinate, rations, supplies, equipment, equipment maintenance, grounds/building maintenance and service requests for the dining facility.

Cook. Covenant Medical Center.

April 2012 – July 2012

Prepared weekly production schedules and subsistence orders.

Assured appropriate and required levels of approval are obtained for all transactions.

Ensured proper receiving, inventory, and security of all subsistence delivered to hospital.

Maintained excellent communications with Client, Executive Chef, FS Manager, Food Service Director & employees

Maintained all equipment and cooking utensils at maximum efficiency.

Ensured compliance with client and company food, health, and safety specifications and regulations.

DFAC Manager. Dyncorp International. Balad, Iraq

July 2010 August 2011.

Responsible for all aspects of food production for a high volume restaurant operation: quality control, menu preparation, quality assurance, food costs, labor, cash, maintenance of strict sanitation standards, upkeep of equipment, ordering food and other restaurant supplies.

Ensured resources are applied to achieve highest standards of service in accordance with client specifications.

Responsible for front end operations, managing service personnel, ensuring positive Experiences for our guest.

Planned, organized, and managed all aspects of DFAC operations.

Provided operational oversight, supervision, leadership training, and direction to all company and subcontractor Food Service employees in absence of DFAC Manager.

Provided oversight, supervision, leadership training, and direction to all company and subcontractor Food Service employees.

Education

Cass Job Corp, Ozark, Arkansas 1987-1988

NMU Job Corps, San Francisco, CA 1988 - 1989

Certifications

Cass JCTC Institutional Food Service-Business Management Diploma 1988

NMU JCTC Food Service-Business Management Diploma 1989

Kitchen Management Course- South Seas Resorts 1991

Active Interim Secret Clearance July 2010

Active Secret Clearance June 2011

Active Serv Safe Certified June 2016

References Available Upon Request

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