Mickey Kennedy

Mickey Kennedy has a diverse range of work experience. Mickey started their career in the food industry, working as a Sous Chef, Kitchen Manager, Line Cook, and Intern at Tuttaposto Restaurant from 1993 to 1995. Mickey then moved on to Whole Foods Market, where they held various roles such as Regional Data Entry for Perishable and Non-perishable Teams, Associate Regional Coordinator for Prepared Foods, Assistant Team Leader for Prepared Foods, Cost Accuracy Analyst, Midwest Region, Associate Data Team Leader, Midwest Region, Regional Data Team Leader, Midwest Region, and Special Projects, Midwest Region. During their time at Whole Foods Market, they were responsible for data analysis, reporting, and project management. Mickey also worked as a Business Intelligence and Business Data Consultant at Odd Enthusiasms, providing data tools and guidance to independent restaurants, craftspeople, and artists. Before that, they served as a Purchasing Analyst for Levy Restaurants, where they provided business metrics and performed root cause analysis for supplier discrepancies. Most recently, Mickey worked as a Finance and Business Intelligence Specialist at Vosges Haut-Chocolat, where they analyzed business data, developed sales forecasting tools, and provided ongoing reporting. Overall, Mickey has significant experience in data analysis, reporting, and project management within the food industry.

Mickey Kennedy's education history is as follows: Mickey obtained a Bachelor of Science degree in Business Administration, with a focus on Management and Operations, from Illinois Wesleyan University. This degree was earned between 1982 and 2003. Additionally, Mickey obtained an Associate of Applied Science degree in Culinary Arts from Kendall College, which was earned between 1992 and 1993. Apart from these degrees, there is no specific information regarding start and end years for the other educational experiences mentioned. It should be noted that Mickey also holds a certification in Red Cross First Aid/CPR/AED, which was obtained in October 2018 from the American Red Cross.