1st SOFSS wins back-to-back Air Force-level award

  • Published
  • By Raquel Sanchez
  • 1st Special Operations Wing Public Affairs
HURLBURT FIELD, Fla. --  The 1st Special Operations Force Support Squadron claimed their second consecutive win for the Air Force-level John L. Hennessy award for 2012 in the Multi-Unit Operations category.

The award is presented annually to the installation with the best food service programs in the Air Force. It honors installations that exhibit excellence in management effectiveness, force readiness support, food quality, employee and customer relations, resource conservation and safety-awareness training.

"To win once is great; to win back-to-back now, I would say that's awesome," said Dave Mickler, food service officer of 1st SOFSS.

This year's win marks the seventh time the 1st SOFSS has earned the Hennessy award. They previously won the award in the Multi-Unit category in 2011, 2005, 2001, 1999 and 1998, and in the Single-Unit category in 1997.

Fellow squadron members attributed their exceptional performance to the guidance of leadership and their role in keeping the team motivated.

"They have given us all the necessary tools and information needed to excel in the performance of our assigned duties on a daily basis," said Staff Sgt. Jennifer Santillan, contracting officer representative of 1st SOFSS. "They have led by example and worked alongside Airmen to see their perspective of a task or project."

Squadron leadership said the squadron's commitment to service and dedication to working as a team is what has set them apart from their counterparts.

"We have a team of true professionals, go-getters, who are dedicated," said Master Sgt. Edgard Castillo, sustainment services flight superintendent of 1st SOFSS. "They give it all from the time they arrive to work till it's time to go home."

Mickler shared the same sentiments.

"If you could see how hard our folks have worked this past year you would understand--- from the deployments, training, exercises, to performing their daily assignments at work, always keeping their focus on our customer service," he said.

Hurlburt Field's dining facilities submitted an audiovisual package as part of the competition that included photo and video footage of the base food service program and team.

The 1st SOFSS were evaluated on more than 150 items during a two day judging period. Evaluators, comprised of one military personnel and two civilian advisors, reviewed the facilities' capabilities and then asked key personnel questions in five separate categories: kitchen operations, serving and dining operations, personnel and readiness training, sanitation and repair maintenance, and management.

For many at the 1st SOFSS, winning the Hennessy award back-to-back was not only an honor but a reaffirmation that all their hard work as a team did not go unnoticed.

"We put in a lot of work to get this far and it couldn't feel any better to win with the team that you work and competed with, who share the same motivation and long days as you," said Senior Airman Sullivan Williams, a food service specialist for 1st SOFSS.

For Senior Airman Javan King, a food service specialist for 1st SOFSS, this recognition meant having a greater appreciation for his job and team.

"It makes coming to work and completing the task at hand easier and creates a stress-free environment when you know you will have the help and support from everyone around you," King said. "It's not just a team but a family."

Last year, the 1st SOFSS supported more than 300,000 customers including 500 distinguished visitors and congressional delegates, while maintaining a 98.9 percent customer satisfaction rate.

"Winning the award back-to-back is humbling, it validates our belief that with leadership, effort and teamwork any goal can be accomplished," said Maj. Derrick Floyd, commander of 1st SOFSS. "I am so proud to serve with this team, watching them pour their heart and soul into their passion (food) is an awesome sight."

The award will be presented to the 1st SOFSS at the annual National Restaurant Association awards ceremony in Chicago May 5.