Thomas Knipe Email & Phone Number

Mahwah, New Jersey, United States

Monsey, New York, United States

• Directed a team of 9 BOH and 8 FOH associates in this senior living community,a $1.5M unit.
• Created and executed Glatt Kosher menus for 150 residents across 3 diningfacilities.
• Assisted in developing SOPs for optimal service and adherence to strict Kosherguidelines.
• Mentored the BOH team to elevate culinary skills, sanitation, and teamwork
• Responsible for purchasing and keeping inventory of provisions, disposables,and kitchen small wares

Englewood Cliffs, New Jersey, United States

• Led a team of 3 managers and 18 associates, managing operations for 2locations and 900 employees.
• Developed SOPs and menus for the Winter Olympics, providing 24/7service for 3 weeks.
• Planned and executed inter-office catering, large corporate social events for 800-1000 guests

Shearman & Sterling

• Managed a team of 4 managers and 15 associates, collaborating with theclient to design a new retail cafeteria space.
• Maintained accurate financial records for 5 business units.
• Established cost and quality control measures, SOPs, and trainingprograms.
• Planned special events and created targeted marketing strategies

Covington & Burling, LLP

• Led retail cafeteria, catering, and special events operations for the NewYork City office.
• Increased participation through creative menus and maintained positiveclient relations.
• Created SOPs, budgets, and managed all aspects of the culinary operation.

American Express, 3 WFC, New York, NY 10285

• Managed a multi-station retail cafeteria and catering business for over5,000 employees.
• Created monthly marketing campaigns and promotions, including guestchefs and local eateries.
• Planned and executed the annual Family Holiday Party for 5,500 guests.
• Led a team of 4 chefs, 4 managers, and 125 union staff.

Archdiocese Of New York

• Managed FOH and BOH for a population of over 600 with a staff of 10 hourly associates
• Created SOP and menus for the multi-station cafeteria, catering, and special events
• Assured compliance of company standards by teaching and mentoring the culinary and service teams
• Maintained an accident-free work space since its inception in 2012, approximately 800 business days

Greater New York City Area

• Created personalized meal replacement programs for client households according to their specific tastes and health concerns
• Developed curriculum for culinary classes, demonstrations, and tutorials for both private and public events
• Executed weekly meal plans for clients that encompass procurement of ingredients, preparation and cooking, packaging and labeling of ready-to-heat meals

Schulte, Roth, And Zabel, LLP

• Trained and mentored a staff of 15 cooks/chefs/staff
• Managed the breakfast, lunch, and à la carte dinner service operations for over 375 partners and associates
• Created cycle menus for the firm’s cafeteria, catering program, partner’s luncheons, and special events

Associates Of Applied Sciences, Culinary Arts

Certification, Personal Chef