Corporate Chef: Foodservice Training & Menu Innovation

Core-Mark International; Westlake (TX); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Health benefits from Day 1

Employee Stock Purchase Plan

401K Employer Matching

Education Assistance

Paid Time Off

Job summary

Core-Mark International is seeking a Corporate Chef to lead training and education across the Marketing, Merchandising, and Sales teams. You will guide food trends, item specs, program elements, and menu concepts, acting as a subject-matter expert for fresh and food service programs and supporting growth strategies.

The role requires culinary leadership, travel up to 50%, and collaboration with senior executives to advance product initiatives in the industry.

Qualifications

• Associates Degree or equivalent in Culinary Arts or Hotel/Restaurant Management.
• 5-8 years of experience in foodservice wholesale or retail.
• Proven leadership across cross-functional teams.
• Strong organizational skills to manage multiple projects.
• Excellent verbal and written communication.

Responsibilities

• Mentor and train staff on food concepts and programs.
• Promote food service at retail with examples of prep and merchandising.
• Expand knowledge of branded items and share with sales teams.
• Design customer menus and develop new ideas.
• Schedule and conduct on-site and off-site trainings.
• Travel up to 50% to support divisions.
• Create training manuals and job aids for programs.
• Represent Core-Mark at trade shows in fresh and food service.

Skills

Leadership

Communication

Organizational skills

Interpersonal skills

Virtual presentations

Project management

Education

Associates Degree in Culinary Arts or Hotel/Restaurant Management

Job description

Core-Mark International is seeking a Corporate Chef to lead training and education across the Marketing, Merchandising, and Sales teams. You will guide food trends, item specs, program elements, and menu concepts, acting as a subject-matter expert for fresh and food service programs and supporting growth strategies.

The role requires culinary leadership, travel up to 50%, and collaboration with senior executives to advance product initiatives in the industry.