Food Service Quality Assurance
Resume:
Corey L. Kidwell
**** ******** ****** ****, #***
Lorton, VA 22079
Email: *****.*.*******@*****.***
Objective: Culinary Management / Logistics Subsistence Support Management SUMMARY OF QUALIFICATIONS Exceptionally skilled in Culinary and Logistics Management with 20 years of experience in the United States Army, and 15 of those years in a supervisory/managerial role. Understands the complexity of culinary and logistics management by menu planning, shift scheduling, on the job training, mentoring, and coaching in quality of food production/preparation and sanitation in accordance with all food service regulations to over 39,000 military and civilian team members. Responsible for facilities equipment and transportation vehicles worth a total of $2,952,000 over 20 years of service. Extensive experience with proper food handling procedures resulting in reduction of Pathogens, and ensuring facilities meet requirements of the Hazard Analysis and Critical Control Point (HACCP) regulations. Responsible for requisitioning, inventory, ordering, issuing, storage, and physical security of all Food Facilities. Superior quality problem solving skills and ability to anticipate supply needs. Expert in keeping detailed records and submitting impeccable documentation for all facets of responsibilities in food service and logistics facilities. Able to effectively and efficiently coordinate with all key personnel and players as a leader with excellent communication skills. Great mathematical and accounting skills, with a vast knowledge of financial tracking and utilizing automated database programs. Strong ability to give clear directions to meet expectations and prevent losses.
RELEVANT EXPERIENCE US Army 1996 - 2016
Culinary Management and Logistics Management, Noncommissioned Officer
Supervised, trained, and mentored over 140 military and civilian personnel in all areas of proper sanitation, ordering, storing, issuing, and daily/weekly recording of subsistence inventory.
Managed the coordination, planning, and distribution of Class 1 subsistence for over 6,500 military personnel and civilians during Division/Brigade Joint Training.
Ordered, purchased, received, stored, issued, and accounted for inventory of all government food subsistence, kitchen equipment, and military tactical operations equipment during Operation New Dawn (Iraq) 2009-2010.
Served as the Brigade Food Service and Logistical Operations Advisor from 2011-2013.
Responsible for coordinating large Battalion, Brigade, and Division Joint Training exercises ranging from food safety to quality assurance inspections.
Served as Culinary Management Supervisor and Subsistence account manager providing quality and nutritious meals, while greatly improving the morale, quality, and appeal of food service for all Soldiers and patrons.
Managed automation system, planned, and oversaw logistical support operations to ensure all standard operating procedures (SOP) were met.
Successfully trained, coached, and mentored 42 Culinary Specialists and 12 contracted civilians to compete and win the prestigious US Army Phillip A. Connelly competition for overall best small garrison dining facility Army wide in 2006.
Ensured HACCP and Pathogen reduction procedures were conducted on a daily basis.
Set high standards for culinary shift personnel and logistical subsistence accountability operations resulting in commendable ratings from the US Army Food Management Assistance Team (FMAT), inspection with a superior score.
Responsible for creating 21-day menu plan consisting of the highest level of quality of food served to the troops, resulting in an increase in customer frequency and continuity for the dining facility.
Acted as quality assurance (QA) and risk management officer in all logistical support operations dealing with the Dining facility.
Led and participated in the logistical supply distribution of subsistence during the Joint Armed Forces Expert Field Medical Badge Competition for Fiscal year 2004.
Supervised consolidated food service operations in Spartan field and garrison with an average headcount of more than 800 Soldiers per day.
Successfully led 180 Soldiers through multiple training events, using extensive team-building skills, review of quality assurance principles, and implementation of a follow-up program for continued achievement.
Maintained and accounted for semi-perishable and perishable subsistence at Fiscal year-ending inventory in tolerance for consecutive years, resulting in commendable high praise by Battalion, Brigade, and Installation Commanders.
Graduated from the Army Cold Weather Leaders Course in 2003.
Maintained the readiness and accountability of all assigned military tactical operations equipment and vehicles as a key leader in preparing and training Soldiers and Non-Commissioned Officers to safely and successfully deploy to Afghanistan.
Prepared and distributed over 18,000 meals daily, in austere field conditions, in support of Joint Task Force Cobra Gold.
Provided key cross-training support to the Japanese logistical and food service teams in Sapporo, Japan. EDUCATION:
Army Drivers Training course, 2015
Food Handlers course, 2015
Army Food Information Management System course (AFMIS), 2014
Field Food Sanitation course, 2014
Serve Safe course, 2013
Army Cold Weather Leaders Course, 2003
Warrior Leadership Course (WLC), Commandants list graduate, 2001
US Army Basic Combat Training Course, 1996
US Army Culinary Specialist Course Graduate, 1996 AWARDS, DECORATIONS, TRAINING CERTIFICATES:
Army Commendation Medal (ARCOM) (2)
Army Achievement Medal (AAM) (7)
Army Good Conduct Medal (6)
Professional Development Leaders Course (1)
REFERENCES:
Sergeant First Class Enrique Gonzalez 580-***-**** Sergeant First Class Gina C. Pierce 915-***-**** Sergeant First Class Dytanya M. Jones 910-***-**** Chief Warrant Officer Katrina Freemon 270-***-****
Contact this candidate