Food Fanatic Chef
Company: US Foods
Location: West Chester
Posted on: May 5, 2024
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Job Description:
ARE YOU A CURRENT US FOODS EMPLOYEE? PLEASE APPLY DIRECTLY
THROUGH OUR INTERNAL WORKDAY CAREER SITE. Join Our Community of
Food People! The Food Fanatics Chef partners with area leadership,
sales and support teams to build value and grow customer
relationships and affects profitable sales growth. They achieve
this by serving as consultants and culinary experts to drive
customer business success; lead product and sales training as
appropriate, drive engagement and participation in strategic growth
initiatives and share the knowledge gained through the Food
Fanatics program, events and team of chefs to benefit the
area.ESSENTIAL DUTIES AND RESPONSIBILITIES
Customer Consults and Innovative Partnership--- Direct customer
consultation and relationship building is a critical element of the
FFC (Food Fanatic Chef) role. This applies to seeking new business
with consistent and meaningful connection to the NBM (New Business
Manager) role, Sales, and sales leadership functions.---
Involvement in the local restaurant community. Cultivating
relationships and seeking opportunity within the local restaurant
scene and through local and national organizations or groups is a
vital component to growth efforts.--- The FFC develops meaningful
relationships with US Foods customers by asking questions,
identifying pain points, and offering mutually beneficial
solutions. Relationships are built over time. The chef understands
this and seeks opportunities to cultivate strong relationships with
our customers and engages in sound communication practice to close
the loop with sellers and others as appropriate.--- The FFC
advances the food culture of the organization. Using existing sales
and training materials, through the creation of new materials, as
needed, and in conjunction with appropriate program office,
excellence team, and Regional Culinary Managers. The chef drives
education, inspiration and adoption of our exclusive products and
offerings. The chef strives to demonstrate the why of US Foods
through these efforts.--- The FFC brings forth excellence in the
realm of culinary demonstration, and has an ability to teach,
connect and inspire in a way that strives to instill confidence and
provide inspiration for, and with, US Foods Customers.--- The FFC
also seeks to identify culinary trends and industry conditions that
may spur sales growth. Such ideas and opportunities, when
identified, are brought to local leadership, and/or Regional
Culinary Manager, as appropriate.--- The FFC leads the culinary
vision, brings together the team, participates, and oversees the
execution of all food components at sales meetings and other
division events with a focus on creating a food driven culture.
With regards to training efforts, a key function is to create
complex and dynamic presentations and/or take the lead on
activities that help bring this culture to life.--- In tandem with
the area team, the FFC plans, coordinates, and executes events,
product cuttings, sales conferences, general sales meetings.--- The
FFC develops and conducts kitchen/operations assessments for
customers and teams up with other members of the sales support team
to build action plans to address short and long-term opportunities.
Chefs deliver conclusions and present products that assist the
customer in achieving business goals.
--- The FFC utilizes Menu Profit Pro to enrich the customer
experience by providing customized, costed recipes. Above and
beyond MPP, The FFC should be able to comfortably have an
introductory conversation around Check Business Tools and
collaborates often with their ROC (Restaurant Operations
Consultant) partners.--- In line with the US Foods cultural beliefs
of "expect excellence" and "team up" effective communication is
paramount; and so, the FFC engages and collaborates effectively in
a team based selling approach through consistent and comprehensive
use of the Sous tool.Merchandising Connectivity--- The chef
supports the priorities of and works with the commercial excellence
team members in support of initiatives and/or changes around
product mix. The role provides intel and support to category teams
and provides training and support to sales. The FFC works with the
Regional Culinary Manager to help support, craft, and deliver such
training locally as well as regionally and/or nationally as
needed.Exclusive Brands Growth--- The FFC is an important
contributor that strives to increase and maintain sales growth for
the division in the top IR (Independent Restaurants) and national
customers, specifically focused on Exclusive Brands. This shows up
through customer interaction in the form of onsite operations
assessments and consultation, customized culinary presentations in
the division test kitchen, seller education and community
connectivity. All such activities are executed in alignment with
local sales leadership and the Regional Culinary Manager.--- Chefs
lead all culinary training for the area/market in support of
selected strategic growth initiatives, such as Scoop. Facilitation
is a function of the role, for example in district and general
sales meeting breakouts when culinary expertise is vital to
maximizing the impact to the sales team success. The chef is a
contributor, and works with area leadership, Regional Culinary
Manager, and regional/corporate key contacts to effectively
coordinate, execute, and ensure success of the meeting, training,
or event. The FFC is the food and brands leader among the sales
support roles in these efforts.--- The FFC also is a champion for
the Scoop program and constantly seeks opportunities for expansion
of the reach of Scoop products in the local market.Contribution to
the Food Fanatics Program, Community, and Industry Connection---
The FFC supports the Food Fanatics program by participating in
events, which includes local, virtual, and national asks. Food
Fanatic Chefs collaborate with their peers across the enterprise by
sharing best practices that can be brought to bear in the local
Area. Another cultural belief, that is embraced is "stop waste":
Food Fanatics leverage technology and virtual abilities, when
appropriate, to support customers and events outside the local
area.--- The FFC brings contribution, feedback, and ideas to the
Food Fanatics magazine and regularly contributes to the presence of
the program in social media. This work is done with direction and
feedback from Regional Culinary Manager, marketing teams and the
Digital and Social Media Manager.--- As the chef seeks to utilize
social media, live, and print media to increase the recognition and
reach of the Food Fanatics program, the implications of behavior,
tone, attitude, and the US Foods cultural beliefs are at top of
mind. The chef seeks to understand the nuance and risk associated
with media and therefore works closely with the Culinary Field
Lead, corporate communications team, marketing teams, and Digital
and Social Media managers as required.SUPERVISION:--- May supervise
a Part Time Market SOUS ChefRELATIONSHIPS--- Internal: Sales,
Merchandising, Marketing, and other Market Leaders--- External:
Chefs and other Customers.WORK ENVIRONMENT--- Working in a kitchen
environment either at the Distribution Center or a customer
location.MINIMUM QUALIFICATIONS--- Candidates must possess a high
degree of written and verbal communication skills and be able to
tailor messages and delivery in "the right way" to the "right
audience."--- Intermediate proficiency in Microsoft Excel,
PowerPoint and Word is required.--- Candidates will be required to
successfully complete a comprehensive training/on-boarding
certification program upon hire.--- The successful candidate will
possess refined organizational and project management skills and be
able to effectively assert their leadership abilities in the
planning and execution of high visibility, high impact events (Food
Fanatics Live) and communication campaigns -which have a
significant impact on the influence of our brands and organization
within the marketplace.--- Must possess a minimum of 7 years
relevant work experience including a comprehensive culinary
background.--- Demonstrate a thorough knowledge of culinary,
foodservice and hospitality fundamentals and will possess a marked
passion for the culinary arts and foodservice industry.--- The
candidate will be able to assert an expert level of product
knowledge/technique as well as product applications - successfully
communicating/demonstrating that knowledge across multiple formats,
including Direct customer consultation, social media avenues, live
television and media appearances and presenting impactful material
to large audiences (often numbering in the thousands).--- Prior
sales or sales support experience a plus.--- Must possess prior
experience in the design and facilitation of training programs to
large and varied audiences, with the aim of, driving innovation and
sales strategies across their assigned area of influence and
effectively driving the US Foods brand throughout the
marketplace.Education--- Bachelor's degree or equivalent work
experience required.Certifications/Training--- Chef Certification
and Memberships in Local and National Culinary Organizations a
plus.PREFERRED QUALIFICATIONS--- List the preferred qualifications
for the positionPHYSICAL QUALIFICATIONS--- Must be able to perform
the following physical activities for described length of time---
Working in a kitchen environment either at the Distribution Center
or a customer location.OCCASIONALLY: 1% - 33 / FREQUENTLY: 34% -
66% / CONTINUOUSLY: 67% - 100% or NEVERJOB REQUIRES WORKER TO:
FREQUENCY:STAND FREQUENTLY WALK FREQUENTLY DRIVE OCCASIONALLY SIT
OCCASIONALLY LIFT1-10 lbs (Sedentary)
FREQUENTLY
11-20 lbs (Light) FREQUENTLY
21-50 lbs (Medium) OCCASIONALLY
51-100 lbs (Heavy) OCCASIONALLY
Over 100 lbs (Very Heavy) NEVER
CARRY1-10 lbs (Sedentary) FREQUENTLY11-20 lbs (Light)
FREQUENTLY21-50 lbs (Medium) OCCASIONALLY51-100 lbs (Heavy)
OCCASIONALLYOver 100 lbs (Very Heavy)
NEVERPUSH/PULL1OCCASIONALLYCLIMB/BALANCE2NEVERSTOOP/SQUAT
OCCASIONALLYKNEEL OCCASIONALLYBEND OCCASIONALLYREACH ABOVE SHOULDER
OCCASIONALLYTWIST OCCASIONALLYGRASP OBJECTS3CONTINUOUSLYMANIPULATE
OBJECTS4CONTINUOUSLYMANUAL DEXTERITY5CONTINUOUSLY1 (Push/Pull: Hand
truck, gate, straps, metal ramp, truck door, dolly, boxes, truck
gear shift)2 (Climb/Balance: In/Out Truck/Trailer to cab. On/Off
ramp to ground level and side doorsteps and Platform of trailer.
Stairs)3 (Grasp Objects: Hand truck, boxes, cartons, steering
wheel)4 (Manipulate Objects: Boxes, dolly, metal truck ramp, hand
truck, paperwork, truck gate, straps)5 (Manual Dexterity: Typing,
use of office machines such as copiers, printers)#LI-DL2***EOE
Race/Color/Religion/Sex/Sexual Orientation/Gender Identity/National
Origin/Protected Veteran/Disability Status***
Keywords: US Foods, Lexington , Food Fanatic Chef, Hospitality & Tourism , West Chester, Kentucky
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