Food Fanatic Chef -Fargo, ND

We need to output HTML fragment with sections: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. Only include sections with real content. Need to extract content from posting. First, remove boilerplate: "ARE YOU A CURRENT US FOODS EMPLOYEE? PLEASE APPLY DIRECTLY THROUGH OUR INTERNAL WORKDAY CAREER SITE" etc. Also remove "Join Our Community of Food People!" maybe part of intro but could be considered about the role? It's a tagline; we can keep as part of About the role paragraph. We need to preserve all substantive info. Let's parse. The posting begins: "Join Our Community of Food People! The Food Fanatics Chef partners with area leadership, sales and support teams to build value and grow customer relationships and affects profitable sales growth. They achieve this by serving as consultants and culinary experts to drive customer business success; lead product and sales training as appropriate, drive engagement and participation in strategic growth initiatives and share the knowledge gained through the Food Fanatics program, events and team of chefs to benefit the area." That's description of role. Could be About the role. Then "Essential Duties And Responsibilities" heading. Then many paragraphs describing duties. We'll put those under Responsibilities. Then "Minimum Qualifications" heading. Then list of qualifications: high degree of written/verbal communication, intermediate proficiency in MS Office, complete training, refined organizational/project management skills, leadership abilities, 7 years relevant work experience including comprehensive culinary background, thorough knowledge of culinary, foodservice, hospitality fundamentals, passion, expert level product knowledge/technique, ability to communicate/demonstrate across formats, prior sales or sales support experience a plus, prior experience in design and facilitation of training programs to large varied audiences, education Bachelor's degree or equivalent work experience required, Certifications/Training Chef Certification and Memberships in Local and National Culinary Organizations a plus. Then "Preferred Qualifications List the preferred qualifications for the position" - seems placeholder; no actual list given. So we should not create a Preferred Qualifications section because no specific content. Then "Physical Qualifications" heading with details about physical activities frequencies. That could go under Requirements or maybe Skills? It's physical requirements. Could be under Requirements. Then "Benefits for this role may include health insurance, pre-tax spending accounts, retirement benefits, paid time off, short-term and long-term disability, employee stock purchase plan, and life insurance. To review available benefits, please click here: https://www.usfoods.com/careers/benefits.html" Then "Compensation depends on relevant experience and/or education, specific skills, function, geographic location, and other factors as applicable by law (for example: state or local minimum wage thresholds). The expected base rate for this role is between $75,000 - $120,000" Then EEO boilerplate to remove. Also "SUPERVISION: May supervise a Part Time Market SOUS Chef RELATIONSHIPS Internal: Sales, Merchandising, Marketing, and other Market Leaders External: Chefs and other Customers. WORK ENVIRONMENT Working in a kitchen environment either at the Distribution Center or a customer location." This could be part of About the role or Responsibilities? It's about supervision and relationships; maybe include in About the role or Responsibilities. We'll incorporate into About the role paragraph. We need to avoid repeating job title as heading. No Job ID. We need to output only HTML fragment. We'll create sections:

About the role

with paragraph(s) containing the introductory description plus supervision/relationships/work environment.

Responsibilities

with

• items for each duty. We need to break down the long duties into list items. Could be many; we should preserve all substantive info but can combine similar sentences into list items. Must not invent or summarize away detail; but we can break into logical items. We need to be careful not to lose detail. Could create many list items each representing a duty bullet from the text. Let's extract duties from "Essential Duties And Responsibilities" section. The text after that heading: "Customer Consults and Innovative Partnership Direct customer consultation and relationship building is a critical element of the FFC (Food Fanatic Chef) role. This applies to seeking new business with consistent and meaningful connection to the NBM (New Business Manager) role, Sales, and sales leadership functions. Involvement in the local restaurant community. Cultivating relationships and seeking opportunity within the local restaurant scene and through local and national organizations or groups is a vital component to growth efforts. The FFC develops meaningful relationships with US Foods customers by asking questions, identifying pain points, and offering mutually beneficial solutions. Relationships are built over time. The chef understands this and seeks opportunities to cultivate strong relationships with our customers and engages in sound communication practice to close the loop with sellers and others as appropriate. The FFC advances the food culture of the organization. Using existing sales and training materials, through the creation of new materials, as needed, and in conjunction with appropriate program office, excellence team, and Regional Culinary Managers. The chef drives education, inspiration and adoption of our exclusive products and offerings. The chef strives to demonstrate the why of US Foods through these efforts. The FFC brings forth excellence in the realm of culinary demonstration, and has an ability to teach, connect and inspire in a way that strives to instill confidence and provide inspiration for, and with, US Foods Customers. The FFC also seeks to identify culinary trends and industry conditions that may spur sales growth. Such ideas and opportunities, when identified, are brought to local leadership, and/or Regional Culinary Manager, as appropriate. The FFC leads the culinary vision, brings together the team, participates, and oversees the execution of all food components at sales meetings and other division events with a focus on creating a food driven culture. With regards to training efforts, a key function is to create complex and dynamic presentations and/or take the lead on activities that help bring this culture to life. In tandem with the area team, the FFC plans, coordinates, and executes events, product cuttings, sales conferences, general sales meetings. The FFC develops and conducts kitchen/operations assessments for customers and teams up with other members of the sales support team to build action plans to address short and long-term opportunities. Chefs deliver conclusions and present products that assist the customer in achieving business goals. The FFC utilizes Menu Profit Pro to enrich the customer experience by providing customized, costed recipes. Above and beyond MPP, The FFC should be able to comfortably have an introductory conversation around Check Business Tools and collaborates often with their ROC (Restaurant Operations Consultant) partners. In line with the US Foods cultural beliefs of “expect excellence” and “team up” effective communication is paramount; and so, the FFC engages and collaborates effectively in a team based selling approach through consistent and comprehensive use of the Sous tool. Merchandising Connectivity The chef supports the priorities of and works with the commercial excellence team members in support of initiatives and/or changes around product mix. The role provides intel and support to category teams and provides training and support to sales. The FFC works with the Regional Culinary Manager to help support, craft, and deliver such training locally as well as regionally and/or nationally as needed. Exclusive Brands Growth The FFC is an important contributor that strives to increase and maintain sales growth for the division in the top IR (Independent Restaurants) and national customers, specifically focused on Exclusive Brands. This shows up through customer interaction in the form of onsite operations assessments and consultation, customized culinary presentations in the division test kitchen, seller education and community connectivity. All such activities are executed in alignment with local sales leadership and the Regional Culinary Manager. Chefs lead all culinary training for the area/market in support of selected strategic growth initiatives, such as Scoop. Facilitation is a function of the role, for example in district and general sales meeting breakouts when culinary expertise is vital to maximizing the impact to the sales team success. The chef is a contributor, and works with area leadership, Regional Culinary Manager, and regional/corporate key contacts to effectively coordinate, execute, and ensure success of the meeting, training, or event. The FFC is the food and brands leader among the sales support roles in these efforts. The FFC also is a champion for the Scoop program and constantly seeks opportunities for expansion of the reach of Scoop products in the local market. Contribution to the Food Fanatics Program, Community, and Industry Connection The FFC supports the Food Fanatics program by participating in events, which includes local, virtual, and national asks. Food Fanatic Chefs collaborate with their peers across the enterprise by sharing best practices that can be brought to bear in the local Area. Another cultural belief, that is embraced is “stop waste": Food Fanatics leverage technology and virtual abilities, when appropriate, to support customers and events outside the local area. The FFC brings contribution, feedback, and ideas to the Food Fanatics magazine and regularly contributes to the presence of the program in social media. This work is done with direction and feedback from Regional Culinary Manager, marketing teams and the Digital and Social Media Manager. As the chef seeks to utilize social media, live, and print media to increase the recognition and reach of the Food Fanatics program, the implications of behavior, tone, attitude, and the US Foods cultural beliefs are at top of mind. The chef seeks to understand the nuance and risk associated with media and therefore works closely with the Culinary Field Lead, corporate communications team, marketing teams, and Digital and Social Media managers as required." We need to turn that into list items. Could be many; but we can group similar themes. We'll produce
  • items each covering a distinct duty. Potential items: - Direct customer consultation and relationship building, seeking new business with connection to NBM, Sales, and sales leadership. - Involvement in local restaurant community, cultivating relationships and seeking opportunities via local/national organizations. - Develop meaningful relationships with US Foods customers by asking questions, identifying pain points, offering mutually beneficial solutions. - Cultivate strong relationships with customers, engage in sound communication to close loop with sellers. - Advance food culture of organization using existing and new sales/training materials, in conjunction with program office, excellence team, Regional Culinary Managers. - Drive education, inspiration, adoption of exclusive products and offerings; demonstrate the why of US Foods. - Bring forth excellence in culinary demonstration: teach, connect, inspire to instill confidence and provide inspiration to customers. - Identify culinary trends and industry conditions that may spur sales growth; bring ideas to local leadership/Regional Culinary Manager. - Lead culinary vision, bring together team, participate and oversee execution of all food components at sales meetings and division events to create food-driven culture. - Create complex/dynamic presentations and lead activities to bring culinary culture to life. - Plan, coordinate, execute events, product cuttings, sales conferences, general sales meetings with area team. - Develop and conduct kitchen/operations assessments for customers; collaborate with sales support team to build action plans for short/long-term opportunities. - Deliver conclusions and present products that assist customers in achieving business goals. - Utilize Menu Profit Pro to provide customized, costed recipes to enrich customer experience. - Have introductory conversation around Check Business Tools; collaborate often with ROC partners. - Engage and collaborate effectively in team-based selling approach using Sous tool per US Foods cultural beliefs. - Support priorities of commercial excellence team; provide intel and support to category teams; provide training and support to sales. - Work with Regional Culinary Manager to support, craft, and deliver training locally, regionally, nationally as needed. - Contribute to increase and maintain sales growth for Exclusive Brands with top IR and national customers via onsite operations assessments, consultation, customized culinary presentations in test kitchen, seller education, community connectivity. - Execute activities aligned with local sales leadership and Regional Culinary Manager. - Lead all culinary training for area/market in support of strategic growth initiatives such as Scoop. - Facilitate training in district and general sales meeting breakouts where culinary expertise maximizes impact. - Coordinate, execute, ensure success of meetings, training, or events with area leadership, Regional Culinary Manager, regional/c