Bilingual (French/English) Corporate Chef - Training and Events

Job summary

The Corporate Chef will lead culinary training, coaching, and live cooking demonstrations for regional sales managers and customers across Canada. They are also responsible for the day-to-day operations of three kitchens and providing strategic culinary support for key accounts.

Job details

Job Description Bilingual Corporate Chef Culinary Training & EventsMust be: Bilingual (French / English) Mississauga, ON | 80% Mississauga / 20% Travel $80,000$90,000 Base + $20,000 Annual Bonus We are looking for an experienced Regional Chef or above to lead culinary training, coaching and live cooking demonstration development for Regional Sales Managers across Canada. This is not a traditional restaurant Executive Chef position. It is a training and coaching role performed by a senior chef who can teach culinary applications, commercial cooking equipment and live demonstration skills to sales professionals and customers. What You'll Do Schedule and train new Regional Sales Manager and internal staff on applications, products and demo format. Schedule and train regional Sales Manager and Rational Certified Chefs (RCC) on applications and products Provide coaching to RSM through demo audits. Support Culinary events for consultant/design, partnership events and target groups Supprt and implement After Sales Concept Responsible for the day-to-day operations of the 3 kitchens including ordering, organization, bookings and cleanliness Provide Strategic and culinary support to street business and key accounts. Provide consultation in application questions and issues by phone and in person. Support an efficient and comprehensive as well as long term freelancer network Assist with Regional and National Trade Shows Support new products, practices and procedures to improve applications development Support of Marketing initatives including videos, and live broadcasts, in-person target market events. F Familiar beforehand with RATIONAL product line. Qualifications What We're Looking For Regional Chef-level experience or above Regional Chef, Regional Executive Chef, Corporate Chef, Corporate Executive Chef or comparable multi-unit culinary leadership. Formal culinary training or equivalent professional chef experience. 5+ years of progressive professional culinary experience. Proven experience training, coaching and developing other professionals. Strong public-speaking and presentation skills. Comfortable conducting live cooking demonstrations while engaging an audience. Strong commercial kitchen and culinary applications knowledge. Commercial cooking equipment/combi oven experience strongly preferred. Ability to provide constructive coaching and assess individual performance. Strong organizational and event-management skills. Ability to work 80% in Mississauga and travel approximately 20% for trade shows and events across Canada. What Could Your Month Look Like? Week 1: Corporate culinary training for a healthcare customer group.Week 2: Five days of structured RSM training on RATIONAL cooking systems and applications.Week 3: Prepare and deliver an internal RATIONAL culinary event. Other weeks may include RSM audits, customer demonstrations, application support and National or Regional Trade Shows. The key: We're looking for a senior chef who wants to use their culinary experience to teach, coach, present and develop people on a national level rather than operate a traditional restaurant kitchen. Must have Regional Chef, Corporate Chef, Regional Executive Chef or comparable senior corporate/multi-unit culinary experience. Candidates whose experience is primarily within a single independent restaurant environment will not be the target profile. Why Is This a Great Opportunity Excellent Opportunity for a Corporate Chef that wants to work in an Enterprise Organization.

What you’ll do

The Corporate Chef will lead culinary training, coaching, and live cooking demonstrations for regional sales managers and customers across Canada. They are also responsible for the day-to-day operations of three kitchens and providing strategic culinary support for key accounts.

Requirements

Candidates must have 5+ years of progressive professional culinary experience, specifically in a corporate, regional, or multi-unit leadership role. Proficiency in both French and English is mandatory, along with strong public-speaking and presentation skills.

Benefits

• Annual bonus

Listed skills

• Organization · Preferred
• Communication · Preferred
• Coaching · Preferred
• Team Leadership · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Bilingual
• Culinary training
• Coaching
• Public speaking
• Presentation skills
• Commercial kitchen operations
• Event management
• Cooking demonstrations
• Strategic planning
• Rational product knowledge
• Sales support
• Application development
• Team leadership
• Communication
• Organization

Job areas

• Food & Beverage
• Education
• Sales
• Management & Leadership
• Hospitality