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Manager Executive Chef

Durham, North Carolina, United States
January 08, 2019

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James Hughes Russell

**** ****** **.

Durham, N.C. 27707

Cell: 631-***-****


I am seeking the position of Executive Chef with your organization. I am well versed in many areas of cuisine, including Ala Carte, Banquets, Institutional, and On & Off Premise Catering procedures. I am able to accommodate many culinary needs and special diets. I have a strong knowledge of French & Italian cuisine, Southern Regional cuisine, Asian and Indian cuisine.

I also have experience in marketing & sales, food cost, and labor cost control, scheduling staff, Management and training of staff, menu planning, ordering, Inventory, and Computer software applications, (Microsoft word & Excel, Outlook, Micros POS, MPS, Opera, Aloha) and I am always open and willing to learn new procedures and applications

I’m a very strong team leader. I have a very outgoing personality and personal nature. I also possess a keen work ethic and approach all challenges with great confidence and enthusiasm. Adaptability, one of my strongest traits, allows me to enter into any situation both personally and professionally with the greatest of ease. I am eager to discuss further the position and experience at your earliest convenience.

Thank you,

James H Russell

James H Russell

Cell # 631-***-****


Johnson & Wales University. Providence R.I. 1991 – 1993

A.O.S. Degree in Culinary Arts

Suffolk County Community College, Selden N.Y. 1989 – 1991

Associates Degree in Liberal Arts & Sciences


Millennium Hotels & Resorts – Executive Chef

Durham N.C. April 2018 – present

*Menu design and costing, Maintain Food cost and Labor control, Ordering and Inventory

* Monthly Inventory audits

* Scheduling and Training of staff

* Ala carte and Banquet production

*Maintained sanitation and safety standards

Backyard Bistro @ Chapel Ridge Country Club – Executive Chef

Pittsboro N.C. March 2017 – April 2018

* Menu development, Food cost and Labor control, Ordering and Organization of Inventory

* Monthly Inventory audits

* Scheduling and Training of Kitchen staff

* Maintained Sanitation and safety Standards

Doubletree Hotel by Hilton – Executive Chef/Food & Beverage Manager

Cary N.C. September 2015 – March 2017

* Menu Development, Ordering & Organization of Inventory

* Monthly & weekly Food and Labor Budget audits

* Monthly Inventory for the Kitchen And Bar

* Scheduling and training of all Kitchen and Front of the house staff.

* familiar with POS applications and set up

* Maintained Sanitation & Safety Standards

Cowfish Restaurant – Catering/Production Chef

Hampton Bays, N.Y. March 2013 – September 2015

* Food prep & production of Ala Carte & Party Menu’s

* Menu Planning, Organization, Ordering/ Inventory, & Training

* Maintained sanitation & safety standard

Fat Guys Deli – Partner / Manager

Clayton N.C. May 2003 – June 2012

* responsible for daily operations

* maintained the highest safety & sanitation standers

Carolina Hurricanes, RBC Center - Club & V.I.P. Chef

Raleigh, N.C. September 1999 – April 2003

* menu planning, food prep and production for Club level buffet, all Corporate suite catering, all V.I.P. green room catering, and Media level catering

* ordering/ inventory, Training

* managed and scheduled a staff of 15+

* maintained safety and sanitation standards

The Washington Duke Inn & Golf Club - Banquet Sous Chef

Durham, N.C. September 1998- September 2001

* AAA 4 Star/ 4 Diamond Hotel and restaurant

* menu planning, food prep and production for all banquets and al carte restaurant

* managed and scheduled a staff of 10+

* maintained safety and sanitation standards

George’s Gourmet Garage, Restaurant & Market – Rounds Chef

Durham, N.C. June 1995- September 1998

* Menu planning, food prep and production for market, café, and restaurant

* maintained safety and sanitation standards

U.N.C. Chapel Hill, Marriott Management Services/Lenoir Hall

- Institutional Cook

Chapel Hill, N.C. August 1994 - June 1995

* food prep, and production of standardized cycle menu

* maintained safety and sanitation standards

James H Russell


Serve Safe Certificate, Exp; January 2021

American Red Cross, First Aid, CPR, & AED. Exp; March 2019

Bartenders Certificate / Tips Certified


Chef Joe Lumbrazo, Chef/Owner

Back yard Bistro

Raleigh, N.C.


T.k. Franklin, Assistant General Manager

Parks Hospitality Group / Doubletree by Hilton

Cary, N.C.


Adrita Khanna, Guest Coordinator

Ritz Carlton Buckhead

Atlanta, GA


Eric Miller, Partner/Operations Manager

Cowfish Restaurant

Hampton Bays, N.Y.


cell- 954-***-****

Frank Russell, Director of Production

The West Hampton Beach Performing Arts Center

West Hampton Beach, N.Y.


Cary Squires, Business Owner

Groovy Catering

Raleigh, N.C. 919-***-****

Contact this candidate