(Honorary Stipend of $1200)
Signed Alice Waters`Cookbook Lunch Included + Left-Over Ingredients from Classes

June 1- Aug 30
Summer Camp managers oversee all aspects of the summer camp program.  This position allows you to dive into the inner workings of a non-profit, as well as develop your managerial skills.  This opportunity also give you the chance to develop close relationships with local chefs, marketing managers from Whole Foods, and local farms.


This internship consists of 3 phases:

Phase 1 (1st week of June to 3rd week of June) entails a 16 hour work week. Hours are based on need and focus on emails and phone calls to parents, camp counselor team, as well as cheforientation and ingredient delivery confirmation. This phase also includes meetings with both Sprouts directors and counselors, running miscellaneous errands for the Sprouts’ garden, plus summer camp prep.

Phase 2 (4th week of June to end of first week of August) is the labor intensive period of the actual cooking camps.  The manager will manage camps from set up and counselor meetings at 8:15 a.m. to clean up and counselor check-in at 5:30 p.m., Monday through Friday. The camp manager will oversee the execution of a wide range of both managerial tasks and more menial tasks such as set-up and end of the day dishes and clean-up.  Managers are also in charge of the organization and flow of each camp week:  overseeing and running a team of volunteer counselors, writing an orientation email to parents, handling daily logistics, and maintaining ingredient, equipment, and transportation check lists.  One of your largest responsibilities will be managing a group of interns working under your guidance and overseeing them so that they effectively work with the chefs, children, and leave the kitchen and cooking sites clean.  There will be light responsibilities on weekends. On Saturday the manager will follow-up with parent and counselors.  On Sunday basic equipment prep for the upcoming week and counselor/parent check-in must be completed
Phase 3 (beginning of the 2nd week of August until the end of August)  The manager's schedule will return to a 16-hour a week commitment, which will entail post-camp follow up, such as surveys and storage organization.  During the cooking camps there are a plethora of people who offer services or opportunities.  The winding down phase is consecrated to follow-up emails, telephone calls, meetings, and creating thank-you packages for chefs and donors.The camp manager will work with Excel spreadsheets, accounting, public relations, and marketing.  This position will offer the inimitable experience of networking with local chefs, creating strong ties with neighborhood parents and children, increasing our personal culinary skills, and developing computer and business skills. This position, in addition to the hands-on experience, the esposure into the SF food scene, and the honorary stipend, can also lead to a paid position in the fall of 2012.

This position will offer the inimitable experience of networking with local chefs, creating strong ties with neighborhood parents and children, increasing our personal culinary skills, and developing computer and business skills. This internship can also lead to a paid position in October, 2012.


Please fill out the following Internship Registration Form and send in your Curriculum Vitae (resume) along with a 300-400 word-count essay that explains why your skill set, interests/goals, and past karen.rogers@sproutscookingclub.org.