STEPHEN J. JOHNSON

ad2f1k@r.postjobfree.com

845-***-****

**** ******** ***** *****

Kissimmee Fl. 34746

CAREER SUMMARY

Committed to excellence and quality in and out of the kitchen. Throughout my career as a culinary chef and instructor, I adopted a mission to assist future chefs entering the culinary field to achieve their highest potential. My demeanor as a chef has always been a positive outcome even in stressful situations. A respectful kitchen is a productive and positive workplace. I possess extensive experience in all aspects of cooking with an emphasis on cost control, fish and meat identification and fabrication while upholding high standards. Also, able to redesign kitchens for efficiency and high-volume production while training employees. Experienced in filming cooking demos, mentoring, guest and employee relations. Presently hold certification in ServSafe Allergens, Food Handling and HACCP.

PROFESSIONAL EXPERIENCE

December 2022-Present Personal Chef

Personal Chef for families in and around the Kissimmee and Orlando area. Cooking personalized menus and diets for clients and children.

August 2020-October 2022 Chefs Commissary, Orlando Fl.

Operations Chef/Manager – Manager of all production for the hors d’oeuvre company. In charge of 25-35 employees.

Overseeing daily production, ensuring deadlines are completed for timely shipping. Managed payroll for all hourly employees. Recipe development and costing for new accounts. Increased production by 30% in 3 months with no overtime.

2019-2020 Nino’s Fresh Fruit and Vegetables, San Antonio Tx.

R&D Chef – Recipe development for salads, fruit blends, and vegetable mixes. Daily production was done mostly by hand cuts with fresh and natural products. Overseeing a staff of 110 employees, from machine operation, sanitation, and food preparation. Trainer of all cutting staff for precision and accurate cuts on a daily basics. Costing and large batch calculations done when new recipes are introduced.

2017-2019 West Texas Gas, Midland TX

Consulting Corporate Chef – Refurbished menus for twenty-eight delicatessens within a two-hundred-mile radius in Midland, TX. Designed a four thousand square foot commissary for distribution of food products for the outlets. Supervised all aspects of the building until completion. Ordered all kitchen equipment, created menus for all convenience (C stores) and trained employees. Increased revenue for the company by 3 million dollars with the addition of the commissary in 1 year.

2001-2017 Culinary Institute of America, Hyde Park, NY and San Antonio TX

Assistant Professor - Instruction in Culinary Fundamentals I and II, Breakfast Cookery, Lunch Cookery, Practical Kitchen, (student cooking evaluations), A La Carte Cookery, Fish and Meat Identification and Fabrication. Instructed a variety of Continuing Education adult classes and international classes including Mexico and Japan. Participated in new hire evaluations.

Chef Advisor for the Black Culinary Society

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CURRICULUM DEVELOPMENT

Developed curriculum for:

Culinary Fundamentals I and II

Breakfast and Lunch Cookery

2nd and 5th Term Culinary Practical Exams

Continuing Education and Adult Education courses in Culinary Skills Development, Basic Cooking Skills, Cooking Fundamentals, and Fish and Meat Production

A La Carte Cookery

Fish and Meat ID/Fabrication

EDUCATION

The Culinary Institute of America

Associates of Occupational Studies 1994 Graduate

COMMUNITY INVOLVEMENT

Taste of the Hudson Valley Participant - 1993-1995 and 1998-1999

James Beard Dinner Summer 1991

PUBLICATIONS

Content contributions and/or recipe testing for:

The New Professional Chef, editions 6 and 7

The Culinary Institute of America, Breakfasts and Brunches

Essence Magazine Article – May 2011