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Join our upcoming plant-based events! 

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Chef

Culinary Curator

The role of Culinary Curator for PBNSG involves a diverse range of responsibilities aimed at promoting plant-based nutrition, education, and advocacy in terms of culinary programs and recipes.

Here are some key job responsibilities for this position:

Job Responsibilities:

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  1. Program Development:

    •  Develop and implement culinary programs focusing on plant-based nutrition, cooking techniques, and food preparation.

    • Create and update educational materials, recipes and resources related to plant-based diets for the culinary page on our website.
       

  2. Menu Planning:

    • Design and oversee the creation of seasonal, nutritious, and appealing plant-based menus for events, workshops, and our online community platform.
       

  3. Training and Workshops:

    • Conduct hands on cooking classes, workshops, and demonstrations for various audiences.

    • Organize and schedule cooking classes with plant-based chefs for our online platform. 
       

  4. Advocacy and Outreach:

    • Collaborate with other organizations, schools, and community groups to promote plant-based eating and its benefits.

    • Represent the organization at local events, conferences, and culinary festivals to advocate for plant-based initiatives.
       

  5. Collaboration and Partnership Development:

    • Build and maintain relationships with local farms, nutritionists, chefs, and other stakeholders in the plant-based community.

    • Partner with healthcare organizations and educational institutions to promote plant-based nutrition awareness and resources.
       

  6. Research and Development:

    • Stay up to date with trends in plant-based cuisine and nutrition and incorporate innovative ideas into cooking programs and meal planning.

    • Evaluate new plant-based products and ingredients for use in programs.
       

  7. Community Engagement and Feedback:

    • Engage with the community to gather feedback on culinary programs.

    • Foster a welcoming environment that encourages participation and collaboration among diverse populations.
       

  8. Reporting and Evaluation:

    • Track and analyze program success metrics to evaluate the effectiveness of culinary initiatives and report to stakeholders.

    • Provide recommendations for improvement based on data and feedback received.

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Skills and Qualifications:

  • Culinary degree or equivalent experience in the culinary field.

  • Strong knowledge of plant-based nutrition and dietary guidelines.

  • Experience in program development and community outreach.

  • Excellent communication and interpersonal skills.

  • Experience in team leadership and training.

  • Passion for plant-based living and community health.

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