JOB DESCRIPTION Salary Range $74,000- $120,000- Develop and execute targeted culinary strategies to achieve individual and region annual business goals, delivering profitable sales growth and penetration across categories, specialty segments, and Sysco brand.
- Coordinate with Director of Business Resources, leveraging data to identify top opportunities for business reviews.
- Collaborate with sales team partners to clearly identify customer challenges, needs, or opportunities and deliver creative and productive solutions to help grow customer business and drive case growth.
- Track activities and results, collaborate on opportunities, and champion the team selling process through use of Salesforce (Sysco's CRM tool).
- Leverage sampling in a solutions-oriented manner to close sales.
- Be informed of market conditions and trends, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided.
- Facilitate internal/external food shows, catering and event planning activities.
- Coordinate kitchen logistics in support of internal/external culinary events.
- Lead, enable, and execute the Revolution Vendor program.
- Assist with employee training by working with sales to facilitate training sessions and complete demonstrations.
- Manage all operations of the test kitchen/culinary center including sanitation, product rotation, laundry service and the organization and upkeep of equipment, displays and the general appearance of the culinary facility.
- Manage test kitchen food and supply costs within budgetary parameters.
- Accompany and respond to regulatory agency kitchen/culinary center inspections.
- Enable and execute menu planning services.
- Supports a Customers First Mindset while carrying out daily duties.
- Complies with Sysco's Food Safety Policy and procedures to ensure food safety, quality and legality requirements are met.
- Is willing to work safely with minimal environmental impact and understands the importance of reporting all hazards, incidents, and environmental spills immediately to their Supervisor.
- Understands that they play an integral role in their own safety and that of their colleagues and is willing to speak out when hazards are present.
- Perform other duties as assigned.
Qualifications/Skills/Job Requirements (About you):- Minimum of five (5+) years of Foodservice management or equivalent combination including a minimum of three (3) years as Executive Chef.
- Completion of post-secondary education, Minimum: Red Seal Chef with preferred Diploma in Culinary Management or Restaurant Management.
- Proficiency in culinary, restaurant operations, and food trends required (Internal Certification & External Certification may be required).
- Strong financial acumen and ability to properly plan and execute business plans.
- Track record of success in the area of consultative selling and networking.
- Strong communication and interpersonal skills and ability to work with and influence a variety of key stakeholders.
- Experience building trust with prospective customers and securing new business.
- Proactive and self-directed, with the ability to structure a weekly schedule to be successful.
- Demonstrated ability to deliver against deadlines and produce high-quality results (accuracy, thoroughness in the deliverables they are producing).
- Strong business and restaurant operations acumen to manage sophisticated customers.
- Ability to learn the use of proprietary CRM tools for planning and forecasting sales growth.
- Proficient in Microsoft Applications Suite (Word, Excel, PowerPoint, Outlook).
This Job Requisition was created with the help of AI. AI will not be used to make hiring decisions or who progresses in the Job Application process. If you have any questions, please reach out to our Talent and Acquisition Team.
This Job Requisition is for an existing vacancy.
