Chef, hospitality, restaurateur

CALEB HESSLER

** ******* ******** **. ******* MA 02633 · 508-***-****

· advcdp@r.postjobfree.com ·

I am no stranger to the world of professional cooking. I have worked in the restaurant industry for over 18 years, doing every job from dishwasher, prep cook to line cook, barback and bartender, to head chef and eventually restaurant owner.

I love to cook, it is my passion. Whether it’s for friends & family, parties, or for business, I love to prepare food for people to enjoy. Kitchens and food bring people together. I have spent half of my life in kitchens and I learned how to make delicious food for people to enjoy with one another.

EXPERIENCE

OCTOBER 2018 – FEBRUARY 2020

REGIONAL SALES CONSULTANT, REINHARDT FOOD SERVICE, CAPE COD MA

-Worked with chefs and restaurant owners to help with daily food needs

-Developed menu ideas

-Optimized food costs for owners

-Helped market new food items and bring attention to changing menus

-Oversaw 35+ accounts

-Completed daily sales reports and margin analyzers

-Grew gross profit for the company

-Worked with other brokers, purchasers, buyers, transportation team, and sales manager

-Developed and managed existing accounts

-Established new accounts which brought in a million plus in revenue

-Participated in monthly sales meetings

-Attended food shows, seminars and training programs to research best practices and food

FEBRUARY 2016 – PRESENT

OWNER/CHEF, WHAT’S COOKING PERSONAL CHEF & CATERING, CHATHAM MA

-Create unique dining experiences ranging in size from 2 to 150 people

-Develop individualized menus that reflect client’s wishes and accommodate any unique food issues such as dietary restrictions, allergies or personal preferences

-Work with local vendors to provide bar service to compliment dinners as needed

-Source the best prices and freshest food to provide one-of-a-kind menus

-Prep, cook, and present food at each event

-Hire servers, bartenders and additional cooking staff to insure best results and timely presentation

-Serv-safe, Food allergen and Choke safe certified

FEBRUARY 2015 – PRESENT

OWNER/MANAGER/HEAD CHEF, lazy lobster, N. Chatham ma

-Developed a new, revitalized breakfast and lunch menu that incorporated locally sourced food and regional favorites

-Oversaw the creation and design of physical menu

-Worked with co-owner to redesign the existing dining space to maximize seating and create an inviting and comfortable ambiance

-Prep and cook food for roughly 150-250 covers a day, 6 days a week

-Hire and train over twenty employees for all roles in the restaurant from busser to sous chef

-Manage time sheets and employee paperwork such as W-4s, workers compensation and unemployment as needed

-Responsible for inventory of all food, beverage and liquor stock

-Responsible for ordering food and beverages to ensure that the restaurant remains stocked throughout the service

-Work with regional sales vendors to bring in new and cost-efficient items

-Develope relationships with various local vendors to provide locally sourced food for customers

-Responsible for running daily POS reports and creating topic specific sales reports

-Meet with accountant on a weekly basis to report on sales and billing

-Manage the day-to-day running of the kitchen and served as primary chef for each season

-Work with co-owner and front of house manager to ensure that the customer has a welcoming and enjoyable experience from beginning to end

-Develop marketing and advertising to bring the restaurant name to the public and inform potential and existing customers of any new and exciting developments

-Responsible for maintaining licenses, renewing licenses and extending licenses as needed

-Liaison with the town to meet requirements for health and safety inspections

-In charge of general upkeep of the restaurant and premises including yearly cleaning of kitchen equipment, inspection of equipment

-Responsible for additional restaurant needs such as linen and garbage service

-Manage and maintain all bills and payments related to the running of the restaurant

WINTER 2016 – PRESENT

SOUS CHEF, clean slate eatery, Dennis, ma

-Regular, off-season sous chef

-Work with head chef to prep and execute “Chef’s Dinners” for up to 36 people a night

APRIL 2009 – FEBRUARY 2015

BARTENDER/COOK/KITCHEN MANAGER, Red Nun chatham, ma

-Worked part-time as bartender

-Worked routine kitchen shifts

-Managed kitchen; including ordering, scheduling and menu development

APRIL 2006 – MARCH 2009

BAR MANAGER/BAR TENDER, blue parrot, wilmington, DE

-Managed a staff of twelve employees

-Responsible for creating and implementing routine schedule

-Responsible for ordering and inventory

-Oversaw band booking and managed entertainment for the restaurant

1996 – 2006

VARIOUS ROLES IN RESTAURANTS

-Dishwasher

-Prep cook

-Line cook

-Barback

EDUCATION

MAY 2011

HOSPITALITY MANAGEMENT, Champlain College

SKILLS

Adaptable to quickly changing environment

Passionate about creating food people love

Strong interpersonal skills

Skilled in multiple POS systems

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