Travel, Live Music, Food(duh), Snowboarding, Boating, Technology
Sebastian Knox
Napa,CA
Summary
Ambitious culinary professional with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers and purveyors.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Director of Culinary Operations
Oenotri Restaurant Group
08.2022 - Current
- Brought on as Culinary Director for Oenotri Restaurant and new brewery/restaurant The Garden by Tannery Bend Beerworks(Opened Nov.2024).
- Responsible for creating overall menu/concept design for The Garden.
- Oversaw re-imagination of menu for Oenotri Restaurant which help see sales grow by 30%
- Worked with Architect and Contractor to thoughtfully design kitchen and food prep areas.
- Responsible for choosing and ordering all kitchen equipment as well as plateware and untensils
- Hired 30 team members to work on high-demand team of professionals.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Developed unique events and special promotions to drive sales.
- Purchased food and cultivated strong vendor relationships.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Prepared Foods/Deli Manager
Ukiah Natural Foods Co-Op
01.2020 - 03.2022
- Hired on as Manager and Consultant for $2m store expansion to add state of the art prepared foods program and dining area to existing successful grocery store.
- Created recipe book with over 200 recipes including vegetarian and vegan fare
- Set schedules for 40 staff members by planning and designating shifts and hours.
- Controlled inventory costs by carefully managing portion control and reducing waste.
- Reviewed pricing and ordered food ingredients, kitchen appliances, and supplies.
- Achieved high customer satisfaction ratings with thorough training and effective customer service policies.
- Trained, supervised and evaluated deli staff to align compliance with health and safety regulations.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
- Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
Executive Chef-Owner
Tuscan Events Catering
01.2013 - 12.2019
- Co-owner of boutique catering company specializing in offering local and seasonal food options for custom events at wineries and vacation rentals
- Offering a full range of menu options from family style Neapolitan pizza meals to 6+ course gourmet tasting menus
- Responsible for: all menu design and planning, cooking/overseeing all food preparations, sourcing and shopping for ingredients, scheduling kitchen staff, day to day operations
Executive Chef-Consultant
Piazza di Campovida Restaurant
01.2012 - 01.2013
- Hired as consultant for Campovida Winery to help develop concept for and open 60 seat restaurant focusing on wood fired pizza and rustic Italian fare using local ingredients; as well as a 10 room Inn
- Responsible for: creating menu, writing recipes, designing and setting up kitchen, hiring and training kitchen staff, establishing sanitation and HACCP plan for kitchen, ordering supplies and food items for restaurant, payroll, scheduling and day to day operations
Sous Chef
Oenotri Restaurant
01.2010 - 01.2012
- Part of opening team working under Chefs Curtis Difede and Tyler Rodde responsible for write ups in Food and Wine and Bon Appetite Magazines, 3.5 star review from SF Chronicle, Top 10 best new restaurants 2010 from SF Chronicle, and Michelin Bib gourmand rating
- Responsible for: managing 10 line cooks, trips to farmers market, leading daily menu meetings with front and back of house staff, coming up with new menu items, daily prep, butchering, salumi/sausage making, ordering, organizing dry storage and walk-in, maintaining low food cost
Sous Chef
Oliveto Restaurant
01.2008 - 01.2010
- Hired on as Garde manger/ prep cook working under Chef Paul Canales, learned butchering, salumi/sausage making, pasta making, worked my way through all the stations in a year, was then promoted to Sous-Chef of the Cafe
- Responsible for: daily prep, trips to farmers market, managing 4 line cooks, creating daily offerings for breakfast lunch and dinner, giving daily menu meetings to front and back of house staff, ordering, writing schedules
Education
Bachelor of Arts - Hotel, Resort And Restaurant Management
New England Culinary Institute
Essex Junction, VT06-2009
Associate of Arts - CULINARY ARTS
NEW ENGLAND CULINARY INSTITUTE
BURLINGTON, VT06-2008
Skills
- Menu development
- Recipe creation
- Staff Scheduling
- Staff Training
- Catering Coordination
- Supply Chain Management
- Food Safety Compliance
- Profit and loss
- Project Management
- Kitchen equipment operation and maintenance
- Proficient in Microsoft Office
Accomplishments
Have been a key member of Bottlerock Music Festival culinary production team for 8yrs and counting. Built teams of 100+ people and systems for Artist Catering and VIP Suites food programs serving upwards of 4,000 people per day.
References
- Chef Paul Canales, Duende Restaurant, Oakland, CA, (510)-219-8461
- Chef Curtis Difede, Miminashi Restaurant, Napa, CA, (707)-254-9464
Certification
Serv-Safe Manager
Interests
Timeline
Director of Culinary Operations
Oenotri Restaurant Group
08.2022 - Current
Prepared Foods/Deli Manager
Ukiah Natural Foods Co-Op
01.2020 - 03.2022
Executive Chef-Owner
Tuscan Events Catering
01.2013 - 12.2019
Executive Chef-Consultant
Piazza di Campovida Restaurant
01.2012 - 01.2013
Sous Chef
Oenotri Restaurant
01.2010 - 01.2012
Sous Chef
Oliveto Restaurant
01.2008 - 01.2010
Bachelor of Arts - Hotel, Resort And Restaurant Management
New England Culinary Institute
Associate of Arts - CULINARY ARTS
NEW ENGLAND CULINARY INSTITUTE
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