Food Operations Sergeant
Culinary Operations Sergeant/92G20
As a Culinary Operations Sergeant, my role involved establishing operation and work procedures within the culinary field. I conducted inspections of dining facilities, food preparation/storage areas, and dining facility personnel to ensure compliance with regulations and standards. I determined subsistence requirements, requested and received necessary food items, and maintained accurate accounting records. Additionally, I prepared production schedules and made necessary menu adjustments to accommodate the needs of the unit and ensure efficient food service operations.
Food Operations Sergeant
In my position as a Food Operations Sergeant within a Forward Support Company, I was responsible for the direct supervision, training, and welfare of three soldiers. I held accountability for field feeding equipment valued at over $700,000 and served as the Admin NCOIC for the 8th Theater Sustainment Command Consolidated Dining Facility. In this role, I oversaw daily administrative operations and provided training guidance to sixty food service personnel, ensuring compliance with training standards and maintaining accurate training records.
Food Operations Sergeant
In my role as a Food Operations Sergeant within a Heavy Equipment Transport (HET) Company, I provided supervision, training, and welfare support to one noncommissioned officer and two personnel. I offered technical guidance to lower-grade personnel in garrison and field kitchen operations. Additionally, I was accountable for field feeding equipment valued at over $270,000. I established operating and work procedures, conducted inspections of dining and storage areas, determined subsistence requirements, and maintained accurate records of subsistence items. Furthermore, I prepared, cooked, and served food in both field and garrison environments.
92G20 Food Service Sergeant
As a Food Service Sergeant assigned to the 4th Brigade Dining Facility, I supervised a team of 10 personnel in a consolidated dining facility. We served approximately 1500 soldiers daily from 12 separate units. Additionally, I served as a team leader within a maneuver platoon, providing direct support to 2-32 FA. In this role, I also fulfilled the duties of a senior gunner for the maneuver platoon. I was responsible for the health, welfare, counseling, and development of three soldiers, and I ensured that all Army standards were upheld by my soldiers. I also assisted the Section Sergeant in addressing squad matters and maintaining unit cohesion.
First Cook
First Cook
As a First Cook in a Corps Combat Support Military Police Company providing support to XVIII Airborne Corps, my responsibilities included ensuring the combat readiness, welfare, morale, discipline, and training of three soldiers under my supervision. I was accountable for the maintenance and proper functioning of equipment, including one LMTV (Light Medium Tactical Vehicle), three weapons systems, a Mobile Kitchen Truck, and other mission essential equipment valued at over $129,000. In addition, I supervised a team of thirty soldiers in a consolidated food service facility, overseeing the preparation and distribution of meals to over 700 soldiers.
First Cook
In my role as a First Cook for Golf Company, 701st BSB (Brigade Support Battalion), 4th Infantry Brigade Combat Team, 1st Infantry Division, a Forward Support Company of 2-32 Field Artillery Regiment, I provided supervision and technical guidance to five Food Service personnel. Our mission involved preparing and serving high-quality meals in both garrison and field environments. I was responsible for requesting, receiving, and accounting for Class I subsistence items. Additionally, I prioritized the health, welfare, and morale of five soldiers under my leadership. It was my duty to ensure the proper accountability and maintenance of MTOE (Modified Table of Organization and Equipment) equipment worth in excess of $500,000.
Senior First Cook
Senior First Cook
During my service as a Senior First Cook for a Stryker Cavalry Regiment deployed in support of Operation Iraqi Freedom, I held the responsibility of training, caring for, and developing the morale, welfare, and professional growth of two Non-Commissioned Officers (NCOs) and eight Soldiers. As the senior culinary expert, I provided supervision and guidance to the food service personnel stationed at a Combat Out-Post (COP) tasked with serving 400 meals daily. Ensuring the highest quality, I oversaw the preparation and servicing of these meals.
Senior Food Operations Sergeant
Senior Food Operations Sergeant/92G40
As the Senior Food Operations Sergeant for a Mechanized Smoke Generator Company, I fulfill my role in support of the 20th Support Command and Combatant Commanders. Additionally, I serve as the Administration NCOIC of a dining facility catering to seven distinct brigades, nourishing over 1500 Soldiers daily. I am directly responsible for overseeing the supervision, well-being, and training of five Soldiers. Furthermore, I undertake the task of training seven Food Service Specialists in administration procedures. It is my duty to provide field food service support to over 850 Soldiers while maintaining the accountability and serviceability of a sanitation center and an MKT of unit MTOE equipment valued at over $300,000.
Senior Food Operation Sergeant
In my capacity as the Senior Food Operation Sergeant assigned to a FORSCOM PATRIOT Air Defense Artillery Battalion with a worldwide contingency mission, I bear the responsibility of supervising, training, and ensuring the welfare of five noncommissioned officers and 30 personnel. Furthermore, I am accountable for field feeding equipment exceeding $700,000. I also assume the role of shift leader, providing support to a FORSCOM Consolidated Dining Facility that caters to over 2100 Soldiers and DOD civilians on a daily basis. My responsibilities encompass planning and scheduling shifts, section breakdown, Warriors training, and NCOPD, as well as maintaining soldiers’ files and OJT packets for over 180 individuals in the dining facility.
Food Operations Manager
Food Operations Manager
As the Food Operations Manager, my responsibilities entail establishing meticulous operating and work procedures. I diligently inspect dining areas, food preparation/storage spaces, and the personnel in the dining facility. It is my duty to determine the necessary subsistence requirements, make requests for and account for the received subsistence items. I proficiently apply food service accounting procedures and prepare a production schedule, making any essential menu adjustments. Furthermore, I am well-versed in implementing emergency, disaster, and combat feeding plans. I take pride in ensuring the training, well-being, and professional growth of two Food Operation NCOs.
FOOD OPERATIONS MANAGER 92G30
In my capacity as a FOOD OPERATIONS MANAGER 92G30, I oversee the shift, unit, or consolidated food service operation. My primary focus lies in establishing efficient operating and work procedures. I conduct thorough inspections of dining areas, food preparation/storage spaces, and the dining facility personnel. Additionally, I ascertain the subsistence requirements, manage requests for and accounting of subsistence items, and apply food service accounting procedures. It is my responsibility to prepare a comprehensive production schedule, adjusting the menu as necessary. I diligently prepare technical, personnel, and administrative reports pertaining to food service operations. In times of emergency, disaster, or combat, I am well-equipped to implement feeding plans accordingly. Moreover, I coordinate logistical support and ensure all requests are properly submitted through the Army Food Management Information System (AFMIS).
Food Operations Manager
As a Food Operations Manager, I oversee unit or consolidated food service operations in both field and garrison environments. My primary role involves establishing effective operating and work procedures. I conduct thorough inspections of dining areas, storage spaces, and the dining facility personnel. I determine the subsistence requirements, manage requests for and account for subsistence items. Additionally, I am skilled in implementing combat feeding plans and providing technical guidance to lower-grade personnel in both garrison and field kitchen operations.
Dining Facility Manager
Senior Food Operations Management NCO and Dining Facility Manager
In the role of Senior Food Operations Management NCO and Dining Facility Manager, I proudly serve Headquarters and Headquarters Company, 15th Special Troops Battalion, and the 2nd Heavy Brigade Combat Team, 1st Armored Division consolidated dining facility. This facility supports four brigades and is responsible for managing, administering, and overseeing all food service operations for over 3,800 Soldiers and Civilians. Additionally, I am entrusted with the supervision, training, health, welfare, and professional development of 38 NCOs and 162 Soldiers. It is my duty to ensure the accountability of 3.5 million garrison and MTOE equipment, as well as over $800,000 worth of Class I Subsistence annually.
Major Duties: The food service specialist assumes various responsibilities in field or garrison food service operations.
(1) Skill Level 1: I perform preliminary food preparation procedures. I meticulously prepare and/or cook the menu items listed on the production schedule. Employing Army recipes, I engage in baking, frying, braising, boiling, simmering, steaming, and sautéing. Furthermore, I am responsible for setting up serving lines, garnishing food items, and implementing food protection and sanitation measures in both field and garrison environments. I efficiently receive and store subsistence items, as well as perform general housekeeping duties. Operating, maintaining, and cleaning field kitchen equipment is also part of my expertise. Lastly, I am proficient in erecting, striking, and storing all types of field kitchens, while also carrying out preventive maintenance on garrison and field kitchen equipment.
(2) Skill Level 2: In addition to the duties performed at Skill Level 1, I provide valuable technical guidance to lower-grade personnel in both garrison and field kitchen operations. I ensure strict adherence to proper procedures, temperatures, and time periods during food preparation. Directing safety, security, and fire prevention procedures is part of my role. Moreover, I undertake limited supervisory and inspection functions, including shift supervision.
(3) Skill Level 3: Building upon the responsibilities of the previous skill levels, I perform duties at Skill Level 3 when required, which includes preparing more complex menu items. As a supervisor, I oversee shift, unit, or consolidated food service operations in both field and garrison environments. My expertise lies in establishing meticulous operating and work procedures, and meticulously inspecting dining areas, food preparation/storage spaces, and dining facility personnel. Determining subsistence requirements, requesting, receiving, and accounting for subsistence items, and applying food service accounting procedures are all part of my responsibilities. I am well-versed in preparing production schedules and making necessary menu adjustments. Establishing, administering, and maintaining OJT and apprenticeship training programs are also within my purview. Furthermore, I am proficient in preparing technical, personnel, and administrative reports concerning food service operations. Implementing emergency, disaster, and combat feeding plans and coordinating logistical support are additional tasks I handle with efficiency.
(4) Skill Level 4: Executes responsibilities described in the preceding proficiency level when necessary and assigns personnel to designated positions. Collaborates with the food service officer, food advisor, and first cooks. Works in conjunction with TISA, facility engineers, and veterinary activity. Formulates and implements menus to ensure nutritionally balanced meals. Ensures the accuracy of accounting and equipment records. Develops and initiates Standard Operating Procedures (SOPs) as well as safety, energy, security, and fire prevention programs. Assesses contractual food service operations. Ensures contractor compliance in food service contract operations.
(5) Skill Level 5: Develops, coordinates, implements, advises on, and evaluates food service programs. Monitors requests for food items and equipment. Creates and assesses troop menus while coordinating menu substitutions. Evaluates the operation of garrison and field kitchens, field bakeries, food service training facilities, and equipment maintenance. Surveys individual preferences, food preparation techniques, and food preservation methods. Prepares reports, studies, and briefings pertaining to food service operations. Offers assistance to food service officers and NCOs.