Summary
Overview
Work History
Skills
References
Timeline
Generic

Johnny Schoeberl

Irvine,CA

Summary

Seasoned Executive Chef with background in diverse culinary styles and management of kitchen operations. Proven expertise in menu development, cost control, and high-quality food preparation. Known for leadership skills, creativity, and commitment to providing exceptional guest experiences. Made significant impact by improving efficiency and streamlining processes in previous roles.

Overview

27
27
years of professional experience

Work History

Executive Chef/Front of House Manager

Walts Warf
Seal Beach , Ca
01.2021 - Current
  • Managed a high-volume oak-grill seafood restaurant.
  • Opening/closing, counting cash, and managing FOH.
  • Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Collaborated with suppliers to source high-quality ingredients at competitive prices.
  • Resolved customer complaints regarding food quality or service promptly and professionally.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.

Executive Sous Chef

24 Carrots Events Catering and Events
Costa Mesa, CA
04.2015 - 12.2020
  • Maintained daily kitchen operations.
  • Checked quality of food products to meet high standards.
  • High-volume catering sales of over $33 million.
  • Menu planning, staff development, and training.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Managed kitchen staff team and assigned tasks for various stages of food production.

Executive Chef

Chart House Restaurant
Dana Point, CA
03.2014 - 03.2015
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • High-volume, dinner-only restaurant.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Managed daily operations of the kitchen including scheduling shifts for staff.

Executive Chef

Saddle Ranch Chop House
Costa Mesa, CA
09.2011 - 04.2014
  • Opening executive chef for a new location.
  • Maintained daily operations at a high standard.
  • Develop and train sous chefs, supervisors, and executive chefs for other locations.

Executive Kitchen Manager

Kings Fish House
Las Vegas/ Huntington Beach , NV/CA
10.2004 - 09.2011
  • Executive kitchen manager (2 years)
  • Opening chef partner (5 years)
  • Opened multiple new store locations while within the King's Fish House company.
  • Ran and developed a commissary for the offsite restaurant (Sam's Fish Camp).
  • Coordinated catering orders with outside vendors when necessary while managing costs effectively.

Executive Sous Chef

Ettas seafood
Seattle, WA
08.1997 - 08.2004
  • Worked with local farmers and fishermen to work with local products.
  • Created daily menus with local ingredients.
  • trained and mentored staff.
  • Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
  • Supervised food preparation staff to deliver high-quality results.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.

Skills

  • Banquets and catering
  • Recipes and menu planning
  • Budgeting and cost control
  • Recruitment and onboarding
  • Menu supervision
  • Staff training
  • Inventory management
  • Fine dining
  • Operating systems
  • scheduling, budgeting, and forecasting
  • ServSafe certification
  • team building
  • Maintain a positive relationships with staff

References

References available upon request.

Timeline

Executive Chef/Front of House Manager

Walts Warf
01.2021 - Current

Executive Sous Chef

24 Carrots Events Catering and Events
04.2015 - 12.2020

Executive Chef

Chart House Restaurant
03.2014 - 03.2015

Executive Chef

Saddle Ranch Chop House
09.2011 - 04.2014

Executive Kitchen Manager

Kings Fish House
10.2004 - 09.2011

Executive Sous Chef

Ettas seafood
08.1997 - 08.2004

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