Hi, I’m
Shavone Brunson-Knott
Detroit,MI
Summary
Culinary professional with comprehensive experience in high-pressure kitchen environments, hospital and hotel dining, and large-scale events. Skilled in food safety, menu development, and kitchen management, with proven ability to mentor and manage teams of up to 30. Seeking a Sous Chef role to leverage expertise in American cuisine, food safety management, and staff development.
Overview
10
years of professional experience
1
Certification
Work History
Hollywood Casino at Greektown Detroit, MI
Sous Chef
07.2025 - Current
Job overview
- Supervised kitchen staff to ensure efficient food preparation and service quality.
- Maintained inventory levels and ordered supplies to optimize kitchen operations.
- Trained junior chefs in food safety standards, cooking techniques, and kitchen protocols.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Beaumont HealthRoyal Oak, MI
Production Leader PT
01.2020 - 06.2025
Job overview
- Prepared and cooked breakfast and lunch items for hospital dining and catering services
- Supervised and mentored cooks and helpers, ensuring efficient kitchen operations
- Set up and stocked all service stations quickly to meet meal service demands
- Followed strict safety and sanitization policies to maintain health standards
- Managed kitchen staff scheduling and delegated tasks to maximize productivity
- Practiced effective team management for a kitchen staff of [number of team members, up to 30]
- Maintained kitchen organization and upheld food safety management protocols
- Assisted with menu writing and large-scale event preparation as needed
American House Grosse Pointe at CottageGrosse Pointe Farms, MI
Cook FT
03.2017 - 07.2019
Job overview
- Proactively prepared for large parties and reservations, planning staffing and kitchen needs
- Set up and cleared tables, stocked all service stations for efficient meal service
- Followed all food safety and sanitation policies to uphold health standards
- Offered product samples, answered resident questions, and provided excellent guest service
- Prepared, cut, weighed, and wrapped deli meats and cheeses for daily service
- Supervised, trained, and developed team members according to company policies
- Collaborated with kitchen staff to streamline food preparation processes and reduce waste.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Implemented daily cleaning schedules to uphold sanitation standards in compliance with health regulations.
St. John Macomb-Oakland HospitalWarren, MI
Lead Line Cook FT
10.2015 - 03.2017
Job overview
- Ensured meats were properly cut and prepared using safe food handling practices
- Operated all kitchen equipment adeptly and maintained a clean, organized workspace
- Maintained enthusiastic customer service and supported positive dining experiences
- Displayed strong menu knowledge and answered questions about food and ingredients
- Cooked homemade food using recipes and basic culinary knowledge, garnished dishes for presentation
- Followed all safety and sanitation policies to uphold health standards
- Trained new cooks on culinary techniques, equipment usage, and efficient kitchen workflows.
- Implemented quality control measures for food preparation, enhancing overall patient satisfaction scores.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Checked food temperature regularly to verify proper cooking and safety.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
Education
Frank Cody High SchoolDetroit, MI
High School from General Studies
06-2007
Wayne County Community CollegeDetroit, MI
Culinary from Food And Beverage
05-2025
Skills
- Management
- Sautéing
- Meal Preparation
- Supervising Experience
- Cooking
- Kitchen Management Experience
- Serving Experience
- Catering
- Microsoft Office
- Kitchen
- POS
- Leadership
- Team Player
- Menu planning
- Food safety
- Food Production
- Food Preparation
- Culinary experience
- Food preparation
- Team management
- Mentoring
- Butchery
- Line cook
- Knife skills
- Staff scheduling
- Sous chef experience
- Food Handling
- Baking
- Quality Assurance
- Training
- Chef
- Grilling
- Production Management
- Team leadership
- Kitchen leadership
- Inventory management
Certification
- ServSafe
- Food Handler Certification
Timeline
Sous Chef
Hollywood Casino at Greektown
07.2025 - Current
Production Leader PT
Beaumont Health
01.2020 - 06.2025
Cook FT
American House Grosse Pointe at Cottage
03.2017 - 07.2019
Lead Line Cook FT
St. John Macomb-Oakland Hospital
10.2015 - 03.2017
Frank Cody High School
High School from General Studies
Wayne County Community College
Culinary from Food And Beverage