Food Fanatic Chef

US Foods; Salem (VA); On-site; USD 60,000 - 80,000; Full time

Job summary

US Foods is seeking a Food Fanatics Chef based in Virginia. This role involves building relationships with customers and driving sales growth by serving as a culinary expert and consultant. Responsibilities include leading culinary demonstrations, providing sales training, and coordinating events that showcase US Foods products.

The ideal candidate possesses a culinary degree, excellent communication skills, and a strong ability to inspire others through food. This position encourages creativity and a customer-centric approach to enhance the dining experience.

Qualifications

• Proven culinary expertise with a passion for food.
• Experience in sales or customer service is preferred.
• Ability to communicate effectively and inspire others.

Responsibilities

• Lead cooking demonstrations and training sessions.
• Develop relationships with customers to drive sales.
• Coordinate culinary events and activities.

Skills

Culinary skills

Relationship building

Sales training

Customer engagement

Education

Culinary degree or equivalent experience

Tools

Menu Profit Pro

Job description

ARE YOU A CURRENT US FOODS EMPLOYEE? PLEASE APPLY DIRECTLY THROUGH OUR INTERNAL WORKDAY CAREER SITE.

Join Our Community of Food People!

Essential Duties and Responsibilities

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.

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