VP of Sales - Foodservice

Job Details:

Job Location:

Lynn Plant - Lynn, MA 01901, Salary Range: $ - $ Salary, About Kettle Cuisine Kettle Cuisine is an innovative food company with roots in artisan soup-making and a growing portfolio of fresh and frozen food solutions. We partner with food service and retail customers to deliver high-quality products across soups, sauces, prepared sides, sous vide proteins, meal solutions, broths, and related categories.

Position Summary The Vice President, Food service is a senior commercial leader responsible for accelerating profitable growth across Kettle Cuisine’s food service business. This role develops and executes the food service sales strategy, delivers revenue and profit objectives, strengthens key customer and channel partnerships, and builds a high-performing organization capable of winning across a complex, multi-channel market.

The VP Food service leads a team of seven to eight regional managers and directors and provides clear direction, accountability, coaching, and resource prioritization across the field organization. The role also directly owns the strategic Sysco relationship, leads broker management at the headquarters level, and ensures consistent broker execution across regions.

The customer scope includes broadline distributors, re-distributors, commercial and non-commercial food service accounts, cash & carry, and convenience-store customers. Success requires a strategic, externally oriented leader who can translate market opportunities into focused plans, mobilize cross-functional teams, and convert Kettle Cuisine’s portfolio capabilities into sustained customer growth.

Key Responsibilities Commercial strategy and profitable growth

Develop and execute annual and multi-year food service sales strategies that meet or exceed revenue, contribution margin, and market-share goals.

Translate company and channel priorities into clear customer, regional, portfolio, and broker plans with measurable objectives, owners, milestones, and performance reviews.

Build a balanced growth agenda across core business retention, new customer acquisition, expanded distribution, private-label opportunities, branded growth, new product launches, and portfolio expansion.

Identify market whitespace and prioritize the highest-value opportunities across distributors, re-distributors, operators, non-commercial accounts, cash & carry, and convenience-store channels.

Establish a disciplined operating cadence for pipeline management, forecasting, sales performance reviews, and corrective action.

Partner with Finance to manage pricing, trade investment, customer profitability, forecasts, and annual operating-plan delivery.

Team leadership and organizational performance

Lead, coach, and develop a team of seven to eight regional managers and directors responsible for food service market execution.

Set clear expectations for account coverage, call activity, pipeline quality, forecast accuracy, broker productivity, customer engagement, and profitable growth.

Build a culture of accountability, collaboration, customer focus, and continuous development.

Recruit, retain, and develop high-caliber commercial talent; establish succession plans and individualized development priorities.

Ensure regional leaders understand the broader food service strategy and consistently convert it into actionable territory and customer plans.

Ensure growth plans are accurately translated into sales forecasts and demand plan and own Food service portion of S&OP plan.

Remove barriers, allocate resources, and create cross-regional collaboration on strategic customers, launches, and best practices.

Strategic customer leadership and Sysco ownership

Maintain direct executive ownership of the Sysco relationship, including senior-level…