Chip Thelen Email & Phone Number

Established and maintain all vendor relationships for foodstuffs and equipment to support a 500 plus student body. Member of executive planning committee for curriculum direction, operations and special events. Prepare and administer Capital Expense Plan for school. Currently renovating 8 commercial kitchens for the school & associated restaurant - Selecting equipment, negotiating purchases, supervising layout and installation.Responsible for much of the planning and all of the purchasing for special events such as ACF Regional events, San Pellegrino and vendor sponsored culinary competitions.

On site housing, marina, tennis center, restaurants and golf courses.Worked with Executive Chef, Pastry Chef and Club Manager to ensure that all food and beverage purchase requirements were met. All purchases and inventories placed and tracked by revenue division. Prepared cost analysis for all Food & Beverage functions including running P&L by revenue center.

Donald Trump's Resort on Palm Beach: Negotiated Prime Vendor contracts and maintained relationships with all food and equipment purveyors for seven million plus seasonal operation.Worked closely with all revenue divisions to determine overallall purchasing requirements.Prepared cost analysis for all menus and banquet functions.Scheduled personnel and managed inventory control. Cooked in a variety of venues at the resort and golf club including: Banquet Cook, A la Carte AM & PM Pantry Cook, Pastry Cook and Line Cook.

Negotiated Prime Vendor contracts and maintained relationships with all food and equipment purveyors for seven million plus annual operation.Worked closely with Executive, A la Carte, Pastry and Banquet Chefs to determine all purchasing requirements.Prepared cost analysis for all menus and banquet functions.Scheduled personnel, managed inventory control, assisted the Executive Chef as necessary.Cooked in a variety of venues at the resort and golf club including

Zebra Graphics & Design; Directed business operations and some sales of successful firm.Business ownership transferred to partner as a result of divorce.

Magazine publishing house specializing in tourism related publications.; Directed Editorial, Art and Production operations for 85 title magazine publishing group.Developed and managed budgets for 5 departments.Purchased printing, bindery, box manufacturing, etc. for production and distribution.Scheduled and coordinated publications from inception to distribution, up to 23 in production simultaneously.

Managed 125 person, 3 shift staff including 4 department managers. Directed all pre-press operations for 5 edition, 165,000 circulation newspaper.Established and administered a $4 million plus annual operating budget and a multi million dollar long-term capital plan for Pre-Press.Established production schedule for newspaper and commercial publications.Extensive training in personnel management by the New York Times.

Bachelors, Hotel & Restaurant Culinary Management

Activities and Societies: ACFAttended same school 2001-2003 for Associates Degree in Culinary Arts

Specialized Associate Degree, Culinary Arts And Hospitality Management; Photojournalism

Bachelor Of Science, Culinary Management