Culinary Specialist

Sysco•Ventura, IA

5d•$88,300 - $132,500

About The Position

This is a professional sales position focused on growing new business and achieving assigned business goals while enhancing the customer experience. The Culinary Specialist maintains relevant industry and category certifications and sells categories directly to customers through internal and external business reviews. As a key member of Sysco’s team-based selling model, the specialist represents Sysco’s brand, innovation and Category Management products, and pursues opportunities to close sales. The role also represents Sysco at culinary events and relevant industry organizations and may supervise kitchen assistants or culinary interns. Time, targets and team-selling efforts are prioritized using market insights and data analytics. The position develops culinary strategies to meet individual and regional business goals, supports customers and sales teams with product and operational expertise, and manages the test kitchen or culinary center, including its logistics, budget, sanitation and regulatory compliance. Travel is listed as up to 50%.

Requirements

High school diploma or GED.
At least 3 years of executive chef experience in the foodservice industry.
Proficiency in culinary skills, restaurant operations and food trends.
Ability to express information in terms of profit and loss, food cost and expense ratio.
Strong financial acumen and ability to plan and execute business plans.
Track record of success in consultative selling and networking.
Strong communication and interpersonal skills, with the ability to work with and influence a variety of stakeholders.
Experience building trust with prospective customers and securing new business.
Proactive and self-directed, with the ability to structure a weekly schedule for success.
Demonstrated ability to meet deadlines and produce accurate, thorough, high-quality results.
Strong organizational and project-management skills, including the ability to execute multiple initiatives simultaneously.
Strong business and restaurant operations acumen for managing sophisticated customers.
Flexibility, openness to change and new ideas.
Proficiency in basic-level math.
Ability to learn proprietary CRM tools for planning and forecasting sales growth.
Proficiency in Microsoft Word, Excel, PowerPoint and Outlook.
Understanding of marketing principles, product lines, ordering procedures and Sysco’s credit terms.
Applicants must be currently authorized to work in the United States.

Nice To Haves

Bachelor’s degree or equivalent culinary degree.
At least 3 years of foodservice sales experience.
Internal and/or external certification may be required.

Responsibilities

Develop and execute targeted culinary strategies to achieve individual and regional annual business goals, profitable sales growth, and category, specialty segment and Sysco-brand penetration.
Coordinate with the Director of Business Resources and use data to identify top opportunities for business reviews.
Collaborate with sales team partners to identify customer challenges, needs and opportunities and provide solutions that grow customer business and drive case growth.
Track activities and results, collaborate on opportunities, and champion team selling through Salesforce.
Use sampling in a solutions-oriented manner to close sales.
Monitor market conditions and trends, product innovations, competitors’ products, prices and sales, and share relevant information with customers.
Facilitate internal and external food shows, catering and event-planning activities.
Coordinate kitchen logistics for internal and external culinary events.
Build and maintain relationships with customers, chefs and sales teams through local events, culinary competitions, culinary schools and other relevant opportunities.
Advise the sales team on product specifications and serve as an expert on Cutting Edge Solutions and innovation items, Sysco Brand and Category Management products.
Assist with employee training by facilitating sessions and completing demonstrations with the sales team.
Manage test kitchen or culinary center operations, including sanitation, product rotation, laundry service, equipment, displays and facility upkeep.
Manage test kitchen food and supply costs within budget parameters.
Comply with local and state food safety and health code regulations.
Accompany and respond to regulatory agency inspections of the kitchen or culinary center.
Provide work direction to additional culinary staff, third-party vendors and sanitation staff as necessary.