Summary
Overview
Work History
Education
Skills
Timeline
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Christopher Johnson

Nashville,TN

Summary

Experienced chef with 20+ years in fine dining & whole animal butchery looking to continue developing technique and growth with a restaurant that can provide the tools to do so. Previous management experience and relationships with farms and purveyors come have previously allowed me to run butchery programs efficiently and effectively.

Overview

10
10
years of professional experience

Work History

Sous Chef/Butcher

The Continental
Nashville, TN
07.2021 - 01.2023
  • Whole fish & animal butchery
  • Manage all culinary production & staff
  • Ordering and sourcing proteins, produce, & components
  • Pate & charcuterie work
  • Kitchen maintenance, inventory, and cost analysis.
  • Enforced portion control guidelines to minimize costs associated with overproduction.
  • Resolved conflicts between kitchen staff members in an efficient manner.
  • Complied with all health department regulations regarding proper food handling methods.

Chef

Hearts
Nashville
06.2020 - 06.2021
  • Manage kitchen operations & staff
  • Maintain kitchen equipment
  • Conceptualize and execute menu
  • Keep work/life balance for staff through interpersonal understanding
  • Problem solver
  • Build systems for continued operation of restaurant and development.

Butcher

Husk
Nashville
08.2019 - 04.2020
  • Whole animal butchery
  • Charcuterie program
  • Protein breakdown, prep, ordering, and preservation.

Sous Chef

5th & Taylor
Nashville
03.2017 - 02.2019
  • Oversee all kitchen operations and stations
  • Build interpersonal team culture
  • Training kitchen staff on menu execution
  • Cost Control and component sourcing.

Sous Chef

Union Station Hotel
Nashville
10.2015 - 03.2017
  • Management of kitchen staff for restaurant and events within the hotel
  • Ordering and inventory control for the Food & Beverage department of the hotel
  • Responsible for creating and executing HAACP plans for food safety
  • Teaching and training of kitchen staff on food safety and menu execution
  • Menu concepts, presentation, and production of finished product from top to bottom.

Sous Chef

Table 3 Restaurant
Nashville
08.2012 - 10.2015
  • Overseeing the day to day operations of the kitchen while maintaining and working the line through service
  • Conceptualizing, preparing, and executing menu
  • Training of employees on all stations including garde manger, grill, middle station, and small plates
  • Inventory purchasing/control, cost analysis, and proven ability to lower food cost while maintaining quality and execution of menu.

Education

Lipscomb University
01.2010

Franklin High School
01.2000

Skills

  • 20 years of experience in fine dining with existing purveyor/farm relationships
  • Thorough understanding of cooking philosophy and technique
  • Proven ability to quickly execute under pressure, without sacrificing quality
  • Inventory Management
  • Food Preparation
  • Portion Control
  • Understanding of all key health and sanitation concerns
  • Knowledge of cost analysis and inventory control
  • Interpersonal skills & expectation management
  • An understanding of large and small-scale hospitality operations
  • ServSafe certified

Timeline

Sous Chef/Butcher

The Continental
07.2021 - 01.2023

Chef

Hearts
06.2020 - 06.2021

Butcher

Husk
08.2019 - 04.2020

Sous Chef

5th & Taylor
03.2017 - 02.2019

Sous Chef

Union Station Hotel
10.2015 - 03.2017

Sous Chef

Table 3 Restaurant
08.2012 - 10.2015

Lipscomb University

Franklin High School

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Christopher Johnson