Warren Johnson

*** *. ***** **, ********, AZ **338 951-***-**** ad2zvw@r.postjobfree.com

Experienced Executive Chef Professional

Leadership~ Food Acquisition~ Change Management & Versatility

Quality Standards and Array of Culinary Skills ~ Ethical Business Standards

A seasoned Executive Chef Professional with over 30 years of experience in food services. Significant experience in working across organizational groups, using clear and concise communication skills to facilitate the mission objectives in a timely and cost effective manner. Skilled in leading productive planning strategy sessions to identify areas of opportunity as well as improvement in operations, project management, culinary training, purchasing, customer service, and readiness. Superior organizational, interpersonal, time management and communication skills with the flexibility and experience required to adjust to rapidly changing schedules and high pressure settings.

EXPERTISE

Project Management

Financial Forecasting

Opening New Restaurants

Menu Design

Training Plans

Project Improvement

Personnel Development

Customer/client relations

Team Building

Development on-going professional growth strategies

EMPLOYMENT BACKGROUND / TRANSFERRABLE ACCOMPLISHMENTS

Koelsch Communities (Amber Creek Inn Memory Care)

Jul 2022– Present

Culinary Director

At the helm of all things culinary. Responsible for building and developing our culinary team, creating super fun, fresh AF seasonal menus, and ensuring that our kitchens operate smoothly.

Manage front-end operations to ensure friendly and efficient customer service and manage culinary to ensure product quality and waste management.

Oversee total operation of BOH including production, receiving, cleanliness, and presentation of food from truck to plate.

Monitor operational efficiency and profitability of culinary operations.

Supervise the cleanliness, presentation, and operation of food production of the buffet tables.

Work closely with management to coordinate monthly in store trainer meetings and recognize and celebrate hourly associate’s performance contributions.

Monitor operational efficiency and profitability of culinary operations.

Robson Family

Apr 2022– Aug 2022

Family Personal Chef

Conferring with clients to determine their meal preferences, specifications, food allergies, and dietary restrictions.

Preparing customized meal plans for clients based on their preferences, specifications, and dietary needs.

Shopping for meal ingredients as well as necessary kitchen tools and equipment.

Inspecting meal ingredients before making purchases to ensure that they are of the highest quality.

Preparing meals in clients' kitchens in accordance with food health and safety regulations.

Cleaning and sanitizing work areas before and after meal preparation.

Appropriately packaging and labeling prepared meals that are to be consumed at a later date.

Providing clients with written or verbal instructions on how to heat meals.

Morrison Living (Sierra Winds Community)

Jan 2022– Apr 2022

Executive Chef

Plans regular and modified menus according to established guidelines

Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality

Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards

Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned

Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed

Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products

Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits

Follows facility, department, and Company safety policies and procedures to include occurrence reporting

Participates and attends departmental meetings, staff development, and professional programs, as appropriate

Neutron Industries

Dec 2018– Jan 2022

Customer Acquisition Representative/Strategic Account Manager

Responsible for sales using cold calls, warm leads, active & inactive customers

Cold call potential customers and generate new leads

Script adherence

Self-starter/self-motivated, detail oriented, and strong negotiating skills

Assertive, confident and energetic personality

Pleasant phone voice and the ability to communicate clearly and enthusiastically about solutions

Strong communication and listening skills

Passionate about customer service

Ability to influence and persuade

Inside Sales Representatives offering one-on-one service and support to customers nationwide; with comprehensive product knowledge, proficient in CRM system helping them to decide which products will deliver the most effective and cost-efficient solutions for their business. Making 150-200 calls a day with a daily talk time of 210 minutes and a monthly quota of $16,000.

AJ’s Fine Foods

Jun 2018– Dec 2018

Executive Chef

Responsible for managing the overall production operations with 10 direct reports

Order food and supplies for the operation

Create daily and weekly menu breakfast, lunch and dinner specials

Perform monthly inventory

Assist in serving customers for orders

Safeway

Nov 2017– Present

Produce Associate (Fresh Cut)

Responsible for Preparing vegetable and fruit products for retail sales

Ordered paper supplies for retail

Order premade food items for the department

Set up display merchandizing for promotions

Planned weekly production for the fresh cut operation

Aramark

Oct 2016– Aug 2017

Executive Chef (JP Morgan Chase Tower)

Responsible for managing a culinary staff of 25 with 10 direct reports providing meals daily for bank employees and street traffic.

Managed sales volume $4,500-$5,000 daily

Developed and implemented menu cycle for the retail café

Create monthly promotional menus for retail café

Prep and execute catering events on and offsite

Training and development of culinary staff

Banner Health

Oct 2011 – May 2016

Executive Chef Senior Manager (Banner Estrella Medical Center)

Responsible for managing a culinary staff of 84 with 15 direct reports providing 1700 meals daily for patients and staff.

Member of the culinary discipline team

Developed culinary training program for Banner company wide

Coordinate with executive administrators for special events

Developed and implemented menu cycle for the retail café

Create monthly promotional menus for retail café

Executive Chef/Manager (Banner Behavioral Hospital, Scottsdale, AZ)

Responsible for managing the Culinary/Nutrition Department for a 90 bed behavioral health hospital with a staff of 15 employees. Plans and create menus for patients and staff members for retail operations and delivery service with high catering.

Create monthly promotional menus for retail café

Coordinates with senior leadership to support other departments on campus

Designs menus for special events on and off campus

Manages a monthly budget of 165k

Develops plan of execution to serve 370-500 meals a day

Conducts culinary training for staff

Member of director’s and chef’s discipline teams

Develops and conducts training for staff

Culinary Lead/Cook II (Banner Desert, Mesa, AZ)

Plans daily food production for assigned areas and produces all food items based on information obtained from production sheets, café menus, catering requests, and any other approved source.

Prep and prepare hot/cold food items for café and patient service

Prepare 300-400 patient meals daily

Support café production and catering events as needed

Lifetime Fitness Café

Aug 2011 – Jul 2012

Life Café Supervisor (Goodyear Palm Valley, AZ)

Responsible for supporting the Assistant and Department Head in the overall operation and financial budgetary responsibilities of the business. Act as shift leader and manage multiple responsibilities, including light food prep and LifeCafe cleanliness.

Act as daily shift leader and provide high level customer service and team support

Manage light food prep responsibilities

Help support and drive success in the LifeCafe by increasing revenue growth

Demonstrate a positive attitude and energetic personality with a strong work ethic

Uphold the LifeCafe commitment which promises a menu that is good for you and delicious with service that is friendly and fast

Aramark

Oct 2010 – Nov 2010

Executive Chef (Business Dining, Northrop Gruman, Redondo Beach, CA)

Manages all aspects of food production for the Catering Department and the corporate cafe with buffet-style entrée service for a $6 million operation. Developed new and exciting recipes, building creative menus, ordering product and managing all aspects of the shift - including food presentation, scheduling and managing team of 40-50 cooks and bakers, and enforcing company policies. Other duties include creating invoice reports, counting inventory, and coaching/training employees.

Develop and be accountable for a safety culture that creates a work environment where no one gets hurt.

Ensure quality, consistency, and adherence to culinary standards based on ARAMARK Higher Education Operational Excellence.

Train and manage kitchen personnel and supervise/coordinate all related culinary activities.

Estimate food consumption and requisition or purchase food, select, and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan, and price menus.

Ensure culinary equipment are properly operated and maintained.

Oversee special catering events, offer culinary instruction and demonstrate culinary techniques.

Assist in supervision of kitchen personnel with responsibility for hiring, discipline, performance reviews, and initiating pay increases.

Responsible for menu planning, costing, and brand management.

Ensure compliance with sanitation and safety requirements.

Support regional sales and retention efforts when appropriate.

Coordinate activities with other internal departments and participate in management team meetings.

Interface with vendors and key service users within client organization.

Tyson Foods – Springdale, AK

Oct 2007 – Sep 2009

Territory Sales Manager (Southern California)

Sales manager with a strong track record in the food service industry, selling into the self motivated and relationship driven approach has led to multi-year, large contracts, and recognition as a sales professional in the food service industry. Results oriented problem solver with a reputation for getting the job done.

Created sales strategies for operators in the Southern California market while assisting regional managers with training sessions for brokers, key operators, and distributors.

Monitored and communicated distributor progress, or lack of, towards promotional activities and programs.

Sold and implemented company branded concepts where applicable.

Supported 35 brokers in training, sales leads, presentations, price quotes, and marketing for customers in their perspective lines of business.

Addressed quality assurance and customer service issues as needed in the market.

Maintained and controlled travel & expense budget of $1.5 million per year.

Sodexho – Oceanside, California

Jan 1997 – Feb 2007

Area Executive Chef (Government Services, West Coast)

Successful culinary professional with over 25 years of culinary and training experience. Developed a dynamic culinary team through recruiting, hiring and training. Managed a small financial planning firm, achieving double-digit financial returns for all clients by developing personalized investment portfolios. Leader in development and professional growth of 13 chefs and other culinary staff members in the organization through effective and motivating mentoring strategies. Spearheaded an internal culinary competition for mess hall cooks both military and civilian which created a great partnership with the client (USMC).

Culinary and marketing resource and support for 23 Mess Halls in two districts.

Developed menus, conducted culinary training, spearheaded culinary competitions, developing chef hiring process, and overall culinary guidelines. I am responsible for managing a budget of 105K.

Lead recruiter for chefs and cooks, client relations with government and USMC.

Maintained purchasing standards for local, regional and national purchasing agreements for 23 USMC mess hall operations throughout the Southern California Region.

Area Executive Chef (Corporate Services, Phoenix, AZ)

A highly resourceful culinary professional with an impressing hands-on record of Developing and implementing the concept for hiring for the districts culinary chef’s team and strong drive to success: Goal-oriented and Results driven. An experienced Executive Chef, who successfully launched, directed and managed large scale projects/Programs in Sodexho’s corporate dining operations by demonstrating/performing management skill/functions such as planning, scheduling, organizing, and tracking process, ensuring the feasibility of the project and its objectives.

Marketing and culinary support for 33 B&I accounts in two districts. Active in sales presentations, client relations, food safety, recruiting chefs, training hourly associates, leading the Chef’s Association, marketing & culinary programs, conversion projects and new business.

Purchasing liaison for local and national vendors such as Sysco Distributors, Tyson Foods, etc for a region (AZ, OK, NM, ID, and UT) of approximately 45-50 operations.

Executive Chef (Bank of America, Jacksonville, FL)

Results-oriented culinary leader and chef. Experienced Executive Chef with particular expertise in basic culinary skills ie knife skills, etc. Over 10 years' experience developing menus and managing kitchen operations in challenging, fast-paced restaurant environments. Demonstrated ability to acquire technical knowledge and skills rapidly. Innovative problem solver, able to see the business and technical sides of a problem. Exceptional communication skills, both oral and written.

Developed and organized an extensive commissary prep system to support a $3.5 million operation.

Trained and mentored foodservice workers and kitchen supervisors.

Maintained a product cost of 40%. Average score of 90% or above on 24 Point Food Safety Audits.

Managed a designated Training site for Corporate Services Division in FL for chefs and managers to observe and practice company policies and standards. Health Department Inspectors requested to use my facility for training because of our best practices and high standards.

EDUCATION / CERTIFICATES/ OTHER EXERIENCE

Bachelor Degree of Science, Food Service Management, Johnson & Wales University, Providence, RI, 1991

Associate Degree of Operational Science, Culinary Arts, Johnson & Wales University, Charleston, SC, 1989

Primary Leadership Development Course, Louisiana Non-Commission Officers Military Academy, 1987

Air Force Non-Commission Officers Academy, Lackland AFB, TX, 2007

2 years as an Assistant Restaurant Manager at The Westin Peachtree Plaza, Sun Dial, Atlanta GA

HONORS/ACCOMPLISHMENTS

U.S. Army Honorable Discharge, 1982 ~U.S. Army Achievement Medal, 1986

U.S. Army National Guard Honorable Discharge, 1991 ~

Board appointed to International Food Service Executives Association, 1992

John L. Hennessy Outstanding Performer Award, 1997 ~ Advisory Board Scottsdale Culinary, 2000

Air Force Commendation Medal, 2003 ~ ACF Member, 2005 ~Air Force Achievement Medal, 2006

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