Erika L. Johnson
Dallas,TX
Summary
Exhibits a hands on and lead by example management style Manage scheduling and meet budgeted labor costs Knowledge food inventory management, and impacts on food cost Skilled in motivating and developing staff Extensive Culinary and guest services background Background includes improving performance, reducing costs and eliminating waste to maximize profitability of food service operations. Strategic planner with superior communication and problem-solving abilities.
Overview
7
7
years of professional experience
Work History
Food and Beverage Supervisor
Great Wolf Lodge
- Significantly increased exceptional guest experience surveys
- Recognized by senior management for outstanding leadership
- Proven leader in ability to monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in acceptable manner
- Accomplished in scheduling and receiving food and beverage deliveries, checking delivery contents to verify product quality and quantity.
- Celebrated for leadership in curating team building events that boost work morale
Food and Beverage Supervisor/ Kitchen Manager
Culinary Staffing
09.2014 - 11.2019
- Maintain records required by the state regarding sanitation or food safety
- Investigate and resolve complaints regarding food quality, service, or accommodations
- Maintain food and equipment inventories, and keep inventory records
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Lead Line Cook
Joan’s on Third
06.2015 - 04.2016
- Work various stations from Pantry, Cold line, Hot line, to Expeditor
- Ensured guest orders are prepared accurately and timely
- Ensured that all stations are fully stocked throughout shifts
- Ensured all Health Department Stipulations are adhered to
- Prepared charcuterie for artisan sandwiches and plates
- Prepared “Grab and Go” items for Market Place
Kitchen Manager
Hallmark Aviation Service
06.2014 - 09.2014
- One World Alliance First and Business Class Lounge LAX
- Quickly learn and develop skills for all aspects of the kitchen
- Effectively communicate with all kitchen staff
- Execute many different tasks in a brief amount of time
- Maintain high health, quality, and safety standards
- Engage guests in conversation to ensure client satisfaction with food and service
Floor Captain/Assistant General Manager
Bistro 31
01.2013 - 06.2014
- Assisted General Manager with day-to-tasks
- Maintained purchase orders
- Received food deliveries and supply deliveries
- Managed inventory
- Engaged guest to ensure guest satisfaction
Education
Diploma - Art of Cooking
The International Culinary School at the Art Institute of California – Los Angeles
Accredited by the American Culinary Federation (ACF) Food Handlers Certificate - undefined
TABC Certified - undefined
Skills
- Portion control
- Inventory management
- Menu development
- Staff supervision
- Budgeting
- Staff Management
- Equipment Maintenance
- Kitchen staff coordination
- Sanitizing understanding
- High-volume dining
- Inventory controls
- Food production management
- Attention to Detail
- Active Listening
- Organization and Time Management
Timeline
Lead Line Cook
Joan’s on Third
06.2015 - 04.2016
Food and Beverage Supervisor/ Kitchen Manager
Culinary Staffing
09.2014 - 11.2019
Kitchen Manager
Hallmark Aviation Service
06.2014 - 09.2014
Floor Captain/Assistant General Manager
Bistro 31
01.2013 - 06.2014
Food and Beverage Supervisor
Great Wolf Lodge
Diploma - Art of Cooking
The International Culinary School at the Art Institute of California – Los Angeles
Accredited by the American Culinary Federation (ACF) Food Handlers Certificate - undefined
TABC Certified - undefined
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