Summary
Overview
Work History
Education
Skills
Timeline
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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
05.2022 - 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
10.2021 - 05.2022
  • 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
05.2017 - 10.2021
  • 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
02.2003 - 09.2016
  • 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
09.1997 - 08.2002
  • 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
07.1995 - 09.1997
  • 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, WV
06.1986

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
05.2022 - Current

CHEF DE CUISINE

Revel Spokane
10.2021 - 05.2022

PREP CHEF

Texas Roadhouse
05.2017 - 10.2021

CHEF DE CUISINE

Funistrada
02.2003 - 09.2016

CHEF DE CUISINE

Marriott Camelback Inn
09.1997 - 08.2002

CHEF DE CUISINE

Pacific Princess
07.1995 - 09.1997

Associate of Arts - Culinary

Greenbriar Resort

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