Description
The Regional Corporate Chef is responsible for the execution of local product- and application trainings incl. start-up trainings for new employees. The focus is on a sound and up-to-date knowledge of market trends in the Foodservice Industry and Culinary and can contribute this to the further development of RATIONAL demo formats in cooperation with the National Corporate Chef. The continuous implementation of quality measures such as audits, coaching and training are ensured. This position works as a team player with strong collaboration with National Corporate Chef, Regional Sales Managers, Freelancers and Marketing.
Main Responsibilities
- Execution of local product and application trainings, incl. product and application in start-up trainings for new employees
- Execution of qualification and auditing of RATIONAL cooking events
- Support to NCC for the continuous development of local sales team
- Support to NCC for continuous management and development of an efficient and comprehensive freelance network
- Exhibition: organizing shows, menu, training for the event, application staff, HACCP, food logistics and back-office organization
- Support to NCC for local implementation of the RATIONAL Customer Lifecycle concept (Academy, Unit introduction, Culinary Schools, ConnectedCooking)
- Development and execution of application concepts for target groups
- Support local activities for Key Account team and Sales team
- Application support and development of Key Accounts, in collaboration with NCC
- Work shoulder-to-shoulder with the Service team to ensure the best support in their own territory
- Consultation in application questions and issues by phone and in person
- Consolidation of local application requirements and food trends
- Networking with local chefs, consultants and all relevant multipliers
- Manage and ensure the “Best Quality Food” in all events
- Development of local recipes for ConnectedCooking, creating and managing the relative trainings for both internal and external employees
- Responsibility to ensure the Quality of our Training Centers
- Continuous training and coaching of RATIONAL Freelance Chefs
Practical Background
- Experience as sous- or executive chef
- Excellent food and kitchen knowledge
- Experience as a Teacher in Culinary Schools preferred
- Additional course / study in business administration, nutritional science or hotel and restaurant management is a plus
- Necessary previous experience on RATIONAL units
- Experience in dealing with partners/customers (preferred)
- Keen understanding of customer needs
- Outstanding presentation capabilities, and ability to create and execute trainings
- Strong verbal and written communication skills in Italian and English
- Computer literate
- Willingness to travel as the ratio of office work and travelling can be 20/80
- Valid driver's license
Personal Qualities
- Team player
- Passionate about food and cooking
- Enthusiastic, flexible and structured
- Entrepreneurial mindset and a demonstrated ability to be innovative, adaptable, flexible, open to diverse ways of thinking
- Honest and professional personality to build customer relationships
- Understands the needs of the customers and can present in a clear and customer-oriented way
- Thinks positively and believes in success, wants innovations, success-seeker
- Target-oriented and assertive, can inspire and enthuse those around them.
Organization
- Work in a dynamic and international company with an outstanding sales growth
- A lean, process-oriented organization where individual responsibility and self-control of our staff are particularly encouraged.
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