Culinary Specialist, Farm Animal Protection

The general range for this position is $58,000 – 68,000 annually. Salary offers will be commensurate with experience, qualifications, skills, training and education.

The Humane Society of the United States (HSUS), the nation’s most effective animal advocacy organization, is seeking a Specialist, Culinary for the Farm Animal Protection department. In this position you will work with the food service innovation team to diversify protein offerings to increase plant-based and alternative protein entree options, while reducing meat offerings throughout foodservice companies and individual dining accounts. Much of the support will include recipe development and testing, development of curricula and training, and educating food service professionals on the many benefits that offering more plant-based menu options will have for their business. 

Responsibilities:

• Creates and/or executes culinary curricula, recipes, and plant-based culinary programs for institutional food service providers and food service management companies This includes but is not limited to developing basic plant-based culinary education programs for low to moderate skill levels, conducting virtual and in-person workshops and demonstrations, helping institutions design menus developing and testing recipes,  and assisting with the development and delivery of marketing and institutional communication programs;
• Serves as a culinary lead for the top 50 companies that fall within 11-50, will work with the company’s engagement and implementation leads with the goal of helping them to develop plant-based culinary programs to increase plant-based offerings;
• Lead engagement within culinary sectors and assist with outreach strategy for self op accounts;
• Develop proficiency in recipe management platform and adds all developed recipes into the system;
• Participates in training and professional development opportunities, as needed or available;
• Performs other duties or responsibilities, as assigned.

Qualifications and Requirements:

• Bachelor’s degree or equivalent work experience in the culinary industry required;
• A minimum of two (2) years within the food service industry required;
• Knowledge of food and high-volume foodservice industry procurement a plus;
• Knowledge about factory farming, nutrition/health and environmental issues a plus;
• Strong understanding of plant-based/vegan ingredients, cooking and techniques;
• Strong written and verbal communication skills;
• Must be willing and able to use personal kitchen equipment and space;
• Comfortable in a fast-paced environment with frequent deadline and excellent time management skills; high energy, self-motivated and proactive;
• Ability to multitask and be flexible with regard to workload and assignments;
• Attention to detail and commitment to excellence demonstrated by the delivery of quality and timely outcomes;
• The ability to build/foster relationships by reinforcing trust and respect, and demonstrating high standards of tact, diplomacy, and discretion;
• Ability to exercise sound judgment;
• Must be willing and able to travel extensively;
• A valid driver’s license is required, and a clean driving record is strongly preferred, with the ability to demonstrate and maintain a safe driving record while employed;
• Strong knowledge of Microsoft Suite (Word, PowerPoint, Excel, Outlook);
• Ability to work both independently and as an effective team member in a team environment;
• Strong interest in animal protection issues preferred.

This is a remote position.

Please submit your resume and cover letter as one document.

Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age national origin, sexual orientation, gender identity, disability, marital or parental status or protected veteran status. EOE