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Chef Rod Knight

Executive Chef, West Kendall Baptist Hospital, Baptist Health South Florida

Experienced Chef with a demonstrated history of leading, developing, and coaching teams to culinary excellence by promoting innovation, collaboration, and financial acuity. Proud to represent West Kendall Baptist Hospital's Nutritional Service's department through our use of local and sustainable scratch cookery by creating new exciting norms for the kitchen.

Work experience

2017Current

Executive Chef, Manager

West Kendall Baptist Hospital, Baptist Health South Florida

Provide chef-driven, high-quality, nutritious, cost-effective meals. 

Supervise the daily operations of food production and service.

Regularly represent at a variety of community, marketing and public relations events to promote and share culinary expertise.

Responsible for testing, training, and implementation of equipment and computer systems upgrades and changes. 

Establish and maintain a safe work environment by providing ongoing safety training, and adequate equipment maintenance. 

Comply with all federal, state and local regulations.

Participate in strategic planning to develop and implement new techniques, procedures, and instrumentation. 

Develop goals and operational reports that support the strategic plan.

Evaluate department performance and address business opportunities as appropriate. 

Hire, counsel and develop staff. Orient, train, supervise, and conduct timely performance evaluations. 

Manage budget and costs . 

Perform analysis of food trends, raw cost, retail pricing, contract management with vendors, daily recipe creation and menu planning including the implementation of cost-saving opportunities. 

Participate in multiple committees/councils (i.e. Culinary Council, Cost Standardization and Analysis Committee, etc.). 

Oversee and direct all special catering events and wellness initiatives for the hospital. 

Maintain the community wellness blog, online recipes, internal/external magazines and local newspaper. 

Partner with Wellness Advantage to spearhead any new hospital wellness initiatives. 

Maintain the proposed standardized menu for all the EarlyLearning Centers to alleviate cost and increase a healthier ELC menu and establish future opportunities for new menu initiatives. 

Partner with the Corporate Government and Community Relations and Marketing departments.

Develop recipes and menus, conduct cooking demonstrations, lecture series, interviews, tasting samples, press conferences and local news networks at events.

20152016

Sous Chef

Thursday's Fort Lauderdale French Bistro

Kitchen Management

Produce diversified menus in accordance with the restaurant’s policy and vision

Create new specials when required

Develop the working schedule and organize the work in the kitchen
Train kitchen staff in order to reach standards required by restaurant

Maintain order and discipline in the kitchen during working hours

Create tasting menus for clients interested in contracting the food for different events

Maintain hygiene and food safety standards

Business development

Event Planning, Networking, Community Outreach, Digital Marketing, Graphic Design

20142015

Chef de Partie

3033 Ocean Group (Shooter's Waterfront)

Instrumental in developing the brunch-buffet

Created dishes that were executed in a high volume atmosphere

Supervised buffet production

Managed and trained line cooks on the buffet

Helped the sous chefs and head chef to develop new buffet dishes and menus

Ensured the team had high standards of food hygiene and followed the rules of health and safety

Monitored portion and waste control to maintain profit margins

20122014

Personal Chef

Personal Chef

Supported with clients restrictive diets

Meal planning

Catering and  private events

20102013

Chef Consultant

Crescendo's Bar and Lounge

Developed menus for special events

Prepared unique south beach inspired dishes

Prepared Amuse-Bouche

Worked closely with the mixologist to infuse liquors for speciality cocktails

20062009

Chef

Geronimo Bar and Grill

Maintain food standards, costs, safety, etc.

Leading and motivating in the back of house, rallying the team during heavy shifts, resolving conflicts and getting the job done.

Menu costing, pricing, scheduling and more.

Accurately communicated standards and cooking methods to staff, gave orders and spoke with customers clearly.

20022006

Kitchen Manager/Banquet Chef

El Dorado Bar and Grill

Managed kitchen staff during lunch and brunch services

Developed daily specials

Set up and supervised banquet hall and execution of events

Developed diverse menus to suit clients' needs

19992002

Commis (Prep Cook)

Chuck's Steak House

Worked on early stages of food preparation

Maintained salad bar experience

Prepared various soups (high volume production)