1. Luke Holcombe
3052 Ala Ilima Street #302, Honolulu, Hawaii 96818
(763) 763-1546 holcombeluke@yahoo.com
Professional Summary
A dedicated leader with eleven years of management experience. Ready to transfer versatile
knowledge and skills to a career in the civilian world. Able to analyze data and direct personal to
meet the demands that are presented. Capable of working with others or independently. Proven
success in inventory control, presentation of product, records keeping, staff management,
operations management and customer service and support.
 Inventory Control
 Presentation of Product
 Customer Service
 Point of Sale Systems
 Ordering
 Critical Thinking
 Teamwork
 Delegation
 Communication
Experience
Leading CulinarySpecialist Nov 2015-Present
Naval Submarine Support Command, Food Service, U.S. Navy
Pearl Harbor, Hawaii
 Performed, coordinated, supervised, and evaluated operations and training of over 140
personal.
 Providedtechnical oversight and training/planning resources of over 18 submarine assets
in food service operations and sustainability at sea and in port.
 Developed operating procedures to streamline and ensure tasks were completed to
prescribed standards.
LeadingCulinarySpecialist Jul 2014-Nov 2015
USS North Carolina, Food Service, U.S. Navy
Pearl Harbor, Hawaii
 Led a team of 10 in the preparation of 4100 meals and maintained an inventory of over
$200K.
 Critical to maintaining crew morale through a trying availability and multiple inspections.
 Provento be a skilled mentor and motivator of over 70 personal.
 Inspired personal to provide the highest quality of customer service and ensured peak
operational readiness.
FoodWarehouseManager Mar 2012-Jul 2014
Naval Base PtLoma, FoodService, U.S. Navy
San Diego, California

2.  Flawlessly managed issue and receipt of over $1.5Min foodprovisions.
 Maintained 100% inventory validity forover 500 line items.
 Superb management of Food Service stores ensured timely monthly financial returns,
procurement, and processing of over$100K in monthly expenditures.
 Technical expert training storeroom employees in the daily operations of stores
requisitions, expenditures, and accountability.
KitchenSupervisor May 2011-Mar 2012
Naval Base PtLoma, FoodService, U.S. Navy
San Diego, California
 Assisted in training over 30 Food Service personal with a vision of excellence.
 Delivered superior service in providing over900 nutritious, restaurant quality meals daily.
 Instrumental in the successful execution of numerous high visibility functions, special
meals, and VIP functions.
FoodStoreRoomSupervisor Mar 2007-May 2011
USS Asheville, Food Service, U.S. Navy
San Diego, California
 Responsible forover 300 line items with an inventory value of over $150,000.
 Displayed uncommon pride in the ownership of the store room, discrepancies virtually
reduced to zero.
 Directly responsible fortraining over 34 food service personal.
KitchenSupervisor May 2006-May 2011
USS Asheville, Food Service, U.S. Navy
San Diego, California
 Recognized as Culinary Specialist of the quarter for twoconsecutivequarters.
 Excelled in group tasking and motivated subordinates to accomplish all culinary objectives.
 Aggressively pursues the completion of every task assigned withoutwasted resources or
man hours.
Education & Certification
 Associates of Arts, Supervision & Management (Magna Cum Laude), Coastline
Community College, Fountain Valley, California.
 Wayland Baptist University, Mililani, Hawaii: 18 semester units in Business
Administration.
 Department of Labor Apprenticeship, Manager, Food Service (Hotel & Restaurant),
Jun 20, 2015.
 Department of Labor Apprenticeship, Cook, Food Service (Hotel & Restaurant), May
18, 2013.
 United States Navy, STU CSS Site San Diego, California, Food Service Administration
(A-800-0015), Jul 21, 2014.