Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES  

• Direct customer consultation and relationship building is a critical element of the FFC (Food Fanatic Chef) role. 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 develops meaningful relationships with US Foods customers. The chef also seeks opportunities to cultivate relationships with prospective customers and engages in sound communication practice to close the loop with sellers. This applies also to seeking new business with consistent connection to the NBM (New Business Manager) role.
• The FFC advances the food culture of the organization. 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 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 locally led strategy, which is led by the DSO (Director of Sales Operations)
• The FFC brings forth excellence in the realm of culinary demonstration, and has an ability to teach, connect and inspire our customers and sellers.
• The FFC leads the culinary vision, brings together the team, participates, and oversees the execution of all food components at sales meetings, trainings, and other events with a focus on creating a food driven culture.
• The FFC plans, coordinates, and executes e vents, product cuttings, and general sales meetings, at the direction of the DSO.
• The FFC utilizes Menu Profit Pro to enrich the customer experience by providing customized, costed recipes. The FFC should also be able to comfortably have an introductory conversation around Check Business Tools and collaborates often with their ROC (Restaurant Operations Consultant) partners.
• The FFC engages and collaborates effectively in a team based selling approach through consistent and comprehensive use of the Sous tool.

• The FFC works with the Director of Culinary in support of the Food Fanatics program by participating in events, which includes local, virtual, and national asks. Food Fanatic Chefs also collaborate with their peers across the enterprise by sharing best practices that can be brought to bear in the local Area.
• The FFC has a dotted line reporting relationship to the Director of Culinary which provides support and materials for success in the role locally, sales meeting delivery preparation and content, and event execution.
• 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.
• Other duties as assigned by manager.
• Responsible for driving penetration and growth of assigned categories through consultative sales activities with targeted customers both independently and with Territory Managers.
• Provide product expertise and sales support for all aspects of the category including promotional opportunities, product information, suggested pricing, competitive information, and menu ideas prioritized for top penetration opportunities to achieve Division case growth objectives for category, as well as, realize Exclusive Brand (EB) conversion opportunities
• Assist TMs in opening new accounts with highest potential; accompany TMs on high potential accounts’ visits to provide specific product expertise.

SUPERVISION :

• Market Sous Chef (in some markets)

RELATIONSHIPS

• Internal: Area Staff, Sales Leaders, Sellers, Area Marketing Manager, Merchandising teams. Director of Culinary and the Sales Support Team

• External: Customers, Vendors/Brokers

WORK ENVIRONMENT

• Hybrid : This role is partially remote, and the associate is expected to perform assigned responsibilities from a combined home-based and office-based environment.

MINIMUM QUALIFICATIONS

• Must possess a minimum of 7 years relevant work experience including a comprehensive culinary background.
• Ideal candidate has experience that includes collaboration cross functionally, has proven leadership skills, demonstrates a thorough knowledge of foodservice/hospitality fundamentals, and is an accomplished chef with a true passion for the culinary arts.
• 35% of overnight travel to participate in trainings, meetings, customer consultations and other company events.

EDUCATION

• Bachelor’s degree, Culinary Degree or equivalent work experience required.

CERTIFICATIONS/TRAINING

• CIA Pro Chef or ACF Culinary Certification a Plus

LICENSES

• N/A

PREFERRED QUALIFICATIONS

• Candidates should possess a high degree of written and verbal communication, organizational and project management skills.
• Intermediate proficiency in Microsoft Excel, PowerPoint and Word is required.
• Consultative selling skills preferred.

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