Jake Johnson Email & Phone Number

Mcminnville, Or, Us

Pacific Northwest

Pacific Northwest

Whq, Beaverton Or

Food and Beverage Project Manager Mar 2019 – Mar 2021General Manager Feb 2015 – Mar 2019Campus Executive Chef Apr 2013 – Feb 2015- Cultivated management team to be agile in response to demands of fast-paced environment, opening 21 locations and increasing revenue 400%- Designed on-trend food service venues, collaborating with senior leadership teams and food service architects, implementing more than 50 concepts, serving 10,000 people daily- Established weekly cost forecasting tool, providing actionable progress plans for operators, resulting in campus rollup at 5% under budget- Implemented 5-year rolling capital expense strategy, $5M investment maintaining facility with state-of-the-art equipment- Orchestrated reusable durable program, meeting with end-users and design teams to meet demands of a mobile campus, eliminating $500K single-use items annually- Partnered with workplace design and connectivity group, learning each stakeholder’s priorities, resulting in food service strategies for Nike’s 3 global headquarters- Recruited and directed 22 salaried managers, into a complex matrix organization with less than 8% turnover rate- Developed meal program for 2 child development centers, accommodating dietary and allergenic restrictions, providing 3 meals a day for 550 children- Cultivated healthy internal culture by creating vision and direction, establishing recognition programs, and performing service quality audits- Created marketable programs that grew “Better for You” platform by 35% bringing awareness and recognition to choosing healthy food options- Spearheaded Food Safety “Center of Excellence,” establishing a peer-to-peer teaching moment and front-line employee audits

Grande Ronde, Oregon

- Generated $10M in multi-unit annual revenue, introducing seasonal and local food at scale, lowering food costs, and reducing carbon footprint- Mentored 5 culinarians to pursue excellence through guided knowledge and skill development and practicing skills through competitive cooking challenges- Partnered with 3 local farmers, innovating pre-purchased lot programs, expanding culinary expectations while lowering costs by 4%, with guaranteed sales for the farmers, lowering field waste by 15 - 20%

Reno, Nevada, United States

- Launched winemaker dinner events, coordinating logistics and leading stakeholders, selling out 15 months in a row, voted “Best Ticket in Town”

Bachelor'S Degree, Hospitality Administration/Management

Associate'S Degree, Culinary Arts/Chef Training