Eric Manning

Experience

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  The Greebrier

  Apr 1998 - Oct 2002

  Assistant AM Saucier

  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 the Tavern room, the fine dining restaurant. Responsible for all cold appetizers, caviar, cheese plates and salads.

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  Onwentsia Club

  Jun 2004 - Oct 2007

  Sous Chef

  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.

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  Ocean Reef Club

  Jan 2005 - Apr 2005

  Banquet Sous Chef

  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.

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  Smokin'T's Bar-B-Que Restaurant

  Oct 2007 - Dec 2007

  Manager/Chef

  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.

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  Rolling Rock Club

  Apr 2008 - Jun 2009

  Saucier/Line Chef

  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 season.

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  Country Club of Lansing

  Sept 2009 - Mar 2012

  Sous Chef

  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.

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  Farmington Country Club

  Mar 2012 - Dec 2013

  Chef de Cuisine

  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 grill restaurant. Oversees 20 plus employees, menu development, food costs, scheduling and safety and sanitation. lunch and dinner ala carte can range from 50 to 200 meals. Show less

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  The English Inn

  Dec 2013 - Aug 2014

  Executive Chef

  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.

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  College Fresh, Inc.

  Aug 2014 - Jul 2023

  • Corporate Chef, Vendor Management & Operations

    Nov 2022 - Jul 2023

  • Director, Culinary Operations & Vendor Management

    Jun 2018 - Nov 2022

  • Midwestern Regional Director

    Jul 2017 - Jun 2018

  • Northern Regional Manager

    Jul 2016 - Jul 2017

  • Chef/Campus Manager

    Aug 2014 - Jul 2016
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  The Country Club of Detroit

  Apr 2024 - now

  Chef De Cuisine - Special Events