Gregory Johnson Email & Phone Number

United States

Regional Executive Chef for Baptist Health Hospitals supporting multiple hospital Foodservice operations.

I was a officers chef on board the Nimitz

United States

Louisville, Kentucky Area

• Responsible for food production of multi outlets • Oversee and control food cost and labor cost• Tactfully coach build and train a team of 25 + culinary employees • Ensured weekly schedule was consistent with projected sales• Orchestrated and produced meals for parties of 1,400

New Albany, Indiana

• Supervised and managed daily kitchen operations • Continually coached and mentored production staff regarding quality standards• Implemented a raised vegetable and herb garden, on personal time, enhancing the overall visual appearance of the cafeteria.• Worked with staff during construction of the main kitchen area. Created plans to maintain food quality, sales, and superior customer service.

Charlestown, In

• Oversee daily operation of Hospital Food Service Department• Supervised production of all food and patient diets, working closely with the dietician• Ensured daily sanitation practices were upheld in accordance with ISDH.

Louisville, Kentucky Area

• Enhanced the consumer dining experience with the rollout of a new restaurant style menu• Lead a staff of 45+ employees, worked to enhance the customer experience• Responsible for meting dietary demands and resident personal preferences

Over see total daily kitchen and catering operations.

Louisville, Kentucky Area

Oversee and manage daily kitchen operations and personel

Associate'S Degree, Restaurant, Culinary, And Catering Management/Manager

Culinary Diploma, Culinary Arts And Baking

Diploma, Culinary And Baking ,Pastries

Learned culinary skills and a lot of Baking and Pastries. Placed 5th place in the State of Indiana for Baking and Pastries in 1994.