Ja'Tae Caldwell-Hicks
Chef
LANCASTER,CA
Summary
Dynamic and results-driven Dining Services Director and Chef with over 15 years of experience in crafting inclusive culinary environments that emphasize sustainability while delivering exceptional flavor. Proven expertise in optimizing culinary workflows, reducing operational costs, and executing large-scale dining services with precision. Committed to integrating farm-to-table initiatives that enhance culinary offerings and ensure long-term profitability. Recognized for fostering team collaboration, driving service quality improvements, and adapting seamlessly to evolving needs within the hospitality sector.
Overview
9
9
years of professional experience
Work History
Dining Services Manager and Chef
Ascend Healthcare
Santa Clarita, CA
02.2024 - 04.2025
- Led culinary operations for over 120 adolescent residents across multiple housing properties within a behavioral healthcare setting.
- Reduced food costs by 15% via vendor negotiations and streamlined inventory practices.
- Improved satisfaction scores by 25% by fostering direct feedback loops with residents and staff to curate culinary offerings that resonated with diverse dietary needs.
- Analyzed customer feedback data to make informed decisions on menu changes and improvements to the overall dining experience.
Executive Chef and Director of Dining Services
Complexity Wine Lounge
Lancaster, CA
10.2018 - 01.2024
- Oversaw P&L management, vendor contracts, and strategies for controlling labor costs.
- Maintained food costs at or below 25% of revenue, resulting in a 10% increase in annual profitability.
- Leveraged cutting-edge inventory management software to optimize food purchases and labor allocation, achieving a 15% reduction in waste.
- Adapted seasonal wine-paired menus to incorporate locally sourced ingredients, responding to market trends and guest preferences, resulting in a 20% increase in course sales.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
Kitchen Manager
Company Kitchen
Woodland Hills, CA
01.2016 - 12.2019
- Reduced waste by 10% with efficient portioning and inventory controls.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Checked and tested foods to verify quality and temperature.
- Created a team culture of accountability and growth through consistent coaching.
Catering Chef
Wolfgang Puck Catering via Staffing Co.
Los Angeles, CA
01.2017 - 12.2019
- Generated repeat business through exceptional customer experiences, showcasing professionalism and attention to detail in every interaction.
- Collaborated with event planners for seamless execution of catered functions, resulting in positive feedback from clients.
- Evaluated event success through post-event debriefs, identifying areas for improvement to continually refine catering processes.
- Observed federal and local kitchen safety regulations to prevent food borne illnesses.
- Managed food inventory effectively, reducing waste by 15% and minimized food costs.
Education
BBA - Food Entrepreneurship & Hotel Management
University of Phoenix
Phoenix, AZ 05.2001 -
Bachelor of Arts - Culinary Science
Le Cordon Bleu
Las Vegas, NV 05.2001 -
Skills
- Culinary team leadership
- Budget management and forecasting
- Menu planning and culinary development
- Catering management
- Employee training and retention
- Nutritional therapy planning
- HACCP certification
- Stakeholder engagement and teamwork
Timeline
Dining Services Manager and Chef
Ascend Healthcare
02.2024 - 04.2025
Executive Chef and Director of Dining Services
Complexity Wine Lounge
10.2018 - 01.2024
Catering Chef
Wolfgang Puck Catering via Staffing Co.
01.2017 - 12.2019
Kitchen Manager
Company Kitchen
01.2016 - 12.2019
BBA - Food Entrepreneurship & Hotel Management
University of Phoenix
05.2001 -
Bachelor of Arts - Culinary Science
Le Cordon Bleu
05.2001 -
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