Eric Manning Email & Phone Number

Lansing, MI, US

Operating the fine dining restaurant and separate banquet facility for weddings. Responsible for menu development, food costs, scheduling, hiring and training staff, and safety and sanitation. The restaurant serves 20 - 130 diners, while banquets can range from 10 to 500 guests.

Charlottesville, Virginia Area

Responsible for grand opening of Northside, the club's fine dining restaurant. Hired kitchen staff, updated the menu weekly using local ingredients, and oversaw the daily operations including scheduling and food costing. Northside's dinner ala carte served between 50 - 70 members per night.Promoted in January 2013 to be the chef de cuisine at the club's.

Lansing, MI

Assists the executive chef to assure the highest standards of quality and production, hires, trains and evaluate kitchen personnel. Develop standard procedures, recipes and menus. Responsible for dinner ala carte service that accommodates over 100 members and banquet service.

Ligonier, PA

Responsible for all stocks and sauces for banquets and ala carte service. Oversaw the saute station for evening dinner service which ranges from twenty to one hundred reservations. Helped with menu development and brought on new ideas. During the winters of 2008 and 2009 relocated to the lost tree club in palm beach, Florida to work during the club's slow.

Long Grove, IL

Assisted ownership with the grand opening of this new barbeque concept by hiring kitchen and service staff, implementing developed recipes and overseeing the daily operations of the kitchen.

Lake Forest, IL

Assist executive chef with the planning and execution of daily ala carte and banquet service. Managed and oversaw an outdoor dining venue for three summers. Responsibilities included menu development, managing the daily operations, keeping food and labor cost within guidelines and hiring/training summer staff.

Key Largo, FL

During the winter season of 2005 at Onwentsia Club I went to The Ocean Reef Club to Serve as a banquet sous chef. I managed a staff of twenty while executing club events (on premise and off) with guests ranging from 100 to 1,000 members.

White Sulpher Springs

April 2000 to October 2002 - I was responsible for the am daily production and service of the main dining room and banquets while assisting the lead saucier. April 1999 to April 2000 - Rotated through multiple stations including soups, stocks, breakfast cookery, garde manger, butchery and pastries.April 1998 to April 1999 - I was the garde manger chef of.

Associate'S Degree, Culinary Arts/Chef Training

Food Production And Management Program Diploma, Cooking And Related Culinary Arts, General