Welcome to Meet Your Manager where you’ll get a chance to learn about the individuals driving Zerocater’s culinary partnership ecosystem to change a $130 billion industry with technology that helps companies build a better workplace culture through food.
Energetic chef turned accomplished sales leader
- Heather McCarthy
- Senior Manager Culinary Partner Sourcing
- San Francisco
What did you do prior to joining Zerocater and how did you end up at Zerocater?
Before joining Zerocater, I was proud to lead Sales and Operations for Cozymeal, a marketplace for experiences with professional chefs. One of the main areas of focus for my teams was private team-building cooking classes which meant I was working each day with corporate clients and chefs who were using food as a medium to bring people in offices across the country together. The way food brings people together in environments where it may not be natural to connect is inspiring and has driven the last decade of my career. As such, joining the team at Zerocater felt organic and like a natural next step for me.
What is unique or motivating about the work you do at Zerocater?
It is a unique time within the industry, with most food businesses still trying to find their footing amidst the uncertainty and insecurity of the pandemic. As the landscape shifts during this time, I feel compelled to use my skills to help the chefs and businesses working to rebuild find much-needed stability through larger support networks and strategic partnerships with platforms like Zerocater. Many businesses are adapting in clever ways and reinventing themselves with new offerings which I am hopeful we can help bring to a larger audience as we work together to fulfill the needs of employees returning to offices across the country!
Since you are fairly new to joining Zerocater, what project or initiative are you most excited about?
Much like the culinary partners we work alongside, I am eager to build up my team within Zerocater to meet the growing demands of our clients. We are pleased to see so many employees returning to the office with healthy appetites and hunger for meals thoughtfully prepared by someone else! After so many months of making lunch at home, is it any wonder? Making sure we have the right mix of cuisines available from the best caterers in each city to feed everyone’s needs is no small feat, but I am confident we will not only meet but exceed expectations as we expand the team.
Which Zerocater value resonates most with your team?
Lead with Trust and Respect. We thrive when all functions work as a team. Build trust, work collaboratively, and trust each other.
My chief goal when leading a team is to create an environment where I ensure team members have the tools needed to be successful and the confidence to achieve beyond the scope of what has been possible before. Much of this is accomplished by listening to team members, valuing all ideas, allowing for setbacks to be learning opportunities, and fostering trust through collaboration. For example, I may have ideas on how best to approach a project or tackle a problem, but I want to hear from the team and incorporate their insights into the final solution; the sum is always greater than its parts.
If there was one word or phrase that describes your team culture what would it be and why?
Dynamic. Our team is fortunate to have a mix of unique backgrounds and professional experiences ranging from corporate sales and private banking to boutique grocery buyer and fine dining line cook. Having a team of individuals who are used to adapting to changes in their environment and open to taking on new challenges while expanding their own knowledge base is key to our success.
You attended culinary school and even taught cooking classes. Which was your favorite class to teach and why?
It is hard to pick just one, but I always enjoy technique-focused classes that help demystify the cooking process and show people how by following a formula or series of steps, something intimidating can be quite manageable. For example, with French cuisine, many students are nervous about making their first souffle, but if you adhere to a few simple rules, you are almost guaranteed a beautiful lift and rise in your souffle when you open the oven to unveil it to family and friends!
At your previous company, Cozymeal, what was your favorite cooking class to take?
I enjoy taking any class with an engaging instructor who shares personal stories of the recipes or history of how an ingredient or technique came to define it. I find the person leading the class and the energy of the other participants can be as influential as the menu or cuisine in terms of how much I enjoy the experience.
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