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 include:

• Customer Consults and Innovative Partnership: Direct customer consultation and relationship building is critical. The Food Fanatic Chef (FFC) role involves seeking new business and connecting with the New Business Manager, Sales, and sales leadership functions. Cultivating relationships within the local restaurant community and through various organizations is vital for growth. The chef develops relationships by asking questions and offering solutions to customers' needs, advancing the food culture of the organization, and driving education and inspiration regarding US Foods' exclusive products.
• Merchandising Connectivity: The chef supports initiatives around product mix and provides training to sales and category teams, working with the Regional Culinary Manager to deliver training locally and regionally.
• Exclusive Brands Growth: The FFC strives to increase sales growth for Independent Restaurants and national customers, focusing on Exclusive Brands through customer interaction, onsite assessments, and customized presentations. The chef leads culinary training and coordinates events to ensure success.
• Contribution to the Food Fanatics Program, Community, and Industry Connection: The FFC supports the program by participating in events and collaborating with peers to share best practices. They leverage technology to support customers and events outside the local area and contribute to the Food Fanatics magazine and social media efforts.

SUPERVISION: May supervise a Part Time Market SOUS Chef.

RELATIONSHIPS: Internal: Sales, Merchandising, Marketing, and other Market Leaders. External: Chefs and other Customers.

WORK ENVIRONMENT: Working in a kitchen environment either at the Distribution Center or a customer location.

Minimum Qualifications: Candidates must possess a high degree of written and verbal communication skills and be able to tailor messages to the right audience. Intermediate proficiency in Microsoft Excel, PowerPoint, and Word is required. A comprehensive training/onboarding certification program must be completed upon hire. Candidates should have refined organizational and project management skills and leadership abilities for planning high visibility events. A minimum of 7 years relevant work experience, including a culinary background, is necessary. Candidates must demonstrate knowledge of culinary, foodservice, and hospitality fundamentals and possess a passion for the culinary arts. An expert level of product knowledge and technique is required, along with the ability to communicate this knowledge across formats.

Education: Bachelor’s degree or equivalent work experience required.

Certifications/Training: Chef Certification and Memberships in Local and National Culinary Organizations are a plus.

Preferred Qualifications: List the preferred qualifications for the position.

Physical Qualifications: Must be able to perform various physical activities described for the position.

Compensation depends on relevant experience and/or education, specific skills, function, geographic location, and other factors. The expected base rate for this role is between $75,000.00 and $120,000.00. This role will also receive an annual incentive plan bonus.

EOE Race/Color/Religion/Sex/Sexual Orientation/Gender Identity/National Origin/Protected Veteran/Disability Status.

• Health insurance.
• Pre-tax spending accounts.
• Retirement benefits.
• Paid time off.
• Short-term and long-term disability.
• Employee stock purchase plan.
• Life insurance.

• Minimum 7 years relevant work experience with a comprehensive culinary background.
• High degree of written and verbal communication skills.
• Intermediate proficiency in Microsoft Excel, PowerPoint, and Word.
• Experience in designing and facilitating training programs for large audiences.
• Expert level of product knowledge and technique.
• Prior sales or sales support experience.