Corporate Executive Chef

Rochester, NY, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $80,000.00 - $100,000.00

Work Schedule

Flexible

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Paid Time Off

401k

Profit-sharing

employee discount

Job Description

Palmer Food Services is a well-established company specializing in wholesale food distribution with a strong commitment to quality service and community values. Recognized for its competitive compensation packages and comprehensive benefits, Palmer Food Services prides itself on fostering an inclusive and supportive workplace where each team member is highly valued. This company's culture emphasizes honesty, integrity, service excellence, teamwork, family, community, dependability, loyalty, and compassion, which collectively contribute to their reputation as a trusted partner in the food service industry.

The Corporate Executive Chef role at Palmer Food Services is a dynamic and integral position focused on driving culinary innovation and supporting sales growth through expert culinary guidance. This role is designed for an experienced culinary professional who thrives at the intersection of kitchen expertise and strategic business development. The Corporate Executive Chef will work closely with street sales representatives and the Business Development Manager to enhance customer engagement and expand Palmer’s market presence by delivering culinary demonstrations, product tastings, and educational consultations.

This position involves managing two fully-equipped culinary centers located in Rochester and Buffalo, ensuring each facility operates efficiently, safely, and in accordance with food safety and sanitation standards. The Corporate Executive Chef will be responsible for maintaining the culinary centers' operational excellence, managing food and supply budgets, and orchestrating customer-facing events such as product demonstrations, mini food shows, and culinary training sessions.

Expertise in menu engineering, food costing, and back-of-house operations is critical for success in this role. The Corporate Executive Chef will conduct detailed menu analyses to help restaurant customers optimize their menus for profitability and operational efficiency. In addition, this role supports the Certified Angus Beef (CAB) program partnership, overseeing culinary demonstrations and customer education activities related to this important product line.

Staying current with industry trends, emerging cuisine styles, and menu innovation is an essential part of the position. The Corporate Executive Chef actively shares insights with the sales team and customers and collaborates with the Marketing team to produce digital content such as recipe videos and cooking demonstrations. This position also involves participation in trade shows, food shows, and industry conventions to represent Palmer Food Services and enhance brand visibility.

This full-time role offers a competitive salary ranging from $80,000 to $100,000 per year and includes a robust benefits package that supports employee health and financial well-being. Candidates must possess a high school diploma with a preference for higher education in culinary arts, business, marketing, or related fields. A minimum of five years of experience as an Executive Chef or Head Chef is required, with preferred experience in food service sales or a sales-facing culinary role. Strong communication skills, proficiency in Microsoft Office, and a valid driver's license are also necessary to succeed in this role. The position requires the ability to travel regularly within Palmer’s service territory and work flexible hours, including evenings and weekends when necessary.

Job Requirements

High school diploma
Minimum of 5 years of experience as an Executive Chef or Head Chef
Valid driver’s license
Demonstrated experience in menu engineering food costing and back-of-house operations
Strong verbal and written communication skills
Ability to manage a self-directed schedule
Prolonged periods on feet in kitchen and culinary environments
Ability to lift up to 50 pounds
Regular travel to customer locations throughout Palmer’s service territory
Ability to work flexible hours including occasional evenings and weekends

Job Qualifications

High school diploma
Associate’s or Bachelor’s degree in Culinary Arts Business Marketing or a related field preferred
Minimum of 5 years of experience as an Executive Chef or Head Chef
Valid driver’s license
2+ years of experience in food service sales or a sales-facing culinary role preferred
Demonstrated experience in menu engineering food costing and back-of-house operations
ServSafe Certification preferred must remain current if held
Strong verbal and written communication skills with the ability to present confidently to customers prospects and internal stakeholders
Proficiency in Microsoft Office Suite familiar with social media platforms and basic video editing tools preferred
Ability to manage a self-directed schedule while maintaining consistent alignment with Business Development Manager and DSM priorities

Job Duties

Accompany street sales representatives on targeted account calls serving as a culinary resource to advance new business conversations and close product add-ons
Support and document prospecting efforts by conducting culinary demonstrations product tastings and concept presentations for potential customers
Collaborate with the Business Development Manager to identify high-opportunity accounts and develop culinary-driven strategies to convert them
Introduce and demonstrate new products to prospects and customers translating product benefits into tangible menu and profitability advantages
Conduct on-site culinary consultations with existing independent restaurant customers including front-of-house waitstaff training and back-of-house operational consulting as requested providing actionable recommendations to improve menu performance and profitability
Perform comprehensive menu engineering including menu analysis item profitability assessment placement strategy back-of-house production efficiency and menu costing analysis with suggested sell prices to clearly demonstrate profitability to customers
Conduct informative facility tours of Palmer’s culinary centers for current and prospective customers
Build long-term relationships with key accounts through regularly scheduled visits proactive follow-ups and consistent value-added service
Manage all day-to-day operations of Palmer’s two fully-equipped culinary centers Rochester and Buffalo including sanitation equipment maintenance product rotation supply inventory overall facility presentation and ensuring compliance with all applicable food safety health and sanitation standards
Manage culinary center food and supply costs within budgetary parameters established by the Business Development Manager
Plan and execute customer-facing events product demonstrations mini food shows and culinary education sessions at the culinary centers coordinating kitchen logistics for all internal and external culinary events including vendor-sponsored activities
Serve as Palmer’s primary culinary subject matter expert maintaining deep knowledge of the full product portfolio across all categories
Conduct regular structured product knowledge training sessions for the street sales team to ensure reps can speak confidently about culinary applications and product differentiation
Partner with Purchasing and Sales in the evaluation and selection of new products prior to introduction to the market
Co-manage the Certified Angus Beef CAB program partnership alongside the Director of Marketing and Center of Plate Specialists The Corporate Executive Chef is specifically accountable for CAB culinary demonstrations customer education events and menu consultation support Program-level relationship management and marketing coordination remain with the Director of Marketing
Stay current on industry trends emerging cuisine styles food cost pressures and menu innovation and proactively share relevant insights with the sales team and customers
Work alongside the Marketing team to create digital content for Palmer’s social media channels and marketing materials including recipe videos cooking demonstrations product showcases and seasonal content
Assist in developing and maintaining product manuals recipe guides flyers menu idea sheets and other culinary sales aids in partnership with Marketing
Represent Palmer Food Services at trade shows food shows industry conventions mini-shows and company-sponsored events