SEAN KNOX
Cleveland,OH
Summary
Experienced Chef with extensive cooking knowledge. Skilled in preparing diverse culinary styles, multitasking, and thriving under pressure. Proficient in maintaining high standards of cleanliness and efficiency. Experienced in supervising kitchen staff, training employees, developing menus, and managing food costs.
Overview
26
26
years of professional experience
Work History
Executive Chef
1899 Golf & Social Club
10.2023 - 01.2025
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
Catering Chef
Pearl Flower Catering Services
07.2022 - 09.2024
- Cooked for large groups of people and managing various types of food for large events.
- Ordered food items and supplies needed to fulfill catering jobs.
- Created catering menu based upon client specifications, event type, dietary needs, and budget.
- Collaborated with event planners for seamless execution of catered functions, resulting in positive feedback from clients.
Exec Sous Chef / Events Manager
Sausalito's on 9th
07.2022 - 09.2024
- Ensured smooth event transition with thorough pre-event walkthroughs and detailed day-of coordination efforts.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Sous Chef /Kitchen Manager
Red DTC Group
08.2013 - 07.2022
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Chef
Mitchell's Fish Market
07.2012 - 08.2013
- Broil/Grill Line Cook
Field Manager-Sales Trainer
UD Management Group
06.2003 - 05.2012
Sous Chef
STAR RESTAURANT
12.2001 - 06.2003
Junior Sous Chef
Key West Cafe
01.2001 - 12.2001
Line Cook
Red Lobster Restaurant
10.1999 - 12.2000
Lead Line Cook
Ryan's Steakhouse and Buffet
10.1999 - 12.2000
Line Cook
Starwood Sheraton Hotels & Resorts
02.1999 - 10.1999
Education
Associate of Arts and Sciences - Business Administration and Management, General
Bluffton University
01.1996
Diploma of Education - undefined
South High School
01.1988
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
Timeline
Executive Chef
1899 Golf & Social Club
10.2023 - 01.2025
Catering Chef
Pearl Flower Catering Services
07.2022 - 09.2024
Exec Sous Chef / Events Manager
Sausalito's on 9th
07.2022 - 09.2024
Sous Chef /Kitchen Manager
Red DTC Group
08.2013 - 07.2022
Chef
Mitchell's Fish Market
07.2012 - 08.2013
Field Manager-Sales Trainer
UD Management Group
06.2003 - 05.2012
Sous Chef
STAR RESTAURANT
12.2001 - 06.2003
Junior Sous Chef
Key West Cafe
01.2001 - 12.2001
Line Cook
Red Lobster Restaurant
10.1999 - 12.2000
Lead Line Cook
Ryan's Steakhouse and Buffet
10.1999 - 12.2000
Line Cook
Starwood Sheraton Hotels & Resorts
02.1999 - 10.1999
Diploma of Education - undefined
South High School
Associate of Arts and Sciences - Business Administration and Management, General
Bluffton University
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