Christopher Seabrook Email & Phone Number

Pigeon Forge, Tennessee, United States

Bethesda, Maryland, United States

 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

Stone Mountain, Georgia, United States

 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.

Westchester, New York

 Oversaw culinary operations for full-service outlets and banquets generating $5.1 million in annual food sales Collaborated with Executive Chef to craft farm to table menu for newly renovated restaurant Partnered with General Manager and established a back of the house recognition program. Focused on rewarding exemplary behavior and highlighting milestones Maintained average BSA Food Safety Audit score of 94

Philadelphia, Pennsylvania, United States

 Oversaw 90,000 sq ft of meeting space, largest ballroom capacity of 4,720 guests Created formalized banquet production sheets, resulting in accurate ordering, minimized food waste and reduction in food cost by 2%. Expedited service operations for two restaurants generating $8.1 million in annual food sales revenue.  Collaborated with banquet events team on buffet design, service times and special request

Greater New York City Area

 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

Osage Beach, Missouri, United States

 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

Newark, New Jersey

 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

Atlantic City, New Jersey

 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

Associates In Applied Science, Culinary Certificate Degree

Interned at Caesar's Palace Hotel and Casino

High School Diploma

Took 3 years of advanced cooking courses