Jerwon Stephens

• Serve as Senior Enlisted Advisor and technical expert for theDirector of Marine Corps Food Service (MCFSS). Develop command plans, policies, procedures, and methods to promote an effective Food Service Program.
• Responsible for the health, welfare, and development of students.
• Responsible for the development and training of all food service staff for MCFSS.
• Responsible for personnel assignments for all Food Service Specialists (MOS 3381) attached to MCD Fort Lee.
• Maintain standards and control through the Enlisted Assignments Monitor ensuring new instructors are screened and vetted prior to placement.
• Develop cross-service protocols to ensure schoolhouse compliance with all Inter-Service Training Review (ITRO) agreements.

• Serve as the senior enlisted Food Service Marine within Marine Corps Installations Pacific (MCIPAC) and perform duties as directed by the MCIPAC Food Service Officer (FSO) to maintain an active and progressive Food Service Program.
• Maintain a line of communication between Headquarters Marine Corps, III Marine Expeditionary Force and the individual Dining Facility Managers.
• Provide technical guidance and assistance to all MCIPAC staff and Dining Facility Managers.
• Supervise the day-to-day operation of all staff sections of the Base Food Service office.
• Monitor the Food Service MOS Training Program in accordance with all references.
• Coordinate/manage the MCIPAC Awards Program.
• Monitor the garrison dining facility personnel to ensure responsible units are maintain adequate staffing.
• Conduct boards annually (or when directed) to make changes to Master Menu provide board recommendations to the MCIPAC FSO for approval.
• Responsible for the validation and execution of the Quality Assurance Evaluation and Technical Inspection schedules.

• Supervise the daily operation of the dining facility to include procurement, storage, accounting, preparation and serving of subsistence products.
• Train and establish a Regimental Field Mess capable of supporting the HQ Battery' subsistence requirements in a field environment. -Inform the Mess Hall Officer on status of funding and all matters pertaining to the efficiency of the mess hall operation.
• Supervise and train Marines and civilian personnel on proper food sanitation practices, food preparation, and ensure strict adherence to established marine Corps Orders.
• Maintain serviceability and accountability of all mess hall food preparation, storage and garrison property as well as all field mess equipment.
• Coordinate with Higher Headquarters and adjacent Food Service Officer to ensure feed plans for the Regiment are supported.
• Supervise the development, planning, procurement, delivery, and execution of all field feeding mission in a field environment including off island exercises.

• Instruct Food Service Marines and Soldiers per the current Program (POI) in accordance w/Individual Training and Readiness (T&R) events, System Approach to Training (SAT) Manuel and Inter-Service Review Organization (ITRO) agreement.
• Demonstrate and perform proper operating procedures of food service equipment in both the field and garrison training environment, while maintaining safety at all times.
• Provide mentorship to students by reinforcing the tenets of Marine Corps Core Values and by enforcing high standards of integrity, discipline and personal appearance. Demonstrate by example the highest standard of leadership, physical fitness, and personal conduct. -Identify, assist, and aid student personnel w/academic deficiencies and personal issues.
• Responsible for physical training and readiness of entry level Marines. -Perform as a Subject Matter Expert (SME). Supervise the conduct of training.

• Provide operational and administrative assistance on all Marine Forces Reserve (MFR) Food Service issues.
• Conduct Assist Visits and Evaluations of MFR Unit's possessing Food Service equipment.
• Assist MARCORSYSCOM in developing and fielding of Food Service equipment within MFR.
• Coordinate with HQMC on Food Service policies that affect Food Service within MFR.
• Assists the MFR Food Service Officer in the development of Food Service policies, procedures, and Force Orders. Ensure quotas and seats for the Reserve Food Service Course at Fort Lee, Virginia are publicized and filled in a timely manner.
• Provide guidance and supervision to MFR Food Service Operations Chief and Rations Clerk on a daily basis.
• Provide information and guidance for the annual W.P.T. Hill Food Service Excellence competition and Food Service Marine of Year award to each MSC and Units. Provide guidance and instruction of Food Service policies and procedures to all Commanders, Supply Officers/Chiefs, Mess Chiefs, and Food Service Marines.

• Evaluate mess hall contractor (Sodexho Management, Inc (SMI) performance.)
• Conduct scheduled contracted mess hall evaluations. -Document satisfactory or unsatisfactory contract performance.
• Brief quality assurance evaluation results to Assistant Contracting Officer's representative (ACOR).
• Submit completed evaluation checklist to the ACOR. -Supervise the minor property and training sections.
• Act as ACOR in his absents. -Ensure all end of the month paper work is accurate for submittal to the Regional Contraction Officer's Representative (Camp Pendleton, Ca).
• Conduct monthly joint minor property inventory at contracted mess hall.

• Responsible for the supervision of Dining Facility Marines on watch.
• Ensure galley is compliant with all Department of the Navy sanitation standards.
• Ensure food preparation is IAW all HQMC rules and regulations.
• Responsible for the safety of the Marines preparing the meals.
• Ensure proper and smooth function of the Dining Facility . Ensure Dining Facility Marines complete annual training requirements.
• Work with contractor (Sodexo Management Team, Inc) to ensure proper running of Dining Facility .
• Ensure all menus and recipes are adhered to.
• Ensure that all products are cooked progressively and do not run out on the serving line.
• Ensure classes are given according to the training schedule.
• Ensure that Marines in your unit and shift maintain an up to date mess physical and sanitation card.

• Lead, manage and supervise the recruiters assigned to the Recruiting Sub Stations (RSS).
• Accomplish RSS shipping/contracting goals by established quality standards.
• Utilize systematic recruiting to include all of its components and programs.
• Guide, direct and motivate Marines to accomplish assigned goals and objectives.
• Train Marines IAW the Volume I, the MPPM and PSS Core to improve their performance and correct any deficiencies.
• Assist recruiters in developing sound, consistent and productive plans.
• Prepare future Marines to ship and graduate from recruit training.
• Set the standards for the RSS in terms of integrity, personal appearance, physical fitness, and PME.
• Support the families of the recruiters and future recruits and provide help and assistance as required.

• Recruit quality men and women in sufficient numbers by canvassing, screening, selling and processing for enlistment I AW systematic recruiting .
• Conduct individual planning and analysis in order to develop and implement productive monthly/ weekly/ daily plans that will ensure mission accomplishment TAW Volume 1.
• Lead and prepare future Marines to ship and graduate from recruit training by motivating and mentally/ physically preparing future Marines for future service .
• Establish professional working relationships and project a positive image of the Marine Corps in assigned high schools and the local community .
• Maintain standards in personal appearance, physical fitness, integrity, and vehicle safety.

Evaluate contractor (Sodexho Management, Inc (SMI) performance.

Conduct scheduled contracted mess hall evaluations.

Document satisfactory or unsatisfactory contract performance

Brief quality assurance evaluation results to the Assistant Contracting Officer's Representative (ACOR) .

Submit completed evaluation checklists to the ACOR.

Conduct bi-weekly meal count verification audits .

Conduct monthly joint minor property inventories at each contracted mess hall .

Provide the ACOR with the most current information that applies to the performance of SMI.

• Overall responsible for the accurate inventory and storage of all the subsistence items on hand.
• Maintain accountability for all daily transactions, compute daily MANDAYS, ensure the completeness of the daily cost analysis report, and prepare inventory adjustments when necessary.
• Report the Dining Facilities' daily subsistence requirements and financial standings to Depot Food Service.
• Supervise the overall sanitation of storage areas and ensure the strict adherence to Department of Defense sanitation requirements.
• Operate the Marine Corps Food Management Information System, and train the dining facilities' subsistence clerks in it's operation.

• Responsible for Marines under assigned watch.
• Ensure the food preparation is in accordance with all policies.
• Ensure the galley in compliant with all sanitation standards.
• Responsible for the safety of the Marines preparing the meals.
• Ensure all the meals are prepared and served in a timely manner with the highest quality.