Logistics Coordinator

Diploma: Boiling Spring High School, Boiling Springs, South Carolina, 2000

FLUOR GOVERNMENT GROUP, FOB Shank Area of Operations (AO), Afghanistan 2011 – Sep.2014
DFAC Area General Warehouse Foreman

• Oversee the proper receipt and logging of incoming shipments at 11 warehouse facilities dispersed across seven separate camps supporting food services for population of 40K+ personnel.
• Conducts random sites visits for Quality Assurance and procedural inspections, including spot checks of Fresh, Fruits and Vegetables (FF&V) for signs of spoilage.
• Ensures strict compliance with all Fluor Policies and Procedures, Government Regulations and the DFAC-Performance Work Statement (PWS).
• Collaborates with department leaders to combine warehouse activities such as production, distribution, record control and ordering procedures.
• Develops and implements plans for facility arrangement or improvement including changes in various parts of a facility’s structural design in order to streamline food service processes.
• Guides subordinates for disposal of excess items or items nearing expiration; monitors all disposable items to ensure proper levels are maintained for continuous DFAC operations.
• Maintains documentation for each facility including orders, invoices, receipts adjustments, delivery notes, truck manifests, temperature information and inspection results.
• Confers regularly with facility Supervisors and the Area Manager to fine tune schedules and resolve emergent issues.

KELLOGG-BROWN & ROOT, Bagram AO & FOB Shank, Afghanistan 2009 – 2011
DFAC Warehouse Foreman, 2010 – 2011

• Maintained warehouse inventories; sorted and stored items according to established procedures; oversaw receipt of commodities; delivered items per commodity orders.
• Assisted with preventive maintenance measures of food service equipment and utensils; completed weekly produce orders; read and filled requisitions for stock items; verified accuracy of orders.
• Drove truck to various locations to deliver food items; obtained authorized signature for supplies requested; loaded and unloaded delivery trucks.

Cook, 1/2009 – 12/2009

• Prepared large quantities of short-order foods such as steaks, chops, cutlets, hamburgers, eggs, salads and other similar items.
• Supervised other kitchen personnel; ensured all personal wore appropriate protective clothing when operating equipment or handling potentially hazardous materials.
• Followed TM-10-410 Amy recipes to adjust and prepare products utilizing rations on hand.
• Cleaned and maintained equipment to meet or exceed Army sanitation standards including TB-MED-530 Occupational and Environment Health Food Service Sanitation.
• Provided cross-level coordination and support as required to ensure all menu items were available.
U.S. ARMY, Various Duty Stations including Iraq 2000 – 2008
Food Service Supervisor / Warehouseman / Security Specialist

• Provided supervision and direction to Soldiers and Third Country Nationals in DFACs at Camp Speicher, Iraq, and other locations.
• Managed and supervised dining facilities serving 35K+ meals daily in the field and in cafeteria style DFACs; supervised Fort Bragg’s 3rd Brigade Support DFAC.
• “Out front” leadership and mentoring style turned marginal dining facilities into “superior” DFACs while numerous subordinates were inspired to earn selection as Cook of the Quarter.

• • ServSafe Certified • Team Building/Leadership • Superb Administrator
• • International Experience • Sets Performance Standards • Process Optimization
• • Inventory Control • Military Training/Experience • Excellent People Skills
• • Key Control Experience
• • HACCP Experience • First In First Out (FIFO)
• • Cost Control Experience • AFMIS Experience • Maximo