David Butler
Spokane,WA
Summary
Creative chef with specialty in various cuisines. Experience includes 33 years in multi-volume, successful restaurants. Proven ability to adapt to any kitchen while remaining professional.
Overview
29
29
years of professional experience
Work History
Culinary Supervisor
Davenport Grand Hotel
Spokane , WA
2022.05 - Current
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Oversaw food preparation, production and presentation according to quality standards.
- Delegated work to staff, setting priorities and goals.
- Prepared workstations with ingredients and tools to increase efficiency.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Provided ongoing training and coaching to employees regarding proper cooking techniques.
- Enforced sanitation practices such as hand washing, glove use, and safe food handling techniques.
CHEF DE CUISINE
Revel Spokane
Spokane , Washington
2021.10 - 2022.05
- Produced innovative menu offerings to promote company standards and customer satisfaction
- Handled and stored food to eliminate illness and prevent crosscontamination
- Created recipes and prepared advanced dishes
- Interacted with guests to obtain feedback on product quality and service levels
- Used extensive experience to raise food quality, preparation techniques and cross use of products to help lower food costs.
PREP CHEF
Texas Roadhouse
Spokane , WA
2017.05 - 2021.10
- Meat assist to butcher which includes all meat and seafood served
- Also responsible for cold prep items which include cheeses, sauces, dressings and produce
- Added tasks include putting truck away, rotation and inventory.
CHEF DE CUISINE
Funistrada
Glen Arbor , MI
2003.02 - 2016.09
- Oversaw kitchen's inventory and ordered new food and supplies when needed to restock freezers, fridges and pantry
- Created dishes using original recipes and local seasonal product for specialty menu
- Prepared mise en place every day to promote efficient preparation of signature dishes
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices
- Developed recipes and menus to meet consumer demand and align with culinary trends.
CHEF DE CUISINE
Marriott Camelback Inn
Paradise Valley , AZ
1997.09 - 2002.08
- Developed and modified recipes for seasonal menus at Chaparral establishment
- Created dishes using original garnishes and sauces to maintain fine dining status
- Worked closely with Executive Chef and Executive Sous to create dynamic entrees for large banquets, including golf and holiday events for 1000's of people
- Worked with other chefs on production and execution of large Sunday brunch
- Helped other chefs at their respective outlets when needed.
CHEF DE CUISINE
Pacific Princess
Scottsdale , Arizona
1995.07 - 1997.09
- Developed saucier 'Bible' for entire resort
- Responsible for numerous high volume stocks, soups and sauces
- Refined recipes to improve quality and consistency
- Responsibilities included: scheduling, ordering, specials, menu changes, plate design, food quality etc.
Education
Associate of Arts - Culinary
Greenbriar Resort
White Sulphur Springs, WV06.1986
Skills
- Food preparation techniques
- Cleaning and sanitation
- Recipe creation
- Menu development
- Banquets and catering
- Organization
- Planning and coordination
- Inventory management
- Kitchen equipment and tools
- Team training
Timeline
Culinary Supervisor
Davenport Grand Hotel
2022.05 - Current
CHEF DE CUISINE
Revel Spokane
2021.10 - 2022.05
PREP CHEF
Texas Roadhouse
2017.05 - 2021.10
CHEF DE CUISINE
Funistrada
2003.02 - 2016.09
CHEF DE CUISINE
Marriott Camelback Inn
1997.09 - 2002.08
CHEF DE CUISINE
Pacific Princess
1995.07 - 1997.09
Associate of Arts - Culinary
Greenbriar Resort
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