Chefs Collaborative is looking for a mission-driven individual with a commitment to the sustainable food movement, and strong project management, relationship-building and writing skills to serve as our Development & Marketing Associate.  The right candidate has at least three years development experience,  has marketing skills and experience, enjoys strategizing about how to garner support for our work, and understands the needs and interests of our membership base of culinary professionals, food producers and food activists.   The Development & Marketing Associate reports to the Executive Director and is responsible for all aspects of membership development – including stewardship and new member cultivation, development of corporate sponsors, implementation of fundraising events, online giving, and related member communications.

About Chefs Collaborative:  Chefs Collaborative, founded in 1993, is a national chef movement that’s changing the sustainable food landscape using the power of connections, education and responsible buying decisions.  The Chefs Collaborative network includes more than 6,000 culinary professionals, food producers, and food activists.

Job Summary: The Development & Marketing Associate will contribute to reaching the goals of Chefs Collaborative by developing and implementing key components of the fundraising plan:

• Member/donor solicitation, cultivation and stewardship:  Manage all membership solicitation activities, including direct mail, online giving, and phone campaigns; promote member retention through regular communication and other activities; solicit new members through a range of activities, including direct mail and events; process and acknowledge all contributions in a timely manner.

• Corporate sponsor development and support:  Work with Executive Director to develop strategies for building corporate support.  Manage programs associated with corporate partnerships.

• Event planning and implementation:  Plan and implement fundraising events to build membership and visibility; support implementation of member cultivation events and member-hosted events.

• Writing and communications: Draft and edit member solicitation materials; produce FreshNet – the online member newsletter, and the hard copy newsletter; draft and edit member brochures and other publications;  work with vendors to ensure that printed materials meet budget and environmental guidelines; contribute copy to the website.

• Research:  Conduct member and donor prospecting research.  Follow best practices and trends in fundraising and development and help apply these strategies to our work.

• Strategic analysis: Analyze metrics of fundraising efforts; assess, project and track membership rates of renewal and giving; assist with budget projections.

• General:  Sit on the Finance and Fundraising Committee and assist the Executive Director in developing meeting agendas and produce relevant reports for committee meetings.  Represent the organization at events and conferences as needed.  Actively participate in organizational strategic planning and relevant organizational meetings.  Maintain general office operations, including purchasing supplies, trouble-shooting of computers and office equipment, and managing the database.

Qualifications:

• Minimum three-years experience with annual giving, membership recruitment and retention, and on-line giving.  Experience with corporate giving a plus.
• Must be extremely personable.
• Experience working with donor data bases and Excel a must.  Familiarity with QuickBooks, Constant Contact, WordPress a plus.
• Excellent written and verbal communications skills.
• Flexible, detail oriented, and thrives in a fast-paced, deadline driven environment.
• Demonstrated ability to work independently and as part of a team.
• Experience working in the sustainable food movement a plus.

Compensation: Salary is competitive with similar nonprofits.  Employer-paid health insurance coverage; 12 days vacation for first year.

• Possess 3 or more years of professional culinary experience
• Possess 5 or more years of professional kitchen management
• Experience leading and supervising a food service team
• Be able to prepare meals with fresh local food
• Experience preparing meals for students
• Some experience managing accounting systems for cost control management
• Be able to work full time and year round with specified vacation time
• Be able to create seasonal menus that change daily
• Have experience with healthy and scratch cooking techniques
• Have a passion for sourcing and foraging local and sustainable food
• Willingness to work evenings & weekends (special school events)