This is a professional sales position responsible for growing new business with the expectation of achieving assigned business goals while enhancing the customer experience. This will be accomplished through maintaining industry and category specific certification status and direct selling of categories to customers through internal and external business reviews. The culinary specialist is a key role in the team based selling model and as such will be an ambassador for Sysco brand, innovation and Category Management (CatMan) products and will leverage all opportunities to close the sale with customers. This individual will represent Sysco at culinary events and in appropriate organizations in the industry. This position may also be responsible for supervising kitchen assistant(s) or culinary interns. Specialists will prioritize time, targets, and team selling efforts based on market insights and data analytics. Responsibilities include developing and executing targeted culinary strategies to achieve individual and region annual business goals, delivering profitable sales growth and penetration across categories, specialty segments, and Sysco brand; coordinating with Director of Business Resources, leveraging data to identify top opportunities for business reviews; collaborating with sales team partners to identify customer challenges, needs, or opportunities and deliver creative and productive solutions; tracking activities and results, collaborating on opportunities, and championing the team selling process through use of Salesforce; leveraging sampling in a solutions-oriented manner to close sales; being informed of market conditions and trends, product innovations, and competitors' products, prices, and sales; facilitating internal/external food shows, catering and event planning activities; coordinating kitchen logistics in support of culinary events; developing and maintaining relationships with customers, chefs and sales teams; advising sales team on product specifications; assisting with employee training; managing all operations of the test kitchen/culinary center including sanitation, product rotation, laundry service and upkeep; managing test kitchen food and supply costs within budget; complying with all local and state food safety and health code regulations; accompanying and responding to regulatory agency inspections; providing work direction to additional culinary staff, vendors, and sanitation staff as necessary. Qualifications include minimum High School Diploma or GED and 3+ years executive chef experience in the foodservice industry, preferred Bachelor’s degree or equivalent culinary degree and 3+ years of foodservice sales experience, proficiency in culinary, restaurant operations, and food trends, strong financial acumen, consultative selling and networking skills, strong communication and interpersonal skills, ability to work with and influence key stakeholders, proactive and self-directed, excellent organizational and project management skills, strong business and restaurant operations acumen, flexibility, proficiency in basic math, ability to learn proprietary CRM tools, proficiency in Microsoft Applications Suite, and understanding of marketing principles, product lines, ordering procedures and Sysco’s credit terms.

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