Summary
Work History
Education
Skills
Timeline
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Ashton Johnson

Missoula

Summary

Sous Chef with a proven track record, excelling in menu development and inventory management. Skilled in butchery and team leadership, I consistently enhance food quality and presentation while minimizing waste. Passionate about mentoring staff and creating unique dining experiences that exceed guest expectations.

My passion is from scratch kitchens with a dynamic restaurant that offers an experience worth the money. I specialize in high end farm to table type restaurants but thrive in fast paced turn and burn establishments. Chefs are artist as well as mentors and business men. I believe I fit all three of those categories

Work History

Sous Chef

Paws Up Resort
Montana
  • Assisted in menu development, ensuring seasonal ingredients and local sourcing aligned with culinary standards.
  • Collaborated with kitchen staff to maintain high levels of food quality and presentation.
  • Managed inventory control, minimizing food waste and optimizing supply chain processes.
  • Trained junior cooks on proper cooking techniques and kitchen safety protocols.
  • Supervised daily kitchen operations, maintaining compliance with health regulations and safety standards.
  • Coordinated special events, crafting unique menus tailored to guest preferences and dietary restrictions.
  • Streamlined communication between front-of-house and back-of-house staff to improve service delivery efficiency.
  • Performed 7 course dinners that changed nightly every night.
  • Table touched as the chef for the night explaining each dish.

Sous Chef

Double K Ranch
Missoula Mt
  • Implemented new cooking methods, enhancing overall efficiency in meal preparation.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Performed Scheduling for a large staff.
  • Learned butchering practices of whole cows as well as all processing techniques

Lead Line Cook

Stables
  • Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
  • Coordinated meal preparation and plating for high-volume service periods.
  • Developed new menu items, enhancing customer satisfaction and seasonal offerings.
  • Trained junior cooks on techniques and best practices in food preparation.
  • Did weekly pastas dishes as well as compound butters for the rotating parts of our menu.

Grade Manger Lead

1889 Steak House
Missoula
  • Oversaw daily operations, ensuring high standards of service and quality.
  • Trained and mentored staff on customer service protocols and menu knowledge.
  • Implemented inventory management processes to reduce waste and improve efficiency.
  • Developed staff schedules to optimize labor costs while maintaining service levels.
  • Created specials for all appetizer aspects of the menu.
  • Oversaw all tickets and orders relating to my station.

Line Cook

Kettle House Amphitheater
Missoula
  • Prepared ingredients and menu items according to recipes and quality standards.
  • Operated kitchen equipment safely and efficiently to maintain workflow.
  • Assisted with inventory management, ensuring stock levels met demand.
  • Collaborated with team members to streamline food preparation processes.
  • Did extremely high volume as well as catering in a very fast paced kitchen

Line Cook

Lolo Peak Brewery
  • Prepared ingredients by chopping, slicing, and measuring for daily menu items.
  • Operated kitchen equipment, including ovens, grills, and food processors efficiently.
  • Assisted in maintaining cleanliness and organization of kitchen workstations.
  • Oversaw all prep recipes and changed as I saw fit.
  • Followed food safety guidelines to ensure compliance with health regulations.
  • Monitored kitchens volume needs independently.

Education

GED -

Hiset

Skills

  • Team leadership
  • Kitchen leadership
  • Food safety
  • Inventory management
  • Food presentation
  • Menu planning
  • Knife skills
  • Ingredient knowledge
  • Mentoring and coaching
  • Butchery skills
  • Ordering and requisitions
  • Recipes and menu planning
  • Wine pairing
  • Keeping a positive attitude

Timeline

Sous Chef

Paws Up Resort

Sous Chef

Double K Ranch

Lead Line Cook

Stables

Grade Manger Lead

1889 Steak House

Line Cook

Kettle House Amphitheater

Line Cook

Lolo Peak Brewery

GED -

Hiset

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Ashton Johnson