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Sysco Canada Inc.

Culinary Specialist 12-18 Month Contract

Vancouver, BC, Canada

$80,000 to $100,000 CAD / year · Full-time

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Job details

Pay: $80,000 to $100,000 CAD / year
Job type: Full-time
Apply by: Dec 9, 2026
Posting language: English
Posted: Nov 9, 2026

Original job description

Sysco is the global leader in foodservice distribution. With over 71,000 colleagues and a fleet of over 13,000 vehicles, Sysco operates approximately 333 distribution facilities worldwide and serves more than 700,000 customer locations. We offer our colleagues the opportunity to grow personally and professionally, to contribute to the success of a dynamic organization, and to serve others in a manner that exceeds their expectations. We're looking for talented, hard-working individuals to join our team. Come grow with us and let us show you why Sysco is at the heart of food and service.

Role Responsibilities:

Develop and execute targeted culinary strategies to achieve individual and region annual business goals, delivering profitable sales growth and penetration across categories, specialty segments, and Sysco brand.
Coordinate with Director of Business Resources, leveraging data to identify top opportunities for business reviews.
Collaborate with sales team partners to clearly identify customer challenges, needs, or opportunities and deliver creative and productive solutions to help grow customer business and drive case growth.
Track activities and results, collaborate on opportunities, and champion the team selling process through use of Salesforce (Sysco's CRM tool).
Leverage sampling in a solutions-oriented manner to close sales.
Be informed of market conditions and trends, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided.
Facilitate internal/external food shows, catering and event planning activities.
Coordinate kitchen logistics in support of internal/external culinary events.
Lead, enable, and execute the Revolution Vendor program.
Assist with employee training by working with sales to facilitate training sessions and complete demonstrations.
Manage all operations of the test kitchen/culinary center including sanitation, product rotation, laundry service and the organization and upkeep of equipment, displays and the general appearance of the culinary facility.
Manage test kitchen food and supply costs within budgetary parameters.
Accompany and respond to regulatory agency kitchen/culinary center inspections.
Enable and execute menu planning services.
Supports a Customers First Mindset while carrying out daily duties.
Complies with Sysco's Food Safety Policy and procedures to ensure food safety, quality and legality requirements are met.
Is willing to work safely with minimal environmental impact and understands the importance of reporting all hazards, incidents, and environmental spills immediately to their Supervisor.
Understands that they play an integral role in their own safety and that of their colleagues and is willing to speak out when hazards are present.
Perform other duties as assigned.

Qualifications/Skills/Job Requirements (About you):

Minimum of five (5+) years of Foodservice management or equivalent combination including a minimum of three (3) years as Executive Chef.
Completion of post-secondary education, Minimum: Red Seal Chef with preferred Diploma in Culinary Management or Restaurant Management.
Proficiency in culinary, restaurant operations, and food trends required (Internal Certification & External Certification may be required).
Strong financial acumen and ability to properly plan and execute business plans.
Track record of success in the area of consultative selling and networking.
Strong communication and interpersonal skills and ability to work with and influence a variety of key stakeholders.
Experience building trust with prospective customers and securing new business.
Proactive and self-directed, with the ability to structure a weekly schedule to be successful.
Demonstrated ability to deliver against deadlines and produce high-quality results (accuracy, thoroughness in the deliverables they are producing).
Strong business and restaurant operations acumen to manage sophisticated customers.
Ability to learn the use of proprietary CRM tools for planning and forecasting sales growth.
Proficient in Microsoft Applications Suite (Word, Excel, PowerPoint, Outlook).

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More about this job

Responsibilities

Develop and execute culinary and sales strategies to grow customer business, increase profitable sales, and support sales teams through consultative solutions, sampling, training, and menu planning. Manage test kitchen operations, costs, food safety, events, vendor programs, and regulatory inspections.

Requirements

Requires at least five years of foodservice management experience, including at least three years as an Executive Chef, and post-secondary education with a minimum Red Seal Chef credential; a culinary or restaurant management diploma is preferred. Candidates should bring strong culinary and restaurant operations knowledge, financial and business planning skills, consultative selling experience, communication abilities, and proficiency with Salesforce and Microsoft applications.

Skills

Culinary Management
Executive Chef Experience
Foodservice Management
Restaurant Operations
Food Trends
Consultative Selling
Sales Strategy
Business Planning
Financial Acumen
Salesforce
Customer Relationship Building
Stakeholder Communication
Event Planning
Food Safety
Microsoft Office

Visa sponsorship

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Keywords

Foodservice Distribution
Culinary Strategy
Profitable Sales Growth
Category Penetration
Business Reviews
Consultative Selling
Salesforce
Sampling
Market Trends
Product Innovation
Competitor Analysis
Food Shows
Catering
Event Planning
Kitchen Logistics
Vendor Programs
Employee Training
Test Kitchen Management
Sanitation
Food Safety
Menu Planning
Budget Management
Regulatory Inspections
Red Seal Chef
Culinary Management
Restaurant Operations
Microsoft Word
Microsoft Excel
Microsoft PowerPoint

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