Executive Chef Food Service

ROBIN MARK JOHNSON, CPFM, DM, HACCP

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

Lakeville, Minnesota 55044

612-***-**** (cell)

EXPERIENCE Healthcare, Retirement Community/Assisted Living Facilities, Schools, Franchise Operations, Instructor, Inspector, Arena, Amusement, Hotels, Conference Centers, Country Clubs, Golf & Tennis Resort, Off-Site Catering, Retail

May 2022 BON APPETIT MANAGEMENT (St. Olaf College)

Present Northfield, Minnesota

EXECUTIVE CHEF

-Total responsibility for all facets of a 15-million-dollar food service account responsible for:

budgeting, payroll, inventory, ordering, hiring, training, scheduling, menu development

- Staff of 5 Sous Chefs, 40 hourly staff

- Stav Dining Hall: 3-meals daily - Breakfast 800ppl; Lunch 1800ppl + Box Lunches 800ppl;

Dinner -1950ppl

- The Cage: Full-service coffee shop with a retail bakery, deli and ala carte menu

- Kings Dining Room - Private dining room for the faculty, invited guests and board members.

Up to 300 guests

- Outside catering for faculty, alumni, and private parties

Capable of sit-down service, family style, or buffet service ranging from 5 -3500 guests

-Full-fledged Bakery Shop – retail and catering

September 2018 SODEXO USA, INC (St. Catherine University)

May 2022 St. Paul, Minnesota

EXECUTIVE CHEF

- Total responsibility for all facets of food service: budgeting, payroll, inventory, ordering, hiring, training, scheduling, menu development

- 3 meals a day/7 days a week for 1500 students and 350 faculty members

- Outside catering for faculty, alumni, and private parties

- Capable of sit down service, family style, or buffet service

- Developed various stations: Vegetarian/Vegan, Gluten Free, Allergen free

- Certified Allergen trained

- Health Inspection from 77% to 98%

- Redesigned layout of Allergen station, main kitchen, dishwashing room for efficiency

- Recomposed and re-evaluated all corporate standard recipes for this account

August 2012 – SOUTHVIEW COMMUNITIES

September 2018 St. Paul, Minnesota

EXECUTIVE CHEF

August 2012–March 2015: Arbor Lakes Senior Living~158 bed independent/assisted living units and 40 memory care units

March 2015–September 2018: Southview Senior Living~Flagship Property~90 independent/assisted living units and 10 memory care units

-Responsible for all food and beverage relating to each of these Accounts

- Increased each account’s health inspection scores from 70/80% to 100%. Only accounts with perfect health inspection scores in the history of the company

- 80% of Independent Residents purchase monthly meals vs 30% in the other 10 accounts. Ranked first among the 11 Southview Communities accounts.

-Trainer for staff development. Several staff promoted within the company.

-Direct supervision, training, and evaluation of staff

-Highest resident food quality surveys and highest evaluations at the resident monthly food

committee meetings in the Company

-Voted ‘Cleanest and Best Organized Kitchen’ in the company every year since 2012.

September 2010- NORTHWESTERN FRUIT COMPANY

August 2012 St. Paul, Minnesota

ACCOUNT EXECUTIVE

-Sales representative for the South of the River cities and surrounding communities including Burnsville, Apple Valley, Lakeville, Hastings, Eden Prairie, St. Paul, Bloomington, and others

March 2008- NICKELODEON UNIVERSE at the MALL OF AMERICA

January 2010 Bloomington, Minnesota

EXECUTIVE CHEF MOA

-Responsible for internal catering for the MOA ~ 10-750 persons within the main function spaces:

The Minnesota Room and the Great Room

-Food cost at 33%; Labor cost at 9%; Full union staffed property

-Established Kosher processes and procedures for the MOA owners

-Liaison between the MOA management/owners and the Ramada management team

- Established commissary product system for all in-house bakery items between the MOA and the Ramada Hotel

- Set up vendor ordering system, inventory system, food and labor transfer systems, billing

PURCHASING MANAGER

- Complete administration of the change over of systems between Levy and Ramada

- Returning inventory, cancelling vendors contracts, providing both companies with full financial reports upon completion of the shut-down of Levy

- Responsible for all purchases for an annual food budget of $3 million ~ concessions, Nickelodeon food court, catering venues, and Kemps Ice Cream Parlor, Caribou Coffee

-Purchase all food, paper, chemicals, liquor, equipment

-All information processed on BOSS system~usage reports, vendor analysis, price update reports

-Tracking of all petty cash, corporate VISA cards, expense reports, payables

-98% on all health inspections

EDUCATION Serv-Safe Sanitation – May 2018

Dietary Manager Course – St. Paul Vo-Tech – Certificate November 2005

Food Service Sanitation Course – Experior Testing – Certificate October 1999

H.A.C.C.P. Inspection Course – Experior Testing – Certificate October 1999

Proctor for Sanitation Courses due to scoring 99% or better on all exams

ADDITIONAL Member: Mid-West Chef's Association

- Educational Chairperson 1994-2001

- Hosted and orchestrated Chef of the Year banquet

- Vice-chairperson for culinary youth apprenticeship program

- MCee for the 1997 Upshow Seafood Competition

- Competitor 1997 Wild Game Competition

- 1st Place for the Taste of Elegance Pork Association Competition

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