Kenton Johnson
Buchanan
Summary
Dedicated sous chef with strong skills in food safety management, menu design, and culinary techniques. Proven ability to enhance kitchen operations and maintain inventory control to support efficient production. Culinary techniques and skills gained over 20 years of work in the food service industry.
Overview
5
5
years of professional experience
4
4
Certification
Work History
Sous Chef
North Dining Hall, Notre Dame
Notre Dame
02.2022 - 07.2025
- Prepared and plated meals in accordance with menu specifications.
- Supervised kitchen staff to ensure quality food preparation and presentation.
- Managed inventory levels and ordered supplies as needed for daily operations.
- Collaborated with executive chef to develop seasonal menus and specials.
- Ensured compliance with health regulations in food handling and storage practices.
- Assisted in creating cost-effective recipes while maintaining flavor profiles.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
Kitchen Manager and Chef
Geneva Riverside Tiki Bar
Lake Lure
08.2021 - 01.2022
- Managed kitchen operations and maintained food quality standards.
- Coordinated with front-of-house staff to ensure smooth service flow.
- Oversaw inventory management and sourced quality ingredients efficiently.
- Assisted in budget management and cost control measures for food supplies.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
Chef Manager
Lucky Lizard Tap house
Madeira beach
12.2020 - 08.2021
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Prepared recipes, menu cycles and portion sizes within restaurant budgets.
- Evaluated existing recipes to make sure they met the highest standards of quality.
- Supervised all kitchen operations, including ordering supplies and equipment maintenance.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
Education
Associate of Applied Science - Culinary
Orlando Culinary Academy
Orlando, FL07-2005
High School Diploma -
Edwardsburg High School
Edwardsburg, MI05-2004
Skills
- Food safety management
- Menu design and development
- Inventory control
- Recipe costing and analysis
- Staff supervision and training
- Culinary techniques and skills
- Recipe creation
- Menu planning
- Safe food handling
- Time management
- Heavy lifting
- Sanitation procedures
- Special dietary requirements
- Allergen awareness
Certification
- Certificate: Sous Chef
References
References available upon request.
Timeline
Sous Chef
North Dining Hall, Notre Dame
02.2022 - 07.2025
Kitchen Manager and Chef
Geneva Riverside Tiki Bar
08.2021 - 01.2022
Chef Manager
Lucky Lizard Tap house
12.2020 - 08.2021
Associate of Applied Science - Culinary
Orlando Culinary Academy
High School Diploma -
Edwardsburg High School
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