Nicki Seabrook
Champaign
Summary
Passionate culinary professional with a B.S. in Food Science and Human Nutrition – Hospitality Management from the University of Illinois. Experienced in fast-paced kitchens, themed dining, and restaurant concept development. Skilled in executing refined dishes, managing kitchen flow, and delivering exceptional guest experiences. ServSafe certified with proven leadership in pop-up restaurant execution. Brings creativity, precision, and cultural flavor to every service.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Kitchen Assistant
Bri’s Cuisine
09.2024 - 05.2025
- Prepared and plated Southern-style cuisine for pop-up events and local markets with an emphasis on visual appeal and consistency
- Supported day-to-day kitchen operations in a small business environment, focusing on speed, accuracy, and food quality
- Maintained clean and organized prep areas in accordance with food safety standards
- Strengthened customer service and multitasking skills by engaging directly with guests in high-volume event settings
Sales Associate
Meat Science Laboratory
05.2024 - 05.2025
- Operated under USDA-regulated guidelines to support meat processing, packaging, and labeling procedures
- Gained hands-on experience with meat fabrication, marbling assessment, grading, and yield calculation
- Maintained proper storage protocols, monitored product rotation, and ensured sanitation compliance
- Strengthened understanding of protein sourcing, quality control, and safe handling standards essential to fine dining preparation
Kitchen Worker
Spice Box
02.2024 - 05.2025
- Followed food handling and sanitation procedures to comply with all health department and ServSafe standards
- Prepared meals using standardized recipes and plating techniques tailored to themed fine dining events
- Assisted with mise en place, monitored inventory rotation, and supported line cooks during service for 100+ guests
- Learned multiple back-of-house roles to support team continuity and service efficiency
- Sanitized kitchen tools, dining ware, and prep areas according to local and federal regulations
- Collaborated with front-of-house staff to streamline course timing and ensure exceptional guest experience
Restaurant Concept Development
University of Illinois Urbana-Champaign
01.2024 - 05.2024
- Designed and executed a full Cajun-Creole menu with items like gumbo and shrimp & grits
- Led team management, menu planning, ambiance design, and guest service coordination
- Executed restaurant-style service for simulated fine dining guests
Crew Member
Raising Cane’s
02.2023 - 05.2024
- Maintained high food quality and production speed in a fast-paced, high-volume kitchen environment
- Operated and sanitized commercial fryers and prep stations in full compliance with local and federal food safety regulations
- Supported kitchen flow by proactively restocking ingredients and collaborating with team members to ensure consistent service
Supervisor
University Dining
09.2021 - 02.2023
- Supervised and led shifts across multiple service stations including oven, made-to-order wraps, barista operations, and smoothie prep
- Trained and onboarded new team members, ensuring adherence to food safety standards and efficient kitchen practices
- Managed day-to-day kitchen operations and maintained positive guest interactions in a fast-paced campus dining environment
Crew Member
Crumbl Cookies
06.2022 - 01.2023
- Prepared large batches of cookie dough using commercial mixers while meeting strict production timelines
- Upheld Crumbl’s brand standards for product presentation and quality during peak business hours
- Operated the front register, assembled customer orders, and delivered efficient service in a high-traffic retail environment
Education
Bachelor of Science - Food Science and Human Nutrition – Hospitality Management
University of Illinois Urbana-Champaign
Champaign, IL05.2025
Skills
- Knife Handling & Butchery Techniques
- Mise en Place & Prep Efficiency
- Plating, Presentation, and Garnishing
- Recipe Execution & Menu Interpretation
- Cajun/Creole Cuisine Familiarity
- Food Safety & Sanitation (ServSafe Certified)
- Line Cook Performance in High-Volume Settings
- Shift Supervision & Staff Training
- Kitchen Brigade Coordination & Communication
Culinary Skills
Kitchen Operations
- Pop-Up and Concept Restaurant Execution
- Inventory Rotation, Labeling & Waste Reduction
- Barista-Style Beverage & Espresso Preparation
- Themed Dining Execution & Ambiance Curation
- Front-of-House Collaboration for Seamless Service
- High-Volume Customer Service & Order Accuracy
- Point-of-Sale (POS) System Proficiency
- Microsoft Office Suite (Excel, Word, Outlook)
- Digital Menu Planning & Order Tracking
Guest Experience & Service
Technology & Administrative
Certification
- ServSafe Food Manager: March 1st, 2025
- ServSafe Food Handler: August 08, 2025
Timeline
Kitchen Assistant
Bri’s Cuisine
09.2024 - 05.2025
Sales Associate
Meat Science Laboratory
05.2024 - 05.2025
Kitchen Worker
Spice Box
02.2024 - 05.2025
Restaurant Concept Development
University of Illinois Urbana-Champaign
01.2024 - 05.2024
Crew Member
Raising Cane’s
02.2023 - 05.2024
Crew Member
Crumbl Cookies
06.2022 - 01.2023
Supervisor
University Dining
09.2021 - 02.2023
Bachelor of Science - Food Science and Human Nutrition – Hospitality Management
University of Illinois Urbana-Champaign
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