LRC Ansbach food service manager: Class I top of Army’s supply chain system for good reason

Name: Jerome Young
Job title: Installation Food Service Program Manager
Assigned: Logistics Readiness Center Ansbach, 405th Army Field Support Brigade
Location: Barton Barracks, Ansbach, Germany

Experience: I’ve been working as the LRC Ansbach installation food service program manager for about 2.5 years. Prior to coming to LRC Ansbach, I was the assistant supply manager for LRC Bavaria in Grafenwoehr, Germany, for more than three years. Prior to that, I was a supply systems analyst, a food service specialist, an assistant supply manager and a quality assurance evaluator at LRC Fort Knox for about nine years.
Other service: I served for 22 years and eight months in the Army as a senior food service specialist and retired at the rank of sergeant first class.
Hometown: Manhattan, New York
Family: I’ve been married to my wife, Christina, for 21 years, and I have seven children and seven grandchildren.

Q: Can you explain your responsibilities at LRC Ansbach?
A: I ensure the dining facilities within my program receive everything they need to operate efficiently. That consists of ensuring their budgets are created and in order so we can upgrade kitchen equipment when needed, and purchase all the required supplies. I oversee the supply management process, conduct inspections at each of the facilities to ensure the facility managers and staffs are operating in accordance with all policies and regulations, and I talk with the dining facility managers and work hand-in-hand with them on a daily basis. In addition, I’m the liaison between the dining facilities and the U.S. Army Garrison Ansbach leadership team as well as the units and Soldiers they support – those who dine at the restaurants. I’m also the liaison between the Army food inspectors and the dining facilities.

Q: Why is the LRC Ansbach food service mission and the dining facilities at USAG Ansbach so important?
A: Throughout my whole military career – I joined the Army in 1982 – until now I’ve been in the food service business, and subsistence – also referred to as Class I – is at the top of the Army’s supply chain class system for good reason. It’s most essential. Providing the proper nutrients and a well-balanced diet for our warfighters keeps them strong and able to complete their missions. It’s extremely critical that the Soldiers who come into our dining facilities receive really good meals because that helps set the pace to their day. We support the garrison as well as a lot of large tenant commands, to include the 12th Combat Aviation Brigade and the 5th Battalion, 4th Air Defense Artillery Regiment – that’s a lot of Soldiers.

Q: What do you enjoy about your job, and what motivates you?
A: I truly enjoy supporting Soldiers. I was a Soldier once so Soldiers are near and dear to my heart. I always stress teamwork and collaboration, and I always try to give the people who work at the two dining facilities under my program a lot of praise because they deserve it. They are a great team comprised of more than 100 local national contractors, LRC Ansbach civilian employees and Soldiers from the 221st Quartermaster Company (Field Feeding Company). They do a phenomenal job every day. I’ll make corrections when necessary, but I will also praise them every chance I get.

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