James Sitkiewicz

Experience

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  Applebee's Neighborhood Grill + Bar

  Feb 2004 - Jan 2005

  Line Cook

  Did stereotypical line duties for fry station and assisted broiler during peak periods. Maiden voyage of my culinary career!

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  Hudson's Classic Grill

  Jan 2005 - Jun 2006

  Assistant Kitchen Manager

  Second in charge of all BOH responsibilities which included, but were not limited to: ordering, prep coordination, expediting, quality control, scheduling, and station support where required.

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  Houlihan's/Hilton Garden Inn

  May 2005 - Jun 2006

  Prep Chef

  Responsible for all BOH prep, product receiving and proper rotation, and line support during peak periods. Pt basis.

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  Hyatt Regency O'Hare

  Jul 2006 - Sept 2009

  Kitchen Lead - Red Bar & Lounge

  In charge of all prepping and organization duties associated with the Red Bar & Lounge kitchen in the hotel. Assisted as needed in production of larger banquet functions located in the massive ballrooms ranging from just a few hundred people to upwards around three thousand... both buffet and plated scenarios. Also jumped in on In-Room dining and O'H American Grill which focused on a finer style of eats for this massive eleven hundred plus room convention hotel.

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  Cotes du Rhone

  Oct 2009 - Apr 2011

  Sous Chef

  Ran a two person kitchen with the head chef. Learned a la minute style cooking in a french cuisine establishment.

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  Karyn's on Green

  Jun 2011 - Jan 2012

  Sous Chef

  Second in all BOH responsibilities: ordering, menu creation, line management, prepping duties, expo and plate presentations. The entire menu was vegan cuisine rotating around seasonal items for utmost quality.

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  Mariano's Fresh Market

  Jan 2012 - Apr 2016

  Food Service Manager

  Primary duties included scheduling, training, ordering, inventory control, food quality and ensured sanitation was upheld for city and Ecolab standards. Reported directly to the general manager.Managed the entire aspect of the flagship VEG'D department consisting of vegan and raw vegan items. In addition to managing VEG'D I also assist in the quality of operations other food service departments.Opened various locations around Chicago during initial hiring and training processes and mentored/trained hourly employees into salary managers. Primary locations were Bucktown, Ravenswood, Lakeshore East and New City. Show less

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  Smalls, Smoke Shack & More

  Sept 2013 - Feb 2014

  Prep Chef

  Duties include prepping of all food items before opening of establishment. Brining, smoking, line mise en place, and sauces etc. Cuisine style at this restaurant could easily be considered fusion with the many different influences that are brought together by my chef Joaquin Soler ... primary profiles however lean toward asian influences.

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  Eat Purely

  Jan 2017 - Feb 2018

  R&D Chef

  • Assisted head chef in the creation of new menu items that were then made in bulk and delivered to Chicago residents via the online application by a per order basis.• Created the MOP guidelines for each recipe used so as to maintain consistency with the kitchen staff.

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  J&J Equities

  Mar 2018 - Jul 2020

  Maintenance Technician

  • Live in maintenance technician answered any general maintenance issues that would come up with current tenants.• Flipped and remodeled units in-between old and new tenants. • Electrical, plumbing, painting, drywalling and cabinetry were daily skills utilized on call 24/7.

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  Yamaha Motor Corporation, USA

  Oct 2020 - Oct 2023

  Stockroom/Kitting Technician

  • In charge of the distribution and inventory of all parts related to the pontoon side of the manufacturing assembly line.• Received when required (operation of forklift on loading dock) and did daily cycle counts via QAD (ERP) to ensure accuracy. • Trouble shot problems with parts when issues occurred for quality assurance.

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  Art Institute of Chicago

  Jan 2024 - now

  Assists head Chef in all aspects of BOH operations. Assists head Chef with day to day operations on the floor in multiple outlets, execution of catering events, sanitation standards upkeep, bulk prep organization/quality assurance and expedite of dishes from line stations to food runners during peak sales hours. Duties range in various parts of the kitchen (tournant) include prepping of all items used in the cafe (stocks, dressings, soups, meat fabrication and line mise en place etc.), proper rotation and dating of items, keeping proper sanitation standards and relief on the line for breaks and rush periods (grill and pizza stations). Assisting in preparation and execution for catering events when needed.

  • Executive Sous Chef (Levy/Compass Group)

    Nov 2024 - now

  • Sous Chef (Levy/Compass Group)

    Jul 2024 - now

  • Chef Tournant (Levy/Compass Group)

    Jan 2024 - now