- Unprofessional but passionate Musican
James Lutzke
Sanford,MI
Summary
I have experience cooking in a variety of settings, ranging from large high-volume restaurants and country clubs to catering services and small, upscale bistros. With over 25 years of experience and a strong work ethic, I have consistently been a key employee dedicated to upholding the high standards of quality and pride associated with my workplace. Always looking forward to continuing to learn and easily conform to new work environments.
Overview
27
27
years of professional experience
1
1
Certification
Work History
Line Cook
The H Hotel
09.2025 - Current
- Prepared high-quality dishes according to hotel standards and recipes, enhancing guest satisfaction.
- Prepared specialized cuisine for Cobalt Club members.
- Collaborated with kitchen staff to streamline food preparation processes and enhance efficiency.
- Prepared room service meals for hotel guests to enhance their dining experience.
- Prepared variety of meats, seafood, poultry and vegetables in broilers, ovens, grills and fryers to fulfill specific customer requests.
- Customized menu items to accommodate guest dietary preferences and restrictions, improving overall dining experience.
- Collaborated with team members to ensure efficient meal service.
- Set up line station with proper tools and products, quality checked products within line station, maintained equipment and monitored food delivery.
- Managed multiple tasks simultaneously while maintaining speed and accuracy in production.
- Monitored food safety protocols to maintain a safe kitchen environment.
- Assisted in inventory management to maintain optimal stock levels and reduce waste.
- Organized meal logistics for DOW board members' in-flight dining.
Event Chef
Casablanca Lounge
04.2017 - 02.2019
- Crafted unique menus for diverse upscale events, enhancing guest satisfaction.
- Planned and executed culinary and service aspects for individualized parties, ensuring tailored experiences.
- Collaborated with event coordinators to streamline execution, contributing to seamless event flow.
- Created innovative menus tailored to diverse client needs and event themes.
- Coordinated food preparation and presentation for high-profile events, ensuring quality and timeliness.
Sous Chef
Red Fox English Pub/ Cantina Diablos
03.2015 - 02.2017
- Led culinary staff across two kitchens to ensure consistent quality and coordination.
- Partnered with front-of-house staff to enhance service flow and customer satisfaction.
- Coordinated scheduling for worldwide soccer events to ensure smooth operations.
- Supervised kitchen operations, ensuring timely food preparation and quality standards.
- Supervised kitchen staff, ensuring adherence to safety and quality standards.
SAUTE / SAUCIER CHEF
Big Rock Chophouse
02.2013 - 12.2014
- Executed sauté station operations to ensure timely service.
- Responsible for stocks and sauces for the restuarant
- Conceptualized and implemented creative food presentation ideas for special events and promotions.
- Led kitchen operations, ensuring high-quality food preparation and presentation.
- Streamlined food production processes, improving efficiency and reducing waste.
- Maintained well-organized mise en place to keep work consistent.
WOK STATION/GRILL
Chino Latino
05.2010 - 10.2012
- Prepped, organized, and executed all dishes on the Wok station for individuals and large parties.
- Collaborated with diverse coworkers to achieve goals and resolve product and service issues.
- Coordinated with cross-functional teams to ensure timely project completion.
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
SOUS CHEF
Asheville Yacht Club
11.2007 - 11.2009
- Managed kitchen operations and maintained high food safety standards.
- Supervised line cooks to ensure timely meal preparation and consistency.
- Developed menus, ordered supplies, scheduled staff, and executed menu items to ensure high-quality dining experience.
- Designed daily specials and seasonal menus to enhance customer satisfaction and dining variety.
- Prepared diverse menu items following established recipes and quality guidelines.
SOUS CHEF
Laurel Links Country Club
03.2005 - 10.2007
- Oversaw culinary execution for events and 'A la carte' dining, ensuring quality and consistency.
- Handled supply ordering, maintained inventory levels, and developed weekly menus.
- Supervised kitchen staff during meal preparation and service.
- Trained new staff on cooking techniques and kitchen procedures.
- Fostered teamwork among staff, enhancing collaboration and morale in the kitchen.
- Developed and implemented seasonal menu items, enhancing customer satisfaction.
- simultaneously served a la carte and special events for the club members
- Trained junior chefs in culinary techniques and kitchen operations.
SOUS CHEF
Joes Boathouse
03.2004 - 01.2005
- Held a sous chef position and was responsible for all kitchen operations.
- Created daily specials and seasonal menus for customer satisfaction.
- Managed inventory and ordered supplies to ensure kitchen efficiency.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
LINE COOK
Old Port Sea Grill
02.2003 - 10.2004
- Set up and worked all stations, mainly sauté.
- Prepared seafood dishes using fresh ingredients and traditional cooking methods.
- Assisted in menu planning by contributing ideas for seasonal specials.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Collaborated with kitchen staff to streamline food preparation processes and improve service efficiency.
Assistant Sous Chef
Michaela's
02.2002 - 01.2003
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Prepared workstations with ingredients and tools to increase efficiency.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Developed and executed daily kitchen operations, ensuring efficient meal preparation and service.
- Assisted in menu planning, incorporating seasonal ingredients to enhance culinary offerings.
LINE COOK
Ciao Bella
05.2001 - 01.2002
- Prepped all ingredients, set up and worked sauté and pizza stations.
- Streamlined kitchen operations, enhancing workflow efficiency and ensuring timely meal delivery to increase customer satisfaction.
- Prepared and executed diverse menu items in high-pressure kitchen environment.
- Executed high-quality dish preparation at the sauté station, consistently receiving positive feedback and enhancing customer dining experiences.
- Worked closely with kitchen staff to streamline food prep processes, resulting in quicker service times and improved efficiency.
- Executed daily kitchen operations, ensuring high-quality meal preparation and timely service, resulting in increased customer satisfaction.
Suate cook
Romanos Macaroni Grill
07.1999 - 05.2001
- Maintained cleanliness and organization of the cooking station at all times.
- Collaborated with team members to ensure timely meal service during peak hours.
- Started my culinary career.
- Front of the house server and bar back
- Prepped, setup and worked all stations for lunch and dinner service
- Prepared diverse sauté dishes following established recipes and quality standards.
Education
HIGH SCHOOL DIPLOMA - Saginaw Center for Arts and Sciences
Arthur Hill High School
Saginaw, MI06-1999
Skills
- Overall cooking techniques
- Knife skills
- Soup and stock preparation
- Sautéing techniques
- Butchery skills
- Product rotation
- Sanitation
- Consolidation and organization
- Time efficiency and urgency management
- Food handling procedures
- Sanitation practices
- Recipes and menu planning
- Problem solving
- Problem and complaint resolution
- Prioritization
- Work under pressure
- Proper food handling and sanitation
- Leadership
- Game-changing bass lines
- Hypnotic rhythm guitar syncopation
- Time management
- Cleaning and organization
Certification
Michigan Food Safety Manager Certification
Interests
References
- Carrie Klein, Chef/Andiamos, 248-660-6964
- Adam Croft, Metal Artisan, 612-616-9694
- Sanvid (Sammy) Chauhan, Chef/Target Field, 612-743-7472
- Racheal Swords, Catering Planner, 207-450-0603
Personal Information
Custom Section
MICHIGAN FOOD MANAGER CERTIFICATION, 12/31/25
Timeline
Line Cook
The H Hotel
09.2025 - Current
Event Chef
Casablanca Lounge
04.2017 - 02.2019
Sous Chef
Red Fox English Pub/ Cantina Diablos
03.2015 - 02.2017
SAUTE / SAUCIER CHEF
Big Rock Chophouse
02.2013 - 12.2014
WOK STATION/GRILL
Chino Latino
05.2010 - 10.2012
SOUS CHEF
Asheville Yacht Club
11.2007 - 11.2009
SOUS CHEF
Laurel Links Country Club
03.2005 - 10.2007
SOUS CHEF
Joes Boathouse
03.2004 - 01.2005
LINE COOK
Old Port Sea Grill
02.2003 - 10.2004
Assistant Sous Chef
Michaela's
02.2002 - 01.2003
LINE COOK
Ciao Bella
05.2001 - 01.2002
Suate cook
Romanos Macaroni Grill
07.1999 - 05.2001
HIGH SCHOOL DIPLOMA - Saginaw Center for Arts and Sciences
Arthur Hill High School