James Loewenthal Email & Phone Number

Richmond, CA, US

Temecula, California, United States

Temecula, California, United States

*Responsible for the ordering and inventory of ~$50,000 of product monthly*Trained, scheduled, and supervised twelve employees and assisted in the supervision of other departments *Improved optimization and organization of a 1.3 million dollar food department*Assisted the executive team in all manner of tasks exceeding my station as necessary

United States

*Oversaw the operation of a two million dollar food & beverage operation*Managed a team of eight individuals*Reduced food costs by a margin of 20%*Reduced food waste by a margin on 60%*Improved food quality standards, kitchen cleanliness and work flow.

Scottsdale

*Managed a team of six, ensuring the quality standards set forth by the JW Marriot*Improved kitchen organization and work flow *Additional responsibilities of preparing food for special events and creating specials

The Sahara Las Vegas

• Worked for the twenty fourth highest grossing restaurants in the U.S. with a nightly PPA over two hundred dollars
• Solely responsible for for the majority of the restaurants entrees as a solo grill cook on up to 200 cover nights
• Worked various stations in the open fire kitchen including the wood burning oven, Josper, and grill
• Assisted the chef in developing nightly specials in order to reduce waste and improve food cost.

Las Vegas, Nevada

Part of the research and development team. Inovating new and exciting desserts for the restaraunts at the Wynn and Encore.

Las Vegas, Nevada

Held a full time position at Andrea's.Capable of working all stations and roles in the kitchen as needed.Maintained perfect attendance throughout my tenure.Awarded a exemplary score on my yearly reviews.

Chicago, Illinois

Was part of the opening team of Chef Morimoto’s largest restaurant, serving up to 600 guests nightly.Cross trained to work pantry, sushi pantry, fryer, saute, pastry and prepared the chef’s tasting menuAided both the savory and pastry departments by implementing various organizational methods to improve productivityWorked full time while attending pastry.

Scottsdale, Arizona

Worked in all four restaurants at the resort as well as the banquet kitchen and fulfilled numerous roles in each locationTrusted as a employee to work with little to no supervisionDeveloped recipes in accordance with guests dietary restrictions and preferencesRecipient of numerous GEM awards and nominated for three employee of the month awards

San Francisco, California

Cross trained to work pantry, saute, sides/garnish and pastry; often working more then one station a night.Assisted Sous Chef with his responsibilities upon completion of my dutiesTook charge in cleaning and organizing responsibilities outside of my work requirementsPrepared food to the highest of fine dining standards, serving up to 300 covers daily on a.

San Francisco, California

Assisted line cooks, ensuring that all preparations were completed to proper time and efficiency standardsTrained new employees on the various responsibilities and practices of each station. Responsible for inventory and ordering an average of $20,000 of food weeklyServed an average of 650 customers daily on a five person line

San Francisco, California

Assisted cooks with various parts of their daily food preparationResponsible for daily preparation of various sauces and garnishesWorked with cooks to complete all food plating during service.Observed and assisted the Executive Chef on the pass

Cutchogue, New York

Worked all shifts and aspects of the wholesale, and retail distribution of 100,000 pounds of seafood per weekSkilled at cleaning and breaking down a variety of different seafood and filling an average of 120 orders daily Prepared all cold food goods for retail and provided the highest level of customer service filling and completing ordersAssisted Braun’s.

L’Art De La Pâtisserie Certificate

Culinary Arts, Baking And Restaurant Management Certificate

Certified Ice Carver

High School Diploma, High School Diploma