Kevin Hixon

Kevin Hixon has a diverse work experience spanning several industries. Kevin started their career as an Executive Chef and Kitchen Manager at Woodhaven Country Club in 2003, where they implemented Serve Safe Certification techniques and made improvements to the kitchen operations. In 2005, they became a Kitchen Manager at Pappadeaux Seafood Restaurant, ensuring smooth and efficient daily kitchen operations. From 2007 to 2014, Kevin worked at Saltgrass Steakhouse as a Senior Service Manager, where they achieved the highest sales increase in the region for two consecutive years and focused on customer satisfaction and employee training. Since 2015, they have been working at Unifocus, starting as an Implementation Manager/Consultant and currently serving as a Client Success Manager. In this role, they have provided on-site management consulting to hotels and restaurants, focused on workforce planning, analysis, forecasting, scheduling, budgeting, and process re-engineering. Kevin has also implemented labor management technology and conducted staff development in the effective use of new software and processes.

Kevin Hixon obtained their Bachelor's Degree in Restaurant, Hotel and Institutional Management from Texas Tech University, where they studied from 1996 to 2000. Kevin further pursued their education by attending the Le Cordon Bleu College of Culinary Arts-Portland from 2001 to 2003, obtaining a degree in Culinary Arts with a focus on Chef Training.