Derek L. Johnson10801 Lemon Ave #226Alta Loma, Ca 91737

909-200-7473 cell

Culinary Skills and Highlights

Expert in creating delicious, consistent and cost effective recipes Hiring, training, managing all kitchen and serving staff positions Spirits and bar management Food cost and labor reductions / sourcing local product Proven track record of exceeding customer expectations and delivering memorable and one of a kind food

experiences Extensive Banquet/Catering experience with Red Lion Hotel as Executive Chef including fine dinning for

groups up to 400 people. Managed multi-locations simultaneously, coffee shop, restaurant, banquet department, bar and room service

outlets Western Culinary Institute Portland Oregon. - Le Cordon Bleu's extensive ACF accredited Culinary Arts

Program, Graduated Honors

Professional Experience

Red Lion Hotel, Anaheim California April 2010 – PresentExecutive Chef /Part-time

Prepares excellent cuisine for banquets, restaurant and lounge Food costing, quality control, inventory and product selection Safe purchasing, preparation, disposal and inventory of ingredients Ensured customer satisfaction and guest experience

Matheson Trucking California July 2010 – PresentDriver /Part-time

Transports mail for The United States Postal Service Inspects trucks and equipment to ensure good and safe conditions

Red Lion Hotel, Twin Falls Idaho April 2008 – Jan 2010Executive Chef

Prepared excellent cuisine for banquets, restaurant and lounge Created menus and recipes for restaurant, lounge, catering, coffee shop, room service Food costing, quality control, inventory and product selection Interviewed, hired, trained and managed the kitchen and serving staff Created employee schedules and duties Responsible for all kitchen operations Safe purchasing, preparation, disposal and inventory of ingredients Filled in as line cook when necessary

US Food Service April 2007 – Jan 2010Driver

Drove trucks pulling single or double trailers hauling and delivering food and supplies to restaurants Inspected trucks and equipment to ensure good and safe conditions

PBG’s Steak and Seafood Restaurant Jan 2006 – Jan 2007Executive Chef

Consulted on construction/design of brand new fine dining restaurant Created PBG’s standard and seasonal menus/recipes Selected, acquired and managed all food product and ingredients ensuring proper storage and compliance

with health department standards Interviewed, hired and trained kitchen and serving staff Ensured customer satisfaction and guest experience Expedited food line

Transystems, LLC Sept 2002 – Sept 2006Recruiting Manager, Supervisor, Driver, Equipment Operator

Helped develop Driver Training curriculum Responsible for all recruiting and advertising in the western division Planned and organized job fairs, advertising and training

Cedar Crest May 2001 – June 2005Sous Chef

Menu planning, cooking, food prepping, ordering and stocking Institutional, American and ethnic menus.

McMenamins Black Rabbit Jan 2001- April 2001 Line and Banquet Cook

Internship to complete Le Cordon Bleu program Banquet cook, line cook, wine and food pairing.

Professional Training and Education

Western Culinary Institute Portland Oregon. - Le Cordon Bleu's extensive ACF accredited Culinary Arts Program

Graduated with a 4.0 with high honors in April 2001 Serv-Safe Certification holder since 2000

References Christina Willard, Executive Conference Manager, Red Lion Hotel, (714) 383-6198

Dave Malone, General Manager, Red Lion Hotel, (208) 734-5000Kevin Mahler, Owner, Western Music, (208) 308-0646

Kathi Ono, Senior Sales Manager, Red Lion Hotels, (253) 861-3990