Joe Butler
Ashburn,VA
Summary
Career professional in the hospitality industry ready to deliver extraordinary experiences through quality service and extensive food and beverage knowledge. Proven track record of success in an eclectic variety of outlets within the industry. Effective collaboration between FOH and BOH on the hourly, management, and executive management levels. Excellent communication skills, adaptability, reliability, and positive attitude.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Server
La Compangnie De Vins Surnaturale
05.2016 - 10.2016
- Utilized my multitasking, organizational, and food service experience in professional kitchens to provide unforgettable dining experience for guests.
- In this upscale French wine bar, I provided personalized service to guests when selecting wine/cocktails, and my skill set allowed for first hand knowledge in pairing beverage with food.
- Worked with POS system to place orders, manage bills, and handle complimentary items.
- Collaborated with team members during busy shifts for efficient workflow and provide excellent guest experiences.
- Increased sales with upselling techniques and thorough knowledge of menu items, specials, and promotions.
Sous Chef
Ristorante Tosca
08.2021 - 08.2022
- Marketed and executed private Chef’s Table tasting dinners for 4-10 guests in which I not only cooked up to 11 courses just feet away from the table, but interacted and directly served guests for the duration.
- Worked with sommelier to develop wine and cocktail pairings for the Chef's Table menu that was unique to every table that sat down for the experience.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Executive Chef (Consulting)
Hidden Creek Country Club
04.2024 - 07.2024
- Dropped food cost 8% after one month of employment (35% to 27%)
- Earned a passing grade from the county department of health in my second week with the only citation being for a personal beverage in keg storage
- Location had failed 3 weeks prior to my starting
- Established standard operating procedures for the entire culinary department encompassing three separate kitchens and catering department
- Created and developed a new elevated casual menu per the goal of the venue
- Personally planned, prepared, and executed 23 private events from casual buffets to plated fine dining dinners
Sous Chef
Tao Downtown
10.2016 - 09.2020
- Lead chef responsible for creating specials/menu items that were quickly adopted by every franchise location nationwide
- Assisted in controlling food cost and inventory at the highest grossing restaurant in NYC ($35 million annually +/- $1 million) (avg 24% food cost)
- Managed labor cost through scheduling and payroll (80+ person BOH staff with labor cost avg 14%)
- Chef responsible for personal interaction with guests both daily and at high profile events
- Responsible for ordering, inventory development, expediting, food preparation, plate costing, working stations on the line when necessary
- Executed numerous high profile media/celebrity events (Details upon request)
Executive Sous Chef
The Metropolitan Opera
10.2014 - 10.2016
- Responsible for ordering, inventory, food cost management, menu development, food preparation, expediting, running stations when necessary, special creation/execution, employee scheduling, payroll
- Execute a la carte pre-curtain and intermission services as well as banquet/catering, café, and iBar production for the entire Met Opera
- Train and manage sous chefs, managers, and cooks on their individual responsibilities and daily tasks
Chef de Partie
Lincoln Ristorante
06.2015 - 09.2015
- Ran multiple stations at a Michelin starred Italian restaurant in the heart of Manhattan at Lincoln Center for Chef Jonathan Benno
- (The overlap is due to The Met Opera being closed for the summer months, and I was relocated for that time to the highest awarded location within Patina Restaurant Group)
Chef de Cuisine
La Compagnie Des Vins Surnaturales
05.2014 - 10.2014
- Prepare and serve various house made charcuterie, cheeses, and small plate/tapas dishes at a new establishment
- Development of farm-to-table daily specials based on available products from local farmers
- Inventory and food cost management, product rotation
Executive Chef
Oliver’s Astoria
05.2013 - 02.2014
- Designed and opened the kitchen at a new establishment
- Controlled all back of house operations including staffing/staff training, scheduling, opening menu and menu development, linen service management, ordering and rotation of product, menu/plate costing, weekly food cost, daily specials, and general upkeep of the restaurant
- Earned a grade of “A” on the initial inspection by the Department of Health, December 2013
- Maintained an average weekly food cost of 27% per ownership’s financial goal
Chef de Tournant
The Sea Grill at Rockefeller Center
06.2011 - 06.2013
- Ran fry, side, pasta, grill, plancha, garde mange, and pastry stations on a daily rotating basis
- Trained seasonal and full time sous chefs, line cooks, prep cooks, and pastry cooks on their respective duties and stations
- Assisted in weekly inventory management and cost controls
- Personally executed “Restaurant Days” solo for The Sea Grill on the plaza in Rockefeller Center as a kickoff promotion for the annual summer restaurant week
- Successfully executed multiple large events including running satellite kitchens for the Rockefeller Christmas Tree lighting ceremony (a party of 1400 VIP guests)
Chef de Partie
The Sea Grill at Rockefeller Center
11.2009 - 06.2011
- Ran Nantucket Bay scallop/lobster station for the holiday season in 2009
- Retained after seasonal employment to train as a full time side/pasta station cook and quickly learned the entire line
- Called upon to stand in as acting sous chef on numerous occasions and was eventually promoted based on performance
Education
Bachelors Degree - Bachelors of Music - Musical Theater/Acting
University of Miami
Coral Gables, Florida05.2009
Skills
- Client interaction/Customer Care
- POS Proficient in Micros, Breadcrumbs, Toast
- Extensive Food, Beverage, and Nutrition knowledge
- Allergy/Dietary Need Awareness
- Hospitality Service/Fine Dining Expertise
- ServSafe Certification
- Strong Work Ethic/Team Leadership
- Attention to Detail/Waste Reduction
- Restaurant Operations/Team Collaboration
- Executing Large Scale Events
- Planning/Organizing
- Detailed list of skills in BOH from dishwasher to Executive Chef upon request
Certification
- ServSafe Instructor/Proctor, 68704810, 02/2027
- ServSafe Manager Cert, 24947314, 12/2028
- NYC Department of Health Certificate in Food Protection
Timeline
Executive Chef (Consulting)
Hidden Creek Country Club
04.2024 - 07.2024
Sous Chef
Ristorante Tosca
08.2021 - 08.2022
Sous Chef
Tao Downtown
10.2016 - 09.2020
Server
La Compangnie De Vins Surnaturale
05.2016 - 10.2016
Chef de Partie
Lincoln Ristorante
06.2015 - 09.2015
Executive Sous Chef
The Metropolitan Opera
10.2014 - 10.2016
Chef de Cuisine
La Compagnie Des Vins Surnaturales
05.2014 - 10.2014
Executive Chef
Oliver’s Astoria
05.2013 - 02.2014
Chef de Tournant
The Sea Grill at Rockefeller Center
06.2011 - 06.2013
Chef de Partie
The Sea Grill at Rockefeller Center
11.2009 - 06.2011
- ServSafe Instructor/Proctor, 68704810, 02/2027
- ServSafe Manager Cert, 24947314, 12/2028
- NYC Department of Health Certificate in Food Protection
Bachelors Degree - Bachelors of Music - Musical Theater/Acting
University of Miami
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