Food Service Executive Chef

LEE PAUL GEIST

**** ***** *****, ****** *****, SC 29579

484-***-****/ 484-***-**** *******@*****.***

DFAC MANAGER EXECUTIVE CHEF

Exceptionally talented food services management professional with over 30 years of experience leading strategic planning and operations in both military and commercial environments. Strong creative and organizational manager adept at providing the planning and structure necessary for effective menu selection, food service, and kitchen operations. Dedicated to instilling high standards of performance, food safety, and quality control in food service staff, including providing training and mentorship as needed. Traveled extensively overseas to support United States troops and dignitaries in Iraq, Afghanistan and remote locations with OGA. In addition to successful management of daily food operations at DFAC locations has demonstrated the ability to manage start-up operations as well as coordinate special events and catering services.

DFAC Management Food Service Project Management Team Building & Leadership Kitchen Operations

Supply & Inventory Control Purchasing / Ordering Menu Planning Logistics Food Safety Cost Control

Budget Administration Staff Training & Development Quality Management Supplier Sourcing Negotiation

Production Process Optimization Staff Retention New Site Setup Operational Enhancements

National Restaurant Association ServSafe Certified

Active Department of Defense Security Clearance

April 14, 2023, to the present working with KBR in Romania

as food service supervisor serving 3 meals a day x 7days a week breakfast, lunch & dinner with 24-7 grab & go operations with host country nation staff of 124 IDS employees, feeding 3,000 plus per day using A-rations for US & allied nations station in Romania. DFAC on AFMIS. Traian Vuia DFAC set up with main kitchen, salad prep area, second prep line with 4 double stack convection ovens. FS Supervisor running KBR direct hire 3 sous chef, 1-FS Lead, FS worker and two warehouse personnel and FS manager. FS supervisor daily training TSTI KBR safety, food safety and OJT daily paperwork at the DFAC and daily reports to OPS and FS manager.

February 14 .2022-April 13, 2023, working with KBR in Poland

Help stand up two large DFAC in support of US military working with LN and TCNs working to feed a round 3200

US force two meals a day breakfast and dinne using heat & serve. Training personnel on food safety, food preparations and food operations cooking, meat temperature, knife safety and safety in general of working in food service. Productions schedule and meal planning and 7800 recording temperature on serving line and salad bar. Also, so 9 months at DFAC a MKU was added to enhance food service operations for the US troops on the ground and DFAC was now offering three meals per day using, heat & serve, UGRA’S some A-ration.

KBR 601 Jefferson Street Houston TX. 10/14/2021 to January 24, 2022, working with KBR and subcontract at Fort Picket operation working to feed Afghan refugees three meals a day with grab & go. Foodservice Supervisor Manage execution of the military service contract for food operations and services for a variety of military personnel stationed overseas. Provide strategic direction, menu planning, and oversight for all aspects of food services operations for 4 daily meals, including staff training and management for up to 124 host country national kitchen personnel. Operating AFMIS to order and manage food service supply inventory. Administer staff payroll. Prepare daily reports for the Food Service Manager.

IAP WORLDWIDE SERVICES, Cape Canaveral, Florida: 10/2019 to 06/20/2021

Executive Chef initially performing backfill services overseas in remote locations with the OGA. Promoted to full time in 2015 to lead startup operations in classified locations. Providing food service for three meals per day seven days per week. Responsibilities include Menu Planning, Inventory, Ordering, Training FN and TCN and overall management of the food operations.

PROFESSIONAL EXPERIENCE

DYNCORP INTERNATIONAL, Fort Worth, Texas October 2018 to October 2019

Global military contractor providing aviation and life support services in Afghanistan, Iraq, and stateside.

DFAC Manager, Afghanistan

Manage execution of the military service contract for food operations and services for a variety of military personnel stationed overseas. Provide strategic direction, menu planning, and oversight for all aspects of food services operations for 4 daily meals, including staff training and management for up to 140 multinational kitchen personnel. Leverage the STORES SYSTEM to order and manage food service supply inventory. Administer staff payroll. Prepare daily reports for the Food Service Manager.

Selected Achievements:

Maintained 95% below budget expectations every year, resulting in lower company costs overall.

Achieved nearly zero staff turnover in an environment that usually sees high volume staff churn.

Recovered from a serious DFAC power outage to immediately set up temporary meal support operations using outside grills, with stable meal service for 3 days until power restoration.

Supported startup of new DFAC locations by providing analysis of new sites and reporting to the county manager. Additionally, coordinated warehouse operations for startup bases.

Coordinated setup and launch of last-minute food service operations to supply up to 600 ground forces personnel until the establishment of self-sustaining food operations.

Assure the utmost in food safety standards through PLUS safety training for all personnel.

Enforce DFAC security by providing briefings on acceptable conduct for all military and non-military personnel.

Received numerous certificates of recognition for outstanding performance from various military units and leadership personnel

IAP WORLDWIDE SERVICES, Cape Canaveral, Florida: 11/2014 to 9/2018

Senior Chef initially performing backfill services overseas in remote locations with the OGA. Promoted to full time in 2015 to lead startup operations in classified locations. Providing food service for three meals per day seven days per week. Responsibilities include Menu Planning, Inventory, Ordering, Training FN and TCN and overall management of the food operations.

DYNCORP INTERNATIONAL, Fort Worth, Texas 2009-2014

Global military contractor providing aviation and life support services in Afghanistan, Iraq, and stateside.

DFAC Manager, Afghanistan

Manage execution of the military service contract for food operations and services for a variety of military personnel stationed overseas. Provide strategic direction, menu planning, and oversight for all aspects of food services operations for 4 daily meals, including staff training and management for up to 120 multinational kitchen personnel. Leverage the STORES SYSTEM to order and manage food service supply inventory. Administer staff payroll. Prepare daily reports for the Food Service Manager.

Selected Achievements:

Maintained 95% below budget expectations every year, resulting in lower company costs overall.

Achieved nearly zero staff turnover in an environment that usually sees high volume staff churn.

Recovered from a serious DFAC power outage to immediately set up temporary meal support operations using outside grills, with stable meal service for 3 days until power restoration.

Supported startup of new DFAC locations by providing analysis of new sites and reporting to the county manager. Additionally, coordinated warehouse operations for startup bases.

Coordinated setup and launch of last-minute food service operations to supply up to 600 ground forces personnel until the establishment of self-sustaining food operations.

Assure the utmost in food safety standards through PLUS safety training for all personnel.

Enforce DFAC security by providing briefings on acceptable conduct for all military and non-military personnel.

Received numerous certificates of recognition for outstanding performance from various military units and leadership personnel.

IAP WORLDWIDE SERVICES, Cape Canaveral, Florida 2004-2009

Provider of military aviation and life support contract services in Iraq and Afghanistan.

Food Service Country Manager

Led a military contract engagement to coordinate and deliver comprehensive, multi-site food services operations for military personnel, Iraqi and United States dignitaries, and additional foreign VIPs. Defined and implemented strategic management plans for efficient, streamlined food service operations governing multiple sites, including ensuring efficient supply and logistics for all foods and materials.

Managed food service teams, providing coaching and mentorship to optimize performance for a multi-disciplinary team tasked with preparation of daily and locally inspired theme-based meals. Developed and implemented menus. Handled inventory procurement, supply, and control for both bases and forward operating bases (FOBs). Drove performance in alignment with contract terms and service level agreements.

Selected Achievements:

Supported implementation of full kitchen and dining facility operations by consulting on DFAC development and construction operations.

Ensured high standards of quality and consistency by collaborating with corporate management and clients on monthly operational reviews.

ADDITIONAL ROLES:

Executive Chef, The Reading Inn (2001-2004): Coordinated food service operations, event planning, catering, and tavern / fine dining experiences. Achievements include cutting staffing and inventory / food costs, as well as lowering staff turnover for kitchen personnel.

Executive Chef, The Historic Strasburg Inn (1995-2001): Full authority over food service and management, including special events, fine dining / tavern dining, and more. Achievements include generating $1 million growth in food service revenues, as well as achieving lower operating / staffing costs without suffering losses in food quality or service.

Executive Chef, Café LA Grande (1994-1995): Managed fine dining and special event planning and execution. Introduced the concept of the "Food Show" buffet, which grew to deliver 50% of overall food service revenues.

Executive Chef / Front Line Cook, The Peddler Inn: Coordinated food service and staff operations for a 200-seat restaurant. Took over in the absence of the owner to provide strategic direction and leadership for the

business.

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