Cory Johnson
Lithonia,GA
Summary
Highly creative and detail-oriented Sous Chef with over 20 years of advanced experience in various culinary positions. Skilled in menu planning, inventory management, and kitchen sanitation and safety regulations. Possesses extensive recipe knowledge to create delicious and innovative dishes. Experienced in team management in fast-paced environments, excelling in conflict resolution and organization. Strong interpersonal and communication skills enable effective collaboration with kitchen staff and restaurant guests. Comprehensive understanding of food and catering trends, prioritizing quality and production. Proficient in Labor Looking Glass and Microsoft Office Suite.
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
26
26
years of professional experience
Work History
Executive Chef Interim
Sodexo@Google
06.2024 - Current
- Developed kitchen staff of 13 through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for Cafe feeding a minimum of 400 people per day.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Collaborated with front of house to ensure cohesive and superior guest experience.
- Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
- Enhanced presentation techniques, contributing to visually appealing menu that attracted wider audience.
- Streamlined kitchen processes for improved efficiency and faster service times.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Implemented staff training programs, raising bar for service excellence and culinary skills.
- Boosted staff morale and reduced turnover by implementing recognition and rewards system.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
- Crafted unique dishes that significantly increased Cafes reputation and customer base.
- Developed and implemented waste reduction program, significantly lowering operational costs.
- Fostered partnerships with local farmers, securing premium ingredients and supporting community.
- Coordinated with marketing team to promote special events, resulting in increased bookings.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Coordinated with team members to prepare meals on time.
Catering Sous Chef
Sodexo@Google
10.2022 - 06.2024
- Elevated guest satisfaction levels by promptly addressing concerns or complaints related to catering services.
- Enhanced event satisfaction by creating customized menus tailored to clients'' preferences and dietary needs.
- Strengthened teamwork among kitchen staff through regular meetings, open communication channels, and fostering a collaborative working atmosphere.
- Ensured consistency in dish presentation and taste by closely monitoring food production and providing hands-on guidance to the culinary team.
- Maximized kitchen efficiency with effective delegation of tasks among team members according to their skills and strengths.
- Ensured timely completion of all assigned tasks while simultaneously overseeing multiple catering events with varying requirements.
- Maintained a safe and sanitary work environment by enforcing strict adherence to food safety regulations and hygiene protocols.
- Increased catering sales through outstanding customer service and building strong relationships with clients.
- Trained kitchen staff of 4 people to perform various preparation tasks under pressure.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Participated in food tastings and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Sous Chef
Georgia Tech
10.2021 - 10.2022
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff of 20 people to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Sous Chef
Flik @ American Express
01.2017 - 04.2020
- Oversaw approximately 40 employees, including Senior Cooks and Chefs, and trained them on kitchen and culinary policies and procedures, as well as State and Federal guidelines and the HACCP system
- Provided positive environment that improved team morale and productivity within the kitchen, which produced at least 10 K meals per day
- Organized and supervised large and small scale, private parties, and elaborate events with Vip Attendees.
- Manage and maintain adequate inventory while ensuring use of finest ingredients to deliver exceptional flavor and texture
- Provided exceptional customer service by actively listening to clients' needs and dietary limitations
- Ensured all precautions were made to prevent cross-contamination on kitchen surfaces to maintain gluten-free areas within prep areas
- Reviewed and audited restaurant's sanitation efforts each quarter and reported to Board of Directors and various officers
- Sourced ingredients from reputable suppliers, created menus, and assisted with plate presentations while preparing dishes
Executive Sous Chef
Algonquin Hotel
01.2015 - 01.2017
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation by 10% month to month.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Oversaw execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Organized special events and catering services, showcasing culinary expertise to a wider audience 250 guest per night 4 days a week.
- Balanced labor costs by effectively scheduling kitchen staff of 20 people according to business needs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Chef Tournant
Algonquin Hotel
01.1999 - 01.2015
- Collaborated with sous chefs to develop seasonal menus that showcased diverse culinary techniques and flavors.
- Spearheaded successful catering events, coordinating menu planning, food preparation, and presentation for various functions.
- Boosted employee morale through regular recognition of outstanding performance and fostering a positive work environment.
- Offered prompt, friendly customer service at buffet and in dining room to promote pleasant dining experiences.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, locally sourced ingredients.
- Contributed to menu design by suggesting new dish ideas based on current culinary trends or seasonal ingredient availability.
- Set production flow, maintained inventory and managed Monthly budget of $110,000 for Main kitchen.
Education
Associate of Applied Science - Culinary Arts
The Art Institute of New York
New York, NY06.1995
Skills
- Training & Team Leadership
- Menu Development
- Food Preparation & Presentation
- Inventory Management
- Waste Reduction
- Operations management
- Coaching and mentoring
- Process improvements
- Purchasing
- Budgeting and cost control
Professionalculinaryexperience
- Sous Chef, Flik @ American Express, New York, NY, 01/01/17, Present
- Sous Chef, Algonquin Hotel, New York, NY, 01/01/15, 12/31/17
- Chef Tournant, Algonquin Hotel, New York, NY, 01/01/99, 12/31/15
Educationtrainingcertifications
- Associate of Applied Science in Hotel & Restaurant Management, The Art Institute of New York, New York, NY
- Workplace Diversity & Inclusive Environment Training
- Workplace Dispute Resolution Training
- Inclusive Leadership Training
- NY State Food Handlers Certificate
- Fare Checked Certificate
- ServSafe Certificate
Careerachievements
- Saved restaurant approximately $60 K for two consecutive years by working alongside management to implement new standards and procedures.
- Reduced cost of goods and labor expenses by 3% of allocated budget by using existing inventory to create promotional menu items.
- Created daily sanitation audits to maintain A grade with New York State Department of Health.
- Consistently succeed in maintaining a 1.5 to 3-point decrease in food cost expense by implementing SOPs, consistently monitoring cost of goods sold (COGS), and reviewing vendor relationships.
- Received Employee of the Year Award and Employee of the Quarter (2x).
- Served as Sous Chef, trained staff on safe handling and preparation of food items and time management.
Timeline
Executive Chef Interim
Sodexo@Google
06.2024 - Current
Catering Sous Chef
Sodexo@Google
10.2022 - 06.2024
Sous Chef
Georgia Tech
10.2021 - 10.2022
Sous Chef
Flik @ American Express
01.2017 - 04.2020
Executive Sous Chef
Algonquin Hotel
01.2015 - 01.2017
Chef Tournant
Algonquin Hotel
01.1999 - 01.2015
Associate of Applied Science - Culinary Arts
The Art Institute of New York
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