Corporate Chef

Milwaukee, WI

Employment Type: Permanent Position Type: Sales & Customer Service Job Number: 33077

Job Description

CORPORATE CHEF - TIER ONE NAFEM COMPANY
We have a great opportunity for a strong equipment demo/customer-driven chef to work for a high-tech equipment manufacturer of commercial kitchen equipment. You will act as an application specialist for culinary equipment manufactured and sold by the company. In this capacity, provide support for all other departments, introducing the voice of the customer to all company processes to enhance customer experience, sales volume, product development, and brand recognition/impact within the industry.

JOB DUTIES:
1. Support global outside Sales department
?Through the planning, execution, and follow-up of in-house sales and educational seminars.
Entertaining customers
? Ability to professionally demonstrate offerings while using PowerPoint and other AV tools.
?Through travel to various sales regions
? Execution of in-field demonstrations to provide proof of concept for potential customers
? On-site consultation with customers and sales representatives to provide culinary expertise to both sides, enhancing customer confidence and advocating equipment solutions that best fit the customer’s needs.
? Dealer & consultant sales presentations in representatives' or distributors' kitchens or other local kitchens.
? Participating in industry and customer-related trade shows, demonstrating equipment capabilities, and educating the industry about the features, benefits, and advantages of the company’s product.
? Through in-house testing of food products with the company’s equipment to provide proof of concept to potential customers.
? Menu evaluations that show customers how each piece of suggested equipment will cook food help drive ROI and cost reductions.
?Maintaining relationships with current customers increases the likelihood of returning business.
? Through the creation of media aimed at training and informing our sales reps (like our YouTube videos)
? This all needs to be done while maintaining costs and staying within budget.
? Follow through with timely reports to culinary and sales, including VOC, market intelligence, and sales-related information.
2. Support Engineering department
? Through testing of products.
? Testing and verifying that new products/new features/changed items function as desired by engineering
? Verifying that the above items meet the Alto-Shaam standard of usability set by the culinary team, based on industry norms. Verifying that supporting documents are written correctly
? Through participating in product development.
? Providing real-world input to the product development process, acting as the voice of the customer- What does the customer want? What can the customer understand? What will the customer’s reaction be to “XYZ”?
? Validating concept or design requests from sales prior to manufacturing
? Offering ideas and solutions to problems faced by the customer may make the equipment easier to use.
3. Support the Service department
? Through thorough communication about issues experienced both by the culinary team and by customers in the field, helping the service department to identify trends or major issues quickly so that they can develop solutions.
? By performing simple tasks in the field that may solve a problem that may otherwise require a visit from a service technician, saving warranty claims, and enhancing customer satisfaction.
? If necessary, follow up with customers after service has been done to measure satisfaction and mend the customer relationship.
4. Support the Marketing department
? Through providing insight into how the end user perceives the company’s products.
? By developing/sharing new and interesting ways to use the company’s products, providing important marketing tools.
• Utilize social media to maintain a lively relationship with the culinary community, where ideas can flow both ways and business leads can be generated.
? Through creation of online media aimed directly at end users (YouTube)
? By working with the Corporate Communication department to execute successful photo shoots featuring food being produced with the company’s equipment.
5. Supporting the Customer
? By providing answers to customer's questions or problems via telephone or email,
? By providing online training media to help customers understand both basic and advanced use and applications of the company’s equipment. This can be done through videos or webinars
? By providing on-site training for “qualified” customers
? By providing informal “consulting” to customers while on-site or by phone, even when not directly related to the purchase/use of the company’s product
?Working with the customer to develop recipes, menus, and labor flows through food production and scheduling.
6. Supporting the Inside Sales department
? By providing training and enhancing the Inside Sales department's understanding of the company’s products and their application, thereby enhancing customer experience.
7. Participating in Cross-Departmental Teams
? Green team
? Looking for ways to save/make money by introducing more ecologically sound practices both in the office and the factory.
? Equipment Aesthetics Team
? Creating consensus among departments with regard to the design elements of the company’s products (overall design/packaging/overlays/control panels, etc.)
? Customer Resource Management
? Working in a cross-functional team to develop a protocol for tracing customer data and sales information
? Employee recognition Team
? Working in cross-functional team,s acknowledging team members in all departments
8. Continual Improvement
? Through trade and industry group meetings such as the ACF, RCA
? Doing a stage in a kitchen to learn new or modern techniques that can then be translated into Alto-Shaam equipment or seminars.
? Developing new menu offerings to assist in the sale of equipment, showing customers the versatility of each piece.
9. Supporting quality audits
? By providing an experienced culinary perspective on what a customer may see or question in the manufacturing and construction of our equipment.
EDUCATION / SKILLS REQUIRED:
? Culinary degree and a minimum of 10 years of work experience in a variety of kitchens
? Language skills, which include speaking the language of the countries that you will work in
? Able to work in high-pressure situations and take direction from multiple sources
? Ability to multi-task not only during a presentation but also juggle culinary responsibilities with other tasks
? Strong problem-solving and communication skills
? Through knowledge of word processing, spreadsheets, and PowerPoint
? Knowledge of competing technology

If you feel you are a great fit for this role, upload your resume today!

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Meet Your Recruiter

Craig Wilson

Craig Wilson, CFSP (Certified Foodservice Professional) has spent a career in business startups, acquisitions, and globalizing commercial and industrial equipment and supplies businesses. His industry credits include President/CEO Rational USA, VP Corporate Development The Middleby Corporation, and NAFEM Board of Directors. Mr. Wilson has owned the commercial foodservice recruiting business of American Recruiters since 1999, and has been the number one producer and number one franchisee since 2001.

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