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 20 years of experience and a strong work ethic, I have consistently been a key employee dedicated to upholding the positive quality and pride associated with my workplace.d with my workplace.
Overview
27
27
years of professional experience
Work History
Line Chef
The H Hotel
Midland, Michigan
09.2025 - 06.2026
- Prepared high-quality dishes according to hotel standards and recipes, enhancing guest satisfaction.
- Prepared specialized cuisine for Vip Cobalt Club members.
- 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
Scottsdale, AZ
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.
SOUS CHEF
Red Fox English Pub/ Cantina Diablos
Royal Oak, MI
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.
- Setup and worked all stations in the kitchen.
SAUTE / SAUCIER CHEF
Big Rock Chophouse
Birmingham, MI
02.2013 - 12.2014
- Executed sauté station operations to ensure consitent quality with accurate timing.
- Made stocks and sauces for current menus and specials with consistency.
- Conceptualized and implemented original menu items, presentation ideas for special events and promotions.
- Enumerate daily prep items, inventory and product orders.
WOK STATION/GRILL
Chino Latino
Minneapolis, MN
05.2010 - 10.2012
- Prepped, organized, and executed all dishes on the Wok station for individuals and large parties.
- Prepped, organized, and executed all dishes on the grill station.
- Collaborated with diverse coworkers to achieve goals and resolve product and service issues.
- Coordinated with cross-functional teams to ensure timely project completion.
SOUS CHEF
Asheville Yacht Club
Asheville, NC
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
Long Island, NY
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.
SOUS CHEF
Joes Boathouse
Portland, ME
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.
LINE COOK
Old Port Sea Grill
Portland, ME
02.2003 - 10.2004
- Set up and worked all stations, mainly sauté.
- Butchered and portioned meat, poultry, fish, and other seafood items.
- 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.
Assistant Sous Chef
Michaela's
Portland, Maine
02.2002 - 01.2003
- Prepped, organized, and worked on all stations during lunch and dinner.
- Established relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Butchered all meat, poultry, fish, and other seafood items.
- Oversaw inventory and ordered all products needed for daily restaurant operations.
- Made all stocks,soups, and sauces for daily restaurant needs.
LINE COOK
Ciao Bella
Minneapolis, MN
05.2001 - 01.2002
- Prepped all ingredients, set up and worked the sauté and wood-burning pizza stations.
- Streamlined kitchen operations, enhancing workflow efficiency and ensuring timely meal delivery to increase customer satisfaction.
- Executed high-quality dish preparation at the sauté station, consistently receiving positive feedback and enhancing the dining experience for customers.
- 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.
Saute cook and waiter
Romanos Macaroni Grill
Minneapolis, Minnesota
07.1999 - 05.2001
- Prepped, organized, and worked the sauté station during lunch and dinner.
- 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.
- Waited tables for lunch and dinner service.
Education
HIGH SCHOOL DIPLOMA - Saginaw Center for Arts and Sciences
Arthur Hill High School
Saginaw, MI06-1999
Skills
- Food preparation techniques
- Overall cooking techniques
- Knife skills
- Soup and stock preparation
- Sautéing techniques
- Butchery skills
- Stock rotation
- Complaint resolution
- Menu planning
- Food handling procedures
- Sanitation practices
- Waste Reduction
- Recipe development
- Food Manager Safety Certification
- Problem solving
- Problem and complaint resolution
- Prioritization
- Work under pressure
- Proper food handling procedures
- Time management
- Food Consolidation/Tetris skills
- Game-changing bass lines
- Hypnotic rhythm guitar
- Family/Team oriented work ethic
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
Date of Birth: 05/22/81
Custom Section
MICHIGAN FOOD MANAGER CERTIFICATION, 12/31/25
Timeline
Line Chef
The H Hotel
09.2025 - 06.2026
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
Saute cook and waiter
Romanos Macaroni Grill
07.1999 - 05.2001
HIGH SCHOOL DIPLOMA - Saginaw Center for Arts and Sciences
Arthur Hill High School