Summary
Overview
Work History
Education
Skills
References
Certification
Timeline
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CHRISTOPHER WINDLEY
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CHRISTOPHER WINDLEY

Chester,VA

Summary

Strategic operations and training manager with a focus on workforce readiness and compliance. Developed and implemented training frameworks that improved technical and soft skills for students. Led initiatives that integrated real-world practices into curricula, enhancing student employability and operational standards.

Overview

24
24
years of professional experience
5
5
Certification

Work History

STUDENT SUCCESS MANAGER / ASSOCIATE PROFESSOR

J. Sargeant Reynolds Community College
Richmond, VA
08.2025 - Current
  • Coached and mentored students through success initiatives, achieving retention and skill mastery gains.
  • Designed and implemented curriculum that increased technical proficiency and professional behaviors among students.
  • Integrated real-world operational practices into instruction, enhancing student engagement and employability.
  • Led end-to-end instruction for 12 lab and lecture courses, supporting 30+ students per term with measurable learning outcomes.
  • Delivered culinary instruction aligned with American Culinary Federation standards, integrating applied techniques with academic standards to enhance job readiness.
  • Oversaw daily lab and classroom operations to ensure compliance with safety, sanitation, and institutional standards.

CULINARY INSTRUCTOR / TRAINING SUPERVISOR

Chesterfield County Public Schools
Chesterfield, VA
08.2024 - 06.2025
  • Delivered career and technical education to over 100 students, aligning curriculum with industry standards and workforce readiness.
  • Developed and implemented training frameworks that enhanced technical skills, soft skills, and work-based competencies, facilitating student progression.
  • Launched a work-based learning culinary program that sold 100+ meals to simulate real-world food service operations.
  • Executed Teacher Appreciation Week project producing and serving 200+ meals through student-led production and service, fostering teamwork and practical experience.
  • Managed classroom and lab operations to ensure compliance with district policies, safety standards, and instructional goals.
  • Provided differentiated instruction through whole-class, small-group, and one-on-one coaching, significantly improving student performance and comprehension.

EXECUTIVE PERSONAL CHEF SERVICE MANAGER (ENLISTED AIDE)

U.S. Army
Fort Lee, VA
01.2021 - 01.2023
  • Led planning and execution of 12 high-visibility executive events serving 100+ attendees, ensuring seamless logistics and protocol adherence.
  • Managed hospitality services for 25 senior leader engagements across multiple locations, providing consistent service to military, government, and foreign officials.
  • Coordinated support for 20+ CEOs, directors, and key stakeholders, ensuring high service standards and operational continuity during engagements.
  • Prepared customized menus and plated courses for VIP functions using advanced culinary techniques and sanitation protocols.
  • Coordinated logistics with protocol officers to align meal timing and venue setup for official events.
  • Maintained accountability for executive facilities and equipment, ensuring compliance with readiness and regulatory standards.
  • Mentored and developed 24 personnel and 5 NCOs, improving leadership capability and team performance across multiple locations.
  • Maintained accountability logs for classified kitchen equipment and supplies to comply with military audit requirements.

PROGRAM OPERATIONS MANAGER (CULINARY CERTIFICATION COORDINATOR)

U.S. Army
Fort Lee, VA
01.2018 - 01.2021
  • Oversaw certification pipeline for 100+ American Culinary Federation candidates achieving a 92% completion and certification rate.
  • Coordinated stakeholders to implement compliance measures for Joint Culinary Center of Excellence food program, enforcing global standards.
  • Directed global workforce development programs for 2,000+ soldiers, standardizing training delivery through management of Department of Labor work-based learning profiles.

ADJUNCT CULINARY INSTRUCTOR (TRAINING WITH INDUSTRY PROGRAM)

Sullivan University
Louisville, KY
01.2017 - 01.2018
  • Delivered culinary instruction for labs and lectures, resulting in measurable improvements in student competencies.
  • Executed lesson plans that integrated industry techniques with course objectives, enhancing hands-on skills.
  • Coached diverse learners individually, enhancing technical performance and improving academic results.
  • Transformed civilian culinary practices for military contexts, improving operational quality.
  • Facilitated large-scale culinary operations for events and hotels, guaranteeing high-quality production standards.
  • Created weekly lab recipes and mise en place checklists, reducing prep errors and food waste.
  • Established standardized grading rubrics and practical exams to maintain scoring consistency among instructors.

OPERATIONS MANAGER / CULINARY MANAGEMENT NCO

U.S. Army
Bavaria, Germany
01.2014 - 01.2017
  • Directed daily dining operations for 75+ staff, serving 1,600–2,000 customers while meeting service standards.
  • Managed inventory and accountability for $400,000–$5.7M in equipment, ensuring operational readiness and minimizing supply disruptions.
  • Oversaw financial and administrative controls for off-site dining, streamlining procedures for opening/closing and records management.
  • Coordinated VIP meal requests and custom menus for commanders, meeting dietary constraints and schedules.
  • Led teams of up to 26 personnel, enforcing standards that improved performance and discipline.
  • Maintained 100% mission completion while upholding quality, safety, and service requirements.
  • Compiled weekly cost reports comparing budget to actuals, highlighting high-cost items to inform strategic purchasing decisions.
  • Supervised and maintained personnel records for 45+ team members, ensuring accountability and deployment readiness.

RECRUITING & COMMUNITY ENGAGEMENT SPECIALIST

U.S. Army
West Valley City, UT
01.2011 - 01.2014
  • Directed recruiting operations across a 4,800+ sq mi region, meeting and exceeding performance metrics for candidate
    acquisition.
  • Built and sustained partnerships with schools, colleges, and community groups to strengthen talent pipelines and program
    visibility.
  • Led outreach campaigns and delivered presentations to over 600 individuals to increase program enrollment and community
    awareness.
  • Built and sustained partnerships with schools, colleges, and community groups to strengthen talent pipelines and program visibility.
  • Developed long-term community engagement strategies that improved stakeholder relationships and enhanced brand
    reputation.
  • Developed long-term community engagement strategies that improved stakeholder relationships and enhanced brand reputation.
  • Conducted applicant interviews using structured behavioral questions, qualifying candidates for enlistment processing.

FOOD OPERATIONS & CULINARY TRAINING LEADER

U.S. Army
Fort Bragg, NC
01.2009 - 01.2011
  • Selected as Culinary Team Manager and Instructor, preparing teams for high-level competitions and operational events
  • Recognized as Senior Chef of the Year (2 consecutive years) for leadership and culinary excellence
  • Led training and development of 122 food service personnel, improving technical proficiency and operational readiness
  • Directed large-scale culinary operations and training initiatives supporting mission requirements.
  • Managed $600,000+ in resources, ensuring optimal allocation and accountability for food operations.
  • Organized seminars, workshops, and conferences to enhance culinary knowledge and skills for personnel.
  • Maintained comprehensive records of employee training participation to track development and compliance.

Education

MASTER'S DEGREE (IN PROGRESS) - INTERDISCIPLINARY STUDIES - LEADERSHIP & EDUCATION

Liberty University Online
Lynchburg, VA
08-2025

Bachelor of Science - CULINARY & RESTAURANT MANAGEMENT

Johnson & Wales University
Providence, RI
12-2022

ASSOCIATE OF APPLIED SCIENCE - CULINARY ARTS

Sullivan University
Louisville, KY
10-2020

ASSOCIATE OF APPLIED SCIENCE - BAKING & PASTRY ARTS

Sullivan University
Louisville, KY
10-2020

Skills

  • Curriculum design
  • Workforce development
  • Program management
  • Project management
  • Stakeholder engagement
  • Customer experience
  • Compliance and quality assurance
  • Process improvement
  • Strategic planning
  • Engagement strategies
  • Leadership and team development
  • Mentoring and coaching
  • Public speaking
  • Team collaboration
  • Emotional intelligence
  • Conflict resolution
  • Negotiation
  • Creative problem solving
  • Risk management
  • Resource allocation
  • Adaptability
  • Critical thinking
  • Time management
  • Leadership skills
  • Cultural awareness
  • Leadership skills

References

  • Chad M. Kenney, Bank of America, chadkenney4@gmail.com, 910-580-2561
  • Emily Klusmeyer, CASCOM, emily.klusmeyer@gmail.com, 901-240-8691
  • Mark T. Simerly, Defense Logistics Agency - Virginia, mark.t.simerly.mil@army.mil, 254-541-8001
  • Becky Sams, Sullivan University - Louisville, KY, bsams@sullivan.edu, 502-418-1074
  • Kayla Fabre, Defense Commissary Agency, kayla.m.fabre.civ@army.mil, 808-375-4177
  • Sharon M. Jones, SENTEL Corporation - Fort Bragg, NC, sharon.m.jones7.CTR@mail.mil, 910-396-1156

Certification

  • Certified Chef de Cuisine - American Culinary Federation
  • Certified Pastry Culinarian- American Culinary Federation
  • ServSafe Food Protection Manager - National Restaurant Association
  • ServSafe Instructor/Proctor- National Restaurant Association
  • ManageFirst Credentialing - National Restaurant Association
  • ManageFirst Instructor/Proctor - National Restaurant Association

Timeline

STUDENT SUCCESS MANAGER / ASSOCIATE PROFESSOR

J. Sargeant Reynolds Community College
08.2025 - Current

CULINARY INSTRUCTOR / TRAINING SUPERVISOR

Chesterfield County Public Schools
08.2024 - 06.2025

EXECUTIVE PERSONAL CHEF SERVICE MANAGER (ENLISTED AIDE)

U.S. Army
01.2021 - 01.2023

PROGRAM OPERATIONS MANAGER (CULINARY CERTIFICATION COORDINATOR)

U.S. Army
01.2018 - 01.2021

ADJUNCT CULINARY INSTRUCTOR (TRAINING WITH INDUSTRY PROGRAM)

Sullivan University
01.2017 - 01.2018

OPERATIONS MANAGER / CULINARY MANAGEMENT NCO

U.S. Army
01.2014 - 01.2017

RECRUITING & COMMUNITY ENGAGEMENT SPECIALIST

U.S. Army
01.2011 - 01.2014

FOOD OPERATIONS & CULINARY TRAINING LEADER

U.S. Army
01.2009 - 01.2011

MASTER'S DEGREE (IN PROGRESS) - INTERDISCIPLINARY STUDIES - LEADERSHIP & EDUCATION

Liberty University Online

Bachelor of Science - CULINARY & RESTAURANT MANAGEMENT

Johnson & Wales University

ASSOCIATE OF APPLIED SCIENCE - CULINARY ARTS

Sullivan University

ASSOCIATE OF APPLIED SCIENCE - BAKING & PASTRY ARTS

Sullivan University
CHRISTOPHER WINDLEY