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Naval Academy Food Service Officer Promoted to CWO5

Posted on: June 04, 2013 08:00 EDT by MC2 Alexia Riveracorrea

The Naval Academy celebrated the promotion of its Food Service Division Officer to Chief Warrant Officer 5 during a ceremony held at the Chesapeake Room May 31.

Chief Warrant Officer Kathy Wiseman is one of the first female food service warrants to be selected for CWO5.

CWO5 Kathy Wiseman

Wiseman said she was excited and shocked when she first found out she was selected for promotion, but that ultimately it wasn’t really about her.

“It’s about the support and guidance I have received from my chain of command, junior and senior enlisted, food service contractors and shipmates,” she said.  “It means that I get to stay in the Navy longer to conduct more training and hopefully guide future food service officers.”

Only five percent of the CWO force can be CWO5, and it is one of the toughest selections outside of flag ranks.

The rank was phased in from 2002 to 2006. and was designed to help the Navy retain the best technical leadership for a full 30-year career and beyond. Wiseman is in her 31st year of service in the U.S. Navy.

“Making CWO5 is a dream come true,” she said. “I plan to work hard to make my mentors proud and create future opportunities for my shipmates.”

A native of Rome, Ga., Wiseman enlisted in the Navy in December 1982 as a seaman recruit. After attending Mess Management “A” School, she served at Naval Station Pearl Harbor, Hawaii, and deployed on board USS Jason (AR 8). She then transferred to Naval Station Mare Island, Calif., and then back to Hawaii with VP-4. She was promoted to chief petty officer while serving as a food service instructor at Fleet Hospital Training Command in Camp Pendleton, Calif.

Her subsequent duty stations included USS Nimitz and Navy Recruiting District Montgomery in Alabama. She was selected for the Food Service Warrant Officer Program in 2000 and completed Navy Supply Corps School before reporting to USS Bonhomme Richard (LHD 6) as the food service office. Under her leadership, her team earned two Capt. Edward F. Ney awards for food service excellence.

After completing a tour as a quarantine inspector in Iraq, Wiseman reported to Naval Station Mayport in June 2004 as the food service officer again leading her team to win the Capt. Edward F. Ney award.

Wiseman transferred to Navy Region Southeast in 2006 as the Galley Program deputy director and regional food service officer where she spearheaded the first regional Chef Certification Program, monitored 12 food service contracts and 14 galleys employing 600 military and civilian personnel.

In 2009, Wiseman reported to Naval Station Guantanamo Bay, Cuba where she managed four dining facilities and led her team to win two Capt. Edward F. Ney awards.

In April 2010, she transferred to NAS Jacksonville as the food service officer where she led her team to attain its first Five-Star Accreditation in 2011.

Wiseman’s certifications include master food service executive, executive chef, chef de cuisine, sous chef, food program manager, and hazard analysis critical control point manager. She has also completed an associate’s degree from Central Texas College, a food service manager course and dietetic service supervisor certification from Palomar College, the food service manager course from the U.S. Department of Labor, and the operations management course through the National Restaurant Association.

“My advice to junior sailors is to enjoy your job because if you're not enjoying it, you aren't doing it right. Make it fun, create camaraderie, spend time with mentors and volunteer with your team,” said Wiseman. “The Navy has so much to offer. If you fully support your chain of command and shipmates, you will never have to worry about being supported.”

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