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).
