Night Warehouse Selector- US Foods Bensenville IL

Selectors start at $18 per hour, plus incentive pay!

Top performers can make up to $25+ per hour!

$2000 Sign On Bonus!

UNION BENEFITS!

Schedule:

Sunday-Thursday

5pm start time

Benefits medical, dental, vision, 401K, life insurance, strong safety culture, and much more!

US Foods is one of the largest food distributors with a culture and a history of promoting from within, excellent training programs and continuous improvement focus.

Main Ingredients of the Job

• Safely and accurately select customer orders. Build and wrap pallets to meet weekly standards for productivity and accuracy
• Perform pre-shift equipment checks and safely operate an electric pallet
• Carefully move products from racks to pallets directed by order selecting software and equipment
• Validate that correct product has been selected and is damage free
• Efficiently deliver products to correct dock area and shrink wraps palletized orders
• Team up to clear aisles of debris, stacks empty pallets from slots in aisle and return pallet jacks to charging area

Physical Requirements

• Comfortable working in a multi-temperature environment ranging from -5 degrees to over 100 degrees required
• Ability to lift/carry/push/pull 20 to 80+ lbs. of product repetitively; moving 1,000+ cases of product during each shift required

                                                                                                                                                                                 

What You Bring to the Table

• Able to work 8+ hour night shifts, typically Sunday – Thursday.  At times weekends and holidays will required
• Recent experience (within past 6 months) in high endurance or highly physical activity or role preferred e.g. lifting/transferring patients, sports/fitness, farming, construction work, etc.
• Experience selecting large scale orders in a warehouse or distribution center environment preferred
• Experience operating motorized pallet jack or similar equipment preferred

.

Send resume to virizarry02@iwe.staugustine.edu to apply

Include the title of this listing in your email

Sous Chef- LSG Sky Chefs

Sous Chef

$60,000-$70,000/year

LSG Sky Chefs is best known as one of the world’s largest airline catering and hospitality companies, operating under the umbrella of LSG Group. Today, LSG Sky Chefs delivers over 560 million meals a year and is present at 205 airports in 53 countries, with several locations in the U.S serving the catering needs of major airline customers. 

We are looking to strengthen our team with the addition of a Sous Chef for our flagship facility.  This is a challenging and expanding role for an ambitious professional and the position comes with attractive pay/benefits and a chance to work in a state of the art culinary environment. 

Major responsibilities will include:

• Execute and supervise food production and storage activities by providing guidance to kitchen staff and leading the team in the Chef’s absence.

• Monitor material consumption and orders required food and equipment on a daily basis to satisfy production plan.

• Participate in the development of food products and menus as needed for menu presentation.

• Assure compliance with quality, safety and company standards, including Hazard Analysis and Critical Control Point (HACCP) guidelines.

Qualified individuals will have:

• At least 3-5 years of experience in a high volume production kitchen or Apprenticeship/ Certification from culinary school.

• Strong knowledge of HACCP food and hygiene regulations.

• Able to demonstrate concepts of financial controls, such as keeping food costs within budget, controlling stock levels, and minimizing waste.

• Strong communication, organizational and leadership skills.

• Ability to work in a fast paced environment with strong attention to detail.

• Good knowlege of MicroSoft Office and Windows-based computer systems.

If interested in applying please email resume to virizarry02@iwe.staugustine.edu
Indicate in the subject line of the email the title of this posting.

Commons Supervisor- DInning Services- moody Bible Institute

Under the direct supervision of the Senior Dining Services Supervisor and the Assistant Director, responsible for the efficient operation of all aspects of the Commons. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position. Responsible to effectively lead the Commons by delegating duties, under the direction of the Senior Food Service Supervisor, assigning specific tasks and ensuring all stations are covered and all team members are prepared for each day. Responsible to fulfill the responsibilities of the Senior Food Service Supervisor in their absence. Responsible to assist the Senior Food Service Supervisor in training and development of Commons full-time and part-time staff. Responsible to ensure that the Commons and all related areas are kept clean and sanitary, and all procedures conform to the Chicago Health Department and Food Service standards at all times. Responsible for maintaining proper attitude and communication between the Senior Dining Services Supervisor and staff to ensure proper work flow and maintaining good crew morale and guest service. Responsible to ensure the clear communication of all needs of the business, including equipment repair, to the Senior Dining Services Supervisor. Responsible to assist the Senior Dining Services Supervisor to continually reevaluate Commons guest service to anticipate the changing needs of the business to improve guest flow and guest service. Responsible for maintaining current quality standards while continuing to seek to improve those standards and appearance of all items served. Responsible to keep current on menu trends while working with the Senior Dining Services Supervisor to help keep the Commons current on its guest offerings. Responsible to assists the Senior Dining Services Supervisor in new product development and the evaluation of current recipes on a continuous basis to maintain accuracy in production while providing the guests with culinary interesting and wholesome menu options. Contributes to a team environment by recognizing and reinforcing individual and team accomplishments Responsible for assisting Senior Dining Services Supervisor in holding employees accountable to standards and policies as written in Employee Guide along with Dining Services operational policy and procedures to ensure the safety of all team members and guests during each shift.  Responsible to assist in the Commons Student Supervisor selection process. Perform related and special duties as assigned. Minimum Requirements High School Diploma or GED Minimum of 2 - 3 years supervisory experience in a high-volume college food service, hotel, restaurant, club or similar institution required. Must be able to take direction and delegate responsibilities to effectively train, mentor and direct staff to achieve consistently high standards. Ability to communicate effectively to help keep all team members informed Team oriented, adaptable, dependable, and strong work ethic Superior organizational skills and careful attention to detail. Ability to work in a fast paced environment Computer skills including payroll, scheduling, and POS systems Physically able to lift and move items up to 30 pounds Successfully pass city of Chicago certified food service exam in the first 6 months Authorized to work in the US legally without sponsorship Preferred Requirements 3 - 5 years supervisory experience in a high-volume college food service, hotel, restaurant, club or similar institution Work Environment/Conditions Moody Bible Institute is a Christian-based Higher Education and Media Ministry. We exist to equip people with the Truth of God’s Word. If you are mission-minded, and have a servant’s heart, join us as we look to further impact the Kingdom of God. High volume retail food service environment on a college campus serving customers Supervising multiple crew members to efficiently serve customers Serving, stocking, and producing food for guests to purchase

Send resume to virizarry02@iwe.staugustine.edu to apply

Include the title of this listing in your email 

Sous Chef- Moody Bible Institute

Under the direct supervision of the Executive Chef and Executive Sous Chef to perform general and specific cooking duties, supervising, training, scheduling Full Time Prep Cooks, Full Time Baker, and Part Time Student Cook’s Helpers (CH’s). Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position. Responsible to train, schedule and supervise Full Time Cooks, Part Time Student Cook’s Helpers (KC).   Responsible for the development and daily interaction with the Kitchen Crew staff.  Responsible to delegate duties, assign specific tasks and ensure all action stations are covered and all team members are prepared for each day   Oversee the cold and hot production. Responsible for proper preparation, servicing, distribution and cleanup of all cold and hot food menu requirements to their proper venue – Catering, Commons and SDR.  Pay especial attention in the production and execution of Special dietary meals, ensuring the well been of our customers.  Responsible for opening/closing kitchen daily including ensuring all kitchen equipment is fully operational and logging opening cooler and freezer temperatures and food temperatures are up to date.  Responsible to ensure that the Kitchen and serveries and all related areas are kept clean, sanitary, and safe in accordance with Chicago Health Department and Food Service standards at all times and to see that assigned personnel are in proper and clean uniforms including the availability of clean towels throughout the day.  Responsible to ensure product is rotated properly using the FIFO method and that all product not in its original container is properly labeled and dated.  Responsible to ensure proper quantities of product is prepared for the Main Line, Action Station, Asian Corner, Gluten Free, Commons and SDR including backup supplies.  Responsible to ensure all needed SDR specialty bar toppings are properly and timely produced.  Responsible for creating and assigning daily production reports, recipes and menus to use leftover foods.  Able to adjust to changes if need it.  Responsible to identify, organize and labels all items.    Responsible for training and development of staff on proper operation of all equipment and execution of action stations.  Responsible for maintaining proper attitude and communication between the Executive Chef and Full and Part Time staff to ensure proper work flow and maintaining good crew morale and guest service.  Responsible for maintaining current quality standards while continuing to seek to improve those standards and appearance of all foods served.  Fulfills the responsibilities of the Executive Chef as concerns all cold and hot food production in their absence.  Responsible to fulfill all responsibilities of the Executive Chef and Executive Sous Chef in their absence.  Responsible to assist the Executive Chef in new product development and the evaluation of current recipes on continuous basis to maintain accuracy in production while providing the students with culinary interesting and wholesome menu options.   Responsible to keep current on menu trends while working with the Executive Chef and Executive Sous Chef to develop their culinary skills and knowledge  Responsible for assisting the Executive Chef in holding employees accountable to standards and policies as written in Employee Guide, and progress review for all assigned employees.  Function as an Expo during meal times.  Assist in the execution of catering as need it.   Been able to work ahead of himself, in the preparation and execution of meals.   Assist dinner cook if need it.  Minimum Requirements 2 years of high volume food prep and cooking experience in a hotel, restaurant, club or similar institution required Prior supervisory experience (2 – 3 years) in the food service industry required Superior organizational skills and careful attention to detail Good communication and interpersonal skills Physically able to perform duties which contain repetitive motions such as stirring, slicing, bending, and lifting boxes weighing 35 pounds. Ability to stand on feet for periods of 4+ hours at a time High School Diploma or GED required Certificate in Food Service Sanitation (ServSafe) required within six (6) months of hire date Preferred Requirements 5 years of high volume food prep and cooking experience in a hotel, restaurant, club or similar institution preferred. Prior supervisory experience (2 – 3 years) in the food service industry preferred. Work Environment/Conditions This position operates in back of the house kitchen and storeroom environment.  The role routinely uses standard restaurant equipment such as knives, ovens, steamers, meat slicers and scales.

Send resume to virizarry02@iwe.staugustine.edu to apply

Include the title of this listing in your email 

Production Staff Internship- Leto Foods ICNC/ The Hatchery

Internship Title: Production Staff

Number of internship 

positions currently 

available:

1

Internship Description: Please describe the overall project scope and the intern’s responsibilities.

Join Lēto Foods founder in the kitchen on Mondays from 8:30-4:30 for full exposure to 

launching a Direct-to-Consumer company. Each Monday we ship our customer orders 

(build boxes, fill boxes with smoothies & dry ice), and then produce our smoothie 

pouches in the afternoon. Most of our ingredients arrive cut/frozen, but there is some 

light ingredient prep required. At the end of the day we do clean up. We work on an 

enthusiastic 3-person team!

Internship Objectives: Internships should enhance the intern’s skills and experiences, and should 

also provide interns with a broader view of the business and company. What 

are the specific skills the intern will obtain from this opportunity?

The intern would learn how to refine production processes, gain exposure to a 

commercial kitchen, and learn about direct-to-consumer shipping! 

Required Skills: Please include any functional, technical, interpersonal, or software skills.

 The intern must be over the age of 18, have their ServSafe Food Handler

Certificate, be willing to learn (we are a small but growing company!), and 

ideally be willing/able to learn how to use our software (Shopify orders, 

FedEx.com, label printing). 

 The intern should be detail oriented – most of the work is measuring each 

ingredient and putting it into a pouch; most of our ingredients arrive prepped, 

but not all. 

Additional Requirements: Please include any additional requirements an intern must have, such as a

4hr stage, a valid driver’s license, access to a car, be willing to travel, slip 

resistant shoes, etc.

 Ability to get to/from The Hatchery, slip resistant shoes, computer for the 

optional Saturdays shipping component. 

Compensation: Through ICNC/The Hatchery’s PepsiCo Grant, interns are allowed to work a 

maximum of 80 hours at $13.50/hour for a total of $1,080 – this cost is 

covered and paid for by this grant. 

Interns will submit their time sheet on a biweekly schedule and their internship stipend 

will also be given to them on a biweekly schedule. Interns are considered independent 

contractors and they will need to complete a W9 Form; please note, no taxes are taken 

out of your stipend check.

Duration: Anticipated Start Date: June 7, 2021

Anticipated End Date: August 31, 2021

Schedule: Number of Hours per Week: 8

Days and Hours: Mondays from 8:30am - 4:30pm

Work Location: The Hatchery @ 135 N. Kedzie Ave. Chicago, IL 60612

Send resume to virizarry02@iwe.staugustine.edu to apply

Include the title of this listing in your email 

Kitchen Assistant Internship- ICNC/ The Hatchery

Internship Title: Kitchen Assistant

Number of internship 

positions currently 

available:

1

Internship Description: Please describe the overall project scope and the intern’s responsibilities.

Assist kitchen staff with bottling, labelling, packaging and shipping of product. 

Internship Objectives: Internships should enhance the intern’s skills and experiences, and should 

also provide interns with a broader view of the business and company. What 

are the specific skills the intern will obtain from this opportunity?

Process for product manufacturing as well as process for client shipping. 

Required Skills: Please include any functional, technical, interpersonal, or software skills.

 ServSafe Food Handler Certificate 

o ICNC can assist if you don’t have this already

 Be over the age of 18

 A Willingness to learn

Additional Requirements: Please include any additional requirements an intern must have, such as a

4hr stage, a valid driver’s license, access to a car, be willing to travel, slip 

resistant shoes, etc.

 Slip resistant shoes

 Be able to stand for 4 hours at a time

Compensation: Through ICNC/The Hatchery’s PepsiCo Grant, interns are allowed to work a 

maximum of 80 hours at $13.50/hour for a total of $1,080 – this cost is 

covered and paid for by this grant. 

 Interns will submit their time sheet on a biweekly schedule and their internship 

stipend will also be given to them on a biweekly schedule. 

 Interns are considered independent contractors and they will need to complete 

a W9; please note, no taxes are taken out of your stipend check.

Duration: Anticipated Start Date: 6/7/2021

Anticipated End Date: 8/31/2021

Schedule: Number of Hours per Week: 10 – 20 

Days and Hours: Required Wednesdays and Thursdays from 11am to 5pm; you may 

also work other days of the week as well depending on need.

Work Location: The Hatchery 135 N. Kedzie Ave. Chicago, IL 60612

Send resume to virizarry02@iwe.staugustine.edu

Include the title of this listing in your email 

Account Executive - Bensenville, IL- US Foods

Owns assigned customer relationships and drives sales growth, item and category penetration and profitability of those relationships. Coordinates and leads efforts of the Customer Service Representative and Account Coordinator as a unified sales team to ensure optimal account service and alignment with the customer's contract. This position is characterized by a sustained record of sales achievement and complete knowledge of the organization's policies, products and services.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Develop and maintain existing accounts through personal visits and follow-up on a systematic basis. Travel required; anticipated field time at least four days per week.

Responsible for achieving annual sales plan through growth and penetration of existing accounts.

Present new ideas and products from primary vendors and exclusive brand products to secure account penetration and loyalty. Manage product mix to maximize profit goals and contract compliance.

Communicate with customers to apprise them of mutual performance, new products, programs and market trends both informally as needed and through periodic, formal Business Reviews.

Ultimately responsible for results of sales team (Account Coordinator and Customer Service Representatives) actions relative to assigned accounts. Lead sales team accordingly to:
• Ensure optimum service to accounts including coordination with operational and purchasing functions, as needed.
• Maximize AE time spent with customers.
• Meet or exceed accounts receivable currency targets including coordinating with central AR as needed.
• Review all accounts to ensure program compliance, develop unique sales approach, identify needs, and expand sales.
• Maintain a profile on all accounts to include order guides, statements periodicals and overall reporting. Verify pricing information to ensure correctness.

Attend Sales Meetings, Training Sessions, Food Shows, and Conferences as deemed necessary by Management and Customer requirements.

Set-up and support rollout of new accounts as assigned.

SUPERVISION

None


RELATIONSHIPS

Internal: Customer Service Representatives, Account Coordinator, VP of National Sales and National Sales management, Accounting, Purchasing, Operations

External: Customers, Vendors

QUALIFICATIONS

Education/Training: High School diploma or equivalent required; Bachelor’s degree in Business/Marketing preferred.

Related Experience: A minimum of three years of sales and distribution experience required (foodservice industry or related preferred). Experience in restaurant operations desirable. Experience using quantitative & qualitative research data will be helpful.

Knowledge/Skills/Abilities: Excellent oral and written communication skills, as well as customer service and presentation abilities. Should also have demonstrated problem solving ability and negotiation skills. Working knowledge of Microsoft Word, Outlook and Excel required.

Area or home office environment.

If you would like to apply please email resume to virizarry02@iwe.staugustine.edu

Indicate in the subject line of the email the title of this listing. 

Quest Foods Hiring Various Locations and Position

Apply at Quest Food Management Services (careerplug.com)

Email virizarry02@iwe.staugustine.edu once application is submitted

Kitchen Assistant Intern- Pig Fire- The Hatchery

The kitchen assistant intern will assist in preparing and packaging 500 meals a week for 3 weeks for

delivery to Chicago community organizations. Pay is $13.50/hr for the duration of the internship.

Depending on the intern’s performance, a part-time employment opportunity (20 hours/week) with a

wage increase will be available upon conclusion of the internship, along with opportunity for full-time

employment.

Work Location: The Hatchery 135 N. Kedzie Ave., Chicago

Schedule: Workdays start at 6 am on delivery days (Wed/Fri)

May 24 – 28 9 am – 5 pm

June 7 – 9 9 am – 5 pm

June 21 – 25 9 am – 5 pm

Handle, store and rotate all products properly

Cook menu items with Executive Chef

Follow proper techniques and food presentation

Perform correct food handling and storage

Clean kitchen, wash dishware and equipment

Interact with customers & provide customer service

Use POS software and equipment

Follow Kitchen Manager’s instructions

Comply with all nutrition, sanitation and safety

standards, including COVID safety guidelines -

temperature checks and mask wearing

Maintain positive, respectful, and professional

workplace conduct with team members

R E S P O N S I B I L I T I E S

Four-hour stage

Basic set of knives

Slip-resistant shoes

IL Food Handler certification

Willing to travel to assist with deliveries

(no driving required)

Basic knife skills

Able to read and write in English

Basic computer skills

Able to lift, push, carry up to 50 lbs of

product/equipment

Able to stand for up to 12 hours per day

Strong interpersonal skills

Always demonstrates professionalism

Willing to learn, able to improve when

given feedback

Must always follow all safety regulations

and COVID safety guidelines

Send resume to virizarry02@iwe.staugustine.edu

Include the title of this listing in your email 

Kitchen Helper- Chia Leah LLC - ICNC/ The Hatchery

Kitchen Helper

Number of internship 

positions currently 

available:

1

Internship Description: Please describe the overall project scope and the intern’s responsibilities.

Responsible for learning how to produce, set up, clean up, packaging, inventory.

Internship Objectives: Internships should enhance the intern’s skills and experiences, and should 

also provide interns with a broader view of the business and company. What 

are the specific skills the intern will obtain from this opportunity?

 Kitchen & food safety

 An understanding & experience of consumer packaged goods start up world 

 Inventory management

 Teamwork building, reliability

 Understanding of our mission to fuel a healthy lifestyle, appreciation for high 

quality & nutritious ingredients

Required Skills: Please include any functional, technical, interpersonal, or software skills.

 Be over the age of 18

 Have ServSafe Food Handler Certification and Food Allergen Certification (or 

being willing to obtain prior to start date)

 Experience in a commercial kitchen preferred

 Excellent communication skills, not afraid to ask questions

Additional Requirements: Please include any additional requirements an intern must have, such as a 

4hr stage, a valid driver’s license, access to a car, be willing to travel, slip 

resistant shoes, etc.

 Complete a 2-4 hour stage (aka trial run)

 Slip resistant comfortable shoes

 Access to getting to The Hatchery 

Compensation: Through ICNC/The Hatchery’s PepsiCo Grant, interns are allowed to work a 

maximum of 80 hours at $13.50/hour for a total of $1,080 – this cost is 

covered and paid for by this grant. 

 Interns will submit their time sheet on a biweekly schedule and their internship 

stipend will also be given to them on a biweekly schedule. 

 Interns are considered independent contractors and they will need to complete 

a W9 form; please note, no taxes are taken out of your stipend check.

Duration: Anticipated Start Date: June 1, 2021 (or sooner)

Anticipated End Date: August 31, 2021

Schedule: Number of Hours per Week: 10-15

Days and Hours: Monday and Tuesday production 8am-3pm

Work Location: Hatchery @ 135 N. Kedzie Ave. Chicago, IL 60612

Send resume to virizarry02@iwe.staugustine.edu

Include the title of this listing in your email 

Culinary Equipment & Supplies- US Foods

 The primary purpose of this position is to increase sales and penetration of the Culinary Equipment & Supplies (CES) category by selling both independently and jointly with Sellers leveraging product expertise. Provides consultative services to aid customers through improved utilization of the category; conducts product training to sellers; conducts product demonstrations to increase category and product knowledge, sharing differentiation story of US Foods and its exclusive brands.

Product Expert: The ‘go-to’, local resource on the category of expertise; driving category penetration and growth
• Provide product expertise and sales support for all aspects of the category
• Demonstrate drive and determination to accomplish goals / KPIs across category (including sales case growth, category penetration, EB penetration, and Seller feedback).
• Support category growth by informing assortment decisions through acquiring and providing Market intelligence and customer feedback on product offerings, pricing, trends and innovations in the market
• Routinely takes initiative to find better ways to achieve desired results; analyzes data to identify and prioritize opportunities
• Work with Sellers to refine product offering, order guides and potential pricing for new accounts.
• Attend train the trainer sessions as needed (e.g., Scoop centralized training)
• Coach sellers during one-on-one opportunities in the field; e.g. ride-alongs.
• Prepare for meetings (e.g. learn / practice content delivery, obtain samples, secure support, etc)
• Train Sales Support Team on product / category specific opportunities, as applicable
• Actively seek opportunities to grow own knowledge of the category (attend industry events, network with peers) and share learnings with local teams

Team Seller: Collaborates across functions and teams to achieve common goals.
Consultant to our sellers, inspiring the selling organization to activate
• Partner with Sellers in opening new accounts with highest potential; accompany Sellers on high potential accounts’ visits to provide specific category expertise.
• Answer product questions from the Sellers via CRM tool (SOUS), phone or email.
• Provide (limited) support to Sellers in selling activities for non-prioritized opportunities.

Consultant to our customers, inspiring and providing the right solutions to meet their needs
• Demonstrate product use and/or menu applications at Market and Customer locations providing consulting expertise to customers on the key product considerations, product features/benefits and usage/preparation of the product.
• Makes customer visits on targeted category voids, conversions and/or new product placements.
• Plays an active role in planning for and executing upon sales blitzes / activations, customer culinary events

Brand Ambassador: Delivers the US Foods Customer Experience
• Understands, articulates, and sells the value of our Brand
• Identifies cross merchandising opportunities; advocates for our systems / technology (SOUS, USF Online / Mobile, etc)
• Team Up: Engages the right people, in the right way, at the right time; proactively looks for opportunities to help others
• Second to None: Challenges the status quo every day to be the best; actively seeks out opportunities to develop yourself and others
• Talk Straight: Seeks the truth and exchanges objective feedback. Responds to feedback in order to improve performance.

Product Expert: The ‘go-to’, local resource on the category of expertise; driving category penetration and growth
• Provide product expertise and sales support for all aspects of the category
• Demonstrate drive and determination to accomplish goals / KPIs across category (including sales case growth, category penetration, EB penetration, and Seller feedback).
• Support category growth by informing assortment decisions through acquiring and providing Market intelligence and customer feedback on product offerings, pricing, trends and innovations in the market
• Routinely takes initiative to find better ways to achieve desired results; analyzes data to identify and prioritize opportunities
• Work with Sellers to refine product offering, order guides and potential pricing for new accounts.
• Attend train the trainer sessions as needed (e.g., Scoop centralized training)
• Coach sellers during one-on-one opportunities in the field; e.g. ride-alongs.
• Train sellers during sales meetings or initiative specific training
• Prepare for meetings (e.g. learn / practice content delivery, obtain samples, secure support, etc)
• Train Sales Support Team on product / category specific opportunities, as applicable
• Actively seek opportunities to grow own knowledge of the category (attend industry events, network with peers) and share learnings with local teams

Team Seller: Collaborates across functions and teams to achieve common goals.
Consultant to our sellers, inspiring the selling organization to activate
• Partner with Sellers in opening new accounts with highest potential; accompany Sellers on high potential accounts’ visits to provide specific category expertise.
• Answer product questions from the Sellers via CRM tool (SOUS), phone or email.
• Provide (limited) support to Sellers in selling activities for non-prioritized opportunities.

Consultant to our customers, inspiring and providing the right solutions to meet their needs
• Demonstrate product use and/or menu applications at Market and Customer locations providing consulting expertise to customers on the key product considerations, product features/benefits and usage/preparation of the product.
• Makes customer visits on targeted category voids, conversions and/or new product placements.
• Plays an active role in planning for and executing upon sales blitzes / activations, customer culinary events

Brand Ambassador: Delivers the US Foods Customer Experience
• Understands, articulates, and sells the value of our Brand
• Identifies cross merchandising opportunities; advocates for our systems / technology (SOUS, USF Online / Mobile, etc)
• Team Up: Engages the right people, in the right way, at the right time; proactively looks for opportunities to help others
• Second to None: Challenges the status quo every day to be the best; actively seeks out opportunities to develop yourself and others
• Talk Straight: Seeks the truth and exchanges objective feedback. Responds to feedback in order to improve performance.
• Walk the Talk: Takes accountability to deliver upon their commitments;
demonstrates drive and determination to accomplish goals.

Education/Training: High School diploma or equivalent required; Bachelor's degree preferred.

Related Experience: Minimum of 3 years of sales and Culinary Equipment & Supplies (CES) category experience required; culinary training beneficial.

Knowledge/Skills/Abilities:
· Consultative selling skills required.
· Possesses strong verbal and written communication skills, as well as
solid interpersonal, presentation, facilitation and training skills
required.
· Product expertise in Culinary Equipment & Supplies (CES) required.
· Foodservice experience preferred.
· Experience using CRM Tool preferred.

Send resume to virizarry02@iwe.staugustine.edu

Include the title of this listing in your email

Territory Manager- Western Suburbs- US Foods

 The primary purpose of this position is to develop and manage established as well as new customers, by selling food and non-food items to achieve sales and profitability goals. Primary areas of responsibilities are: • Primary owner of customer relationship • Selling, and engaging customers in value added activities. • Leveraging other resources to assist with top penetration opportunities and new accounts opening USF has a comprehensive training program for the Territory Manager position. In many cases, newly-hired TMs will be classified as TM Unassigned (E8072) until the employee successfully completes the training program and is assigned to a territory. After that, the employee may be moved into the TM (E7172) role. This role covers the Western and Northwestern Suburbs.

Territory Manager

At US Foods® we help our customers make it with products and services that shape the communities where we live and work. We are passionate about demonstrating the same commitment to helping our employees make it through continued professional growth opportunities and broad career path potential. As a Territory Manager, you help developing and established customers leverage our various services, optimize their product usage and maximize their profits.

Why US Foods?

Our Customers' success goes far beyond great food. At US Foods, we work to exceed expectations and give our customers the competitive edge they need. At the foundation of those efforts are our cultural beliefs, the pillars that define our work ethic, collaborative spirit and commitment to service.

At US Foods®, we are committed to compensation and benefits that respect and reward our employees for their dedication and hard work. If you join our team, we provide flexibility and options to fit every stage of your career.

Main Ingredients of the Job

·         Foster the customer relationship in a team based selling model.

·         Manage deliveries to the routing schedule published by the transportation department; troubleshoot any problems that occur during the order process (e.g., delivery mis picks, short on loads, stock-outs).

·         Communicate and collect accounts receivable as necessary, working with the credit department and client; collect all balances due based on approved credit terms.

·         Leverage other resources to assist with top penetration opportunities and new accounts opening.

·         Develop new business; identify prospective customers by utilizing market intelligence databases, as well as business directories, following leads from existing clients, participating in organizations and clubs, and attending trade shows and conferences.

·         Know the market conditions, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided.

·         Drive motor vehicle to existing customers, and prospects, to ensure product delivery, which may include lifting/carrying up to 75lbs.

What You Bring to the Table

·         One+ year of sales (foodservice industry preferred) or culinary/restaurant management experience

·         Excellent oral and written communication skills, as well as customer service and presentation abilities

·         Motor vehicle record in good standing

·         Problem solving ability and negotiation skills

·         Proficient computer skills; Microsoft Office products

·         HS Diploma or equivalent

Send resume o virizarry02@iwe.staugustine.edu

Include the title of this listing in your email