Josh M. McBride
Senior Chief Culinary Specialist
Command Senior Enlisted Leader, U. S. Coast Guard Cutter MUNRO (WMSL 755)
Senior Chief McBride was born and raised in Savannah, GA. He began his Coast Guard career in April 2001 and went directly from Basic Training to Food Service Specialist “A” School. In September 2001, he reported to USCGC RUSH (WHEC 723) in Honolulu, HI as a SNFS. While there, he served as a duty cook, the ship’s baker, wardroom and CO’s cook, and Jack of the Dust all while patrolling the Eastern Pacific and Bearing Sea.
After advancing to Petty Officer Second Class in 2004, he transferred to USCGC YELLOWFIN (WPB 87319) in Charleston, SC as the Food Service Officer (FSO). He qualified as Officer of the Day, Anchor Watch, and Quarter Master of the Watch. He also spent three months temporarily assigned to USCGC EAGLE (WIX-327) supporting the cutter’s summer cruise and the Commandant’s Change of Command with Admiral Collins and Admiral Allen.
In 2006, he transferred to the USCGC OAK (WLB 211) in Charleston, SC where he held the position of FSO. In December 2007, he advanced to Petty Officer First Class and transferred to USCGC DALLAS (WHEC 716) in Charleston, SC. He served as the Senior FS and deployed to the Caribbean, Eastern Pacific, and with the Navy’s Sixth Fleet in Western and Central Africa.
In May 2011, he transferred to CG Station Tybee Island, GA, as the FSO with several other collateral duties including Command Drug & Alcohol Representative. He initiated a Special Needs Activity Program in which he volunteered his time on a weekly basis for four years.
In June 2015, he advanced to Chief Petty Officer and transferred to the Food Service Assistance and Training (FSAT) Team at CG Training Center Petaluma, CA. He served more than 65 units in the Eighth District and Patrol Forces South West Asia. In his role at FSAT he provided oversight, support and specialized training to hundreds of Culinary Specialists as well as and Prospective Command Cadres. His expertise included inventory management, financial accountability, and dining facility administration. He deployed to support disaster relief efforts in the wake of Hurricane Harvey, providing over 2000 meals to air crews, first responders, and support personnel carrying out rescue operations.