Journo Jobs

Mashed is looking for writers

Food and grocery site Mashed is looking for enthusiastic, hard-working freelance writers to join our team.

Ideal candidates have at least 3 years of experience writing content for print or the web with a focus on food, cooking, and grocery shopping content similar to Mashed.com. We are looking for creative individuals who are self-sufficient and versatile. These positions are work-from-home with flexible, stable hours. Location does not matter.

ABOUT THE COMPAN

Mashed is the ultimate destination for food lovers. Whether you’re just learning how to cook or ready to take your kitchen skills to the next level, Mashed has all the tips and tricks you’ll ever need to be a chef… Or at least enough hacks to help you fake it til you make it. We’ve got your back at every step, from grocery shopping smarts to serving a perfectly prepared dish. Would you rather eat out than whip it up yourself? Mashed has all the info you’ll need for that, too — from the best and worst foods to order at your favorite restaurants, to what today’s most popular chefs really have up their sleeves. No matter what kind of foodie you are, Mashed has your recipe for success.

RESPONSIBILITIES

  • Claim news and evergreen article topics from a large selection of assignments
  • Pitch relevant and timely news stories related to the site’s areas of coverage
  • Research and write 300- to 800-word articles in custom CMS
  • Write content on a quick turnaround as applicable
  • Contribute to and follow the guidelines of our style guide, editorial strategy and publishing standards to uphold quality of content
  • Extra consideration will be given to applicants able to work night and weekend news shifts.

WHAT TO INCLUDE IN SUBMISSION

  • Your resume
  • A letter of intent
  • Three professional writing samples relevant to the content shared on Mashed.com

COMPENSATION

  • $21 per hour- Research and write 300- to 800-word articles in custom CMS

CONTACT

For more information, visit their website.

Apply here.

Margarita Sanabria

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