Chef, hospitality, restaurateur

CALEB HESSLER

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

· ************@*****.*** ·

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

Contact this candidate