• Successfully led a large-scale operation to provide nourishment to a Division-sized unit with a minimal number of soldiers, exceeding all nutritional requirements.
  • Demonstrated composed and professional leadership while adapting to the rapidly changing demands of the COVID-19 pandemic.
  • Delivered food to over 20 quarantined soldiers, ensuring uninterrupted operations at the New Rochelle Dining Facility.
  • Provided infection-free dining services to the entire 10th Special Forces Group during the pandemic.
  • Organized and loaded all vehicles in the convoy before the first formation, ensuring adequate support for Anti-Terrorism operations.

92G/Food Service NCO

  • Effectively led a combined mess section of two companies during AT 19, serving over 8,400 incident-free meals over a span of 15 days.
  • Supervised kitchen operations as the Senior Cook for 8 months.
  • Managed the feeding plan for over 250 soldiers on a consistent monthly basis.
  • Successfully ran a DFAC as a junior NCO during IDT, ensuring the proper nourishment of over 300 soldiers.

Culinary Specialist

  • Assisted in preparing meals to feed over 200 soldiers twice a day throughout the entire 14-day annual training.
  • Expertly managed the execution of two field exercises for over 300 soldiers, providing valuable training and enhancing MOS proficiency among subordinates.
  • Implemented a 92G training plan for 25 soldiers, resulting in improved performance and better entrees for customers.
  • Effectively trained and supervised six shift leaders, leading to zero food waste in preparation.


  • Skillfully set up the containerized kitchen, enabling the provision of hot meals ahead of schedule in field conditions.
  • Calculated and distributed the battalion’s MREs, ensuring full support for all sections and detachments.
  • Consistently managed the feed plan for over 250 soldiers.
  • Demonstrated extensive knowledge as a Food Service NCO, consistently conducting operations within Army Standards.
  • Displayed autonomy and sound judgment in executing all Food Service assignments with minimal supervision.

Responsibility and Accountability

  • Managed the Food Service section’s budget within the state’s tolerance, maintaining a range of 5% under and 10% over the allotted meal costs.
  • Maintained 100% accountability for all assigned equipment valued over $500,000.
  • Fostered a safety-conscious culture within the section, resulting in zero incidents.

Food Operation Manager

  • Played an instrumental role in receiving a 95% food service rating for the DFAC during the Division Food Service inspection.
  • Resourcefulness contributed to increasing customer satisfaction from 75% to 95%, highlighting technical abilities.
  • Supervised all Class I operations during OEF, consistently supporting over 400 meals twice daily despite being understaffed.
  • Earned a gold German Schutzenschnur marksmanship badge during OEF, setting the standard for soldiers as the only food service specialist to achieve this.
  • Received an impact AAM from TF Balkh Commander for establishing an operational field-feeding site in support of CJSOTF-A.
  • Trained six soldiers in dining facility functions, enabling them to operate independently and fulfill the mission without compromising operations.
  • Implemented a comprehensive food service regimen, resulting in attending soldiers earning 18 college semester hours each from the Culinary Arts Institute.
  • Conducted training on rations accountability and subsistence procedures, reducing the DFAC account status by 37% for FY13.
  • Ensured soldiers were knowledgeable about the latest food service equipment, including the newly designed Assault Kitchens.
  • Managed the preparation and distribution of over $1.2 million dollars’ worth of Class I subsistence for five Combat Outposts during combat operations.
  • Received exemplary comments during the CG’s Thanksgiving Best Mess competition, earning 2nd place for the overall theme.
  • Direct supervision led to a 94% rating for the Dining Facility during the Group Preventive Medicine inspection.
  • Served as NCOIC of the customs inspection team, inspecting and validating over 75 ISU-90 containers and 200 non-standard loads.
  • Mentored five NCOs in DFAC functions, enabling them to serve up to 1,200 meals daily and operate independently without direct supervision.
  • Provided training for 10 soldiers, with three of them attending the Culinary Arts Institute and earning 18 college semester hours each.
  • Trained two NCOs on Class I rations breakdown and distribution functions, supporting seven assigned Combat Outposts during OEF.
  • Developed a cohesive team while attending training events and managed soldiers during culinary arts preparation instruction.
  • Maintained 100% accountability for all equipment valued at $1,368,760, ensuring a readiness rate of 90% or above.

92G40 Senior Food Operations Sergeant

  • Volunteered to organize and oversee the annual Christmas meal, serving over 3,000 soldiers and their families.
  • Received high praise from the Commanding General for outstanding menu choices and expert preparation, resulting in an extremely satisfying Christmas meal.
  • Served over 22,000 meals during the Operation GOLDEN MEDIC exercise.
  • Achieved an excellent rating on the kitchen inspection, with zero deficiencies, on the first attempt.

Food Service Sergeant

  • Produced over 9,000 meals with outstanding reviews during annual training as a 92G20.
  • Demonstrated exceptional leadership while overseeing six cooks and two kitchen helpers across two shifts as a 92G20.
  • Mentored two cooks, successfully transitioning them into shift leaders during annual training as a 92G20.
  • Maintained accountability for over $30,000 in food inventory and over $5,000 in paper products and equipment, managing a dining facility shared by four units during annual training as a 92G20.
  • Ensured the dining facility was clean, safe, and sanitary at all times as a 92G20.

Food Service NCO

  • Displayed calm and professional leadership, remaining flexible and mission-focused during the rapidly changing requirements of a forward-deployed CSSB.
  • Successfully staged and loaded all vehicles in the convoy before the first formation, ensuring proper AT support.

Culinary Specialist

  • Demonstrated an impressive range of military knowledge and culinary expertise during the 4th Quarter 4ID Chef of the Quarter Board.
  • Participated in 15 logistical patrols, ensuring that soldiers deployed along a 20-mile pipeline received hot meals.
  • Went above and beyond by working overtime into the early hours of Thanksgiving Day to prepare food for over 700 soldiers at the DFAC.
  • Meticulously cleaned and set up the CK (Containerized Kitchen).
  • The outstanding performance and victory at the 4th Quarter 4ID Chef of the Quarter Board have set a new standard for other FSC culinary specialists to strive for.
  • Devoted significant effort to the success of the Robert C. Stack Dining Facility, diligently documenting training for all required tasks.

Culinary NCO

  • Successfully managed a team of five cooks and five KPs, consistently producing over 2,000 meals daily.
  • Set up the containerized kitchen and efficiently handled the ordering and distribution of the battalion’s MREs.
  • Showed initiative by utilizing idle trucks to transport soldiers to and from the unit.

Senior Food Operations Sergeant

  • Mentored an NCO to win the Brigade and Division Food Service NCO of the Quarter in FY12.
  • Conducted training for rations personnel on accountability and subsistence procedures, resulting in a 10% decrease in the DFAC Account Status and 100% readiness for FY12.
  • Trained two food service managers in AFMIS accounting operations, ensuring the facility’s account status was within tolerance for Fiscal Year 2010.
  • Successfully managed multiple tasks simultaneously, demonstrating mental toughness as an NCO.
  • Coordinated necessary supplies, maintained operations, and ensured timely meals for soldiers and civilians after the DFAC burned down.
  • Selected among peers to serve as the First Cook during the Connelly large dining facility competition, investing long hours over five days in preparation and performance. Efforts led to recognition for best lighting and sanitation to date.
  • Demonstrated exceptional initiative by staging and inventorying all convoy vehicles before deployment to FOB Echo. Provided outstanding meal preparation and assistance for over 250 soldiers twice a day throughout the entire deployment, meeting all meal requirements despite being understaffed.
  • Helped organize unscheduled food service for temporary forces, displaying efficiency, skill, and leadership while mentoring lower-ranking personnel in expedient field kitchen service. Attention to detail ensured a safe worksite and maintained morale and readiness.
  • Maintained numerous outside lines while feeding over 250 519th MP Battalion soldiers in a field environment, playing an integral role in the orderly and efficient delivery of over 2,000 meals. Demonstrated professionalism, technical expertise, and a tireless commitment to duty, consistently achieving high standards.

Culinary Specialist

  • Served as a key advisor, coordinating labor and resources to support two unit Organization Day functions, feeding over 500 personnel.
  • Maintained the Field Sanitation Center, Mobile Kitchen Trailer, and performed PMCS (Preventive Maintenance Checks and Services) on assigned equipment.
  • Established accountability of soldiers and dining facility workers during a dining facility fire.
  • Ensured adherence to proper procedures, temperatures, and time periods during food preparation.
  • Held multiple roles, including Culinary Specialist, Rations Clerk, Admin Clerk, and First Cook for the LightHouse Dining Facility.
  • Pursued ongoing education through the Army’s ACCP program, preparing for effective NCO and leadership roles.
  • Provided technical guidance to lower-ranking personnel at Hero’s Dining Facility, resulting in improved quality.
  • Directed safety, security, and fire prevention procedures.
  • Demonstrated tireless commitment and dedication to meeting and exceeding all requirements.
  • Displayed exceptional drive to provide world-class dining service, becoming an inexhaustible force.
  • A key member of the dining facility, this soldier is a valuable asset to the Army and a credit to their MOS.

Team Leader

  • Instilled a “team first” mentality within the section, leading by example.
  • Constantly sought to improve the section’s work environment.
  • Demonstrated focused determination, persisting until the mission was completed.
  • Maximized the use of all available resources to efficiently accomplish assigned missions.
  • Developed subordinates by encouraging them to accept greater responsibility and seek developmental opportunities.
  • Highly reliable, completing all tasks in a timely and professional manner.
  • Required soldiers to complete all mandatory training before recommending future training.
  • Always willing to share knowledge and insight to develop subordinates to their full potential.
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