Eric Moe Email and Phone Number
Minneapolis, MN, US
Eric Moe's Location
Minneapolis, Minnesota, United States, United States
Eric Moe's Contact Details
Eric Moe work email
- Valid
Eric Moe personal email
n/a
About Eric Moe
Eric Moe is a Float Chef at Passion for Dining and Nutrition. He possess expertise in menu development, culinary skills, banquets, food safety, cuisine and 19 more skills. Colleagues describe him as "An excellent example of pride in his work. Great composure under stress and unparalleled management and organization skills.", "I just utilized the Minneapolis Marriott this weekend for the first time, and was SO pleased!! Beautiful, creative, delicious and very helpful. Thanks you Eric and staff!", and "Eric is a fantastic corporate citizen and stand up guy all around. His talents are far and wide beyond being a chef and we truly appreciate his loyalty to Restaurantware."
Eric Moe's Current Company Details
Passion For Dining And Nutrition
View
Float Chef
Minneapolis, MN, US
- Website:
- pdndifference.com
- Employees:
- 10
Eric Moe Work Experience Details
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Float ChefPassion For Dining And NutritionMinneapolis, Mn, Us
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Banquet ChefGrand Casino Mille Lacs & Hinckley Dec 2024 - PresentOnamia, Minnesota, Us -
Director Of Culinary ServicesThe Waters Mar 2024 - Sep 2024Minnetonka, Minnesota, Us -
Assistant Director Of Residential DiningChartwells Higher Education Dining Services Oct 2023 - Mar 2024Charlotte, Nc, Us -
Culinary DirectorPassion For Dining And Nutrition Jul 2022 - Sep 2023Chef/Culinary Director providing supervision of culinary operations in the absence of Culinary Director and or Executive Chef. Participation in preparation of all hot and cold food production, ensuring meals are served and presented in accordance with applicable regulations and customer expectations, special dietary needs, food purchasing and procurement, food safety and sanitation, opening and closing of operations for 50 plus Senior Homes in the Twin Cities metro area.
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Executive Sous ChefMorrissey Hospitality Companies Culinary Group Sep 2021 - May 2022 -
Sous ChefCerenity Senior Care On Humboldt Dec 2020 - Sep 2021 -
Lead Cook SupervisorUnidine Lifestyles, Llc Oct 2020 - Dec 2020 -
Chef ManagerCanteen, Na Jun 2020 - Oct 2020Charlotte, Nc, Us -
Chef ManagerUnidine Lifestyles, Llc Jan 2020 - Jun 2020
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Executive Chef/Dietary ManagerLittle Sisters Of The Poor Jun 2016 - Jan 2020UsExecutive Chef/Dietary Manager providing all food related products for full service non-profit Senior Residence, food orders, scheduling, payroll, 5-week cycle menus w/standardized recipes, daily breakfast/lunch/dinner service, special event catering, special daily dietary needs, receiving donations and redistribution into community. Equipment sourcing, choice of and purchase of $150,000 in new kitchen equipment 9/2018. Oversee staff of 20. -
Executive ChefCooper Irish Pub Jan 2016 - Mar 2016Executive Chef providing all food related products for full service free standing 380 seat restaurant, $4 million annual sales, 29% food cost, all P&L responsibilities, menu development, training-implementation, oversee 3 Sous Chefs and staff of 15.
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Executive ChefSarna'S Classic Grill May 2015 - Oct 2015Executive Chef providing all food related products for full service free standing 230 seat restaurant, $2.7 million annual sales, 29% food cost, all P&L responsibilities, menu development, training-implementation, oversee staff of 15.
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Restaurant Sous ChefRadisson Blu Nov 2014 - Feb 2015Brussels, Brussels, BeRestaurant Sous Chef/Banquet Production Sous Chef providing all food related products for full service 500 room hotel, $12 million annual sales, 23% food cost, inventory, food orders, seasonal menus, training-implementation, oversee staff of 20. Became Banquet/Production Sous Chef first week of February 2015 -
Executive ChefA'Viands Aug 2013 - Jun 2014Charlotte, Nc, UsExecutive Chef providing all food related products for contract on and off site food service serving 6,000+ scratched cooked meals weekly. Single Seated receptions to 300, $3.7 million annual sales, 33% food cost, all P & L responsibilities, menus, training-implementation, oversee staff of 20. -
Executive ChefMinneapolis Airport Marriott Feb 2012 - May 2013Executive Chef providing all food related products for full service 478 room hotel, single receptions to 600, $4.5 million annual sales, 23% food cost, all P&L responsibilities, menu development, training-implementation, oversee staff of 20.
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Executive ChefSky Food Catering Jul 2010 - Jun 2011Executive Chef providing all food related products for full service catering operation of private-corporate jets, charters, Sun Country Airlines food service, full service on site banquet facility with seating to 300, on site corporate dinning facility providing meals for 300 employees. Oversee a Chef driven Catering Company with three locations, 30 employees. $3 million annual sales, all P&L responsibilities, organization of kitchens and operations, menus and related systems development, training-implementation, product sourcing.
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Banquet Sous ChefThe Renaissance Depot Hotel Aug 2007 - Oct 2009Banquet Sous Chef providing all food related products for full service hotel with single receptions to 2000+, $9 million annual sales, 23% food cost, all P&L responsibilities, menu development, training-implementation, overseeing and support of Restaurant Sous Chef.
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Sous ChefBon Appétit At St. Olaf College Jan 2004 - Aug 2007Sous Chef providing all food related products for contract on and off site food service serving 32,000+ scratch cooked meals weekly. Single seated receptions to 2000+, $9 million annual sales with no liquor revenue, all P& L responsibilities, local purchased farm driven foods and sustainable food practices, menu development, training-implementation, special dietary needs for 20+ students on a daily basis.
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Sous ChefPrima Jan 2003 - Dec 2003Sous Chef for Chef driven Italian restaurant responsible for daily specials, day-to-day operations, assisting with P&L responsibilities, $1 million annual sales, 21% food cost.
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Sous ChefAramark Jan 2003 - Jul 2003Supervision and training of staff of seven on kitchen operations, food purchasing, cost control, daily production, new menu items-specials, organization food storage-station set up, weekly inventory, waste logs.
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Demo ChefThink Food Jun 2002 - Nov 2002Worked throughout the Twin Cites with local food retailers performing live cooking demonstrations. responsible for all prep, explaining cooking technique, performing demonstrations, food storage, clean up, inventory.
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First CookVincent A Restaurant Sep 2001 - Nov 2002Responsible for all mis en place for garde manager station. Prepared all cold foods, soups, desserts, fish, cheese and fruit platters. Broke down and portioned fish and seafood. -
Teppenyaki ChefIchibon Japanese Steak House Jun 2001 - Jun 2002Responsible for all food prep and teppenyaki table set up. Prepared foods and performed teppenyaki show which is the art of cooking a nine-course meal table side while performing a show. Prepared daily staff meal.
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First Cook SupervisorMccormick & Schmick'S Apr 1999 - Jun 2001Houston, Texas, UsI successfully obtained the lead hourly position from the inception of opening. Trained and supervised nine line cooks on kitchen operations, developed menu items, specials features. Performed meat, fish, poultry fabrication, soups, sauces. assisted with food purchasing, inventory, performed inside expo during service or any position on line dependent on staffing. -
First CookThe University Club Mar 1998 - Apr 1999Daily food preparation, stock and line operation. Worked all stations, assisted Chefs with banquet production and platting. Prepared brunch on weekends, assisted at two other off site catering locations.
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First CookW.A. Frost And Company Sep 1997 - Mar 1998Daily food preparation, stock and line operation, prepared brunch on weekends, assisted Chefs with stocks, sauces and soup production.
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First Cook GrillardineThe Saint Paul Hotel Jan 1996 - Apr 1997Saint Paul, Mn, UsResponsible for all preparation of grilled or roasted meats and their sauces for grill station, all starches and vegetables for all stations. Assisted banquet production on daily basis. -
First CookChamps Americana Jul 1992 - Jan 1996Daily food preparation, stock and operation of line. Worked all stations on rotation dependent on staffing, primarily the grill station and inside expo, performed out-side expo as well.
Eric Moe Skills
Menu Development
Culinary Skills
Banquets
Food Safety
Cuisine
Hospitality Industry
Recipes
Catering
Restaurants
Fine Dining
Ingredients
Food
Culinary Management
Sanitation
Menu Costing
Food Quality
Menu Engineering
Income Statement
Retail
P&l
Food And Beverage
Mediterranean
Mediterranean Cuisine
Restaurant Management
Eric Moe Education Details
-
Le Cordon Bleu At Brown CollegeCulinary Arts/Chef Training -
Highland Park High School
Frequently Asked Questions about Eric Moe
What company does Eric Moe work for?
Eric Moe works for Passion For Dining And Nutrition
What is Eric Moe's role at the current company?
Eric Moe's current role is Float Chef.
What is Eric Moe's email address?
Eric Moe's email address is er****@****ott.com
What schools did Eric Moe attend?
Eric Moe attended Le Cordon Bleu At Brown College, Highland Park High School.
What are some of Eric Moe's interests?
Eric Moe has interest in Arts, Sports, Music, Frisbee Golf, Fishing.
What skills is Eric Moe known for?
Eric Moe has skills like Menu Development, Culinary Skills, Banquets, Food Safety, Cuisine, Hospitality Industry, Recipes, Catering, Restaurants, Fine Dining, Ingredients, Food.
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