Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic
Percy Butler

Percy Butler

Smyrna

Summary

Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.

Overview

25
25
years of professional experience
1
1
Certification

Work History

Chef

Backnine
Oxford
01.2025 - 09.2025
  • Prepared diverse menus featuring seasonal ingredients and local flavors.
  • Collaborated with kitchen staff to ensure smooth service during peak hours.
  • Managed inventory, ordering fresh produce, meats, and supplies regularly.
  • Monitored kitchen operations to maintain high-quality food presentation and taste.
  • Implemented sanitation protocols to ensure a clean and safe kitchen environment.
  • Maintained a clean work environment by adhering to sanitation policies and procedures.
  • Prepared high-quality dishes according to established recipes.
  • Checked quality of raw materials before use.
  • Stored foods correctly using correct storage containers and labelling systems.
  • Inspected kitchen equipment for cleanliness and functionality prior to use.
  • Developed creative ideas for special events or promotions involving food preparation or presentation.

Executive Chef

Cura Hospitality
Meridian
12.2022 - 09.2024
  • Supervise and train new employees to ensure consistent and quality product, service, and sanitation.
  • Keep track of inventory, order products for kitchen and oversee kitchen staff.
  • Successfully increased employee retention by creating a positive work environment.
  • Cultivated strong business relations with customers to drive business developments.
  • Administrated daily operations to ensure policies we adhered to and understood by staff.
  • Directed recruitment/training/staff development initiatives to maximize productivity.
  • Designed innovative menus to enhance guest dining experiences.
  • Managed kitchen staff to ensure smooth daily operations.
  • Collaborated with suppliers to source fresh, high-quality ingredients.
  • Implemented food safety protocols to ensure health compliance.
  • Trained new chefs on culinary techniques and kitchen procedures.
  • Developed cost-control strategies for efficient kitchen management.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
  • Trained kitchen workers on culinary techniques.
  • Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Conducted regular staff meetings to discuss menu changes, special events, promotions.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Provided effective orientation and training to each new associate and developed ongoing training programs.
  • Assisted in developing marketing strategies designed to increase restaurant revenue.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Controlled labor costs through effective use of staff scheduling techniques.
  • Monitored quality, presentation, and quantities of plated food across line.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Inspected equipment regularly to maintain safe working conditions in the kitchen.

Sous Chef

Hilton Garden Inn
Springfield
12.2017 - 12.2022
  • Supervise and train new employees to ensure consistent and quality product, service and sanitation.
  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Coordinate planning, budgeting, or purchasing for all the food operations.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Season and cook food according to recipes or personal judgment and experience.
  • Supervised kitchen staff to ensure efficient meal preparation and service.
  • Managed inventory levels to maintain stock of fresh ingredients daily.
  • Trained new kitchen staff on food safety and cooking techniques.
  • Coordinated with front-of-house staff for timely meal delivery.
  • Maintained cleanliness and organization of kitchen workspaces and equipment.
  • Implemented new recipes while adhering to Hilton's quality standards.
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Assisted in menu development and recipe testing.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
  • Performed weekly inspections of all equipment for safety compliance.
  • Resolved conflicts between kitchen staff members in an efficient manner.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Assisted with interviewing, hiring and training kitchen personnel.

Kitchen Manager

Heritage Operations Group
Springfield
05.2017 - 05.2018
  • Supervised and trained new employees to ensure consistent and quality product and service.
  • Scheduled and coordinated cooks and workers on a weekly basis.
  • Inspected and cleaned food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practice.
  • Ensured food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
  • Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Seasoned and cooked food according to recipes or personal judgment and experience.
  • Oversaw kitchen operations and ensured compliance with health standards.

Restaurant Manager

Cracker Barrel
Springfield
05.2012 - 07.2016
  • Oversaw daily restaurant operations and ensured adherence to company standards.
  • Managed staff schedules and facilitated training for new team members.
  • Coordinated inventory management and maintained supply levels for kitchen and dining areas.
  • Resolved customer complaints in a professional manner to maintain positive relationships with guests.
  • Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
  • Implemented customer service protocols to enhance guest experiences consistently.
  • Conducted regular inspections of facilities to ensure cleanliness and safety compliance.

Restaurant Manager

Longhorn Steakhouse
Springfield
02.2009 - 05.2012
  • Oversaw daily restaurant operations and ensured adherence to company standards.
  • Managed staff schedules and facilitated training for new team members.
  • Implemented customer service protocols to enhance guest experiences consistently.
  • Supervised and trained staff in customer service, food handling, and safety protocols.
  • Ordered supplies from vendors as needed while staying within budget guidelines.
  • Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.

Kitchen Manager

Shoney's Restaurant
Pearl
03.2001 - 04.2008
  • Oversaw kitchen operations and ensured compliance with health standards.
  • Managed inventory and ordered supplies to maintain stock levels.
  • Implemented food safety protocols to minimize risks and hazards.
  • Developed and implemented kitchen policies, procedures and quality standards.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.

Education

Associate of Applied Science - Hospitality Management & Services

Lincoln Land Community College
Springfield, IL

Skills

  • Cuisine
  • Culinary
  • Kitchen Management Experience
  • Food Safety
  • Purchasing
  • Restaurant management
  • Kitchen experience
  • Sanitation
  • Customer service
  • Catering
  • Banquet Experience
  • Meat Cutting
  • POS
  • Food Preparation
  • Supervising Experience
  • Leadership
  • Human Resources
  • Food Production
  • Inventory Control
  • Food Handling
  • Menu Planning
  • Forecasting
  • Restaurant experience
  • Public speaking
  • Project management
  • Cooking
  • Time management
  • Hotel experience
  • Culinary experience
  • Communication skills
  • Menu development
  • Food safety compliance
  • Kitchen operations management
  • Quality assurance
  • Sanitation protocols
  • Creativity in cooking

Certification

  • ServSafe
  • Driver's License
  • Food Handler Certification

Timeline

Chef

Backnine
01.2025 - 09.2025

Executive Chef

Cura Hospitality
12.2022 - 09.2024

Sous Chef

Hilton Garden Inn
12.2017 - 12.2022

Kitchen Manager

Heritage Operations Group
05.2017 - 05.2018

Restaurant Manager

Cracker Barrel
05.2012 - 07.2016

Restaurant Manager

Longhorn Steakhouse
02.2009 - 05.2012

Kitchen Manager

Shoney's Restaurant
03.2001 - 04.2008

Associate of Applied Science - Hospitality Management & Services

Lincoln Land Community College

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Percy Butler