Regional Director of Culinary, North America

Location: Proximity to work in Alsip, IL US, Scarborough, CAN or Monterrey MX

Summary: To provide strategic and tactical direction of the Function of Culinary in collaboration with the Regional Leadership Team(s) in elevating the capability. Overall management of the Culinarians and implementation of operating and long-range plans. Lead and leverage the coordination of Product and Segment Culinary Leads and Local Unit Chefs in driving existing and new business growth through synergistic collaboration.

Essential Duties & Responsibilities:

• Drive new and existing business opportunities (Acquisition, Penetration) with Global Accounts or Regional Accounts.
• Collaboration with regional and local leaders in the overall development and execution of Operating Plans and LRPs through the function of Culinary.
• Translates Global and/or Regional Strategies for application through Culinary Segment and Product Category Leads
• Overall Leadership/management of Culinary Segment and Product Category Leads. Provides high-level guidance to Business Units and Commercial Teams.
• Provides Strategic/Tactical Leadership and guidance to GMs for the entire Culinary Function.
• Ensures alignment with Local, Regional and Global Commercial Team(s)/Product Cat Managers and Leaders across all Segments.
• Updates and Communicates with Regional Leadership team and President on Segment/PC initiatives, Customer engagements, Account Planning etc.
• Manages Peer-level Culinary Customer relationships. Leverages Segment and/or Product category Leads as needed.
• Provides Coaching, talent development, training to all Culinary Leads and BU Chefs.
• Co-leads Regional Acquisition customer development across units.  Supports Penetration of existing accounts.
• Leadership of the Local Business Units’ Culinary team, their objectives and initiatives aligned with Regional/Global Leadership Teams, and Regional Commercial Teams.
• Leverages and enables Proactive and Reactive Innovation across units and provides unique applications of Innovation aligned with Customer needs.
• Leads, in conjunction with Regional Marketing and Insight in the implementation and validation of Market relevant trends needed for NPD.
• Works closely with Regional R&D for local unit enablement of Commercialized/New Innovation and/or NPD.
• Assess Training gaps in Culinary Skills/competencies and coordinates with Global Culinary for the implementation of training consistent across all units.
• Leadership and support for the overall Communication of Global Culinary Council initiatives and activities and local and regional leadership.
• Supports Region Culinarians with ideations aligned to Customer, Product Category and/or Segment needs.
• Delivers on the Regional financial goals/targets set forth by Senior Leadership.
• Responsible for delivering Culinary Consultation/Advisership to Local Units, partnerships/eco-systems, external customers.

Qualifications:

• Post primary/secondary education certificate/degree.
• Minimum 2-year AOS Degree of Culinary Arts from an accredited institution or graduated from a 4-year cooking apprenticeship or equivalent.
• Food Science, technical experience or certification preferred.
• 3 years minimum as directing manager of Culinary Team and/or Commercial Team.
• Minimum 3 years’ professional experience in a commercial kitchen for food service operations or an industrial organization specializing in new product development.
• Experience and proven success in business development and growth in a 1-2 year time frame with customers.
• Proven experience in building and maintaining business relationships.
• Operates with a high level of tenacity, personal commitment, and enthusiasm.
• Financial and technical acumen in understanding needs and developing effective strategies.
• Exceptional written and verbal communication skills,
• Strong business acumen/business development experience or degree.
• Proficiency with CRM or other Sales Management tools.
• Strong Ideation/Innovation process management skills
• This position requires strong communication skills, culinary creativity, and the ability to work independently while driving key projects that support growth and customer engagement.
• Knowledgeable in commercial cooking equipment and techniques, along with ingredient sourcing, applications, and sensory attributes.
• Familiar with food manufacturing processes, bench to production scale up and how they influence product development.
• Basic computer proficiency skills in Word, Excel, PowerPoint, Microsoft and others.
• Creating, managing and responsible budgeting proficiency.
• 35%-40% travel in US, Mexico and Canada.

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