Bilingual Customer Success Specialist

Maybe you have spent the last few years running a station, supervising a kitchen, working catering events or managing food production.

You know what a slammed service looks like. You know how disruptive the wrong piece of equipment can be. You understand why a chef cares about output, consistency, labour and getting food out when it needs to go out.

Those things are difficult to teach someone who has never worked in a commercial kitchen.

Our client would rather start with someone who already knows.

They are looking for a foodservice professional who can take that kitchen experience and use it in conversations with prospective customers.

You might speak with a restaurant operator who has responded to an online campaign. Someone else may have met the company at a trade event. Another prospect may have requested information online. There will also be times when you pick up the phone and make the first move yourself.

From there, the conversation is yours.

What kind of operation are they running? What are they producing? Where are the headaches? Are they trying to deal with labour shortages, increase capacity, improve consistency or replace aging equipment? Is there a genuine opportunity for your company’s equipment to help?

If there is, you help move the conversation along.

That could involve showing the customer a product remotely, inviting them to a demonstration, arranging a meeting with the regional sales representative or simply staying in touch until the timing is right.

There is sales involved here, certainly, but this isn’t a role for someone reading a script and racing through a call list. Knowing how kitchens work gives the conversation credibility.

You’ll primarily support Western Canada and will occasionally help French-speaking customers in Quebec. Your French does not need to be perfect. A comfortable working knowledge is sufficient.

For someone wondering what a career after the kitchen might look like, this is a very interesting place to take it.