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:

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.

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.