Corporate Executive Chef

Palmer Food Service•Rochester, NY

12h•$80,000 - $100,000•Hybrid

About The Position

Palmer Food Services is seeking a Corporate Executive Chef to join their team. This role offers competitive wages and a generous benefit package, with opportunities for advancement within the company. The company values honesty, integrity, service, excellence, collaboration, teamwork, family, community, dependability, loyalty, and compassion. The Corporate Executive Chef will serve as a culinary resource to support sales representatives, conduct culinary demonstrations, and provide operational consulting to customers. This position also involves managing the operations of two culinary centers, planning and executing events, and acting as the primary culinary subject matter expert for the company. The role requires staying current on industry trends and collaborating with marketing and purchasing teams.

Requirements

High School Diploma required.
Minimum of 5 years of experience as an Executive Chef or Head Chef required.
Valid Drivers License
Demonstrated experience in menu engineering, food costing, and back-of-house operations required.
Strong verbal and written communication skills, with the ability to present confidently to customers, prospects, and internal stakeholders.
Ability to manage a self-directed schedule while maintaining consistent alignment with Business Development Manager and DSM priorities.

Nice To Haves

Associate’s or Bachelor’s degree in Culinary Arts, Business, Marketing, or a related field preferred.
2+ years of experience in food service sales or a sales-facing culinary role preferred.
ServSafe Certification preferred (must remain current if held).
Proficiency in Microsoft Office Suite; familiarity with social media platforms and basic video editing tools preferred.

Responsibilities

Accompany street sales representatives on targeted account calls, serving as a culinary resource to advance new business conversations and close product add-ons.
Support and document prospecting efforts by conducting culinary demonstrations, product tastings, and concept presentations for potential customers.
Collaborate with the Business Development Manager to identify high-opportunity accounts and develop culinary-driven strategies to convert them.
Introduce and demonstrate new products to prospects and customers, translating product benefits into tangible menu and profitability advantages.
Conduct on-site culinary consultations with existing independent restaurant customers — including front-of-house waitstaff training and back-of-house operational consulting as requested — providing actionable recommendations to improve menu performance and profitability.
Perform comprehensive menu engineering — including menu analysis, item profitability assessment, placement strategy, back-of-house production efficiency, and menu costing analysis with suggested sell prices to clearly demonstrate profitability to customers
Conduct informative facility tours of Palmer’s culinary centers for current and prospective customers.
Build long-term relationships with key accounts through regularly scheduled visits, proactive follow-ups, and consistent value-added service.
Manage all day-to-day operations of Palmer’s two fully-equipped culinary centers (Rochester and Buffalo), including sanitation, equipment maintenance, product rotation, supply inventory, overall facility presentation, and ensuring compliance with all applicable food safety, health, and sanitation standards.
Manage culinary center food and supply costs within budgetary parameters established by the Business Development Manager
Plan and execute customer-facing events, product demonstrations, mini food shows, and culinary education sessions at the culinary centers, coordinating kitchen logistics for all internal and external culinary events, including vendor-sponsored activities.
Serve as Palmer’s primary culinary subject matter expert, maintaining deep knowledge of the full product portfolio across all categories.
Conduct regular, structured product knowledge training sessions for the street sales team to ensure reps can speak confidently about culinary applications and product differentiation.
Partner with Purchasing and Sales in the evaluation and selection of new products prior to introduction to the market.
Co-manage the Certified Angus Beef (CAB) program partnership alongside the Director of Marketing and Center of Plate Specialists. The Corporate Executive Chef is specifically accountable for CAB culinary demonstrations, customer education events, and menu consultation support. Program-level relationship management and marketing coordination remain with the Director of Marketing.
Stay current on industry trends, emerging cuisine styles, food cost pressures, and menu innovation — and proactively share relevant insights with the sales team and customers.
Work alongside the Marketing team to create digital content for Palmer’s social media channels and marketing materials, including recipe videos, cooking demonstrations, product showcases, and seasonal content.
Assist in developing and maintaining product manuals, recipe guides, flyers, menu idea sheets, and other culinary sales aids in partnership with Marketing
Represent Palmer Food Services at trade shows, food shows, industry conventions, mini-shows, and company-sponsored events.