Caleb Hill Fredericksburg, TX 512-***-****

Progressive culinary individual with over 15 years of professional experience in both new and established upscale restaurants. Sincere passion for food with a track record for streamlining kitchen operations and function. Carry a natural enthusiasm in producing positive work environments and building customer oriented professionals. Well versed in purchasing with local farms and cooperatives in and around New York and the western coast. Rogue Wok January 2020-Present

A food truck serving Asian inspired cuisine cooked with simple & fresh ingredients. Owner/Executive Chef

New but rapidly growing business serving the Fredericksburg area. Cuisine inspired by Japanese, Korean & Vietnamese culture. Creating high paying employment opportunities for locals and helping to build a local “food scene.” We have maintained 4.9 stars on Google Reviews since our opening in January.

Revel Kitchen & Catering Fredericksburg, TX May 2020-January 2023 Upscale catering company in the Hill Country area servicing both small and large weddings, events and private dinners.

Executive Chef

In charge of all kitchen operations servicing up to four events every weekend of the year. Led all BOH operations for events ranging from 50 to 500 guests. Standardized recipes and kitchen procedures for better food quality and efficiency. Business revenues more than tripled by the end of my employment allowing us to purchase a commercial catering kitchen and to also build El Quincho, an outdoor style pop-up kitchen for upscale ticketed events on the premises. Cartewheels Catering & Provisions Kerrville, TX August 2018-May 2020

(Covid Layoff)

An established local eatery catering to the Kerrville community for almost 30 years. Executive Chef

I oversee all food operations for an established restaurant and all catered events. Custom catering throughout the hill country both on & off sight ranging from 100 to 500+ guests. Responsible for organizing multiple events and tastings throughout the week while also maintaining a busy restaurant. Maintained a food cost under 25% for the entirety of employment.

● Tasty Bites- Best Hors d’oeuvre 2019

● Tasty Bites- Best Hors d’oeuvre 2020

Haymaker Bar and Kitchen Manhattan, NY June 2016-June 2018 Craft beer focused eatery in the heart of Chelsea averaging $2 million in gross revenues. Executive Chef/Consultant

Completely overhauled lunch and dinner menus procuring beautiful ingredients from the bounty of Hudson Valley. Built a strong brunch focused menu for weekends dramatically increasing revenues on what were once the slowest days of the week. Retained a food cost of 30% or lower while also providing top quality plates and presentations. Small plate focus on both classic and modern dishes. Developed menus and kitchen designs of our second location opening November on the UES.

Lucy’s Whey Manhattan, NY August 2015- June 2016

Intimate 20 seat wine bar attached to a locally sourced cheese shop $800,000 in revenue between retail and restaurant.

Executive Chef/FOH Manager

Brought focus to a struggling business, dramatically improving the quality of food and ingredients. Kept a balanced food cost of 26 percent while offering locally sourced and seasonal ingredients. Built a strong labor force while reducing average weekly labor cost by 5 percent. Made daily trips to the local market building relationships with farmers and new customers.

● 5-course dinner with Aaron Burr Cidery

-https://www.eventbrite.com/e/5-course-cider-dinner-with-aaron-burr-cidery-tickets-191-********

● Runner up best mac and cheese- Time Out New York Mac n’ Cheese Smackdown

● Regularly provided food to local charity events of Mount Sanai, 92 Y and Taste of Spring events.

Glasserie Brooklyn, NY March 2014-August 2015

Upscale Mediterranean cuisine with over $3 million annual food sales. Chef de Cuisine/Kitchen Manager

Managed a kitchen staff of 20. In charge of all daily kitchen operations and purchasing. Trained new employees and retrained existing employees on fundamental techniques and presentation. Revitalized a struggling business into a prosperous city institution. Developed seasonal menus daily and directly with chef Eldad Shem Tov with local and organic products. Attended weekly management meetings and conducted monthly kitchen meetings.

● Featured articles and recipes in leading editorials including New York Times, Bon Appetit, and GQ Magazines.

● Facilitated on site events including weddings and concerts of up to 300 people. Whitman and Bloom New York, New York July 2013-March 2014 Modern Mediterranean-American restaurant with $5 million annual revenues. Executive Sous Chef and Kitchen Manager

Planned and opened a 200 seat restaurant directly with chef and owners. Hands-on experience gained in designing and construction of kitchen facilities and hiring/assembling of brand new staff. Responsibilities included menu testing/planning, cost control, marketing events and staff training. Managed a staff of 25 and responsible for all receiving and purchasing. Inatteso New York, New York December 2010-July 2013 Italian eatery of Neapolitan pizza and house made pasta with about $1 million in revenue per year.

Lead Line Cook

Assisted chef with preparation of all foods, ordering, staff organization and menu planning. Used and refined my culinary skills while gaining hands-on business experience to further my career in the culinary arts.

Education, Certifications & Skills

The French Culinary Institute New York, NY

Grand Diploma in Classic Culinary Arts, 2010

Texas Food Manager Certification

Texas Food Handlers Certification

ServSafe

Qualifying Certificate in Food Protection-NYC Department of Health and Mental Hygiene TABC Certified

Computer proficiencies include: MS Word, Excel & Powerpoint Conversant in Spanish

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