Green & Away is looking for a number of passionate and hardworking individuals to fulfil the summer internship programme across 5 departments: catering management; organiser’s office; technical and maintenance; hospitality and housekeeping and sustainability and education. Interns will be responsible for the daily operation of their departments, including management of a team of volunteers, with continual guidance from a dedicated mentor.
A holistic training programme will be provided within the first week, along with continual mentoring from an experienced member of the trustee board. You will have the opportunity to measure your progress through regular check-ins with the Interns Manager.
Applicants for the internship programme should work well as part of a team as well as independently, have a passion for sustainability, charity work, ecotourism, outdoor living and enjoy taking on new challenges and responsibility.
Green & Away is an entirely volunteer-run organisation. All interns are required to stay on site throughout the season and are provided with full board, including accommodation if required (although we strongly encourage individuals to bring their own tent and sleeping bag). There will also be opportunities for off-site activities, for example canoeing or visiting fellow eco-businesses, during quieter periods of the season.
Description of role
Green & Away is seeking three interns to lead the kitchen team for our 2017 summer season. Our field kitchen feeds approximately 30 people during our set up and take down phases, and up to 200 when a conference is in progress. The food is all vegetarian, and we endeavour to source our ingredients from local and organic suppliers.
You will be tasked with the behind-the-scenes organisation of the kitchen which involves planning menus, stock management and placing orders; preparing food itself (you will be ensuring two meals a day for up to 150 people); and leading and motivating a kitchen team of volunteers, who will be on hand to support you. The role therefore requires a high level of organisation, a passion for (eating and/or cooking) food, a real enjoyment of working with others, and great people skills.
Experience of working with food is helpful but not compulsory as all of your skills will develop over the course of the internship. This is a demanding role which brings huge satisfaction and you will achieve things you never thought possible. The role would particularly suit those who would like to gain some experience in managing a team, larger scale catering management, food preparation, supply chain and resource management.
Duration and travel
All internships will start on 12 June 2017 and end around mid August. All applicants need to be resident for the whole duration of the summer season. We allow all volunteers numerous days off (about twice a week).