Michele Wagner

Experience

• 

  Bishop's Pumpkin Farm

  Aug 2011 - Nov 2011

  Head Baker

  Managed fellow bakers; scale, mix, and bake pies, cakes, and breakfast pastries; scale ingredients according recipes provided; manage baking schedule; manage ovens

• 

  Marilyn's Bakery

  Feb 2012 - Apr 2012

  Baker

  Baked pies, cakes, and breakfast pastries daily; maintained clean work space; scale ingredients according to recipes provided

• 

  Bon Appétit Management Company

  Apr 2012 - Aug 2018

  Integrated purchasing program from single unit buying to consolidated complex buying. Maintained inventory levels in excess of $50,000 for complex. Utilized accounting and inventory software to analyze food spend and menu performance. Analyzed daily spending based on expected revenue and actual revenue; reported areas of improvement and success to management team. Collaborated with chefs, event planners, and sales team to execute client vision. Coordinated with multiple chef teams before, during, and after fundraising events regarding on-site logistics, service expectations, and sourcing needs. Managed a team of 2 or more receivers and 10 or more catering event staff, including employee development, annual reviews, progress reports. Provided accounts payable support including invoice remittance, monthly reconciliation and weekly inventory tracking. Responsible for $2M project, accounting for 20% of annual budget. Ensured purchasing compliance in the following initiatives/programs: preferred vendors, Farm to Fork, Fish to Fork, Low Carbon, Imperfect Produce, and various Humane sourcing programs. Show less

  • Purchaser

    May 2014 - Aug 2018

  • Line Cook

    Apr 2012 - May 2014
• 

  Workplace Strategy, Inc.

  Jan 2013 - now

  Project Manager
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  Monteverde Restaurant and Pastificio

  Nov 2015 - Feb 2016

  Line Cook

  Garde Manger and pastry plate up

• 

  Monteverde Restaurant & Pastificio

  Aug 2018 - May 2021

  Purchasing Sous Chef

  Key Accomplishments: Minimize losses through budget management during COVID 19 pandemic, oversaw the pandemic related adjustments to business to remain viable and profitable. Developed and maintained vendor relationships ranging from individual farmers to broadliners in an effort to promote sustainable, high quality food sourcing. Managed prep team of 10 or more cooks to ensure quality standards were met or exceeded. Managed maintenance of equipment, including service logistics, equipment history and invoicing. Managed inventory levels in excess of $20,000. Provided accounts payable support including invoice remittance, monthly reconciliation, and check posting. Maintained kitchen organization and cleanliness. Utilized accounting and inventory software (Compeat, Excel) to analyze food spend and menu performance. Analyzed daily spending based on expected revenue and actual revenue; reported areas of improvement and success to leadership team. Coordinated logistics for preparation and shipment of perishable and non-perishable goods for offsite and out of state catering events. Show less

• 

  YMCA of Metropolitan Chicago

  Aug 2021 - now

  • Community Impact Program Manager

    Aug 2023 - now

  • Director of Procurement

    Oct 2022 - Aug 2023

  • Procurement Specialist

    Aug 2021 - Oct 2022