Food Service Marketing Manager

Sous Chef

Executive Chef 

Responsibilities: <ul><li>Collaborate with country Foodservice commercial team on a full understanding of product category sell-out performance by key countries, by sub-channel, and by strategic channel – root-cause analysis on performance drivers, identify core vs non-core SKUs, actively participate in routines with country commercial team to discuss key enablers to drive growth.</li><li>Develop and implement foodservice marketing plans with precise communication to our target audience which are professional chefs, fostering strong &amp; effective communication of brand-customer proposition.</li><li>Identify in-store off-take opportunities in our strategic channels QSR, FSR, Hotels and create programs that will drive consumer off-take, especially front-of-house &amp; back-of-house solutions.</li><li>Foodservice insights &amp; trends for co-creation/menu ideation sales pitches.&nbsp;</li><li>Support the development of business plans by giving visibility on macro-overview of product category sizing and market share by country.</li><li>Monitoring market trends, competitor activities, sales strategies, and pricing policies, and regularly report findings to management and other relevant departments, offering appropriate recommendations.</li><li>Collaborate with Commercial Chef on: Identifying product differentiation vs key competitors of core SKUs.&nbsp;</li><li>Building selling kits to enable commercial team in their selling conversations.&nbsp;</li><li>Specifying product features advantages &amp; benefits, unique selling point / reason to-believe.</li><li>Develop positioning for foodservice trade proposition for use in media and sales tools.</li><li>Responsible for managing and executing digital quantitative testing for front-running concepts as part of the vetting process.</li><li>Manage annual marketing budget. Obtain cost estimates, manage project budgets, and lead creation and execution of approved projects.</li><li>Lead cross functional project teams. Set clear logical project objectives, plans, and timelines.&nbsp;</li><li>Communicate progress and outcomes to project stakeholders.</li></ul> Requirements: <ul><li>Bachelors degree or higher, with approximately 7 years of experience in Marketing and/or Product Management within food or fast-moving consumer goods industry.&nbsp;</li><li>Extensive knowledge of Western-style fast food, casual dining, bakery shops, five-star hotels, and industrial catering channels, with a proven track record of developing end users for Western-style restaurant chain clients.&nbsp;</li><li>Demonstrated experience in team management.&nbsp;</li><li>Excellent communication and negotiation skills.&nbsp;</li><li>Strong analytical and problem-solving abilities, along with effective communication, coordination, and organizational skills.&nbsp;</li><li>Keen numerical acumen, market awareness, with a strong drive to achieve targets.&nbsp;</li><li>Ability to thrive under pressure.&nbsp;</li><li>Excellent presentation and logical thinking capabilities.&nbsp;</li><li>Growth mindset</li></ul>

Job Summary:Reporting to the Executive Sous Chef or the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Sous Chef Operations or the Executive Chef in designing and preparing meals for airline customers. Provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed. Drives the food production effort with the assistance of Food SupervisorsResponsibilities:Responsible for ensuring food specifications and labor objectives meet all Company and customer requirementsSupervises department for quality and quantity; ensures items are produced and dated according to specification, and coding system is adhered to correctly (i.e. - FDA, USDA, HAACP and other governmental regulations)Keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections (schedule optimization)Orders raw material from storeroom and produces extra meals at last minute as neededPrepares daily production sheet and assigns tasks to employees; works with and directs employees through the use of the production sheet and passenger countsResponsible for all food items after requisitioning them from the storeroom; training and recurrent training of all employees on proper procedures of preparationEnsures safety procedures are adhered to; maintain cleanliness through shift to ensure quality productManages daily production of hot and/or cold kitchens for quality and consistencyEnsures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed.Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses. Monitors daily manpower planning and schedules employees. Responsible for employee retention and reducing employee turnover.Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s).Reviews and ensures employees in chain of command are in correct cost centers and correct job titles.Reviews and ensures union represented employees’ pay rates are correct based on wage scales and seniority.Employee must complete all company required training including but not limited to ServSafe Compliance with all company required policies, procedures and processes including but not limited to required training Requirements:Education:Associates degree in the Culinary Arts or a Culinary Arts certification preferred.Work Experience:Minimum 1-3 years of experience as a Chef and/or Sous Chef required.Minimum 7 years of experience as a cook required.Previous supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferred.In-flight catering experience or experience in a high-volume food service environment preferred. Job Skills:Ability to cook meals according to detailed specifications.Ability to work in a fast paced, deadline driven environment.Must have strong and effective leadership skills, and the ability to successfully manage a team of cooks.Current or previous labor relations experience is a plus, but not required.Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.Ability to train others required.Must have the ability to give negative and positive feedback to employees on a daily basis.Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities.Strong organizational, analytical, communication and leadership skills required.Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.Experience with menu design a plus.Basic computer skills required. Working knowledge of Microsoft Office products preferred. 

Responsibilities:Design food menus, create signature recipes, and train chefs on how to prepare and plate dishesManage a kitchen staff, including chefs, sous chefs, cooks, and dishwashersManage a kitchen budget and take budget into account when creating menus, ordering food, and hiring new back-of-house employeesSupervise food storage, food handling, and kitchen operations to ensure food is fresh, proper safety and handling procedures are being followed, and processes are efficientRequirements:2+ years of culinary education.Advanced knowledge of food professional principles and practices.Proficient knowledge of human resources managementExcellent communication skills.

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Food Service Marketing Manager

Sous Chef

Executive Chef

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Food Service Marketing Manager

Sous Chef

Executive Chef

WhiteCrow WhiteCrow is on a mission to connect companies with the best talent across the globe.

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