James Barber

  • Portland US-OR


-  Highly experienced in all areas of cooking; including menu creation, recipe execution, and presentation.

-  Responsible for basic accounting and inventory control.

-  Responsible for supervising large and diverse crews.

-  Responsible for hiring and training.

-  Coordinated a safety committee and served on a sustainable business practices committee.

Work History

Work History

Lead Line Cook/Banquet Captain

The Rheinlander

-Responsible for overseeing all phases of food preparation and presentation for on and off-site catered events.

-Responsible for directing the flow of food orders coming in and going out of the kitchen. Also responsible for plating and final presentation.

Aug 2001 - Sep 2008

Sous Chef

New Seasons Market

Front-line management of line cooks and dishwashers. Also responsible for scheduling, daily task delegation, budgeting, and inventory control.

-Consistently stayed on budget

-Created many permanent recipes

-Put into place a composting protocol


Sep 2008 - Present

Still attending

Portland Community College




American Nation Standards Institute