Chef Customer Service

Karl F. Knight

*** * ******* *******, *********, NY 14620

585-***-**** * *******@*****.***

Objective: Seeking a position in your establishment that challenges my experience and knowledge and demands a strong customer-centered focus.

Experience:

Kitchen Manager (June 2016 to September 2016)

Bar 145 (Rochester, NY- College Town/Strong area) Sous Chef (November2014 to May 2016)

Brookdale Senior Living Home (Brighton, NY)

Sous Chef with expertise in preparing fresh meals daily for 100 senior residents for multiple seatings. Excellent multi-tasker with attention to detail and customer service. In charge of daily kitchen operations. Cook 2 Chef (June 2002 – June 2014)

Wegmans (Pittsford, NY)

Extensive experience which includes working at Tastings restaurant, banquet preparation and serving, Wegmans catering, Food Court grill chef, Chef’s Case, Cold Room produce preparation and purveyor ordering. Expertise in cooking both on a grand scale and fine individual entrees. Self-directed chef with strong ability to multitask in a fast paced environment. Excellent team player and leader. Line Chef (July to September 2008- summer seasonal)

Richardson’s Canal House (Pittsford, NY)

Part time seasonal Chef for well-known fine dining restaurant. Experience grilling a wide variety of specialty items in indoor kitchen with responsibilities that included outdoor summertime grilling. Sous Chef (November 1998 to March 2001)

Iguana’s Restaurant & Grill (Falmouth, MA)

Prepared authentic Mexican and Southwestern cuisine in a casual environment using only the freshest ingredients.

Rounds Chef (May 1998 to October 1998- seasonal)

Summer House Restaurant and Inn (Nantucket, MA)

Worked in a fast paced kitchen on grill, convection oven and sauté. Created original soups and consulted 1

on daily menu planning for a fine dining customer focused experience. Rounds Chef ( July 1997 to May 1998)

Abbicci Restaurant (Yarmouthport, MA)

Extensive experience in all stations of kitchen. Areas of expertise include creating original appetizers and house-made decadent desserts.

Project Consultant (April 1997 to July 1997)

Roo Bar (Hyannis, MA)

Organized restaurant Grand Opening, set up purveyor accounts, participated in menu planning and consulted on restaurant layout and concept.

Chef (November 1994 to April 1997)

New Orleans Café (Atlanta, Georgia)

Responsibilities included planning the menu and daily specials, interviewing prospective employees and payroll management. Restaurant is known for an “award-winning New Orleans cuisine in a casual setting”. Restaurant featured in “Where to Dine in Atlanta,” with honorable mention to owner Richard Lachin and chef Karl Knight.

Sous Chef (April 1993 to October 1994)

Regatta of Cotuit (Cotuit, MA)

Chef in a fine dining restaurant with French and Asian influence cuisine. The Regatta of Cotuit was reviewed by Malcolm A. Wilson, renowned Cape Cod Times restaurant reviewer. Executive Chef (January 1992 to April 1993)

Joseph’s Lighthouse (Orleans, MA)

Executive chef with responsibilities including management of kitchen operations and creative menu planning for family-style restaurant.

Sous Chef (October 1989 to January 1992)

Harry’s Bar and Restaurant (Hyannis, MA)

In addition to chef, responsibilities also included menu planning and creating original recipes. 2

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