Culinary Specialist

**Role**:
The Culinary Specialist will be an ambassador for Sysco’s customer resource programs, showcasing fresh and innovative products & solutions including Sysco brand and will leverage all opportunities to close the sale with customers. You will prioritize time, targets, and team selling efforts based on market insights and data analytics. The incumbent will be a resource for both internal and external culinary sessions, customer & industry events, workshops, and trainings.

**Role Responsibilities**:

- Develop and execute targeted culinary strategies to achieve individual and region business goals, delivering market share growth with current and prospective customers across all product categories, specialty segments, and our Sysco brand
- Coordinate with Director of Business Resources, leveraging data to identify top opportunities for business reviews
- Collaborate with sales team to clearly identify customer challenges, needs, or opportunities and deliver creative and productive solutions to help grow customer business and loyalty to Sysco
- 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, industry trends & product innovations, share information with customers as part of value-added services provided
- Facilitate internal/external food shows, catering, and event planning activities
- 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, sanitation and upkeep of equipment, displays and the general appearance of the culinary facility.
- Enable and execute menu planning services
- Perform other duties as assigned.

**Qualifications/Skills/Job Requirements**:

- Minimum of five (5+) years of Foodservice management or equivalent combination including a minimum of three (3) years in Culinary Leadership role.
- Completion of post-secondary education, Minimum: Red Seal Chef with preferred Diploma in Culinary Management or Restaurant Management
- Strong financial acumen and ability to properly plan and execute business plans
- Strong communication and interpersonal skills and ability to work with and influence other.
- 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
- Strong business and restaurant operations acumen
- Proficient in Microsoft Applications (Word, Excel, PowerPoint, Outlook)

**Job Types**: Full-time, Permanent

**Salary**: $51,000.00-$85,000.00 per year

**Benefits**:

- Company events
- Dental care
- Disability insurance
- Employee assistance program
- Employee stock purchase plan
- Extended health care
- Flextime
- Life insurance
- On-site gym
- On-site parking
- Paid time off
- Tuition reimbursement
- Vision care
- Wellness program

Schedule:

- 8 hour shift

Supplemental pay types:

- Bonus pay