As Chief Enlisted Aide, CSC Johnson assisted three admirals, planning and executing over 200 VIP dinners for high level Officials to include CNO, MCPON, 4-star Admirals, Generals, and Foreign Heads of Navies. Led a Team of 24 junior Culinary Specialists during multiple regional Holiday open houses, mentored and trained 10 Junior Culinary Specialists resulting in 1 Sailor of the Quarter.

Planned and executed over 100 VIP dinners and over 200 VIP luncheons. Led, mentored, and trained 60 junior CSs during multiple regional Holiday open houses, to include the largest ever at Naval station Mayport, welcoming over 400 VIPs. Planned and executed 20 Maritime Staff Talks, providing Protocol assistance and training to senior and junior Sailors.

Provided expert level hospitality to 5 Admirals and dedication, vision, and leadership to 120 Junior and senior sailors while planning and executing 28 VIP dinners to include CNO, SOUTHCOM Commander and Heads of Navies from Partner Nations. Used his outreach on the waterfront to direct 290 VIP luncheons, 4 regional holiday open houses, which hosted over 1200 VIPs, strengthening bonds with city officials, 16 Maritime Staff Talks, and PANAMAX 2022 resulting in 11 sailors advancing in pay grade and 21 receiving awards.

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As Enlisted Aide to the Vice Chairman of the Joint Chiefs of Staff, created and executed in-flight service for the Vice Chairman's USO Tour. Led a team of six Enlisted Aides and flight crew members in executing 450 five-star in-flight meals aboard a C-17 aircraft for Joint Senior Leadership, celebrities, USO personnel, and staff. Led 19 joint-service chefs in arranging and executing ten multi-course dinners for international counterparts and other distinguished guests. Dedicated 60 off-duty hours in support of various USO-hosted events and culinary courses in the National Capital Region. During the global pandemic, utilized web-conference platforms to educate veterans on culinary fundamentals.