Steer Your Career Toward Food Service ! Now Hiring: Center of the Plate Specialist

Position Overview

The Center of the Plate (COP) Specialist will serve as Saval’s in-house expert on proteins, with a strong focus on beef, pork, poultry, and fresh seafood. This role is designed to support Saval salespeople in selling proteins to restaurant customers, while also driving new business development with steakhouse and high-protein volume accounts. In addition, the COP Specialist will play a key role in growing Saval’s new division, 1932 Specialty Produce & Meat, by strengthening protein sales, brand awareness, and customer partnerships in this emerging area of the business.

Key Responsibilities

Partner with Saval salespeople to identify protein opportunities within existing accounts and assist in closing sales.
Prospect and secure new steakhouse and high-volume protein accounts in the Mid-Atlantic region.
Conduct product cuttings, demos, and menu consultations with customers to highlight quality, value, and consistency.
Provide training and product education to the sales team on protein categories, trends, and Saval’s capabilities.
Collaborate with purchasing, marketing, and operations teams to ensure availability, consistency, and proper handling of center-of-the-plate items.
Build strong relationships with key suppliers and leverage programs, rebates, and marketing support to grow protein sales.
Track sales performance, margin, and growth targets specific to protein categories.
Stay current on protein market trends, competitive offerings, and customer needs to position Saval as a market leader.
Actively contribute to the success and expansion of 1932 Specialty Produce & Meat, supporting its sales goals and market growth.

Why Saval Foodservice?

While Saval does big business, the feel of working for Saval is intentionally small. As an independent company with experienced and accessible management, we’re able to make improvements, address issues, and update systems quickly and efficiently. As an employee of Saval, you will help us deliver on our promise of exceptional service to our restaurant and hospitality customers.

Corporate Social Responsibility

At Saval, we believe that we have a responsibility to give back and support our local community through philanthropic initiatives and partnerships with local nonprofits and trade organizations.

In 2020 alone, Saval Foodservice worked to distribute and donate over 15,000 boxes of food goods in partnership with Johns Hopkins.

Our operations team is led by Senior Vice President Gary Peisach, who is a sitting board member of Meals on Wheels of Central Maryland, a non-profit that tackles feeding impoverished and elderly clients in the Baltimore region.

One of our most successful Saval Cares Initiatives is our annual charity golf tournament that has raised over $350,000 for the Children’s Cancer Foundation since its inception over 19 years ago.

We’re a proud allied member of the Restaurant Association of Maryland, the Restaurant Association of Metropolitan Washington, UniPro Buying Group, and the International Association of Foodservice Distributors.

Recognized by the Baltimore Business Journal as a winning Family Owned Business for 2022. Saval Foods LLC is an equal opportunity employer.

The Benefits of Working for Saval Foodservice

We want our employees to feel they can grow with us. Many companies claim their benefits are “comprehensive”, but we’ve taken a whole-human and whole-company approach to employee benefits.

Our Employee Assistance Program is robust and offers a variety of support services like Mental Health Counseling, Legal Advice, Travel Assistance and more.

Take control of your health with our robust options for health, dental and vision insurance, or create a custom plan with additional AFLAC or FSA benefits.

Full Time

job schedule:

Monday-Friday

qualifications:

Strong knowledge of beef, pork, poultry, and seafood.
Proven track record in sales growth and customer development.
Excellent communication and presentation skills, with the ability to engage chefs, owners, and purchasing managers.
Collaborative, team-oriented mindset with the ability to work across departments.
Strong organizational skills with attention to detail and follow-through.
Valid driver’s license and ability to travel within the Mid-Atlantic region.

‍