Foodservice Sales / Culinary Operations Candidate

SEEKING A ROLE AS: foodservice sales, account management, business development, vendor relations, or another food-adjacent commercial role where he can leverage 20+ years of culinary operations experience and his firsthand understanding of how chefs and restaurant operators purchase, evaluate, and utilize foodservice products.

IN LOCATION: Currently living in San Francisco, CA 94109. Prefers opportunities in the San Francisco Bay Area; open to relocation for the right opportunity, with particular interest in New York or South Carolina.

SKILLS & ACHIEVEMENTS: Seasoned culinary and commissary operations leader with 20+ years of experience and a strong understanding of the foodservice industry from the operator/customer side. Brings extensive experience working directly with foodservice distributors, vendors, sales representatives, and suppliers, combined with hands-on leadership of commissary production, purchasing, inventory, multi-location distribution, catering, and restaurant operations.

– 20+ years of experience in culinary, restaurant, and commissary operations, including nearly 10 years with Souvla and experience supporting multi-unit restaurant distribution and catering operations
– Strong firsthand understanding of the foodservice customer, including how chefs and operators evaluate products, work with distributor sales representatives, manage vendor relationships, and make purchasing decisions
– Core strengths in vendor relations, purchasing, inventory management, supply ordering, resource allocation, process improvement, food safety, and multi-location operational support
– Experienced people leader with responsibility for hiring, training, scheduling, performance management, labor management, and payroll
led commissary operations responsible for streamlined production and distribution supporting 5 restaurant locations
– Experience working directly with foodservice distributors and suppliers, developing long-term relationships with sales representatives throughout his culinary career
– Supported menu development and execution for offsite catering, airport/airline accounts, private events, and other high-volume foodservice needs
– Brings a unique operator perspective to a potential commercial role, with the ability to understand customer pain points, build credibility with chefs and operators, and translate operational needs into product and service solutions

EDUCATION:
Associate of Arts in Culinary Arts, California Culinary Academy
BBA in Culinary Arts/Business, Greenville Technical College

COMPENSATION: Targeting a minimum base salary of approximately $85,000+, depending on location, scope of responsibility, and overall compensation package.

If you are interested in speaking with this culinary/foodservice professional who:

– Is looking to transition his extensive culinary and operations experience into foodservice sales, account management, business development, or another food-adjacent commercial role
– Can bring the customer/operator perspective to your organization after 20+ years of working directly with foodservice vendors, distributors, products, and sales representatives
– Understands how chefs and restaurant operators evaluate products, make purchasing decisions, manage costs, and build vendor partnerships
– Can leverage his operational credibility and industry knowledge to develop relationships with foodservice customers and communicate effectively with chefs, operators, and decision-makers, then…Contact:
Stephanie Mattice
stephaniem@kinsa.com
Worksite Preference:Hybrid Onsite/Remote Combination
Employment Preference:Permanent, Contract, Board