Sarah Johnson
Bluffton,SC
Summary
Motivated Chef for over 25 years of experience in the food and beverage industry. Focus on high standards for taste and quality, while maintaining a profitable margin.
Overview
19
19
years of professional experience
Work History
Sous Chef
Ombra Cucina Rustica
Hilton Head Island, SC
12.2021 - 08.2024
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Complied with all health department regulations regarding proper food handling methods.
- Created a positive work environment by encouraging teamwork among staff members.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Collaborated with Executive Chef to create innovative dishes for special events.
Private Chef
DIRTT Environmental Solutions
Savannah, GA
08.2018 - 12.2021
- Ordered food supplies, ensuring freshness and quality of ingredients.
- Maintained cleanliness and safety standards within the kitchen area at all times.
- Monitored inventory levels of food items and placed orders with vendors accordingly.
- Developed cost-effective recipes that met client's needs while staying within budgetary parameters.
- Demonstrated knowledge of regional cuisine styles by creating signature dishes inspired by various cultures.
- Stocked pantry with clients' favorite items.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
Sous Chef
Wise Guys
Hilton Head Island, SC
07.2016 - 08.2018
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Developed daily specials utilizing seasonal ingredients.
- Trained new hires in proper cooking techniques and recipes.
- Coordinated ordering, receiving, storage, and distribution of food items.
Culinary Associate
Michael Anthony's Cucina Italiana
Hilton Head Island, SC
04.2015 - 07.2016
- Assisted in the preparation of all food items according to recipes and instructions.
- Ensured that all food products were stored properly and labeled correctly.
- Executed orders from customers accurately and efficiently.
- Stocked pantries with necessary supplies for cooking operations.
- Maintained high standards of customer service during high-volume work shifts and fast-paced operations.
- Lead grill and sauté chef
Executive Chef
La Scala
Jamestown, NY
09.2011 - 04.2015
- Created daily specials based on seasonal ingredients and customer feedback.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Trained kitchen workers on culinary techniques.
Executive Chef
House on the Hill Bed & Breakfast
Mayville, NY
05.2005 - 09.2011
- Served Italian, French, and Continental Cuisine
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
Skills
- Catering experience groups of 300
- Experience in Fine Dining Establishments
- Culinary School Instructor
- Strong Butchery Skills
- High Volume Production
- Contemporary Sauce Work
- Developing Menus That Assure Quality Control and Minimized Waste
- Inventory and Order Placement
Accomplishments
- Achieved & maintained a 3 diamond rating for a Bed&Lunch for House on the Hill 2005-2011
- Guest Chef for 2007-2010 March of Dimes
- 2014 Soup-er Bowl winner contest held in New York with 30 contestants
- Guest Chef for2007-2010 Breast Cancer Society Fundraiser
Timeline
Sous Chef
Ombra Cucina Rustica
12.2021 - 08.2024
Private Chef
DIRTT Environmental Solutions
08.2018 - 12.2021
Sous Chef
Wise Guys
07.2016 - 08.2018
Culinary Associate
Michael Anthony's Cucina Italiana
04.2015 - 07.2016
Executive Chef
La Scala
09.2011 - 04.2015
Executive Chef
House on the Hill Bed & Breakfast
05.2005 - 09.2011
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