Responsibilities:Gain additional sales in existing accounts by providing product and pricing comparisons, competitive product cuttings, effective product selection scenarios, recipe development with a SYSCO product focus, menu analysis, menu engineering and menu development. Educate customer on reducing expenses and increasing profits, food cost consulting, and wait staff training. Provide “back of the house” training including but not limited to consistent portioning, recipe standardization, effective employee meal solutions and controlling inventory.
Requirements: Culinary degree. 5 years of experience working in restaurant operations or a culinary environment is required. Excellent communication and organizational skills are required. Proficiency in Microsoft Word, Excel, PowerPoint, and MenuPro is required.
Affirmative Action and Equal Employment Opportunity Commitment:
Sysco Chicago, Inc. is committed to the principles of providing equal opportunity
and has developed an Affirmative Action Plan to aid in the realization of our goals. Please know
of our interest in employing minorities and women, disabled individuals, special disabled veterans
and veterans of the Vietnam era.
We also reaffirm our commitment that job applicants will be treated fairly without regard to
their race, color, religion, gender, sexual orientation and national origin. EOE/AA