Download PDF

Chef Rod Knight

Sous Chef, Thursday's Fort Lauderdale French Bistro

Summary

Chef Rod started his career in 1999 at Chuck’s Steak House in Danbury, Connecticut. In  2002, he joined the Sedexho operated El Dorado Bar and Grill as a kitchen manager/ Banquet Chef. He was later offered the position in 2006 to work at the Geronimo Bar and Grill, a highend Southwestern American fusion concept in historic downtown New Haven.  After a strong history of working in the industry up north he headed for Miami, Florida to further his culinary adventures.
In South Florida, Chef Rod worked at several establishments notably the Ritz Carlton South Beach, all the while creating dishes that had hints of exotic flavors while staying true to his New England roots.
In 2014, Chef Rod turned his sights towards Fort Lauderdale. His first stint was at Shooter’s Waterfront where he was instrumental in building up the American classic brunch buffet . Within the year, he was offered a sous chef position at Thursday’s, the newest French-American restaurant on Las Olas that is known for its landmark status in Montreal, Canada. 

Work History

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

Worked with clients who had restrictive diets
Meal planning
Catered private parties

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.
Dealt with costs, pricing, creating work schedules and more.
Dealt with employee conflict, irate customers and wrong stock orders.
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)

Education

19961999

Associate's Degree Culinary Arts

Henry Abbott Tech/Johnson and Wales Accredited

Culinary Arts, Hospitality, and Food & Beverage Program:  Italian, French, and Asian cuisines, institutional cooking, diet creation, menu planning, ordering, inventory management, costing

19992001

Certificate Entrepreneurial and Small Business Operations

Western Connecticut State University

Small enterprise operations
Business organization
Strategic Planning/Marketing

Recent Local Events

Books and Baguettes at Thursday's Fort Lauderdale (May 2016)

https://www.eventbrite.com/e/books-and-baguettes-featuring-jensen-beach-tickets-25070853598?utm-medium=discovery&utm-campaign=social&utm-content=attendeeshare&utm-source=cp&utm-term=listing

Books and Baguettes is a literary lunch club designed to engage both readers and writers with the written word. Each luncheon features a published author reading from their recent book, a book club-style discussion of that book, and then a mini-craft talk by the author about the creative process of writing. Pre-reading the author’s book is recommended, but not required.

NHL Panthers' Guest Chef Event (March 2016)

http://panthers.nhl.com/club/page.htm?id=106844

The Florida Panthers Guest Chef Program is an effort to bring the flavors of the tri-county areas and their superstar chefs to games. The program was created in conjunction with Fort Lauderdale’s Culinary Convenience, for area chefs to showcase their talents at selected premium locations at BB&T Center. The 2015-16 season was the program’s inaugural season and welcomed over 30 Guest Chefs to Florida Panthers home games. We’d like to thank all of our Guest Chefs who participated and for making this program a success.

Las Olas Food and Wine Festival (April 2016)

http://lasolaswff.com/

Presented by Breakthru Beverage, New Amsterdam Vodka, Woodford Reserve, and William Hill Winery, this year’s Las Olas Wine & Food festival will feature not only five blocks of sips and samples from nationally recognized wineries and top restaurants throughout South Florida, but the American Lung Association will be adding a breathe of fresh air for the culinary inclined. With a mission to fight against the third leading cause of death in the United States, your support of this event will assist in funding research and educational programming for the American Lung Association (ALA).

South Beach Food and Wine Festival (February 2016)

http://corporate.sobefest.com/about/

The Food Network & Cooking Channel South Beach Wine & Food Festival is a national, star-studded, five-day destination event showcasing the talents of the world’s most renowned wine and spirits producers, chefs and culinary personalities working with and highlighting Florida's local chefs. Hosted by Southern Wine & Spirits of Florida and Florida International University (FIU), the Festival benefits FIU’s Chaplin School of Hospitality & Tourism Management and the Southern Wine & Spirits Beverage Management Center. To date, the Festival has raised more than $24 million for the School.

Riverwalk Burger Battle (May 2015)

https://www.goriverwalk.com/greater-fort-lauderdale-events/riverwalk-burger-battle-vii

This sizzling event will pit sixteen top restaurants against one another as they show off their creative juices and grilling skills to 1200+ guests along the scenic New River. The Battle brings together South Florida's local chefs and burger aficionados for an evening of gourmet creations, cocktails, beers and fun, while raising funds to support the Riverwalk Fort Lauderdale’s mission of building and nurturing a vibrant community connected by the New River. Live music by “That Band”.