Chase Knight is seeking a career in the hospitality industry, preferably in a customer-facing role as a server, banquet captain, or entry-level manager. He has 3 years of experience working both front and back of house at restaurants and country clubs, excelling in guest relations. His culinary skills include food preparation, cooking, and serving. He is currently pursuing an Associate's Degree in Culinary Arts, and holds certifications in food safety and as a prep cook.

1. Chase Knight
6783712584 chase.knight11@yahoo.com
665 Mount Vernon Rd. Monroe, Georgia 30656
Objective
My goal is to pursue a career in the rewarding hospitality industry.
Overview
For the past three years, I have worked in rotation between front of the house and back of the
house, but my primary focus is a position in front of the house as a server, banquet captain,
supervisor, or entry-level management. My skill set and friendly personality are assets that
propel me to seek a customer facing position in a hotel, restaurant, club, or catering company. I
excel in guest relations, and strive to provide the best experience for my guests
Experience
O’SHUCKS, LOGANVILLE GEORGIA 2013 - PRESENT
LINE COOK
• open the kitchen and set up the line to prepare for the day
• food preparation of soups, salads, desserts, and seafood
• grill station, handle all grilled and sautéed foods, cook to the correct specifications and
temperatures.
• fry station, handle all the battering and frying of foods such as fish, shrimp, and french fries
• expo, handle plating all food and presenting in window according to restaurant standards
• close the kitchen, sweep and mop the kitchen, sanitize all surfaces, label and store food
properly, make sure all is prepared for the following day.
SERVER
• open the restaurant, unstacking the chairs, brewing teas, stocking everything for the day
• take orders and meet guests’ needs, making sure to perform the five steps of service.
• delivering food in a timely and sanitary fashion
• clearing and busing tables, sanitizing to prepare for the next guests to be seated
• closing the restaurant, sweeping the dining room, sanitizing surfaces, and putting everything
in designated places for the next day.
Reference
• Steve Green, Owner, 678-267-5870
CLUB CORP, COUNTRY CLUB OF GWINNETT, SNELLVILLE, GEORGIA - 2012-2013
Promoted to Banquet Captain
• met with guests to discuss their wants and needs for banquet services
• prepared room for banquets, setting up adequate seating, tables, and place settings.

2. • prepared food for banquets, and served to guests when called for.
LEAD LINE COOK/SERVER
• opened the dining area and kitchen, preparing tea and coffee, and stocking all supplies for the
day
• took food and drink orders from guests
• food prep; prepared all meats and vegetables for the burgers, sandwiches and other entrees
• cooked the food-- items such as burgers, sandwiches, wraps, and/or any specials
• delivered food to guests, making sure everything was to their liking
• cleared and sanitized all tables to keep the dining room looking clean and welcoming
• closed the dining room and kitchen, sanitizing all surfaces, and doing the revenues report for
the night.
Reference
• Chef John Heard, Food and Beverage Manager, 678-368-9941
• Taylor Knight, Operations Manager, 678-836-9765
Education
Current Student at Athens Technical College for Culinary Arts Associates Degree
Projected Graduation: December 2015
Reference
Chef Scott Howard, Director of Culinary Arts, 404-510-5249
Certifications
• Prep Cook Certification
• ServSafe Managers Certification