1. Hugh R. Word IV
16103 Edgewood Drive
Dumfries, VA 22025
703-730-2393 – Home
478-396-9872 - Cell
chfwrd@gmail.com
LinkedIn Account – hughword
PROFESSIONAL SUMMARY
Military Veteran who obtained a Top Secret/SCI Clearance during his 20 ½ years of proven experience as a Unit
Security Manager, Readiness NCO, Hospitality Manager, & Enlisted Aide to develop personnel and manage
resource teams to surpass standards in providing top notch service to customers. Completed Air Force Training
Courses to obtain the skills needed to be a Services Craftsman, Unit Security Manager, Air Force Trainer, &
Certified Executive Chef. Career supported by a current ServSafe, Certified HACCP Manager, and Air Force
Security Manager Training Course. Possess knowledge and skill set to lead others in providing service to exceed
standards.
 Career Experiences  Proficiencies  Specialties
 Security Manager
 Logistics Manager
 Readiness NCO
 Unit Deployment Trainer
 Protocol/Event
Coordinator
 Training and Development
 Policy
Implementation/Improvement
 HACCP Procedures
 Records Maintenance
 Maintaining High Quality
Production
 Inventory Management
 Readiness Training
 Executive Level Briefing
 E-QIP Utilization
 INFOSEC & COMSEC
Procedures
 Microsoft Word, Power Point,
Excel, Outlook
 Security Manager
 Organization/Communication
Security Clearance Skills & Experiences: Ability to access JPAS in order to obtain clearance lapse date for unit
personnel. Informed unit personnel of clearance needed to be updated in order to continue with assigned duties.
Inputted completed SF-86 information into E-QIPs to begin clearance update process. Had unit personnel correct
any errors detected in E-QIPs. Filed completed SF-86 & final E-QIPs report in personnel file. Created an
electronic document to maintain unit personnel clearance information. Provided executive services to senior
military official after obtained a TS/SCI clearance. Attended Top Secret briefings & briefed unit leadership of unit
relevant content. Processed Top Secret & Secret deployment orders for military personnel. Enforced INFOSEC &
COMSEC standards throughout the unit. Assisted with quarterly security inspections.
PROFESSIONAL EXPERIENCE
Quantico, VA February 2016 – Present
Food Service Supervisor
Job Description
 Managed Front of the House service & cleaning for FBI Academy Café
 Managed 15 – 20 Service Source participants during meal periods
 Ensured all areas are staffed and operating efficiently during the shift
 Provided high level customer interaction during meal periods
 Interacted with customers to resolve any issues during the meal period
 Processed End of Meal Reports and monetary paperwork
Ashburn, VA March 2015 – January 2016
Sous Chef/Kitchen Manager
Job Description
 Managed 4 Eurest hourly employees in the Visa OCE Café

2.  Prepared “Action Station” daily menu entrees
 Provided weekly menu input & catering recommendations
 Ordered subsistence for numerous vendors
 Monitored production for each station
 Prepared baked goods for catering functions and daily service when required
Dumfries, VA November 2014 – March 2015
Stay At Home Parent/Student
Job Description
 Completed AAS in Culinary Arts at Stratford University
 Completed AAS in Baking & Pastry Arts at Stratford University
 Prepared breakfast for 300 people during Toys 4 Tots distribution at Christ Chapel Mountaintop
 Assisted with Children’s Church operations at Christ Chapel Mountaintop
Ft Belvoir Community Hospital July 2014 – November 2014
Cook
Job Description
 Prepared meals for general hospital populace
 Completed baker’s duties when requested
 Prepared meals for inpatient customers
 Followed hospital guidance and recipe cards to prepare items for daily menus
 Prepared individual patient meals
Dumfries, VA January 2012 – July 2014
Stay At Home Parent/Student
Job Description.
 Attended Culinary School to complete AAS in Baking & Pastry Arts and AAS in Culinary Arts
 Completed the Entrepreneurship Bootcamp for Disabled Veterans (EBV) at Cornell University, School of
Hospitality Management; skills & information to starting & maintaining a hospitality business
 Remained proficient with ServSafe standards and culinary skills through continuous education
 Volunteered time preparing food for community events at Christ Chapel Mountaintop Church
 Provided guidance and oversight for church hospitality functions; ensure adequate food is purchased for
community events
 Utilized training received at Stratford University to improve hospitality program at Christ Chapel
Mountaintop Church; assisting with streamlining scheduling and providing food before and after service
throughout the week
UNITED STATES AIR FORCE – Various Locations July 1991 – December 2011
Food Service Craftsman, Enlisted Aide, Security Manager and Unit Deployment Readiness Manager
Job Description
 Managed the unit security program for 25 military & 200+ civilian employees; allclearances remained up to
date and did not lapse
 Planned, purchased & prepared meals for executive level military & civilian leaders; fine dining
establishment for Joint Staff & Air Staff leaders – Worked as Executive Sous Chef and Executive Chef as
required
 Seasonal menu planning & implementation for Joint Staff dining facility; ensured recipe & menu pricing
were within facility standards
 Managed dining facility operations in the absence of facility manager; ensured employee scheduling, training,
and sanitation standards were maintained not to disrupt service to customers
 Revamped facility training program in Joint Staff dining facility reducing training man hours by 25%;
eliminated repetitive training taskswhich were accomplished in different areas of the facility

3.  Developed menus and recipes for daily service and official multicourse and hors d’oeuvre functions in a fine
dining and table side service facility for over 500 customers supporting military officers and civilian leaders
assigned to the Joint Staff
 Managed 8 military personnel in BOH of fine dining operation preparing over 5,000 meals monthly;
minimizing food costs and food waste during menu and meal preparation through constant training
 Managed FOH service & dining room scheduling for over 250 availablecustomers on a daily basis
 Maintain quarters for General officer and prepared meals during official functions; tailored menus and
recipes to minimize food waste for plated multicourse meals
 Maintained over $10,000 on hand inventory; procured over $30,000 specialtypurchases and ensured all
menu items & catering functions had minimal substitutions
 Trained 10 personnel on night shift & baking procedures; improved night shift & baking production and
streamlined training
 Oversaw food service operation for13 facilities at 9 bases; ensured facilities remain compliant with sanitation
standards and monthly financial requirements
EDUCATION / CERTIFICATIONS
Stratford University
AAS in Culinary Arts (Magna cum Laude) – December 2014
AAS in Baking & Pastry Arts (Magna cum Laude) – October 2014
Entrepreneurship Bootcamp for Disabled Veterans (EBV) – September/October 2013
(Cornell University, School of Hospitality Management)
Air Force NCO Academy - March 2005, Air Force Trainer Course – January 2004, Air Force Security Managers
Course – October 2003, Advanced Culinary Skills – November 2002, Services Craftsman Course – March 2000,
Airman Leadership School – March 1995
ACF Certified Executive Chef – April 2008
IFSEA Certified HACCP Manager – February 2008, IFSEA Master Certified Food Executive – February 2008,
IFSEA Certified Food Professional – February 2008, ServSafe – May 2012 (exp. May 2017)
SKILLS
Proficient in operating Microsoft Office. Proficient in processing clearances in e-QIPs.
Wide range of knowledge in various food preparation techniques
Managed diverse individuals throughout military & civilian careers
Trained Security Manager. Food Service Training Manager
REFERENCES
Derek Corsino
(845) 702-4902
dcorsino@stratford.edu
Ryah Osefchen
(202) 669-6844
Derrick Davenport
(313) 573-2814
derrick.d.davenport2.mil@mail.mil