Job TitleThis is a professional sales position responsible for growing new business with the expectation of achieving assigned business goals while enhancing the customer experience.

ResponsibilitiesDevelop 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

Develop and maintain relationships with customers, chefs and sales teams through cooperative participation in local events, culinary competitions, culinary schools and other relevant opportunities

Advise sales team on product specifications. Serve as an expert on Cutting Edge Solutions/innovation items, Sysco Brand and CatMan products

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

Comply with all local and state food safety and health code regulations

Accompany and respond to regulatory agency kitchen/culinary center inspections

Provide work direction to additional culinary staff, third party vendors, sanitation staff as necessary

QualificationsMinimum: High School Diploma or GED and 3

• years executive chef experience in the foodservice industry

Preferred

Bachelor's degree or equivalent culinary degree, 3

• years of foodservice sales experience

Proficiency in culinary, restaurant operations, and food trends required

• Ability to express information in terms of profit and loss, food cost and expense ratio
• 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)

Excellent organizational and project management skills, including the ability to execute multiple initiatives at the same time

Strong business and restaurant operations acumen to manage sophisticated customers

Flexible; readily accepts change; open to new ideas

Proficiency in basic level math

Ability to learn the use of proprietary CRM tools for planning and forecasting sales growth

Proficient in Microsoft Applications Suite (Word, Excel, PowerPoint, Outlook)

Understanding of marketing principles, product lines, ordering procedures and Sysco's credit terms