Jocelyn D. Ferber

• Raise, sell, and butcher farm animals (chicken, duck, geese, turkey, pigs, sheep, and cows). Plant, harvest and sell vegetables and fruits. We preserved our own food by canning, dehydrating, fermentation and freezing.

• Led 28 Airman and 36 contractors for 2 facilities with @$14M food operations facilities. Overseas daily, feeding 50 units. Overseas daily, ARC Food Ops, special occasion and DV/Holiday providing, 240K meals. Manage CAFE Food system program for 2 Wings/1 group serving 156 daily menu items with $1.2M annual subsistence. Facilitated and coordinated ServSafe training which led for the facility to aced monthly public health inspection. Overhauled facility equipment upgrade and renovation for 2 facilities. Sealed $800K contingency contract to backfill 15 military positions due to deployment. Led 4 surprise counts, validated daily deposits and earnings with zero disruptions in food operations.

• Provided unparalleled support to 653 high-vis GOs/DV. Key leader for DV visits securing vehicles, meals and lodging, including coordinating to other facilities managers for the scheduled visits. Led revamp process during the visits by diligently creating SOP and coordinating to 5 agencies streamlining DV AOr travel. Manage DV vehicle operations, led 210 vehicles and obtained 50 UIDs and 39 S=survey in support of 135 US/Coalition/Joint partners.

• Supported 2 wings/1 group and tenant units personnel by providing 225K hot meals for 24 UTA weekends annually. Oversaw 12 special events, presenting holiday feast for 300+ guests, supported 60 meetings, 4 DV visits and 150 ROTC cadets. Managed $800K equipment, ordered/received $1225K supplies, coordinated 50+ work orders with zero break in operation. Filled facility manager and accounting position with 100% compliance with AMC and state requirements. Secured $500K+ contingency contract to backfill empty position in support of deployments ensuring the facility mission with zero failure.

• Led the largest AOR food operation, supervising 11 personnel supporting 8.5 patrons serving 3.2M meals. Secured $4.9M food operation, escorting 239 OCN to maintain Force protection measures. Rejuvenated facility DV program, catering 70 events and providing training platforms while upholding military traditions. Tracked 55 building/connex work orders, expedited emergency food storage, saving $85K rations.

• Supervised 9 Airman and 3 civilians, oversees a comprehensive program for 47K members. Maintain, grooms and marks $1.8 M sport complex. Responsible for inventory review and stocking of indoor facilities w/equipment/supplies valued at $100K. Strictly managed facility sanitation, conducting 120 inspections which earned the facility “satisfactory”health rating Oversaw daily/monthly preventive maintenance on $350K equipment saving the unit $3.5K on repair cost. Activated RETRAC program, created 90K patron profile & ID’d usage trends, increasing efficiency and productivity of the facility.

• Personally transformed an independent protocol office in 16 hours,saving base 72 man hours. Spearheaded JB town meeting for 50+ multi service Operation Pacific passage medal recipients. Organized retirement events, orchestrated DV visits for MajCOMand base leadership, ensured timely, lodging and transportation are on track and coordinated. Planned and executed 3-day, 3 star event within 48 hours of notice. Manage 85 high-vis protocol events, tracking and balancing divergent priorities without error.

• Processed over $200K+ in NAF sales with $63K+ profits, returned $15K in morale programs to deployers. Managed $1.6M budget for daily and 7 special activities and processed 600+ requirements. Trained 10 personnel on NAF operations and accounting with zero findings during a no notice AFCENT SAV inspection. Orchestrated 1st ethnic meal for the base populace, prepped/cooked 20 unique dishes, raved by 500+ customers “best meal ever!”

In this foundational module, students gain an understanding of military customs, courtesies, and traditions, equipping students with the knowledge to navigate and respect the unique culture of the United States military. The training offers practical guidance for effectively collaborating with military personnel. By the end of the course, students will be well-prepared to demonstrate proper decorum and respect within a military context, enhancing their professional interactions and operational efficiency.

The course is about managing a food facility, it entails about computer technology, various equipment to manage the facility, sanitation, menu & recipe, storage, accounting, controlling food cost, purchases, sales, profit, and hospitality

• Expanded focus on food safety management systems, active managerial control, and the Seven HACCP Principles. New content supports building a strong food safety culture and conducting effective self-inspections.
• Expanded Training and Defense Content: More detailed coverage of employee training, regulatory inspections, and food defense strategies.
• Updated Holding and Refilling Guidelines: Revised requirements for holding food without temperature control and for refilling returnable containers.
• Allergen Awareness and Cross-Contact Protocols: New emphasis on posting written allergen notifications and taking corrective actions when cross-contact occurs.
• Facilities and Equipment Standards: Greater focus on plan reviews, valid operating permits, and equipment replacement. Also includes updated guidance on pest control, animals on premises, restrooms, and waste disposal.
• Chemical Safety Updates: New requirements for disinfectant use and the availability of Safety Data Sheets (SDS).This interactive course has been designed using the latest techniques in learning theory, to deliver current food safety information, in a fun and easy-to-use format. The course covers critical principles including: personal hygiene, cross contamination, time and temperature, cleaning and sanitizing, and more. A practice exam is included at the end of the course to help prepare for the proctored ServSafe Manager Exam.All purchases of the ServSafe Manager .

This course provides tools to managers or employees regarding implementations of proper environmental compliance and effective environmental programs. learn to understand and interpret EPA regulations, how to better comply with regulation, how to minimize or prevent civil and criminal liability and create a workplace free from environmentally-recognized hazards that are common in the industry, construction and governmental agencies.

The NCOA course is a resident Community College of the Air Force affiliated course that consists of 196 hours of classroom instruction delivered over 25 academic days. The overall goals of NCOA are to develop the leadership capabilities of NCOs with relevant and solution-focused leadership attributes to successfully lead teams, strengthen their organizations culture, solve problems collaboratively, and expand their understanding of the Air Force’s role in joint operations to achieve national strategic objectives. The NCOA meets these goals by providing the best academic program possible through the delivery of outcome-based objectives related to the curriculum areas of team leadership, joint warfighting, and strategic thinking.

In this course learners will recognize and apply financial management processes required to successfully operate a non-appropriated fund (NAF) program.. Learn to request budget, coordinate with COR (contracting officer) and other financial offices, build contracts, build reports, sales, profit and percentage tolerance. This course is a practical hands-on approach to increase student proficiency in interpreting regulations and operating guidance, analyzing income statements, calculating and identifying labor and other operating expenses, and formulating an monthly/annual operating budget.