SEAN PEER
Kennewick,WA
Summary
Dynamic Executive Chef with extensive experience in culinary operations and team leadership. Focused on menu development, regulatory compliance, and enhancing dining experiences through innovative techniques and seasonal ingredients. Dedicated to maintaining high standards of sanitation and operational efficiency.
Overview
15
15
years of professional experience
Work History
Executive Chef
hhs
Pasco
02.2025 - Current
- Manage culinary nutritional services for HHS at Lourdes Hospital as the Executive Chef.
- Oversee daily operations, including menu creation and costing for retail café, execution of retail menu with culinary team, and guidance of patient menu with cooks and ambassadors, ensuring adherence to specific dietary needs.
- Schedule employees for shifts to ensure adequate staffing, ordered products, and executed catering events.
- Oversee sanitation and compliance, managing cleaning logs, cooling logs, and temperature logs for each station to meet mandatory requirements.
- Make sure we are compliant with DOH, Joint Commission, Steritek and our regional VP and Executive VP.
- Do collaborative rounding with patients, nurses, doctors and hospital staff to ensure the highest level of care.
- Conduct daily huddles to communicate with staff important safety tips, the daily menus and what is going on in the hospital.
- Collaborate daily with CNS director, dietician, and operations manager to maintain smooth departmental operations.
Executive Chef
Red Lion Hotel
Pasco
06.2022 - 02.2025
- Managed culinary operations of multi-unit hotel, ensuring compliance with Sonesta standards and property expectations.
- Oversee 3 different outlets; the Grizzly Bar, Seasons Restaurant and Bin20 fine dining.
- Developed and implemented menus, handled costing, product ordering, sanitation, receiving, trash, recycling, grease trap servicing, and coordinated pest and chemical control.
- Also, in charge of the banquet operation of the hotel and 20k+ sq ft of banquet space.
- Oversaw banquet captains and team during events for up to 700 guests.
- Managed operations of multi-unit hotel adhering to high integrity and standards.
- Also taught Culinary classes featuring different cuisines and techniques from all over the world.
- Constant communication with ownership.
Osha Compliance Coordinator
07.2021 - 06.2022
- Managing multiple orchards running and coordinating osha compliance/ safety standards for the company.
Dining Services Director
Brookdale Canyon Lakes
12.2020 - 07.2021
- Manage the culinary operation of a senior living community, making sure to stay in compliance with the standards and procedures set by Brookdale and the high integrity and expectations of the community itself.
- Communicate with sous chef and lead cooks on preparation of daily/ weekly menus making sure to follow recipes and protocols.
- Collaborate with dining room manager to ensure great service standards are being met and dining experience is exceptional.
- Partner regularly with resident programs to create engaging experiences for the residents including live cooking demonstrations, cooking classes, special dinners and events.
- Work closely with Executive Director to ensure Brookdales BEST standards are met on a daily basis.
- Order all food, beverage, flatware, linens, chemicals and uniform products for the department staying within budgetary guidelines.
- Work with budgeting tools within Brookdales system for inventory, meal counts, labor reports and revenue.
- Training of all staff within the department or delegation of training to sous chef or dining room manager is done on a daily/ weekly basis and is documented for future training reference.
- A senior living community with high integrity and expectations.
Executive Chef/ F&B Director
Hilton Garden Inn
Kennewick
05.2019 - 06.2020
- Manage the daily operations of a hotel food and beverage operation staying in compliance with Hilton brand standards and practices.
- Duties include hiring of all food and beverage employees, overseeing all aspects of the department; the bar, serving staff, back of the house, banquets and catering.
- Ordering of liquor, wine, beer, flatware, linens, food, new equipment and paper goods.
- Implement new menus according to Hilton and teach new techniques, recipes, plating and service to staff.
- Oversee payroll, time off requests and scheduling for staff.
- Work with the GM on quarterly and yearly budgets and projected revenue.
- Also in charge of food, liquor, beverage costs and pricing for the hotel as well as inventory management.
- Knowledge of Micros system as well as PnL statements, labor cost and LVR.
- Training of all personnel and knowledge of all aspects of the operation.
- A hotel brand known for its food and beverage operations.
Executive Sous Chef
Red Lion Hotel
Lewiston, ID
08.2015 - 05.2019
- Manage the daily operation of the kitchen of a busy hotel.
- Work directly under the Food and Beverage Director/Executive Chef.
- Daily duties include food preparation and cooking, daily maintenance of ovens, flat tops, broiler, fryers, steam cooker, and hot holding centers.
- Direction of kitchen staff and personnel including cooks, dishwashers, banquet staff, bartenders and wait staff or other hotel personnel.
- Expediting orders for the line, cooking on the line including entree items for the menu, desserts, gardmangier, salads or sandwiches/pizzas.
- Extensive training and teaching of kitchen personnel.
- Menu writing of weekly fresh sheet, plating, menu development and recipe development/ implementation of standards.
- Worked for COHO Management.
- A busy hotel with a focus on food and beverage operations.
Lead Line Cook
Wapato Point Cellars
Manson, WA
06.2013 - 08.2015
- Ran saute, broiler, expediting stations at the winery.
- Helped with plating standards, recipe development and sanitation standards.
- Important part of team, leader on the line and key contributor to the operation on a nightly basis.
Cook in Main Galley
Norwegian Cruise Line
Kahului, HI
06.2011 - 03.2012
- Ran multiple stations in Main Galley with weekly rotating menu.
- 1500 to 2000 covers per night working the back stations of a 12 man line.
- Saute of vegetables for each dish, cooking pasta, beef, potatoes, noodles, roasting chicken, salmon, mahimahi, frying grouper, cooking for special dietary restrictions and providing support for all stations on the hot line.
- The backbone of main galley for 2 rotations, 6 months each.
- Responsible for all accompaniments and garnishes for all entrees.
- Helped with roast station 2x/week and also lunch and breakfast whenever needed cooking a variety of dishes.
Education
Associate of Arts - Culinary Arts, Baking/Pastry, Molecular Gastronomy
Le Cordon Bleu College of Culinary Arts
Seattle, WA, United States01-2010
Associate of Arts - Business/ Music
Skagit Valley College
Mount Vernon, WA, United States01-2008
Skills
- ServSafe Manager Certified
- Training and development
- Time management skills
- Operations management
- Results-oriented
- Excellent communication
- Bilingual in Spanish and English
- Positive learning process
- Proficiency in all cooking aspects
- Adaptive
- Sanitation
- Menu development
- Food cost management
- Sanitation compliance
- Event catering
- Nutritional planning
- Vendor negotiation
- Employee scheduling
- Inventory management
- Customer engagement
- Cross-department collaboration
- Team leadership
- Staff training
- Effective communication
- Problem solving
- Time management
- Food stock and supply management
- Meal preparation
- Regulatory compliance
- Attention to detail
- Dietary restrictions
- Food service safety training
- BOH operations
- ServSafe certification
- Recipes and menu planning
- Kitchen management
- Allergy awareness
- Cost control
- Process improvements
- Restaurant operations
- Kitchen staff management
- Food and beverage pairing
- Hygiene policy implementation
- Resource management
- Food prep planning
- Order delivery practices
- Verbal and written communication
- Special events
- Fine-dining expertise
- Creative thinking
- Menu planning
- Hospitality service expertise
- Forecasting and planning
- Food plating and presentation
- Recruitment and onboarding
- Banquets and catering
- Fine dining
- Staffing
- Equipment maintenance
- Kitchen operations oversight
- Plating and garnishing
- Budgeting and cost control
- Hiring, training, and development
- Kitchen equipment operation and maintenance
- Signature dish creation
- Productivity optimization
- Customer retention
- Performance assessments
- Sanitation guidelines
- Coaching and mentoring
- Sanitation coordination
- Sanitation standards
- Food preparation techniques
- Purchasing management
- Food spoilage prevention
- Delegating work
- Purchasing
- Performance review
- Business operations oversight
- Performance improvement
- Dish preparation
- Recipe development
- Workflow optimization
- Ingredients selection
- Inventory control
- Decision-making
Activities
- Member, Le Cordon Bleu Alumni Association
- 2 x College Soccer Letter award
- Most Improved Athlete 2007 Mens Soccer
Timeline
Executive Chef
hhs
02.2025 - Current
Executive Chef
Red Lion Hotel
06.2022 - 02.2025
Osha Compliance Coordinator
07.2021 - 06.2022
Dining Services Director
Brookdale Canyon Lakes
12.2020 - 07.2021
Executive Chef/ F&B Director
Hilton Garden Inn
05.2019 - 06.2020
Executive Sous Chef
Red Lion Hotel
08.2015 - 05.2019
Lead Line Cook
Wapato Point Cellars
06.2013 - 08.2015
Cook in Main Galley
Norwegian Cruise Line
06.2011 - 03.2012
Associate of Arts - Culinary Arts, Baking/Pastry, Molecular Gastronomy
Le Cordon Bleu College of Culinary Arts
Associate of Arts - Business/ Music
Skagit Valley College