James Hughes Russell
Durham, N.C. 27707
Cell: 631-***-****
ac75ib@r.postjobfree.com
Hello,
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-***-****
EDUCATION
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
EXPERIENCE
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
CERTIFICATIONS
Serve Safe Certificate, Exp; January 2021
American Red Cross, First Aid, CPR, & AED. Exp; March 2019
Bartenders Certificate / Tips Certified
REFERENCES
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-***-****