Christopher Seabrook

Experience

• 

  Sands Hotel & Casino

  Jun 1991 - May 1993

  Cook

   Ambitious culinarian working as a prep cook  Supported various outlets including Garde Manger, Brighton Steak House and Medici’s fine dining Italian Restaurant. Responsible for daily food production “mise en place” Followed standardized recipe’s to ensure consistent food quality

• 

  Marriott International

  Jul 1993 - Jan 1998

  Assistant Culinary Manager

   Elevated from cook to Assistant Culinary Manager within 3 years Oversaw PM Shift with a major focus on food quality.  Ensured all food safety standards were maintained and organized according to company standards  Achieved high associate opinion survey scores

• 

  Tan-Tar-A Resort, Golf Club, Marina and Indoor Waterpark

  Jan 1998 - Sept 1999

  Assistant Sous Chef

   Collaborated with culinary team to oversee 90,000 sq ft of indoor function space including six full-service outlets Executed monthly internal brand standard audits for food safety and sanitation Partnered with Purchasing Agent weekly on food order requisitions. Focusing on par levels and using FIFO process

• 

  Renaissance New York Times Square Hotel

  Sept 1999 - Dec 2003

  Specialty Restaurant Chef

   Collaborated with Local 6 Union under their Collective Bargaining Agreement 4 Diamond Luxury Property in the heart of Times Square, New York Crafted trendy menus for Foley’s Fish House, highlighting fresh seafood Consulted with local farmers weekly for fresh organic produce to highlight on menu

• 

  Marriott International

  Jan 2004 - Aug 2020

   Operational support resource culinary manager supporting Marriott International and Starwood Hospitality Co. throughout the United States. Partnered with General Managers to establish Rouxbe, an online culinary school to provide culinary associates around the world with access to a cutting-edge online training resource. Educated and trained Global Food Safety standards covering food safety protocols, outbreak management, nutrition issues, menu labeling regulations; product recalls control and crisis resources for hotels. Conducted brand standard audits with detailed feedback, corrective action procedures and timely deadlines. Coached hotels on food waste reduction, responsible seafood, green kitchen and chefs & farmers with a goal to reduce food waste 50% by 2025. Hotels Supported: o The Vinoy Renaissance, St. Petersburg FLo The Ritz Carlton Naples Golf Resort, Naples FLo JW Marriott Nashville, Nashville TNo The Mayflower Hotel - Autograph Collection, Washington DCo Baltimore Marriott Inner Harbor Camden Yards, Baltimore MDo Baltimore Marriott Waterfront, Baltimore MDo The Westin Convention Center, Pittsburgh PAo The Ritz Carlton Sarasota, Sarasota FLo Gaylord National Resort & Convention Center, National Harbor MDo The US Grant Luxury Collection Hotel, San Diego CA Show less  United with Chefs within the company to form a Culinary Counsel that focused on vendor compliance & pricing, new initiatives, current culinary trends, sustainability practices, future business and sharing culinary talent  Designed high quality menus focused on seasonal ingredients, cross utilization to minimize waste and reduce food cost Oversaw hiring and training of culinary department Counseled culinary staff on career development strategies, resulting in improved employee retention Designed banquet production process focused on accurate ordering, minimizing food waste and reducing food cost. Reducing food cost of 28.6% to 25.8% Trained Great Food Safe Food Certification Course to all food and beverage associates Ensured compliance with strict HACCP requirements. Developed effective pest control practices. Show less

  • Executive Sous Chef - Americas

    Jan 2019 - Aug 2020

  • Executive Sous Chef

    Mar 2014 - Dec 2018

  • Executive Sous Chef

    Jul 2006 - Feb 2014

  • Banquet Sous Chef

    Jan 2004 - Jul 2006
• 

  The Dollywood Company

  May 2021 - now

  Executive Chef