Foodservice Supervisor

*** ******* ***** *****: 770-***-****

San Antoino TX 78253 ***************@*****.*** Alterante: 830-***-****

Social Security Number: ***-**-****

Citizenship: United States of America

Veterans’ Preference: 30 Points (United States Army05/1983– 09/2010

OBJECTIVE

ANTHONY CHOATE

DEPARTMENT OF THE ARMY

US ARMY DIRECTORATE OF LOGISTICS

SUPERVISORY FOOD SERVICES SPECIALIST,

JOB ANNOUNCEMENT NUMBER: WTEQ09624430R

SERIES AND GRADE: (GS-1101-09)

PROFESSIONAL SUMMARY

Results-driven professional with over 25 years of cross-functional leadership experience in Operations Management to support the United States Army and worldwide contingency operations. A key contributor to enterprise-level planning, decision-making, resource management, and implementation of program visions and initiatives. A proven track record in managing, developing, organizing, streamlining, and strengthening operations to maximize overall efficiencies; a visionary leader with global perspective, drive, and attitude.

Possess solid experience directing, producing, coordinating, and managing the logistical requirements of large military organizational projects, including short and long-term planning, training management, resource utilization, policy and procedures development, and program performance evaluation; expert in program infrastructure design and process development with the strategic vision to conceive and execute concepts to expertly manage the execution of diverse operational responsibilities. Highly skilled at making sound decisions and experienced in project assignment performance measures, developing and preparing standard operating plans, and advising on program strategies. Possess outstanding oral and written communication skills with exceptional interpersonal and communications skills to build and maintain strategic relationships with leadership at all levels.

Demonstrated ability to excel in a fast-paced work environment with fluctuating priorities and workloads; thorough and attentive to detail with ability to adjust to and control workload variables and meet deadlines. Proficient in operating a wide variety of modern office systems and programs for the composition and processing of reports, operational plans, and informational summaries.

CORE COMPETENCIES:

Operations Management Contract Evaluation/Requirements Quality Assurance/Compliance

Budget Management Strategic Project Planning Process Improvement Initiatives

Staff Leadership/Development Inventory Process/Auditing Research and Analysis

Visionary Leadership Human Resource Management Negotiations Skills/Techniques

Training Program Design Logistics Management Receipt/Issue Property Items

Currently Hold Secret Security Clearance

PROFESSIONAL EXPERIENCE

United States Army, Worldwide Assignments 03/1983 – 09/2010

Distinguished military career advancing through increasingly progressive leadership roles based on the demonstrated capacity to lead, train, and mentor personnel. Consistently recognized for energetic leadership and the relentless drive for exceeding performance objectives. Highlights include:

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United States Army 03/2006 – Present

Lead Cook/Rotation Control Manager 80 hours per week

Yongsan, Korea Salary: $ 38,000.00 per year

Supervisor: No Contact Information

SCOPE OF ACCOUNTABILITY: Provided senior level leadership as Senior Food Operations Sergeant positioned in a Support Company providing technical oversight, and overall management of 30-40 food service personnel. Responsible for establishing policy, program planning, program execution, managing, supervising, and coordinating all logistical activities such as tactical maintenance, supply, food service, and property accountability. Supervised meal preparation, feeding, and disposition in facility.

PROGRAM MANAGEMENT: Provided technical guidance to Commanders and subordinate advisory personnel in all phases of dining facility / field kitchen operations, and troop food service programs serving 10,000+ military and civilian personnel in various worldwide assignments. Develop courses of action, and if necessary effectively carry out all stages of continuity planning and implementation. Development and implementation of menus; instrumental in the development and implementation of the Food Service Standard Operating Procedures.

OPERATIONAL LEADERSHIP/OVERSIGHT: Provided staff assist visits and technical supervision in areas of menu planning, quality assurance evaluations, personnel management, equipment maintenance, and manage and develop dining facility improvement and upgrade initiatives. Directly supervised, evaluated and supported a team of over 30+ staff members and maintenance support personnel; oversaw all training of the support staff to ensure conformance with all health codes and regulations. Developed and enforced policies and procedures for facility operations and enforce the housekeeping of the dining

Facility we perform a full range of light and heavy cleaning duties and routine housekeeping duties.

Duties include cleaning storerooms, office, freezer, restrooms, chairs, tables, walls, empty waste baskets,

Clean exterior vents windows, celling by climbing small ladders. Refill toilet tissue and towel dispensers

And move equipment.

KNOWLEDGE/AREAS OF EXPERTISE: Acted as technical resource and subject matter expert to the command, and staff, for all complex problem and issue resolution of operational readiness. Ordered food and conducted daily and weekly inventory control duties, managing with an emphasis on accountability. Implemented all measures and actions to improve installation and unit menus (14 day menu set), food acceptability, issue factors, portion control, safety control, sanitation, physical facilities, menu components, dining facility décor, and special events to enhance diner acceptance of the food service program. Oversaw all general housekeeping duties to ensure safety and sanitary standards are met throughout all phases of food preparation and cooking.

Recommend and implement policies, and systems for program management, movement control, and supply movement both internationally and within the continental United States. Serve as a formal leader; mentor peers, subordinates, and superiors on processing operations and maintenance.

ASSET MANAGEMENT: Provided expert guidance related to establishment and/or disestablishment of dining facilities with an annual value in excess of $1,000,000, and oversaw administration requirements for operating facilities. Directed all activities related to customer service, product quality, expense/cost management, human resources, and facility appearance.

United States Army 03/2003 – 03/2006

Lead Cook/Food Program Manager 50 hours per week

Fort Bragg, North Carolina Salary: $ 36,000.00 per year

Supervisor: No Contact Information

SCOPE OF ACCOUNTABILITY: Accountable for the preparation, serving, and accountability of all food served in dining facility which supported a daily headcount of over 200 per meal. Provided leadership, technical expertise, and guidance for 14 cooks and 5 civilian kitchen helpers involved in preparing and serving breakfast, lunch, and dinner for up to 1,200 guests per meal in an Army dining facility.

STAFF LEADERSHIP/DEVELOPMENT: Instructed cooks in proper food preparation and food safety techniques; demonstrated proper work practices and procedures. Provide extensive training on how to follow standard military recipe cards; how to adjust recipe amounts to increase or reduce the number of servings yielded; and when to start cooking different menu items to ensure that all food be ready at the

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same time. Trained kitchen personnel on setting up and maintaining hot serving lines, safe use of kitchen utensils, including knives, pots and pans, ladles, spoons, forks, measuring and weighing equipment, etc.

PROGRAM MANAGEMENT: Demonstrated superior culinary skills in menu development, food preparation, recipe experimentation and development, and managing full-service food operations. Proven success in managing food budgets, containing cost, and maintaining quality standards. Directed safety, security, and fire prevention procedures. Provided administrative support, training, and guidance to subordinate personnel on operational activities, scheduling, and direction of work assignments.

CUSTOMER SERVICE: Set standards and procedures for food/kitchen operations and high-level customer service. Noted for significantly enhancing quality of food service operations and standards of service through attention to detail and innovative menu planning.

FOOD PREPARATION AND COOKING: Oversaw food preparation and cooking, examined quality to ensure foods were prepared and garnished correctly and in a timely manner. Followed standardized recipes and cooking techniques; adjusted standard recipes for the number of servings/portions required in large or small quantity cooking. Adhered to safety and sanitary standards throughout all phases of food preparation and cooking; maintained proper temperature for all food items.

KITCHEN EQUIPMENT PROFICIENCIES: Conducted demonstrations on safe and proper use of equipment used in food preparation, such as steamers, broilers, heavy-duty ranges, conventional ovens, microwave ovens, warmers, mixing machines, blenders, food processors, toasters, coffee urns, deep-fat fryers, griddles, meat slicing machines, freezers, refrigeration units, dishwashers, and both flattop and open flame grills.

ASSET MANAGEMENT: Held full staffing responsibility, to include welfare, training, and scheduling; direct accountability for supplies and inventory totaling over $150K monthly.

United States Army 10/2000 – Present

Section Manager/Lead Cool 50 hours per week

Camp Hovey, South Korea Salary: $ 36,000.00 per year

Supervisor: No Contact Information

SCOPE OF ACCOUNTABILITY: Managed a food service operation at two different locations supervising food service personnel supporting over 156K customers annually. Provided training in food preparation, sanitation, field operations, and maintenance of food service equipment valued at over $250K performing sanitation and safety evaluations, quality assurance inspections, nutrition reviews, and taught proper food handling practices. Determined the subsistence requirements with monetary restraints of basic daily allowance; assisted in administration duty for the Dining Facility serving over 400 meals daily.

KNOWLEDGE/AREAS OF EXPERTISE: Established operating and work procedures, inspected dining, food preparation/storage areas, and dining facility personnel. Determined subsistence requirements, requested, received, and accounted for subsistence items applying food service accounting procedures. Prepared production schedule and made necessary menu adjustments. Trained personnel in baking, frying, braising, boiling, simmering, steaming, and sautéing as prescribed by recipes and procedures.

FIELD FOOD SERVICES: Managed tactical field food service operations as needed. Ensured field kitchen equipment was properly maintained. Coordinated all aspects of field food service logistics. Trained personnel in field food service procedures.

KNOWLEDGE/AREAS OF EXPERTISE: Advise the Installation Commander, the DOL, and multiple rotational training units training at NTC on all Army food service policies, procedures, and matters pertaining to food. Implemented the Installation, Installation Management Agency, and Army directives concerning subsistence and food service operations. Manage the installation integrated prime vendor program through the Army Food Management Information System (AFMIS) and the Subsistence Total Order & Receipt system Web (STORES).

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BUDGET/ASSET MANAGEMENT: Worked with the DOL and the Directorate of Resources Management to plan and manage FY 03 fiscal year logistics operations budget for $17,000,000 dollars.

United States Army 10/1996 – 03/1998

Section Leader/Lead Cool 50 hours per week

Fort Bragg, North Carolina Salary: $ 36,000.00 per year

Supervisor: No Contact Information

SCOPE OF ACCOUNTABILITY: Determined the subsistence requirements with monetary restraints of basic daily allowance; assisted in administration duty for the largest Dining Facility on the Division serving over 1,200 meals daily. Maintained accountability for rations budget in excess of $30,000 annually. Inspected food supplies received, rejected those supplies of poor or unacceptable quality, oversaw the proper storage of supplies accepted and monitored the rotation of supplies to prevent spoilage.

STAFF TRAINING: Trained and supervised culturally diverse staff of four to meet and exceed Army food service standards of performance and quality while conforming to strict procedures of safety, sanitation, food handling, and storage. Supervised and instructed food service staff including subordinate Food Service Workers and Cooks in standard preparation and cooking techniques utilized in the preparation of a variety of food items, proper use of various kitchen utensils and equipment, portioning and serving of food items, preparation and set up of meal facilities.

Made work assignments and inspected the work of food service staff while in progress, and upon completion, to ensure that the quality of food prepared was acceptable and met established dietary guidelines. Instructed food services staff in health and safety regulations and monitored compliance with those regulations.

EDUCATION

Coursework toward Bachelors degree in Hotel and Restaurant Management

Trinity College and University, Hartford, Connecticut

RELEVANT MILITARY TRAINING

Serve Safe Food Safety Course, (Instructor Certified)

Food Service Sanitation Course

Leadership and Management Development Course

Basic Noncommissioned Officers Training

Food Service Management Course

DCMA, Basic Contingency Operations Training

AWARDS

Army Commendation Medal-4

Army Achievement Medal-5

Army Good Conduct Medal-6

National Defense Service Medal w/ Bronze Star

Southwest Asia Service Medal w/ Three Service Stars

Iraq Campaign Medal w/ Two Campaign Stars

Global War on Terrorism Service Medal

Korean Defense Service Medal

Noncommissioned Officer Development Ribbon-5

Army Service Ribbon

Overseas Service Ribbon-4

Armed Forces Service Medal w/ M Device

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Kuwait Liberation Medal (Saudi Arabia)

Kuwait Liberation Medal (Kuwait)

Driver and Mechanic Badge w/ Driver Wheeled Vehicle Clasp

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