Food Reporter, Arts & Culture (Part Time)
Title: Food Reporter, Arts & Culture (Part Time/ Limited Term)
Schedule Format - Location: Hybrid - San Francisco
Pay Information: Hourly Rate: 44.71-52.88
This position requires an experienced reporter who is capable of reporting daily news and feature stories in an authoritative and conversational manner that connects with audiences. KQED reporters are expected to produce journalism across all platforms, including audio and text, as well as social and other media.
Reporters must be proficient at writing text stories and producing other online news content and must be equally proficient at spots, features, cut-and-copy, voicers and live on-air debriefings for broadcast. Reporters are expected to produce content for relevant platforms, such as video, email newsletters and apps.
Reporters at KQED are also expected to contribute to news planning, staying atop daily local and national news through multiple sources. A KQED Reporter must also be capable of working across a number of different departments, with colleagues of varying experience levels, and complete their work under deadline pressure.
Food Reporter Addendum
The Food Reporter is part of an Arts & Culture team that is responsible for comprehensively and accurately reporting on the arts and culture that shape life in the Bay Area. The reporter is expected to develop contacts and sources across the Bay Area’s diverse food scene in order to break news, pursue ongoing coverage and provide unique analysis. This reporter participates in social video, live events, special series, radio appearances and other food-related projects that are designed to meet the evolving needs of KQED’s audiences.
The Food Reporter should have a deep knowledge of the Bay Area food scene. Coverage areas for this role include but are not limited to a diverse range of restaurants and chefs throughout the nine Bay Area counties (and occasionally beyond), pop-ups, small immigrant-run food businesses, food justice advocates, and other changemakers in the local food scene. Working in close collaboration with the Food Editor, the reporter will write breaking news stories, guides, reviews, profiles, features, event preview picks, trend stories and explainers.
The Food Reporter is expected to produce these stories online, working in the content management system and adhering to protocol with regard to style, images, captions, asides, embeds and other content management concerns. Importantly, the Food Reporter will also be experienced in adapting stories for social video, and have the ability to file for radio newscasts.
KQED envisions a public media organization with a culture that centers on human dignity, equity, and belonging. This will enable us to better serve and reflect the Bay Area through diverse and inclusive storytelling.
We value the contributions of marginalized people in society — including Black, Indigenous, and all people of color, people with disabilities, and LGBTQIA+ people — and we believe that these communities must be centered in the work we do, and we strongly encourage members of these communities to apply.
KQED Code of Ethics https://www.kqed.org/about/code-ethics
The mission that drives us:
KQED provide citizens of Northern California with a community-supported alternative to commercial media. We provide citizens with the knowledge they need to make informed decisions; convene community dialogue; bring the arts to everyone and engage audiences to share their stories. We help students and teachers thrive in 21st-century classrooms, and take people of all ages on journeys of exploration- exposing them to new people, places and ideas.
This role will work hybrid between working in KQED's newly renovated headquarters and working remotely.
The successful candidate will be required to join The Screen Actors Guild - American Federation of Television and Radio Artists (SAG-AFTRA).
Essential Functions:
- Researches, reports and writes daily food stories for the website, and files regular spots for radio newscasts.
- Appears regularly on various other KQED platforms (social video, podcasts, panel discussions) to bring food coverage to a wider audience.
- Assists editors and KQED News team in developing coverage strategies and daily assignments.
- Files stories online, adhering to protocol in regard to images, captions and other content management concerns.
- Participates in special editorial series, live events and other projects designed to meet the evolving needs of KQED’s audiences.
- Keeps a directory of sources, regularly dines out at a wide range of Bay Area restaurants and attends food-related events.
- Performs other duties as assigned.
Knowledge/Experience Required:
- 3–5 years of professional experience as a broadcast, print and/or online journalist, including news reporting, editing and production.
- Excellent reporting skills.
- Excellent news writing skills; the ability to write quickly and accurately, with an understanding of tone and style across platforms; proficiency using correct spelling, grammar, punctuation and pronunciation.
- Ability to accurately communicate facts and verify information.
- Excellent news judgment.
- Good editing skills.
- Strong time management skills.
- Thorough command of journalistic principles, ethics and standards.
- Strong command of radio production techniques.
- Strong fluency in web, mobile and social media editing and publishing.
- High proficiency in on-air voicing skills.
- Ability to interview and communicate with a wide variety of individuals.
- Ability to research and communicate through a variety of mobile and digital tools.
- Ability to meet deadlines and goals while working under pressure.
- Proven collaboration skills — which are essential in working with fellow KQED staffers across departments and with partner organizations.
- Ability to stay organized and prioritize tasks when working on multiple projects at once.
NOTE: This job description is not intended to be all-inclusive. Employees may be required to perform other related duties as necessary to meet the ongoing needs of this organization.
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