Jams Lutzke
Chicago,IL
Summary
Cooked in all types of service and cuisine from Large high volume restaurants, country clubs, hotels and catering, too small huate bistros. With my 20+ years of experience and strong work ethic, I have always been a key employee dedicated to the overall positve quality and pride where I am employed.
Overview
15
15
years of professional experience
Work History
Event Chef
Casablanca Lounge
Scottsdale, AZ
04.2018 - 08.2019
Planned and executed all culinary and service aspects of individualized parties expectations.
Sous Chef
Red Fox English Pub/ Cantina Diablos
Royal Oak, MI
04.2016 - 02.2018
Managed all culinary staff in two kitchens simultaneously (same building).
Suate / Saucier Chef
Big Rock Chophouse
Royal Oak, MI
12.2015 - 03.2016
Managed and executed saute station and oversaw all daily suace/stock/soup needs daily.
Line Cook/ Wok Station
Thor / Hotel Rivington
New York, NY
03.2011 - 08.2012
Setup and worked the saute and wok stations.
Sous Chef
Laurel Links Country Club
Laurel, NY
03.2004 - 10.2007
Managed all culinary aspects for events and "A la carte" dining including ordering and inventory, and menu creation weekly.
Education
High School Diploma -
Arthur Hill High School
Saginaw, MI06.1999
Skills
Prioritization, Time management, Sanitation, Waste Reduction, Great Palate, 20years in the industry
Refrecences
Carrie Klein- Chef (Andiamos) -248-660-6964
Adam Croft- Chef, Metal Artisan-612-616-9694
Sanvid (Sammy) Chauhan-612-7437472
Matt Moladanado FOH manager-248-238-0487
Timeline
Event Chef
Casablanca Lounge
04.2018 - 08.2019
Sous Chef
Red Fox English Pub/ Cantina Diablos
04.2016 - 02.2018
Suate / Saucier Chef
Big Rock Chophouse
12.2015 - 03.2016
Line Cook/ Wok Station
Thor / Hotel Rivington
03.2011 - 08.2012
Sous Chef
Laurel Links Country Club
03.2004 - 10.2007
High School Diploma -
Arthur Hill High School