HAYDEN KNOTTS

Executive Chef/Culinary R&D/Culinary Management

EDUCATION

Associates Degree, Culinary Arts

Culinary Institute of America

St. Helena, CA

B.S., Architectural Engineering. Minor, Construction Management

California Polytechnic State University San Luis Obispo, CA

AREAS OF EXPERTISE

Menu and Recipe Development

Costing

Sustainable Packaging Development

Ordering and Purchasing

Kitchen Management

Financial Analysis

Scheduling

Team Management and Training

Mentoring

Catering

Event Coordination

SKILLS/CERTIFICATES

ServSafe Managerial Certificate

Microsoft Excel

Microsoft Office

Butchery

Pasta Production

Recipe Development

ADDITIONAL EXPERIENCE

Cotogna & Quince Pacific, San Francisco

June 2013 – August 2014

Commander’s Palace, New Orleans, Externship

August 2012 – January 2013

Woodstock’s Pizza, San Luis Obispo, CA – Prep Cook Manager

August 2006 – June 2011

PERSONAL SUMMARY

After attending Cal Poly, and obtaining a B.S. in Architectural Engineering, I followed my passion and enrolled in the Culinary Institute of America. Driven by work hard and a love of Italian, Southern American, and “ethnic” cuisines, I immersed myself in the culinary world. My dedication to culinary technique, local seasonal produce, sustainability, and creating unique dining experiences have made me a Chef and Culinary Leader in the industry.

CAREER HISTORY

Executive Chef, Eurest Dining at Charles Schwab, San Francisco, CA

11/18 – 8/20

Annual Café Volume: $3.5 Million

Annual Catering & Executive Dining Volume: $2 Million

Brought in to upgrade the food experience in the cafeteria, catering and executive dining to prevent losing the contract with Charles Schwab.

Doubled catering sales from $600K to $1.2 Million

Reduced food cost from 42% to 34% of sales (sales were subsidized by 25%) and upgraded food quality at the same time, focusing on sustainable food sources and packaging

Improved guest service and food experience enough to not only save the account, but increased our portfolio of work with them

Managed 20 staff

(Reason for looking: Laid off due to COVID)

Contract R&D Chef, The Culinary Edge - San Francisco, CA

5/18 – 11/18

Contract R&D Chef for this national leader in food & beverage innovation consulting

Responsible for corporate R&D, cooking, recipe development, professional presentations and corporate dining showcases.

Helped develop restaurants such as Which Wich Sandwiches, StarBird, Pacific Catch, and others, doing everything from menus to training staff how to execute.

(Reason for leaving: Contract ended. Moved into Contract dining)

Opening Executive Sous Chef, The Hairy Lobster, Portland, OR

2/16 – 3/18

Annual Sales Volume: $3 Million

Second in command under this two-time, James-Beard Award nominee and former Hot New Chef in America Chef David Root for this fine-dining, full-service restaurant, featuring local fresh ingredients

Ran daily operations of the restaurant including: procurement, ordering, inventory, major food prep and protein fabrication and recipe development.

Responsible for scheduling kitchen staff, developed dishes and created menu items to vary diversity of menu and hit food cost goals, priced menu items, and ran the food service as the lead line cook.

(Reason for leaving: Moved back to San Francisco)

Opening Sous Chef, Whitechapel Gin Bar, San Francisco, CA

9/15 – 1/16

Involved in all aspects of opening this innovative Gin Bar, featuring a vast selection of gins, gin cocktails and modern British cuisine,

Worked with contractors to build out of kitchen, hired and trained staff

Responsible for ordering, production, quality, safety and sanitation

(Reason for leaving: Moved to Portland for partner’s job)

Sous Chef, Boucherie, New Orleans, LA

8/14 – 8/15

Annual Sales Volume: $4 Million

Sous Chef for this Southern restaurant focused on whole hog butchery and BBQ, responsible for the restaurant, catering, quick-service catering truck, festivals and events.

Developed daily specials, ran smokers, butchery, inventory and product ordering.

Responsible for full menu preparation, menu development, and purchasing

(Reason for leaving: Moved to San Francisco to be with partner)

Oakland, CA

208-***-****

adiomd@r.postjobfree.com linkedin.com/in/haydenknotts

Contact this candidate