Dana Johnson, CEPC
Manatee Chapter Secretary at Florida Restaurant & Lodging Association- Claim this Profile
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Bio
Cloe Drapkin
Dana Johnson is an asset to the food and beverage department at the Longboat Key Club and Resort. Dana consistently provides a professional, high level of service and demonstrates effortless reliability. Dana’s positive attitude and attentive responsiveness are extremely valuable qualities which ensure that he will encounter much success in his personal and professional life. I recommend Dana Johnson for any task that he may choose to undertake.
Cloe Drapkin
Dana Johnson is an asset to the food and beverage department at the Longboat Key Club and Resort. Dana consistently provides a professional, high level of service and demonstrates effortless reliability. Dana’s positive attitude and attentive responsiveness are extremely valuable qualities which ensure that he will encounter much success in his personal and professional life. I recommend Dana Johnson for any task that he may choose to undertake.
Cloe Drapkin
Dana Johnson is an asset to the food and beverage department at the Longboat Key Club and Resort. Dana consistently provides a professional, high level of service and demonstrates effortless reliability. Dana’s positive attitude and attentive responsiveness are extremely valuable qualities which ensure that he will encounter much success in his personal and professional life. I recommend Dana Johnson for any task that he may choose to undertake.
Cloe Drapkin
Dana Johnson is an asset to the food and beverage department at the Longboat Key Club and Resort. Dana consistently provides a professional, high level of service and demonstrates effortless reliability. Dana’s positive attitude and attentive responsiveness are extremely valuable qualities which ensure that he will encounter much success in his personal and professional life. I recommend Dana Johnson for any task that he may choose to undertake.
Credentials
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ServSafe Food Manager
National Restaurant AssociationMay, 2012- Sep, 2024 -
Certified Executive Pastry Chef
American Culinary FederationJan, 2012- Sep, 2024 -
ServSafe Food Manager Certified Instructor
National Restaurant Association -
ServSafe Food Manager Registered Proctor
National Restaurant Association
Experience
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Florida Restaurant & Lodging Association
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United States
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Hospitality
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1 - 100 Employee
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Manatee Chapter Secretary
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Jan 2013 - Present
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Board of Directors
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Jan 2012 - Dec 2012
Currently sit on the Board of Directors for the Manatee Chapter of the Florida Restaurant and Lodging Association
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Savory Scenes
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United States
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Owner
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Aug 2011 - Present
- Complete formation of a limited liability company, including all necessary Federal and State tax obligations. - Currently handles all company operations, including proper tax remittances, corporate reporting requirements, and insurance procurement. - Company has produced a 200% return on owner investment within the first 6 months of incorporation. - Complete formation of a limited liability company, including all necessary Federal and State tax obligations. - Currently handles all company operations, including proper tax remittances, corporate reporting requirements, and insurance procurement. - Company has produced a 200% return on owner investment within the first 6 months of incorporation.
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Manatee Technical Institute
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Higher Education
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1 - 100 Employee
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Baking & Pastry Arts Instructor
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Jan 2009 - Present
- Wrote the curriculum framework for the first vocational baking and pastry arts certificate program in the state of Florida. - Development of the pastry curriculum for a 1200+ hour Commercial Foods and Culinary Arts certificate program. - Increased student competence in the production of baked goods by expanding the baking component from a small list of requirements in state curriculums, to an independent module of student training. - Assisted in the kitchen design of Manatee Technical Institute's showcase central campus, opening in 2013.
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Longboat Key Club
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United States
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Hospitality
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1 - 100 Employee
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Assistant Pastry Chef
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Nov 2003 - Aug 2009
- Responsible for overseeing pastry production at a four star resort, including production for seven outlets plus on and off site banquets. - Training of all pastry cooks, including externship students from Johnson & Wales University, New England Culinary Institute, and the Culinary Institute of America - Other duties included monthly inventory, menu writing and costing, presentation of dessert concepts, employee scheduling, ordering and receiving, and sanitary and saftey oversight of the pastry kitchen.
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Hyatt Regency
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United States
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Hospitality
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Cook II
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Aug 2003 - Nov 2003
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Denny's
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Restaurants
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Supervisor
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Oct 2000 - Aug 2002
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Education
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2009 - 2012
Penn Foster College
AS Hospitality Management, Hospitality Administration/Management -
2003 - 2004
Manatee Technical Institute
Certificate, Culinary Arts
Community
