Sales Executive Chef

Curt Johnson

Alexandria, VA ***** 571-***-****

********@*****.***

Executive Chef

Track record of leading innovation as a Culinary Chef and Instructor

Diverse Executive Chef & Culinary Instructor combining a background in American, Southwest, Mediterranean, Classic European, Thai & Vegetarian/Vegan Cuisines, Baked Goods, Pastries & Desserts, and Local, Sustainable, Farm-to-Table Organic & Whole Foods. Leverage extensive experience in overseeing operations in restaurant, catering, and market settings to achieve revenue targets. Proven expertise in budget management and menu implementation to drive strategy and deliver increased revenues. Accomplished in taking creative culinary menus from concept to launch. Experienced revamping operations to attract attention and loyalty. Instrumental in streamlining and improving processes, enhancing productivity, and implementing solutions.

Areas of Expertise

P&L/Budget Oversight

Marketing Promotions

Macro/Micro Season Planning

Cuisine Menu Development

Recruitment & Training

Inventory & Quality Control

Customer Satisfaction

Staff Development

Sales Forecasting

Key Accomplishments

Aligned client and restaurant owner expectations by creating innovative menus and dishes with in-depth understanding of food-cost to harmonize results for both interests at Brock and Company.

Played a key role in the design and development of a multi-million-dollar renovation at Verisign on site café and drove initiatives to increase sales by 40% and boost employee retention following the renovation.

Upheld the necessity for exceptional service and beautiful presentation in preparing 2000 meals daily for catered affairs with up to 200+ guests for breakfast, lunch, and dinner at Balducci’s Food Lovers Market.

Leveraged an expertise in formulating meals with attractive features such as butchered meats, fresh pasta, and luxurious desserts/pastries to fulfill the needs of various clientele at Balducci’s Food Lovers Market.

Named 2006 Team Member of the Year for outstanding leadership and work performance as a Chef at Whole Foods, leading 30+ staff in creating, preparing, and presenting natural and organic recipes.

Introduced time and cost-saving measures that improved team productivity and P&L performance by establishing a positive, productive work atmosphere with controls in place for inventory at Wild Oats Market.

Professional Experience

BREAD & CHOCOLATE COMPANY, Alexandria, VA

Executive Chef, March 2017 – June 2017

Allocate resources strategically for the multi-million-dollar USDA FDA inspected food production facility with three offsite European style cafes. Manage the full scope of operations including hiring, training, inventory oversight, R&D, menu creation, ordering, pricing, and sales forecasting.

Attain monthly revenue targets by combining an expertise in menu creation and item pricing to align with sales forecasts and R&D results.

Lead the team of 75 staff members in sales and operations to maintain the 3rd party audit score of 96%.

BROCK AND COMPANY AT VERISIGN INC., Reston, VA

Executive Chef, 2012 – 2017

Achieved initiatives within the $2M budget by managing the purchase of food and supplies from vendors, developing menus tailored to client interests, and carefully pricing menu items. Upheld quality assurance in operations with controls in place for sanitization and health code regulations.

Attracted interest, recommendations, and repeat clientele by creating original menus based on current industry trends and culinary techniques for the restaurant servicing 1800 clients daily.

Developed 100 + innovative, successful venues for an action station serving 300 + clients daily

Improved operations through mentoring and training 25 employees for cross-functional roles in every kitchen station to boost productivity in food and recipe preparation.

Optimized profits by controlling food, beverage, and labor costs with appropriate purchasing and scheduling considerations for changing annual budgets.

Drove initiatives to continuously improve results by tracking guest feedback and inquiries to perfect services and incorporate changes based on client interests and market trends.

BALDUCCIS FOOD LOVERS MARKET, Alexandria, VA

Executive Chef, 2008 – 2012

Maximized efficiency in daily kitchen operations for Prepared Foods, Deli, and Catering divisions of popular gourmet market by leading a team of 15 and supervising preparation, production, and presentation of 50+ entrees and side dishes for Chefs showcase and catered events. Attained highest possible quality standards with sound execution of a varied menu featuring signature sandwiches, salads, entrees, hors d’oeuvres, and desserts.

Enhanced Balducci’s reputation as the area’s premier gourmet catering establishment by developing Outdoor Patio Grilling events and Active Demo programs that presented a variety of dishes for varying tastes.

Trained 20 new kitchen staff members, successfully developing a skillful, highly efficient team, well-versed in all specific store requirements with regard to food preparation, quality, freshness, and aesthetic appeal.

Advanced standardization and subsequent efficiency by developing standard operating procedures for the kitchen to ensure compliance health code regulations regarding cleaning and storage.

WILLIAMS-SONOMA, Arlington, VA

Culinary Instructor, 2002 – 2010

Developed and presented engaging in-store cooking and techniques classes for 15 to 20 attendees at four store locations. Created menus and led classes on Cuisines of the Mediterranean, Greece, Spain, Italy, and Morocco.

Boosted class participation by customizing easy instructional tools and adopting a comfortable environment conducive for learners with varying abilities.

Increased client retention and repeat business by establishing a fun and easy rapport with students while advising on cooking strategies, maintaining a 100% student satisfaction record for all classes taught.

WHOLE FOODS MARKET, INC, Alexandria, VA

CHEF, January 2002 - December 2007

Stretched a $1.9M - $2.2M budget by optimizing resources and talent of a 20 - 30-member staff in the preparation of a wide selection of fresh foods and overseeing P&L, inventory control, purchasing, and merchandising.

Positioned the organization competitively by creating 20+ new recipes and ensuring attractive displays.

***Additional History available on LinkedIn***

Education

CERTIFICATIONS & TRAINING

SERVE-SAFE CERTIFICATION, 2007, 2010

EXECUTIVE CHEF CERTIFICATION, American Culinary Federation (ACF)

SOUS CHEF CERTIFICATION, American Culinary Federation (ACF)

CULINARY EXTERNSHIP, Ritz-Carlton

ASSOCIATE IN APPLIED SCIENCE (AAS), CULINARY ARTS, Washburn Culinary Institute, Chicago, IL

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