1. Chef Timm Johnson
RESUME COVER PAGE
EXCEED THE EXPECTED… I believe in performing all things to the best of one’s ability. During my 38+ culinary career years, A
Leader, Teacher and Performer. Focused on Guest Experience, Food Quality, Staff Involvement and Overall Environment. I am
pleased to have been able to participate in all areas of hospitality production and management, having streamlined and reduced
costs in many arenas. This experience allows me to lead with confidence. As a result, I am currently looking to share my knowledge
and hands-on experience within the culinary business. I have improved employee retention and client reviews. Having run my own
operations, I have reduced downtime and expense by reducing breakdowns through maintenance.

2. Timm A. Johnson
1203 Big Sky St, Gillette WY 82718
(337) 254-9494 (cell)
tidblm@aol.com
SUMMARY
Self-motivated and multifaceted with leadership and training skills
Able to improve employee retention by empowering and guiding staff
Experience in beating set or existing man-day or food costs
Logical ability with attention to detail in all areas including inventory control and staffing issues
Able to meet special needs menus and requests
Great mechanical experience
Experienced with oil field and off shore schedule demands and associated isolation
In pursuit of a rewarding career in the hospitality/culinary industry utilizing existing interests and skills
PROFESSIONAL EXPERIENCE
JORDANS – Gillette, WY 11/2014 – 07/2015
Executive Chef
POUPART BAKERY - Lafayette, LA 07/2007 – 06/2016
Chef in Charge (*Seasonal at times)
Managed Protein Development and Production
Networked during off peak times with part time and consulting work
BAILEY’S CATERING - Lafayette, LA 02/2014 -04/2014
Offshore Catering
GO MOTEL - Williston, ND 04/2012 - 07/2013
Chef Manager 04/2014 - 08/2014
Trynd Restaurant - Lafayette, LA 12/2010 – 07/2011
Executive Sous Chef
OSSA - Lafayette LA 05/2010 – 12/2010
Camp Boss on 200 man drill ship (The Ocean Ascension)
BUCK & JOHNNY’s LLC - Breaux Bridge, LA 12/2009 – 05/2010
Business Partner
Provided concept from inception to opening
Organized, designed, completed all phases of the restaurant construction, licensing and menu
ARCTIC CATERING - Anchorage, Alaska 04/2008 – 11/2009
Head Cook
Managed a Man Camp in the Rockies of Colorado
ESS GOM Operations - Lafayette, LA 07 / 2007 – 04 /2008
Executive Steward on an Offshore Drilling Platform (Ocean Confidence and Ocean Victory)
Responsible for the accommodations and meals for a crew of 140 persons
Managed a staff of 14
JAMES RIVER CULINARY VENTURES, LLC - Scottsville, VA 2004 - 2006
Owner / Operator / Sole Manager / LLC Member
Carlouel Yacht Club - Clearwater Beach, FL 2002 – 2004
Associate Chef

3. EDUCATION
Associates Degree LE’ Cordon Bleu, Orlando, FL (2004 – 2005) Suma Cum Laude
National Securities Exchange Certified; Series 7 and 63 (1990)
University of South Dakota (1983) 1 year communication and computer studies
Four Year NROTC Scholarship Awarded – Iowa State University (1982)
SKILLS
Management: Front and Back of the House, Scheduling, Orders, Inventory, Human Resources
Line: Broil, Sautee, Fry, Pantry, Prep, Soups, Sauces, Plate Presentation, Banquet Preparation and Presentation
Menu / Recipe: Development and Support
Staff: Support and Training
MEMBERSHIPS
ETA SIGMA DELTA (President, Honor Society of Culinarians)
Les Amis d’ Escoffier Society
AWARDS
1st Place Gingerbread House, Orlando Culinary, 2005
1st Place Red Bull Competition, Orlando Florida, 2005
2nd Place Super Comp, Orlando Florida, 2004
Multiple Awards - International Chili Society, Florida, 2002 - 2005
PUBLICATIONS
Vegetarian Times Magazine, National Publication, Orlando Florida, November, 2004
Newspaper, Radio and Television spots as requested