Community Chef (Consultant)

Sorogi; Washington (District of Columbia); Hybrid; USD 5,800 - 6,600; Full time

Job summary

Sorogi is seeking a motivated individual to lead our cooking demonstration program, transforming weekly produce boxes into quick, affordable family meals. You will deliver both virtual and in-person sessions, collaborating with a Registered Dietitian to craft batch-cooking recipes and practical tips for safe produce handling.

Ideal candidates have hands-on cooking demo experience and a ServSafe certification, plus comfort teaching on camera to families.

Qualifications

• Professional cooking experience, including cooking demonstrations or community nutrition classes.
• Current ServSafe Food Protection Manager certification or equivalent.
• Comfortable teaching on camera and in person to groups of families.
• Experience cooking for pregnant women or low-income families in DC is a plus.

Responsibilities

• Lead 12 virtual cooking demonstrations a year (one per month).
• Lead 4 in-person cooking demonstrations a year (one per quarter) at partner pickup sites in Wards 5, 7, and 8, and buy the ingredients.
• Build recipes from the weekly box with the Registered Dietitian. Focus on batch cooking, safe produce handling, and using frozen and canned produce.
• Provide recipes and short notes for participant materials and the video library.

Skills

Cooking demonstrations

Public speaking

Teaching on camera

Nutrition education

Education

ServSafe Food Protection Manager

Job description

Compensation

$350 per virtual demonstration and $500 per in-person demonstration (ingredients included). Travel is not reimbursed.

About the role

Shows participants how to turn the weekly produce box into quick, affordable family meals.

Scope of work

• Lead 12 virtual cooking demonstrations a year (one per month).
• Lead 4 in-person cooking demonstrations a year (one per quarter) at partner pickup sites in Wards 5, 7, and 8, and buy the ingredients.
• Build recipes from the weekly box with the Registered Dietitian. Focus on batch cooking, safe produce handling, and using frozen and canned produce.
• Provide recipes and short notes for participant materials and the video library.

Qualifications

• Professional cooking experience, including cooking demonstrations or community nutrition classes.
• Current ServSafe Food Protection Manager certification or equivalent.
• Comfortable teaching on camera and in person to groups of families.
• Experience cooking for pregnant women or low-income families in DC is a plus.