Job Description

Role Responsibilities:

• 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).