Food Service Customer
Resume:
Archie Burton
Senoia, GA *****
**********@*****.***
Work Experience
Executive Chef
Georgia State University - Atlanta, Ga, US
March 2022 to Present
• Control food cost by following purchasing specifications, product storage requirements, recipe templates and waste control procedures using required database systems.
• Oversees staff and is responsible for evaluations and all other personnel actions. Leads personnel actions including coaching and discipline.
• Manages budgets and overhead costs within purchasing guidelines and solid purchasing practices.
• Supervises and supplies support to kitchen staff; support sanitation, wastes, quality control, and compliance ensuring staff are accurately in compliance.
• Responsible for inventory processes and receive subsistence within allowable to prevent fraud. waste and abuse of funds.
Student
Savannah Technical College - Savannah, GA
August 2020 to August 2021
Chief Culinary Management Supervisor
Food Service - Fort Riley, KS, US
August 2017 to December 2018
• Supervised Food Service Advisor that included over 25,000 personnel.
• Compiled, analyzed, and provided supporting documentation relating to food requirements to fulfill audit requirements, Sourced prime vendor to aide in selection of various subsistence items.
• Strategically coordinated and planned annual culinary competition and food service refresher courses and Army Field management Information System (AFMIS).
• Responsible for providing field food service support to over 25,000 personnel; Maintained accountability and serviceability of Modified Table of Organization and Equipment
(MTOE) valued more than $1 million.
• Conducted required management functions including Budgeting, semi-annual inventories, quarterly reviews, monitoring dining facility accounts, establishing local food program directives, and supported systems.
Sergeant Major Academy
U.S. Army
July 2017 to July 2017
Food Service Manager
U.S. Army - Schofield Barracks, HI, US
March 2015 to July 2016
• Supervised shifts, units, and consolidated food service operations; established operating and work procedures.
• Inspected dining areas, food preparation/storage areas, and dining facility personnel.
• Determined subsistence requirements; requested, received, and accounted for subsistence items; applied foodservice accounting procedures.
• Prepared production schedule and made necessary menu adjustments; prepared technical, personnel, and administrative reports concerning food service operations.
• Implemented emergency, disaster, and tactical feeding plans and coordinated logistical support submitting all requests through the Army Food Management Information System (AFMIS). Operations Manager
U.S. Army - Fort Belvoir, Va, US
March 2012 to March 2015
• Senior Advisor for over 3,400 personnel and equipment valued more than $9 billion.
• Created training programs for logistics skill enhancement, requisition of supplies and services, receiving, storage, and proper distribution of equipment for soldiers and civilians.
• Conducted inspections and review of operations to accurately evaluate overall performance of subordinate organizations.
• Forecasted, coordinated, and managed movement/operational plans for training exercises through analysis of historical logistics data, objectives, and goals to identify task. requirements, including risk management, action planning, and staff management.
• Provided Master Resilience training to strengthen resiliency, character, and mental toughness. that sustains the overall commitment in building relationships. Enlisted Aide/Operations Supervisor
U.S. Army - Fort Stewart, Ga, US
July 2008 to March 2012
• Reviewed and analyzed detailed intelligence reports utilizing all required data bases to accurately report operational readiness levels to higher echelon.
• As the primary Budget Manager, monitored, controlled purchasing departments budgets, and reviewed Government Purchase Card holders (GPC) procurement activity, to include validating the legitimacy of purchases made by subordinate companies; ensured that personnel reasonably identified customer demands, determined the appropriate source of supply, vetted, and rotated vendors, and verified costs to establish fair pricing within the market.
• Analyzed, planned, and executed lead generated activities sufficient to support the annual mission requirement that included training and logistical posture.
• Coordinated distinguishing events and awareness programs throughout assigned area of responsibility with civic leaders of the community, parents, and educators within outlined areas of responsibility.
• Prepared meals for Dignitaries and Councilmen as Enlisted Aide to Army Chief of Staff and Commanding General.
• Managed sustainable readiness focuses manning, training, and equipping that enhanced organizational readiness.
Education
Associate Art Degree in Culinary Arts & Business Management Skills
• SERV Safe Certification
Advanced Culinary Arts Certification Sergeant Major Academy Graduate Senior Leadership Course
(SLC)
Master Resilience Certification Supervisor Course
Director/ Senior Manager Course Instructor Certification Contracting Officer Representative Certification (COR) Microsoft Office Suite (Word, Excel, Outlook, PowerPoint)
• Restaurant experience
• Cooking
• Profit & loss
• Financial acumen
• HACCP
• Leadership
• Quality control
• Budgeting
• Pricing
• Senior leadership
• Customer service
• Intelligence experience
• Procurement
• Accounting
• Risk management
Certifications and Licenses
ServSafe
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