Julius E Johnson I
Tampa,FL
Summary
highly motivated Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.
Overview
19
19
years of professional experience
Work History
Chef De Partie
Naked Farmer
07.2024 - 01.2025
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Sous Chef
Bulla Gastrobar
03.2023 - 06.2024
- Oversaw high-demand kitchen operations and food production.
- Plated food according to restaurant artistic guidelines to promote attractive presentation
- Trained kitchen workers on culinary techniques
Chef
Cooper's Hawk Winery & Restaurants
05.2018 - 03.2021
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Directed high-volume food prep tasks efficiently.
Kitchen Manager
Tillman Bbq.
07.2015 - 01.2018
- Received, organized and rotated paper goods and food ingredients
- Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations
- Trained employees on cooking techniques, safety standards and performance strategies
- Oversaw meal preparation and monitored food handling to encourage safety
- Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen
- Maintained budgeted food costs using tools within inventory management system
- Utilized various preparation and cooking methods to create menu items in accordance with recipes
kitchen manager
orange bloom restaurant
08.2013 - 03.2015
- Maintained high standards of food quality and safety by enforcing clear handling and preparation policies
- Contributed to successful shift management by helping with inventory and food ordering as well as team scheduling and work assignments
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information
- Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders
- Planned kitchen staff schedules to maximize coverage and encourage collaboration
Sous Chef
121 Tapas Restaurant
07.2011 - 03.2013
- Trained kitchen workers on culinary techniques
- Supervised kitchen food preparation in demanding, high-volume environments
- Plated food according to restaurant artistic guidelines to promote attractive presentation
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight
Lead Grill Cook
Longhorn Steakhouse
10.2009 - 05.2011
- Kept stations stocked and ready for use to maximize productivity
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware
- Prepared garnishes for later use in meal production
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate
- Modified standard recipes to address customer requests for substitutions or allergen concerns
- Set up workstations with needed ingredients, utensils and cooking equipment
- Assisted in food inventory and control while properly receiving and storing delivered items
- Prepared sandwiches, specialty items and custom orders to meet guest requests
- Washed and peeled ingredients to prepare for different meals and recipes
- Improved employee performance by providing constructive suggestions and encouragement
grill and broiler
chessecake factory
07.2006 - 08.2009
- Maintained cleanliness and organization of line workstations
- Distributed prepared food to servers
- Assisted in preparation of menu items ranging from burgers to sandwiches
- Grilled various cuts of meat and seafood items to meet customer specifications and food handling standards
- Monitored kitchen productivity and assessed overall productivity and workflow
- Reviewed quality standards and verified continuous application throughout kitchen environment
- Seasoned and cooked food according to recipes or personal judgment and experience
- Utilized kitchen utensils and equipment to weigh, measure and mix ingredients according to recipes or personal judgment
Education
Culinary Arts - Business,hotel And Restaurant Management
Johnson & Wales University
North Miami, FL04.2002
Skills
- Time management
- Restaurant experience
- Leadership
- Communication skills
- Food service
Timeline
Chef De Partie
Naked Farmer
07.2024 - 01.2025
Sous Chef
Bulla Gastrobar
03.2023 - 06.2024
Chef
Cooper's Hawk Winery & Restaurants
05.2018 - 03.2021
Kitchen Manager
Tillman Bbq.
07.2015 - 01.2018
kitchen manager
orange bloom restaurant
08.2013 - 03.2015
Sous Chef
121 Tapas Restaurant
07.2011 - 03.2013
Lead Grill Cook
Longhorn Steakhouse
10.2009 - 05.2011
grill and broiler
chessecake factory
07.2006 - 08.2009
Culinary Arts - Business,hotel And Restaurant Management
Johnson & Wales University
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