Caleb Graber-Smith


Location 15h@2xBoston, MA

Connection 15h@2xConnections 1

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Work Experience
  • Chef de Cuisine
    Eataly BostonBoston, MA, US
    Oct. 2016 to Present (1 year)

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    Role & Tasks:

    Started as opening Sous in La Piazza, running two small kitchens (one hot with a rotating menu, one cold with curated salumi and cheese). Did all scheduling, ordering and training of new cooks, worked the line as necessary
    Was promoted within 3 months. Have since been transferred upstairs to Terra, now serving as a rounds-chef working wherever I am needed.

  • Sous Chef
    Sep. 2015 to Oct. 2016 (1 year and 1 month)

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    Role & Tasks:

    Coming on 2 months after the restaurant opened, I was originally hired to be the AM Sous, as they needed someone to oversee prep and receiving in the morning. We were originally open for breakfast and dinner, but recently did lunch service as well for a few months. Quickly there was a need for experienced expediters on the PM shift, so my schedule was moved. Assisted in training new Sous Chef, R&D of new dishes, ordering, butchery, sauce making and general quality control. Trained on every station, including sushi.

  • Executive Chef
    The GallowsBoston, MA, US
    Sep. 2014 to Jul. 2015 (10 months)

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    Role & Tasks:

    Executive Chef: Responsible for hiring, training staff, menu development and food costing. We had a constantly changing menu (sometimes twice a month) in addition to 3 poutine specials daily. As a neighborhood fixture for over 5 years, at The Gallows we produced a changing array of small plates and a few entrees using New England ingredients and flavor profiles with a touch of fine dining technique and a sense of humor. Most known for our poutine and over the top burgers.

  • Sous Chef
    Aug. 2012 to Aug. 2014 (1 year and 12 months)

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    Role & Tasks:

    Opening Sous Chef: Part of the opening management team, myself, one other Sous, and the Chef were in two months before the restaurant opened cleaning out ovens, scrubbing the walk-in, and helping re build the dining room. Duties included running the line in the chefs absence, working stations as needed, maintaining quality control on all dishes, writing specials, coordinating with the front of house management on issues concerning service. We have maintained a consistent low food and labor cost despite the restaurant being quite large. After one year, promoted to Executive Sous Chef.


Advanced Knife Handling


Off-site Event Management

Cheese course

On-site Special Events


Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dough Making / Portioning

Pasta Cooking


Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance



Purveyor/Local Farmer Relationships

Family Meal


Fish Cookery

Sauce Development

Fish butchery



Food Budgeting

Servesafe Certified


Food Safety Knowledge

Staff education / motivation


General knife handling

Ticket Management



Kitchen Cleaning/Sanitation

Kitchen management

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Menu development

Wood Fire Cooking

Bread making

spanish Intermediate
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