Brian Dorsey

POSITION SUMMARY:

This is a professional sales position responsible for growing new business with the expectation of achieving assigned business goals while enhancing the customer experience. This will be accomplished through maintaining industry and category specific certification status and direct selling of categories to customers through internal and external business reviews. The culinary specialist is a key role in the team based selling model and as such will be an ambassador for Sysco brand, innovation and Category Management (CatMan) products and will leverage all opportunities to close the sale with customers. This individual will represent Sysco at culinary events and in appropriate organizations in the industry. This position may also be responsible for supervising kitchen assistant(s) or culinary interns. Specialists will prioritize time, targets, and team selling efforts based on market insights and data analytics.

As noted in Sysco’s Leadership Framework; On-target performance includes exhibiting the following framework components; Core Qualities, Shaping the Future, and Delivering Business Results.

RESPONSIBILITIES:

• Develop and execute targeted culinary strategies to achieve individual and region annual business goals, delivering profitable sales growth and penetration across categories, specialty segments, and Sysco brand
• Coordinate with Director of Business Resources, leveraging data to identify top opportunities for business reviews
• Collaborate with sales team partners to clearly identify customer challenges, needs, or opportunities and deliver creative and productive solutions to help grow customer business and drive case growth
• Track activities and results, collaborate on opportunities, and champion the team selling process through use of Salesforce (Sysco’s CRM tool)
• Leverage sampling in a solutions-oriented manner to close sales
• Be informed of market conditions and trends, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided
• Facilitate internal/external food shows, catering and event planning activities
• Coordinate kitchen logistics in support of internal/external culinary events
• Develop and maintain relationships with customers, chefs and sales teams through cooperative participation in local events, culinary competitions, culinary schools and other relevant opportunities
• Advise sales team on product specifications. Serve as an expert on Cutting Edge Solutions/innovation items, Sysco Brand and CatMan products
• Assist with employee training by working with sales to facilitate training sessions and complete demonstrations
• Manage all operations of the test kitchen/culinary center including sanitation, product rotation, laundry service and the organization and upkeep of equipment, displays and the general appearance of the culinary facility.
• Manage test kitchen food and supply costs within budgetary parameters
• Comply with all local and state food safety and health code regulations
• Accompany and respond to regulatory agency kitchen/culinary center inspections
• Provide work direction to additional culinary staff, third party vendors, sanitation staff as necessary

• Directed culinary operations, ensuring adherence to high standards of food quality and presentation.
• Developed innovative menu offerings, enhancing guest satisfaction and driving repeat business.
• Managed kitchen staff, fostering teamwork and maintaining a positive work environment.
• Streamlined inventory management processes, reducing waste and optimizing resource allocation.
• Collaborated with suppliers to source high-quality ingredients while negotiating favorable terms.
• Analyzed customer feedback to refine dishes and enhance overall dining experience.
• Established health and safety protocols, ensuring compliance with industry regulations and standards.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.

• Implemented training programs for new chefs, improving skill sets and operational efficiency.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
• Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
• Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
• Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
• Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.

• Supervised kitchen staff to ensure efficient meal preparation and service quality.
• Developed seasonal menus that enhanced guest satisfaction and showcased local ingredients.
• Trained new cooks on food safety protocols and culinary techniques, fostering skill development.
• Collaborated with front-of-house teams to optimize service flow during peak hours.
• Coordinated special events, customizing menus to meet diverse dietary needs and preferences.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.