Foodservice Chef (Field Sales/Corporate Accounts)

Basic American Foods•Chicago, IL

1d•$130,000 - $140,000•Remote

About The Position

The Foodservice Chef is responsible for influencing menu expansion in our Corporate Accounts customers and supporting the Foodservice Field Sales and channel marketing teams. Primary accountabilities include promoting BAF's food portfolio, providing culinary execution in go-to-market support, and collaborating with large, strategic customers to increase menu incidence, resulting in increased revenue, contract support, and profit gains. This role would also play a key role in menu placements and product expansion. The customer audience would be primarily GPO/FMC accounts, including interactions with culinary teams within customers' hierarchy, but would also include support of Field Sales with regional chain accounts, the K12 segment culinary teams, and national agency partners. The ideal candidate would have experience working for a food manufacturer and would be located in the Eastern or Central regions of the United States, in close proximity to a major airport for ease of travel. Candidates must be able to travel up to 70% of the time, although the actual amount will depend on the person's proximity to key accounts. Candidates must also have access to industrial kitchen equipment, a commercial kitchen, or live in close proximity to one of our brokers' offices.

Requirements

Bachelor's degree (B. A.) from four-year college or university or culinary certification, and 7+ years related experience and/or training, or equivalent combination of education and experience.
Experience working with foodservice sales partners is required.
Knowledge of consumer needs, operator business systems, and menu trends, specific to foodservice field sales.
Deep understanding of the field sales/corporate accounts business, including corporate contracts, key segments, and processes to drive traffic and margin.
Effectiveness at collaborating with culinary teams for mutual benefit.
Ability to deliver content for operator engagement and training, including culinary tips, video demonstrations of preparation and recipe assembly, and messaging to expand usage of food portfolio among target operators.
Ability to travel up to 70%, depending on location and proximity to key accounts. In the future, the role could include international travel, likely to Canada.
Expertise at communicating, presenting, and influencing audiences of all sizes, including culinary teams and executive levels.
Proficiency in Microsoft Word, Excel, PowerPoint, and Teams.
Access to industrial kitchen equipment, a commercial kitchen, or live in close proximity to one of our brokers' offices.

Nice To Haves

Previous experience working for a food manufacturer is strongly preferred.
Excellent organizational and follow-up skills
Self-initiated drive to succeed
Exceptional communication skills

Responsibilities

Plays an integral role in the FMC/GPO business plan formation in terms of customer outreach, contract penetration, and product and segment penetration. Business acumen will be a critical lever to success.
Partners with BAF sales and marketing, and creates menus and menu items (alone or in partnership with customer teams) for BAF's Non-Commercial strategic partners. Presents items in conjunction with sales as a culinary influencer and expert on product/item menu synergy, business fit, and financial profitability.
Manages Corporate Accounts and Field Sales team culinary customer presentations, executive level presentations, product introductions, and culinary follow ups. Responsible for delivering the culinary component of GTM selling system based on insights and delivering BAF food benefits/point of difference.
Promotes capability platforms with target customers (and agency chefs) as directed by Corporate Accounts and Field Sales team, with counsel from Marketing.
Works closely with all levels of Commercial Team leadership and cross functional support functions, such as Commercial Team business channels, Marketing, R&D, Supply Chain and Finance.
Works closely with agency culinary partnerships to identify critical metrics in development of cross-merchandising and recipe development.