Aaron Larson: Petty Officer Second Class in Bellingham, WA

As a Sous Chef, responsibilities include; food preparation, advance knife handling skills, baking, broiling, grilling, saute', and plating/presentation. As a Bartender, responsibilities include; maintaining a clean and professional bar, pouring beer and wine, mixing of signature cocktails, and pleasant interaction with event attendees. As a Server, responsibilities include; maintaining professional appearance, set-up and break-down of buffet, serving and busing of drinks and food, and ensure appealing presentation of menu items going out.

At Station Bellingham I have held the following positions and collaterals: Assistant Operations Manager, Department Supervisor, Boat Operator in Charge, Moral Board Member, Rescue and Survival Systems Program Manager, Navigation and Publications Program Manager, Budget Committee Member, Procurement Agent, Federal Law Enforcement Officer, International Law Enforcement Officer, Law Enforcement Instructor, Critical Incident Stress Management Peer, Social Media Manager, Trailer Operator, Personnel Mentor, and Development Coach

While on Coast Guard Cutter Key Largo, I held the following positions and collaterals: Assistant Operations Manager, Boat Operator in Charge, Moral Board Member, Health and Fitness Coordinator, Navigation and Publications Program Manager, Government Credit Card Holder, Procurement Agent, Electronic Keys and Codes Manager, Counter Drug and Alien Migrant Interdiction Officer, Crain Operator, On-Scene Leader for emergency situations, and Trainer

During my time on Coast Guard Cutter Sherman, I learned the basics of emergency and disaster management, problem solving, time management, interpersonal communications, and trainability. I also learned technical skills in heavy machinery operation, deck seamanship, navigation, painting, gear maintenance, law enforcement and firefighting.

As Assistant Manager, I was in charge of scheduling of employees, menu writing, inventory and ordering of food, alcohol, equipment, and linens/uniforms, hiring of new employees, and handling of personnel issues. I was provided oversight on the overall appearance of kitchen and employees. As the Head Cook, I was responsible for quality and sanitary from scratch menu item preparation, overall presentation of every meal going out, creating a specials menu daily based on inventory and ordering trends, and and training of all new Cooks and Prep Cooks to ensure consistency. Became proficient in all areas of the kitchen to include; preparation, salad line, pizza line, broiler, fryers, grill, soups, and saute'.

As the Lead Line Cook, I produced meals of the highest quality and presentation. Required duties included, but not limited to; food prep, hot and cold lines, broiler, and saute'. Along with cooking responsibilities, position required oversight of kitchen staff, safety, and sanitation.

As a Landscaper for DE Landscape, I maintained residential and commercial yards and ground through the use of tools such as; lawnmowers, weed wackers, hedge trimmers, leaf blowers, chain saws, and pole saws. During that time, I also worked on various installations including irrigation systems, lawns, gardens, fences, and retaining walls. Gained training and experience in the operation of large truck and trailers.