JIM SAUTTER
Warwick
Summary
Skilled, creative, dedicated, hands on Executive Chef/Chef Manager with extensive culinary experience and knowledge in varied dining concepts and a large range of cuisines. Focused and efficient with a strong knowledge in food safety and sanitation guidelines. Adept at food purchasing, inventory and controlling food cost. Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity. Innovative Banquet Chef known for high productivity and efficient task completion. Specialized in menu development, inventory management, and culinary team leadership. Excel at communication, time management, and adaptability, ensuring seamless event execution and client satisfaction.
Overview
30
30
years of professional experience
1
1
Certification
Work History
Banquet Chef
Wannamoisett Country Club
Rumford
04.2019 - 01.2025
- Prepared variety of foods according to exact instructions and recipe specifications.
- Directed presentation and portioning of food for banquet functions.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
- Ensured quality control by tasting dishes before they were served to guests.
Catering Chef
Blue Moon Catering
Warwick
01.2019 - 04.2019
- Designed customized catering menus tailored to client preferences.
- Developed food dishes from scratch based on well-regarded culinary techniques.
- Teamed with business owner to create new menu offerings.
- Implemented practices to avoid cross-contamination.
Executive Chef /Chef Manager
Lifestyle Cafe at Poliquin Group
East Greenwich
01.2014 - 01.2019
- Re-developed the concept, menu, and recipes for 100% gluten free restaurant
- Oversaw and directed the procurement, production, and service of all food
- Created daily specials and rotating prepared food selections based on seasonal availability and customer demand
- Hired and managed all back of house staff and front of house staff
- Ensured personnel safety, kitchen sanitation and proper food handling and storage
- Cultivated strong vendor relationships with national and local vendors
- Coordinated and organized all restaurant inventory including food and non-food products
- Planned and executed catered events
- Considered seasonal product pricing and availability in development of promotional dishes and menu selections
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns
- Assured customer satisfaction in front of house
- Reviewed Financial Statements and proposed cost saving measures to owner
SousChef /Banquet Chef
Wannamoisett Country Club
East Providence
01.2006 - 01.2014
- Prepared various a la carte menu items and seasonal specialties for 150 + seat country club
- Planned, organized, and oversaw food preparation of all banquet and catering events including weddings and golf tournaments for 75 - 275 people
- Ensured and maintained five-star quality of food preparation from planning, purchasing, preparing to plating
- Interacted with Club members when preparing food at remote locations such as outside grilling, pasta nights, clam bakes, etc
- Planned promotional menu additions based on seasonal pricing and product availability
- Supply ordering and inventory
- Hired, trained, scheduled and managed kitchen staff of 8-12
- Monitored line processes to maintain consistency in quality, quantity and presentation
Chef/Kitchen Manager
Joe's American Bar and Grill
Providence
01.2005 - 01.2006
- Managed all aspects of kitchen in accordance with goals, objectives and culture set forth by company
- Managed kitchen staff team and assigned various stages of food production
- Monitored quality, presentation and quantities of plated food across line
- Assessed inventory levels every week and placed orders to replenish goods before supplies depleted
- Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
Executive Sous Chef
Twenty Water Street
East Greenwich
01.1995 - 01.2005
- Prepared and presented menu items and daily specials for 200 seat fine dining restaurant, 40 seat tavern, and seasonal waterfront deck, plus banquet and catering functions
- Managed kitchen staff team of 10-15 and assigned various stages of food production
- Responsible for daily food purchasing and receiving, menu planning, inventory control, and food costing
- Oversaw hiring, training and development of kitchen employees
- Produced or amended menus and item selections in conjunction with Executive Chef
Education
Associate of Science - Culinary Arts
Johnson & Wales University
Providence, RISkills
- Food preparation
- Food Sourcing Strategies
- Inventory control
- Recipe development
- Specialized Gluten-Free Cooking
- Menu development
- Banquet and catering menu planning
- Food plating
- Client Relations
- Employee hiring
- Employee training
- Advanced culinary techniques
- Cash handling
- Baking skills
- Broiling skills
- Food Safety Management
- Food safety handling
- Food Cost Control
- Labor Cost Control
- P & L accountability
- Computer proficiency
- Kitchen management
- Financial management
- Kitchen equipment maintenance
- Kitchen equipment repair
Certification
- Food Safety Manager State of Rhode Island FMC02320 exp 1/2029
Timeline
Banquet Chef
Wannamoisett Country Club
04.2019 - 01.2025
Catering Chef
Blue Moon Catering
01.2019 - 04.2019
Executive Chef /Chef Manager
Lifestyle Cafe at Poliquin Group
01.2014 - 01.2019
SousChef /Banquet Chef
Wannamoisett Country Club
01.2006 - 01.2014
Chef/Kitchen Manager
Joe's American Bar and Grill
01.2005 - 01.2006
Executive Sous Chef
Twenty Water Street
01.1995 - 01.2005
Associate of Science - Culinary Arts
Johnson & Wales University
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