Victor G. Marchmon
P.O. Box 172
Newburgh, NY 12551
Supply Technician 11/2017 to Present
Logistics Readiness Center (LRC) Hours per week: 40 West Point, NY
United States Military Academy (USMA)
Warehouse - BLDG 917
Supervisor: Jerry Selby 845-***-****), contact me first Unofficial, temporary appointment to support the LRC performing as a Supply Technician.
RECEVING AND RECORD MANAGEMENT: Receive items from individual active duty Service members and cadets issued by USMA as they out-process. Disassemble, sort, count, weigh, and process items and equipment as necessary in order to transport items and equipment to storage warehouse. Maintain records to ensure items and equipment in good working order are available to issue to incoming active duty Service members and cadets.
INVENTORY MANAGEMENT: Prepare appropriate paperwork to assist active duty Service members and cadets as they turn in issued items and equipment to appropriately clear USMA, and to maintain their personal equipment records. For individuals with missing USMA issued items and/or equipment, prepare paperwork required to charge individuals for missing items. For well-worn items and equipment, p prepare request through supervisor to have items and equipment sent to Tobyhanna Army Depot to be refurbished or reconditioned, as appropriate. ADMINISTRATION: Prepare required paperwork and forms to assist supervisor in using a variety of software packages to perform daily assignments, including packing slips, package weight, item descriptions, and dates assembled. Food Service Worker 8/2013 to Present
Logistics Readiness Center West Point, NY
United States Military Academy (USMA) Hours per week: 40 Cadet Mess Hall
Supervisor: Terry Selby 845-***-****), contact me first INVENTORY MANAGEMENT: Conduct daily inventories based off of meal plan and the number of cadets expected at each meal, which can exceed 5,000, to ensure adequate amount of food items on hand for service. Prepare appropriate paperwork required to request specialty cooking equipment and/or items needed for special events for supervisor to execute Federal purchase order. Organize food items by expiration dates to reduce waste and the possibility of food-borne illnesses. PURCHASING AND BUDGET EXECUTION: Assist supervisor in monitoring expenditures to ensure funds are available to purchase appropriate food items at below market price. Considered subject matter expert on food service management and regularly consulted on project execution, including pricing and researching purchases. Instrumental in planning, ordering, and executing the construction of new Cadet Mess Hall salad bar, with a total cost exceeding $6M.
RECEVING ORDERS: Receive at least two tractor-trailer loads of food items ordered, daily. Inspect food items to ensure they match the purchase order and accept or decline items, as necessary. Assist manager in obtaining items from vendors based upon requests from food service staff in accordance with food purchase order invoice. RECORD MANAGEMENT: Maintain food item inventory using first in, first out (FIFO) method of record management, ensuring that purchased food items are expended prior to spoilage. Records are periodically reviewed for accuracy by the Army. PLANNING AND COORDINATION: Participate in the ordering, seasoning, marinating, panning, and cooking of all menu items, working with seven additional food service staff members to ensure all menu items are served at safe-serve temperatures at the same time, adhering to guidelines provided by the Occupational Safety and Health Administration, without overcooking or waste.
TECHNICAL GUIDANCE: Direct lower-graded staff members regarding the execution of menu preparation. Teach and mentor newer cook staff in preparing master sauces, procedures for proper cooking of poultry, seafood, beef and pork products, and preparing ground camel.
KEY ACCOMPLISHMENT: Chosen primary garmage chef to orchestrate newly installed salad bar to service 5,000 cadets per meal. Cook 8/2013 to 11/2013
Family and Morale, Welfare, and Recreation West Point, NY West Point Club Hours per week: 40
Supervisor: Steve Socci 845-***-****), may contact Similar duties and skills as current position, except for all foods were prepared “gourmet style” in a fine-dining establishment.
KEY ACCOMPLISHMENT: Suggested the addition of top-shelf liquors, sherry liqueurs, cognacs, wines, and beers, and purchasing a humidor, which enhanced the dining experience for club guests and increased club revenue. Cook 4/2013 to 8/2013
Family and Morale, Welfare, and Recreation West Point, NY West Point Golf Course Hours per week: 40
Supervisor: David Hurtado 845-***-****), may contact Similar duties and skills as current position, except provided at a golf course clubhouse restaurant.
KEY ACCOMPLISHMENT: Suggested, implemented, and operated outdoor patio fresh clam and oyster bar, which enhanced the dining experience for golfers. Additionally, suggested the addition of top-shelf liquors.
Additional Work Experience:
Sous Chef Summers 2011-2013
Gully’s on the Hudson Newburgh, NY
North River Marine Corporation
Supervisor: Anthony Vincenzo, deceased
Sous Chef 4/2012 to 9/2012
Johnnie D’s Restaurant New Windsor, NY
Sous Chef 2010 to 2011
Steak and Stein New Windsor, NY
Mental Health Therapeutic Aide 2/2004 to 9/2011
Office of Mental Retardation and Developmental Disabilities Commission Bainbridge Group Home
Supervisor: Tara Brown 718-***-****); may contact Provided medical care and administrative support to residents of a group home for developmentally disabled adults. Served as an authorized purchase card holder by the agency to purchase food, gasoline, clothing, household items, and other required items for the facility. Maintained purchase receipts and invoices to ensure funds were executed according to agency policy and were subject to periodic audit. Program Chef 6/2001 to 7/2002
Federation Employment and Guidance Service (FEGS) New York, NY Intensive Psychiatric Rehabilitation Treatment (IPRT) Day Treatment Program Supervisor: Rekha Seepersad
Purchased food orders and planned menus to feed 200-300 IPRT patients per day. Additionally, trained clients in food preparation for self-sufficiency. Agency Chef 12/2000 to 6/2001
FEGS New York, NY
Single Room Occupancy Residence Program
Supervisor: James Massoqois (unknown)
Purchased food orders and planned menus to feed 200-300 patients, three meals per day. Additionally, trained clients in food preparation for self-sufficiency. Supervisory Counselor and Agency Chef 8/1998 to 12/2000 Center for Children and Families New York, NY
Supervisor: Glenn Turnbull (unknown)
Resident Advisor, Crisis Intervention Specialist, on-call Counselor providing supervision and activities for the program members at a drop-in center for runaway youth. Supervised clients on agency outings, worked with clients that have suicidal tendencies which are on various medications. Provided shelter for homeless youth between the ages of 16 to 24 years of age. Prepared menu plan for 50 to 60 persons daily. Education:
Krumps School of Cooking New York, NY
Sous Chef Certification Certificate
New York State Culinary Federation Education Institute New York, NY Food Safety Sanitation Certificate/Sous Chef Certification