Job Title

**Responsibilities*** Develop 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 (Syscos 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.* Lead, enable, and execute the Revolution Vendor program.* 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.* Accompany and respond to regulatory agency kitchen/culinary center inspections.* Enable and execute menu planning services.* Supports a Customers First Mindset while carrying out daily duties.* Complies with Syscos Food Safety Policy and procedures to ensure food safety, quality and legality requirements are met.* Is willing to work safely with minimal environmental impact and understands the importance of reporting all hazards, incidents, and environmental spills immediately to their Supervisor.* Understands that they play an integral role in their own safety and that of their colleagues and is willing to speak out when hazards are present.* Perform other duties as assigned.**Requirements (About you):**Qualifications/Skills/Job Completion of post-secondary education, Minimum: Red Seal Chef with preferred Diploma in Culinary Management or Restaurant Management.Proficiency in culinary, restaurant operations, and food trends required (Internal Certification & External Certification may be required).Strong financial acumen and ability to properly plan and execute business plans.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).Ability to learn the use of proprietary CRM tools for planning and forecasting sales growth. #J-18808-Ljbffr