CORINA JOHNSON
Denver,CO
Summary
A highly accomplished and creative Executive Chef with a proven track record of success in managing and elevating high-volume restaurant operations. Passionate about team leadership, training, and development, and committed to fostering a positive and growth-oriented environment. Demonstrated entrepreneurial spirit, notably founding and managing a successful start-up venture in partnership with Big Red F Restaurant Group. Extensive experience in multi-unit management, menu development, and culinary innovation across diverse restaurant concepts, from fine dining to large-scale production.
Overview
25
25
years of professional experience
Work History
Executive Chef
BIG RED F RESTAURANT GROUP
01.2020 - Current
- Managed three & opened a new POST Chicken & Beer brand.
- Worked across brands within the BRF group.
- Turned struggling location into a top 3 performer across entire brand.
- Hired, trained & developed BOH staff resulting in highest retention rate cultivating the next generation of chefs within the company.
- Controlled inventory, lowered labor & food costs.
- Served as liaison to marketing & events coordinator to execute private dining & restaurant buyouts.
- Entrepreneurial Initiative: Founded Butter Punk Cookies in partnership with Big Red F Restaurant Group, launching a walk-up window at Post Lohi that sold over 20,000 cookies in four months.
Executive Chef
BOQUERIA
01.2022 - 01.2023
- Managed fast paced - high volume kitchen while grooming long time Sous Chef to take over the role of E.C.
- Worked within multi service operations by supporting and training chefs in Chicago, Nashville, NYC, & DC Boqueria locations
- Assisted Culinary Director in new menu development, product sourcing, costing, and team training.
- Collaborated with Operations Director to create and implement strategies for improving kitchen efficiencies and productivity across the brand.
Consulting Chef
21C MUSEUM HOTELS
01.2019 - 01.2020
- Supported Executive Chefs in Louisville, Nashville, Lexington, and Oklahoma City with daily kitchen operations; streamlining new & existing recipe development, training, & leading events.
Research & Development Chef
THE KITCHEN RESTAURANT GROUP
01.2016 - 01.2019
- Created and implemented standardized recipes, portioning, and operating procedures to scale across seven locations in four distinct markets.
- Supported two restaurant openings and three kitchen renovations with a significant menu change. Worked closely with executive chefs through recipe development and documentation, menu planning, product selection, and hands-on-training.
- Provided on-going support for menu standardization and increased consistency across all locations through site visits and continued training.
- Experience with formal tastings for the executive team.
- Worked in conjunction with beverage, purchasing, finance, and human resource teams to achieve departmental goals.
- Assisted marketing and public relations teams with seasonal culinary programming, off-site activations and social media content.
- As interim executive chef (Denver location), was responsible for interviewing, hiring, and development of all kitchen staff.
Research & Development Chef
MUNCHERY
01.2013 - 01.2016
- Supported culinary director with the development of new recipes to produce 3,500 restaurant-quality meals; delivered daily to the Portland and Seattle metro areas.
- Managed menu development from conceptualization to commercialization, building an extensive recipe database that was shared across multiple markets.
- Accommodated a diverse clientele with varying dietary needs and restrictions.
- Responsible for packaging and labeling unique to each menu item.
Executive Pastry Chef
LOULAY KITCHEN & BAR
01.2013 - 01.2014
- Developed seasonally-changing, fine dining dessert menus for a la carte & private dining service.
- Responsible for hiring & training a pastry team of five cooks, supervised daily production for three meal periods (300+ covers daily).
- Winner of Seattle Met's 2014 Restaurant of the Year.
Executive Pastry Chef
ROVER'S RESTAURANT
01.2011 - 01.2013
Sous Chef
TILTH
01.2008 - 01.2011
Sous Chef
FLYING FISH
01.2006 - 01.2008
Lead Line Cook-Baker
CITIZEN CAKE
01.2004 - 01.2006
Assistant Pastry Chef
RUBICON
01.2000 - 01.2004
Education
Certification -
Treasure Island Culinary School
San Francisco, CA01.2000
Skills
- Recipe and menu creation
- Team collaboration
- Multitasking
- Analytical reasoning
- Operational efficiency management
- Composed and friendly demeanor
Timeline
Executive Chef
BOQUERIA
01.2022 - 01.2023
Executive Chef
BIG RED F RESTAURANT GROUP
01.2020 - Current
Consulting Chef
21C MUSEUM HOTELS
01.2019 - 01.2020
Research & Development Chef
THE KITCHEN RESTAURANT GROUP
01.2016 - 01.2019
Research & Development Chef
MUNCHERY
01.2013 - 01.2016
Executive Pastry Chef
LOULAY KITCHEN & BAR
01.2013 - 01.2014
Executive Pastry Chef
ROVER'S RESTAURANT
01.2011 - 01.2013
Sous Chef
TILTH
01.2008 - 01.2011
Sous Chef
FLYING FISH
01.2006 - 01.2008
Lead Line Cook-Baker
CITIZEN CAKE
01.2004 - 01.2006
Assistant Pastry Chef
RUBICON
01.2000 - 01.2004
Certification -
Treasure Island Culinary School
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