Catering Management Intern

Green & Away is seeking up to two interns who will be responsible for the day-to-day running of our field kitchen, catering daily for approximately 30 people between events and up to 200 when an event is in progress.

Key responsibilities include:

• Planning vegetarian/vegan menus
• Stock management
• Placing orders with local and organic suppliers
• Food preparation and baking
• Ensuring hygiene and tidiness of the kitchen area
• Leading and motivating a team of volunteers
• Developing rotas to ensure tasks are completed on time

The role requires a high level of organisation, a passion for food, a real enjoyment of working with others, and great people skills. It is demanding but rewarding for those who want experience in team management, event catering, food preparation, ethical procurement, and resource management.

Interns will gain management experience and learn about sustainable living and environmental education.

Green & Away is a volunteer-run organisation. All interns are expected to stay on site throughout the season and are provided with three vegetarian meals a day and a space to pitch their own tent. There are regular days off and some off site group activities such as canoeing or visits to eco businesses during quieter periods.

Applications should consist of a CV and a one page covering letter explaining why you would like to be an intern, which internship you are applying for, which aspects of our work appeal to you, and what you would bring to the role. You may apply for a placement in more than one department. Interviews will be conducted via Skype/video conferencing on a rolling basis with selections being made in May, so apply early.

Qualifications

• Experience of working with food is desirable but not essential.
• A passion for food and cooking is important.