Jason Butcher

Executive Chef at Omni Interlocken Resort
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Contact Information
us****@****om
(386) 825-5501
Location
Broomfield, Colorado, United States, US
Skills

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Bio

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Credentials

  • Serve Safe Manager
    -
    Feb, 2013
    - Nov, 2024

Experience

  • Omni Interlocken
    • United States
    • Hospitality
    • 1 - 100 Employee
    • Executive Chef
      • Mar 2021 - Present

  • Omni Amelia Island Resort
    • United States
    • Hospitality
    • 1 - 100 Employee
    • Executive Sous Chef
      • Dec 2019 - Mar 2021

  • Omni La Costa Resort & Spa
    • Hospitality
    • 200 - 300 Employee
    • Executive Sous Chef
      • Mar 2019 - Dec 2019

  • The Roosevelt New Orleans, A Waldorf Astoria Hotel
    • United States
    • Hospitality
    • 1 - 100 Employee
    • Banquet Chef
      • Apr 2018 - Feb 2019

  • Westin Diplomat Resort & Spa
    • United States
    • Hospitality
    • 1 - 100 Employee
    • Banquet Chef
      • May 2016 - Apr 2018

  • Fontainebleau Miami Beach
    • United States
    • Hospitality
    • 500 - 600 Employee
    • Banquet Senior Sous Chef
      • Oct 2015 - May 2016

      Responsible for supervising 20 cooks 2 Sous Chefs to ensure proper execution of all meal periodsWork directly with Executive Banquet Chef to execute Menu Development, Scheduling, Orders, Cost Control and New and Innovative Techniques, Labor CostAnnual Banquet Revenue $43 Million. 220,000 Square feet of Indoor/Outdoor Meeting space.Training and Compliance Report and Employee Performance ReviewsResponsible for 13.2% Annual Food Cost

    • Garde Manger Senior Sous Chef
      • Aug 2014 - Oct 2015

      Manage Garde Manger Daily Operation220,000 Square Feet Meeting Space (Indoor/Outdoor)$40 million Banquet RevenueTeam Member Performance Reviews

    • Banquet Jr Sous Chef
      • Feb 2013 - Aug 2014

      Manage Banquet Kitchen Daily OperationResponsible Daily and Weekly Orders for all Banquet FunctionAssist in the development of Menus

  • The Ritz-Carlton Hotel Company, L.L.C.
    • United States
    • Hospitality
    • 700 & Above Employee
    • Banquet Jr Sous Chef
      • Sep 2011 - Jan 2013

      Supervisor in the Banquet KitchenOversee all Banquet Functions, Employee Dining and Club LoungeResponsible for all orders

    • Commis 1
      • Oct 2010 - Sep 2011

      Line Cook in 3 Meal RestaurantWorked Grill Station, Sauté Station and Garden Manger Station

    • Commis 2
      • Dec 2009 - Oct 2010

      Banquet Commis 2Responsible for all Stocks and Sauces, Grill Station

Education

  • Florida Culinary Institute
    Associate of Arts and Sciences (A.A.S.), Culinary Arts/Chef Training
    2009 - 2010
  • Florida Culinary Institute
    Associate of Arts and Sciences (A.A.S.), Culinary Arts/Chef Training
    2008 - 2010

Community

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