Regional Chef - Southeast US

Regional Chef - Southeast US

Lombard, IL 60148 - Custom Culinary Headquarters, 2505 South Finley Road, Lombard, Illinois, United States of America Req #3674

Tuesday, March 18, 2025

CUSTOM CULINARY

For more than half a century, we've focused on a single mission at Custom Culinary®: to create the finest-quality, most authentic bases, sauces and gravies for our foodservice and food processing customers. Developed by our culinary specialists to deliver made-from-scratch taste and inspired results in just minutes, our products bring exceptional aroma, flavor and consistency to all your signature dishes. True Taste begins with Custom Culinary®.CUSTOM CULINARY

Por más de medio siglo, en Custom Culinary® nos hemos concentrado en una sola misión: crear las bases, salsas y aderezos más auténticos y de mejor calidad para nuestros clientes de la industria alimentaria. Desarrollados por nuestros especialistas culinarios para ofrecer un sabor elaborado a partir de cero y resultados inspirados en cuestión de minutos, nuestros productos aportan un aroma, un sabor y una consistencia excepcionales a todos sus platos. El verdadero sabor comienza con Custom Culinary®.

• Provides Culinary support, technical and tactical expertise to the Custom Culinary Sales Team primarily in the Southeast region. This chef will have the unique opportunity to work with our Custom Culinary Team of talented and experienced chefs, our Global Team of Griffith Foods Chefs, and will have many opportunities for growth within the larger organization.
• Responsible for being the regional expert for our Custom Culinary product portfolio. This chef would have the unique opportunity to create custom product applications for our diverse high quality, culinary forward RTU products. This chef would have the ability and passion for food required to create appropriate menu/industry concepts and recipes for all channels of Sales, including working hip-to-hip with our customer network of chefs creating unique, one-of-a-kind proprietary product.
• Responsible for working closely with the Commercial team to integrate the necessary data insights or other guidelines that inform recipe creation with the goal of leading a "custom" strategy with our Custom Culinary customers in the region and be able to support tactical requests such as recipe formulation, operational tool development, culinary advice to our customers.
• The position would require travel up to 20% outside of this region for event/culinary activity support. Total travel will be approximately 60% of this position's schedule.
• Responsible for the execution of a variety of culinary special projects at the request by and at the discretion of the head of the Culinary Department. This may include interesting team activities such as creating and executing a menu for our Global Team meetings at the corporate office in Lombard, Illinois or creating a unique recipe for a food show with up to 600 attendees. These special activities would give this chef unique exposure to our Custom Culinary & Griffith Global executives as well as top industry leaders.
• This role would include lending physical culinary support to our Culinary Team members for larger Trade shows and industry events. This gives this role the unique exposure to high-level Chefs in the industry and an opportunity to learn from a diverse team of highly skilled and certified Chefs
• Responsible for independent scheduling and managing daily activities in coordination with the Sales team members being supported for projects assigned.
• Responsible for leading the training of culinary acumen as it relates to Custom Culinary product use and application for our customers. Specifically, this chef will support sales by training these individuals and the region's broker network on an ongoing basis to increase and leverage the culinary acumen of the company.
• This position may require an occasional weekend for Trade Shows and other industry events. Approximately 2-4 times per year.
• This position will support sales with technical culinary acumen as the "chef to chef" relationship to the region's customers. This may include managing and organizing multiple on-site presentations/cuttings, etc. to meet proprietary product targets.
• This position will support the administration of our recipe database and Teams Culinary sites as needed, no more than 10% of this position's activities.

• Must have a minimum of an AOS in Culinary Arts or equivalent.
• Must earn and maintain professional certification with a leading culinary organization within the first 18 months of employment if not already achieved. I.E. American Culinary Federation or the Research Chefs Organization.
• Must have a minimum of 4 years of professional experience in one or more of the following positions: Corporate or regional chef in a foodservice operator setting; a hotel sous chef (or higher) in a hotel setting, fine dining, catering or banquet operations; a consultant chef for an agency specializing in National Chain Accounts, industrial R&D chef or sales support chef in foodservice or manufacturing operation.
• Must demonstrate knowledge of basic and advanced culinary techniques with the ability to creatively support and translate written concepts into live taste samples
• Must have a strong command of soft skills such as TEAMWORK, listening, effective communication, prioritizing, organizing, problem-solving, dependability, adaptability, flexibility, self-motivation, responsibility, business etiquette, integrity, open-mindedness, creativity. critical thinking and time management.

• Job Family Culinary
• Job Function Commercial
• Pay Type Salary
• Employment Indicator Regular
• Travel Required Yes
• Travel % 60
• Required Education Bachelor's Degree