Regional Culinary Director

Description and 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.
• Responsible for overall expense and travel budgets for
  Culinary. AOPs/LRPs for Culinary Function (financial
  goals and Metrics)
• Potentially 3+ direct reports, dotted line reports.

Requirements:

• Post Primary/Secondary Education Certificate/Degree.
• Minimum 2-year AOS Degree of Culinary Arts from
  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 and
  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.
• Basic Computer proficiency skills in Word, Excel,
  Power Point, Microsoft and others.
• Creating, Managing and responsible Budgeting
  proficiency.