Jacob Knopik
Humpback Sally's
Bismarck,ND
20
years of professional experience
Results-driven culinary leader with a strong background in sanitation standards, food presentation, and fast-paced kitchen execution. Delivered reliable service across restaurants and banquet operations through hands-on leadership, staff training, and careful oversight of prep and inventory.
Work History
Chef/Executive Kitchen Manager
1 Year 8 Months- Coordinated daily kitchen operations to maintain service flow and consistent food quality.
- Trained kitchen staff on sanitation standards, prep procedures, and station readiness.
- Enforced food safety and cleanliness practices to support compliant kitchen performance.
- Monitored inventory levels and ordered supplies to prevent shortages and waste.
- Collaborated with executive team to develop innovative menus that appealed to diverse clientele while maximizing profitability.
Line Cook
6 Months- Operated grill, sauté, and fry stations with consistent speed and accuracy.
- Follow food safety and sanitation procedures throughout prep and service.
- Prepped ingredients, portioned components, and maintained organized workstation readiness.
- Coordinated with expeditor and teammates to support smooth service during peak periods.
- Monitored product quality, adjusting cook times and presentation before plating.
- Assisted with daily cleanup, equipment care, and closing kitchen responsibilities.
Sous Chef
5 Years 4 Months- Supervised line cooks during service, maintaining consistent plating and timing across dinner rushes.
- Coordinated prep schedules and station readiness to support efficient kitchen workflow.
- Trained new kitchen staff on recipe execution, sanitation standards, and safety procedures.
- Monitored inventory levels and rotated stock to reduce waste and maintain product freshness.
- Resolved service bottlenecks quickly, keeping production organized and guest orders on track.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Broiler Cook/Hot Prep Cook
1 Year 7 Months- Operated broiler station efficiently, ensuring steaks met Texas Roadhouse doneness and quality standards.
- Coordinated with kitchen team to manage ticket flow and maintain fast, accurate order timing.
- Monitored food temperatures, portioning, and plate presentation to uphold consistency and food safety.
- Trained new cooks on broiler procedures, grill equipment, and restaurant cooking standards.
- Prepared meats and side items according to recipes, ensuring proper seasoning and product consistency.
- Demonstrated exceptional time-management skills by juggling multiple orders simultaneously while maintaining attention to detail.
Line Cook
1 Year 8 Months- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Adapted quickly to changing orders while maintaining consistent output and kitchen flow.
- Prepared breakfast and lunch items according to ticket specifications and kitchen standards.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Assistant Kitchen Manager/Chef/Executive Kitchen Manager
1 Year 7 Months- Supervised kitchen workflows to maintain consistent food quality, safety, and service standards.
- Coordinated daily prep, cooking, and plating tasks to support smooth banquet and restaurant operations.
- Trained kitchen staff on sanitation procedures, equipment use, and portion control practices.
- Monitored inventory levels and reordered supplies to prevent shortages and reduce waste.
Grill Cook
3 Months- Monitored grill temperatures and cook times to ensure food safety and quality standards.
- Prepared grilled entrees and sides to order, maintaining consistent taste and presentation.
- Coordinated with kitchen staff to keep orders moving during peak service periods.
- Organized prep station with stocked ingredients, clean tools, and ready-to-use equipment.
Pantry Cook
2 Years 3 Months- Organized mise en place to support smooth meal service and timely ticket completion.
- Monitored food quality, freshness, and temperature standards throughout prep and service.
- Prepared cold station ingredients, sauces, and garnishes with consistent portioning and presentation.
- Restocked pantry supplies, labeled ingredients, and maintained clean storage areas.
Dishwasher/Hot Line Cook
1 Year 11 Months- Operated commercial dishwashing equipment to support fast-paced kitchen and catering operations
- Sorted incoming dishes and prioritized cleaning workflow to keep service areas supplied
- Inspected glassware, plates, and pans for cleanliness before restocking kitchen and dining stations
- Maintained clean, sanitary dish room by washing, sanitizing, and organizing cookware, utensils, and serviceware
Education
Culinary Arts - Culinary Arts
Skills
Customer service
Culinary techniques
Food safety
Safety standards
Food handling
Sanitation standards
Ordering supplies
Scheduling
Multitasking and organization
Written communication
Customer satisfaction
Sanitation
Timeline
Chef/Executive Kitchen Manager
Humpback Sally's
05.2018 - 01.2020Read More
Line Cook
Butterhorn Bakery & Cafe
11.2017 - 05.2018Read More
Sous Chef
Pirogue Grille
05.2012 - 09.2017Read More
Broiler Cook/Hot Prep Cook
Texas Roadhouse
10.2010 - 05.2012Read More
Line Cook
Dennys Restaurant
02.2009 - 10.2010Read More
Assistant Kitchen Manager/Chef/Executive Kitchen Manager
Seven Seas Hotel
07.2007 - 02.2009Read More
Grill Cook
Space Aliens
03.2007 - 06.2007Read More
Pantry Cook
The Bistro 1100
06.2003 - 09.2005Read More
Dishwasher/Hot Line Cook
Minerva's Restaurant And Catering
11.1999 - 10.2001Read More
Le Cordon Bleu
Culinary Arts from Culinary Arts
Read More