Kenneth L. Johnson
1426 NW 189th Way #2
Beaverton, OR 97006
(971) 221-3503
OBJECTIVE
To contribute to the effectiveness of company operations utilizing my
diverse skills, experience and training
SUMMARY OF QUALIFICATIONS
* Experienced in the use
of all major culinary equipment i.e., various food preparation devices,
steamer tables, ovens and grills.
* Excel in a fast-paced environment; proven capacity to accomplish tasks
accurately and efficiently
* Positive attitude combined with strong decision-making, team development
and motivational skills
* American Culinary Federation – Certified Culinarian
EDUCATION
Western Culinary Institute
Le Cordon Bleu Hospitality and Restaurant Management
2003 - 2004
Microelectronics
Pikes Peak Community College, Colorado Springs, CO
Portland Community College, Portland, OR
2000 – 2002
West Virginia University
Business Administration
1979 – 1981
MANAGEMENT AND CULINARY EXPERIENCE
Glacier Bay Cruiseline Seattle, WA 2005 Summer Season - Chef/Sous Chef
Prepped and prepared daily meals for up to 90 crew and passengers. Created
and produced menus for both passengers and crew. Ensured appliances
and kitchen were cleaned for the next day.
Elmer's Restaurant Hillsboro, OR 2004-2005 - Asst. Manager
Overall responsibility for the day to day operations includes the hiring,
firing, training and scheduling of a staff of twelve, tightening inventory
and food costs, improving service cleanliness, ordering and pick-up
of weekly liquor orders and daily cash reconciliation for all liquor
and food sales.
The Rogue Pub and Eatery North Plains, OR 2004
- General Manager
Overall responsibility for the day to day operations includes the hiring,
firing, training, and scheduling of a staff of twelve, tightening inventory
and food costs, improving service and cleanliness, ordering and pick-up
of weekly liquor orders and daily cash reconciliation including lottery
payouts and all liquor and food sales.
Ken Johnson & Associates Catering Portland,
OR 2003-2004 - Manager
Catering, set-up and serving for private parties. Responsible for cultivating
clientele, ordering and preparing food, payroll, hiring, scheduling
and training for a staff of ten.
Pumpkin Ridge Country Club North Plains, Or 2003
- Banquet Chef
Part of the team responsible for the preparation of over 90,000 meals
and appetizers during the week of the Women’s U.S. Open. Produced
all meals, both sit-down and boxed, for players, guests, security and
media during the LPGA U.S. Open.
Bombay Bicycle Club Jacksonville, Fl 1999 –
2000 - Cook, Late Night Kitchen Manager
Prepared all late night menus, inventoried end-of-day food supplies,
ensured appliances were in working order and cleaned for following day’s
crew and supervised staff of three
Clark’s Fish Camp Jacksonville, Fl 1993
– 1998 - Kitchen Manager, Bartender and Prep
Arranged daily work assignments and produced weekly assignments. Responsible
for decrease in food cost, by 10%, while being in charge of purchasing
food supplies and controlling inventory cost. Supervised kitchen staff
of 20-25 and volunteered for bartending duties when necessary.
Shoney’s Restaurant Inc Jacksonville, Fl
1988 – 1993 - Cook, Kitchen Manager, Assistant Manager
Responsible for weekly labor forecasts, cash reconciliation, bank deposits
and prepared employee payroll. Hired and supervised staff of 110 scheduled
and trained “back of the house” personnel. Ordered food
and oversaw quality and accuracy of deliveries. Consistently produced
food cost at company standards thus controlling the restaurant’s
overall expenditure allowance therefore allowing store to make “bonus”
for 33 continuous months