James Ludd
Las Vegas,NV
Summary
Dynamic culinary professional with extensive experience at Do & Co, excelling in food safety and efficient multitasking. Proven track record in menu planning and team collaboration, enhancing service speed and customer satisfaction. Recognized for adaptability in high-pressure environments and commitment to maintaining sanitation protocols.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Cook Operator
Do & Co
11.2023 - Current
- Operated cooking equipment to prepare diverse meals in fast-paced environment.
- Maintained cleanliness and organization of kitchen stations to ensure operational efficiency.
- Assisted in inventory management by tracking supplies and reporting shortages to supervisors.
- Collaborated with team members to deliver high-quality catering services for events.
- Collaborated with team members to ensure smooth workflow and consistent delivery of well-prepared dishes.
- Ensured compliance with all health department regulations through regular inspections and cleaning routines.
Cook's Assistant
Sage Hospitality
08.2023 - Current
- Assisted in food preparation and ingredient assembly for diverse menu items.
- Maintained cleanliness and organization of kitchen workspace and equipment.
- Supported head cook in daily meal service, ensuring timely delivery of dishes.
- Collaborated with team members to execute efficient kitchen operations during peak hours.
- Adapted quickly to changing culinary demands and menu adjustments as needed.
Suite Cook Lead
Levy Restaurants
03.2016 - Current
- Prepared high-quality dishes in accordance with menu specifications and food safety standards.
- Operated kitchen equipment efficiently, ensuring proper maintenance and sanitation practices.
- Collaborated with team members to streamline food preparation processes and improve service speed.
- Assisted in inventory management, tracking stock levels, and minimizing waste through effective portion control.
Sous Chef
Grand Teton Lodge Company
05.2025 - 10.2025
- Assisted in menu planning and development to enhance seasonal offerings.
- Executed food preparation techniques ensuring consistency in taste and presentation.
- Collaborated with kitchen staff to maintain efficient workflow during peak service hours.
- Trained junior cooks on culinary techniques and safety protocols to improve team performance.
Line Cook
Le Thai
11.2020 - 07.2023
- Cooked multiple orders simultaneously during busy periods.
- Prepared dishes in fast- paced environments working with teammates to maintain high customer satisfaction rate.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Able to work multiple stations and lead the team when chef was absent.
Line Cook
8 East
03.2021 - 06.2023
- Prepared high-quality dishes in accordance with restaurant standards.
- Maintained cleanliness and organization of kitchen workspace to ensure safety.
- Collaborated with team members to streamline food preparation processes.
- Assisted in inventory management, tracking supplies and ingredients effectively.
- Supported head chef in training new kitchen staff on cooking techniques.
- Followed recipes accurately to deliver consistent menu items for guests.
- Adapted quickly to changing menus and special dietary requests from customers.
Assistant Manager
Taco Bell
08.2017 - 06.2018
- Trained team members on operational procedures and customer service standards.
- Assisted in managing inventory levels to reduce waste and optimize supply chain efficiency.
- Implemented staff scheduling systems to enhance labor management and improve shift coverage.
- Monitored daily sales and operational metrics to identify trends and improve performance.
Supervisor of Operations
Fifth Avenue Restaurant Group
01.2014 - 03.2017
- Supervised daily operations, ensuring adherence to service standards and quality control.
- Trained and mentored staff on efficient workflow practices and customer service techniques.
- Implemented operational improvements to enhance productivity and streamline processes.
- Coordinated inventory management, reducing waste and optimizing supply chain efficiency.
Lead Line Cook
R.M. Seafood-Boiler Room/Rick Moone
04.2014 - 03.2016
- Supervised kitchen staff, ensuring adherence to safety and cleanliness standards.
- Managed food preparation processes, optimizing efficiency and reducing waste.
- Developed new recipes, enhancing menu offerings and customer satisfaction.
- Trained junior cooks in culinary techniques and best practices.
Education
Associate of Science - Culinary
Le Cordon Bleu
Las Vegas, NV10.2012
Skills
- Food safety
- Knife skills
- Adaptability in kitchen
- Sanitation protocols
- Food plating
- Allergen awareness
- Menu planning
- Special diets
- Batch cooking
- Food cost management
- Teamwork and collaboration
- Problem-solving
- Efficient multitasking
- Reliability
Certification
- Servsafe food management 5/3/2023 to 5/3/2028
Timeline
Sous Chef
Grand Teton Lodge Company
05.2025 - 10.2025
Cook Operator
Do & Co
11.2023 - Current
Cook's Assistant
Sage Hospitality
08.2023 - Current
Line Cook
8 East
03.2021 - 06.2023
Line Cook
Le Thai
11.2020 - 07.2023
Assistant Manager
Taco Bell
08.2017 - 06.2018
Suite Cook Lead
Levy Restaurants
03.2016 - Current
Lead Line Cook
R.M. Seafood-Boiler Room/Rick Moone
04.2014 - 03.2016
Supervisor of Operations
Fifth Avenue Restaurant Group
01.2014 - 03.2017
Associate of Science - Culinary
Le Cordon Bleu