Vermont – Phio Ridge Farm hiring Director of Farm and Food

Charlotte, Vermont

Job Opening: Director of Farm and Food
Job Title: Director of Farm and Food
Type: full-time, exempt, salaried
Location: Philo Ridge Farm, Charlotte, Vermont

Our Culture

Philo Ridge Farm is an organic 400-acre farm located in Vermont’s Champlain Valley. For many years our land was owned and managed by a local dairy family. We’re now working to diversify the farm by growing produce and raising meat with practices that increase the health of our soil, produce a variety of nutrient rich crops, reduce the use of fossil fuels, and support our local and vibrant agricultural community. We are carefully measuring and monitoring these practices so that we can share our story and our success with other farmers and community members who are interested in understanding and supporting regenerative agriculture models.

Our current farm activities include: mixed vegetable production, flowers, orchards, sheep, chickens, cattle, pigs and hay. We believe in treating our employees, animals, and land with the respect and care. All of our employees embody the spirit of sharing, growing together and supporting ongoing education. We are in our third year of production and are soon expanding our operation to include a specialty market of products grown and processed at our farm. Our facility will also include areas for commercial food processing and butchering of our farm-raised animals. This facility is an important part of our business model as it will help us take our raw farm products and create value added goods that we can sell to customers throughout the entire year.

Position Overview

Philo Ridge Farm is looking for a Farm and Food Director to be a creative, hands on, entrepreneurial driver of our diverse and innovative farm. The Food and Farm Director will lead the farm’s operations and business planning, and be in charge of developing a truly sustainable farm and food model – one that is environmentally, cultural, and economically successful. The Farm and Food Director will provide inspirational leadership and oversight of our farm and food service teams while acting as a key ambassador of our core values and sharing the Philo Ridge Farm story. Multitasking will be critical in this position, a typical day might include checking the previous day’s till, sending out invoices to vendors, reviewing the daily market menu with the Chef, leading a farm tour, checking in with the Farm Manager and the Market Garden Manager to make sure that food production is on track, and interviewing a new dishwasher.

We are looking for a Director who is enthusiastic about building a culture of excellent farm to table food. We seek a leader who is excited to develop a production strategy for our whole farm by creating delicious ways to cook, preserve, can, butcher, and serve all of the farm’s produce and meat. Our ideal candidate is passionate about using holistic land management practices to create sustainable food systems and healthy communities, and has demonstrated success managing hospitality teams and operations.

Bio-Logical Capital is a Colorado-based land management company that currently oversees the planning and management of Philo Ridge Farm including but not limited to human resources, financial management, and land planning. Their approach to agriculture relies heavily on integrated rotational management of animals and crops using principals from agroecology and other practices. Their farm management goals are long-term diversity, health, and productivity. This approach results in a transformative impact on how people grow food and understand their relationship with the land. Bio-Logical Capital will work alongside the Food and Farm Director to continue to set up Philo Ridge farm as a successful agriculture business and model.

Primary Responsibilities

 Team Leadership and Staff Management

  • Promote a team-oriented work culture, rooted in effective communication and collaboration
  • Recruit staff members, create employee development plans, and conduct annual reviews
  • Lead the alignment of farm operations and food service operations – with an overall strategic plan and vision for tight integration between the two – and ensure that team and project priorities are working toward established budget and schedule
    • Coordinate annual and long-range strategic planning for each business unit, and coach business unit managers to think and execute entrepreneurially
    • Lead weekly meeting of business unit managers to encourage communication and collaboration, monitor progress toward goals, and help identify problems and develop solutions
    • Oversee preparation of quarterly reports on business unit operations, progress toward goals, and budget variances
    • Balance office time with daily visits to farm and field work sites and hospitality programs to monitor progress and connect with and inspire staff

Farm and Food Operations

  • Oversee the entrepreneurial process and drive the growth and diversification of the farm, livestock, and land operations, and lead the strategic planning and implementation of new business opportunities
  • Drive communication and coordination with farm operations, such as:
    • Work closely with the Farm Manager for livestock planning, including meat inventory and purchasing
    • Work closely with the Market Garden Manager to determine produce planting schedule, inventory and purchasing
  • Set food service team goals, and follow up with managers on results, and course corrections when needed
  • Work closely with the Chef and Owners to produce an exciting, delicious, and community engaged food service program that is consistent in its high product quality and is curated with a focus on attention to every detail, celebrates food culture and history, and has a beautiful aesthetic quality
  • Work closely with the Chef and Managers to create value-added products made from Philo Ridge Farm grown produce and meat
  • Oversee all aspects of guest experience at the farm, ensures that all guests have a consistently high-quality experience and always receive great service, and develops an internal culture of turning guests into regular visitors and friends of the farm
  • Oversee facilities and equipment; work with the staff to ensure good working order, exceptional cleanliness, and safety for crewmembers and guests
  • Ensure compliance with operational standards and all applicable laws, regulations, and local ordinances

Administration, Reporting, and Communication

  • Maintain regular communication with land owners regarding operations and performance; prepare periodic written reports detailing performance and plans
  • Lead development of marketing and communication plans
  • Ensure maintenance of employee records, including evaluations, disciplinary actions, hours worked, etc.
  • Review schedules, approve and submit payroll, and monitor labor to optimize service and profitability
  • Coordinate with accounting to ensure that administrative processes are followed timely and accurately
  • Oversee financial management of Philo Ridge Farm entities
    • Provide senior leadership for annual budgeting process in a rapidly evolving and entrepreneurial environment
    • Interface with off-site accounting team, review financial statements, and prepare forecasts
    • Prepare reports, including financial summaries for Bio-Logical Capital
    • Review and approve expenses, and ensure accurate coding for accounting and financial reporting
  • Create a positive, inspired workplace culture by actively demonstrating, teaching, and monitoring exceptional professionalism, guest service, and overall hospitality
  • Celebrate and share the Philo Ridge Farm story; speak with passion and knowledge about our food and products, and train team members to do the same
  • Act as a public figure in the community for the farm and as a confident and engaging public speaker
  • Other responsibilities as necessary to support Philo Ridge Farm’s enterprise and operational goals

Candidate/ Position Qualifications

  • Bachelor’s degree from an accredited four-year college; degree in hotel/restaurant management or culinary arts is preferred
  • Minimum 5 years of experience managing a growing hospitality or restaurant business
  • Knowledge of, and experience working in, sustainable agriculture
  • Ability to effectively lead in a fast-paced environment, adapt to changing priorities, and remain focused and calm under pressure
  • Proficient computer skills, including Microsoft Office products and QuickBooks
  • Excellent verbal and written communication skills, and ability to demonstrate strong skills in managing interpersonal relationships
  • Extensive experience with financial management, cost controls, cash handling, and POS administration
  • Willingness to work nights and weekends, when needed
  • Working knowledge of Vermont liquor laws, Vermont labor laws, and OSHA health and safety standards
  • Physical and environmental requirements: continuous standing and occasional carrying of heavy loads; occasional environmental exposure to cold, hot, and wet environments
  • Reliable transportation to drive to and from different locations in and around the farm
  • Valid drivers license and clean driving record
  • Minimum of three professional references


Compensation will be commensurate with experience.

Application Process

Candidates should send a cover letter illustrating experience, resume, available start date, contact information, and reference contact information to Qualified candidates will be contacted directly. No phone calls please.

For more company information, visit and


New York – SPACE on Ryder Farm hiring Chefs

Brewster, New York

SPACE on Ryder Farm is seeking Chefs for our 2017 Season

SPACE on Ryder Farm, an artist residency program housed on a working 130-acre organic farm in Brewster, New York, is seeking to engage experienced chefs for a minimum of two consecutive workweeks during the course of the 2017 season, which runs June through December. 

Visit our website at to learn more! 

Overview of Chef Responsibilities:

  • Prepare and serve three meals a day to residents, interns, staff and guests (average meal serves 10-24 people. Weekly average budget of $900).
  •  Craft your own menu that meets the specifications of the dietary restrictions of residents, exhibits your own personal flair and incorporates SPACE’s farm-fresh brand (it is critical that ingredients from the farm are incorporated in all meals)
  • Prepare orders from purveyors, do grocery shopping, and visit farming operation for fresh ingredients for all meals prepared
  • Mentor the intern corps (who will assist you and function as sous chefs)
  • Maintain a clean and sanitary kitchen, pantry and fridge

Minimum Qualifications

  • Comfortable cooking for a variety of dietary restrictions including, but not limited to: vegetarian, gluten-free, vegan, and carnivores alike
  • Minimum 1-year restaurant experience (FOH or BOH).
  • Comfortable with  farm-to-table style of cooking
  • An enthusiasm and passion for cooking and sharing food with large groups of people
  • Ability and interest in educating and mentoring the SPACE intern corps on meal planning and cooking

More about the position:

Compensation is $650.00 a week, payable according to all federal/state payroll practices. To Apply please email a letter of interest, résumé, two references and a three-day sample menu to

SPACE on Ryder Farm is an Equal Employment Opportunity Employer 

Connecticut – Jones Family Farm hiring Apprentices

Shelton, Connecticut

Jones Family Farms is a respected destination farm located in Shelton, Connecticut, just 80 miles east of Manhattan and 15 miles west of New Haven, CT. The Jones family has been farming in Shelton since the late 1850s. Currently, about 100,000 guests visit the farm each year, and there are 12 professional farm managers on staff. Presently the farm maintains 400 acres of land, including 15 acres in strawberries, 15 acres in blueberries, 25 acres in pumpkins, squash, and gourds, and 200 acres in Christmas trees, all harvested by pick-your-own guests. The farm also manages 50 acres of hay land, 50 acres of woodlots, and over 5 acres of grapes which are in production for the farm’s winery.  Now in its ninth year, the Harvest Kitchen cooking studio hosts hands-on classes featuring seasonal, farm fresh produce and other local foods. The Kitchen also maintains an educational vegetable garden that provides produce for our classes.

The primary learning objective of our apprenticeship is to offer hands-on experiences in modern sustainable agriculture, direct marketing, and following food from field to plate in our farm kitchen.  Apprentices participate on a team that includes farm managers and a variety of seasonal staff. Our goal is to provide hands-on harvest, farm guest interactions, and farm kitchen experience useful to an aspiring market farmer, community dietitian, chef embracing farm cuisine, and/or farm and food educator.

Harvest Your Own, strawberry, blueberry, pumpkin and Christmas tree seasons: major responsibilities include harvest-your-own supervision, direct marketing operations (farm educator, sales), and farm maintenance tasks necessary for inviting guests onto our farm (cleaning, painting etc). Apprentices will gain an understanding of our diversified farming operations through hands-on field experiences (planting, weeding, harvesting).

In the Kitchen: gain an understanding of production kitchen management and record keeping as key members of our diversified farm kitchen team. Projects include preserving and cooking with our seasonal fruits and vegetables as well as baking goods for our Winery and Harvest-Your-Own guests; while also learning about commercial food sanitation practices. Apprentices also have the opportunity to share their experiences and learn alongside our guests while assisting with our cooking classes.

Desired Traits and Skills:

  • We are looking for individuals with a sincere and strong interest in food and where it comes from. A college degree is preferred.
  • Preference will be given to applicants with experience working in the field of agriculture, outdoor education, food preparation, nutrition or dietetics; however, applicants who have some background in food systems or experiential education are also encouraged to apply.
  • Applicants should be self-motivated, reliable, responsible, flexible, and communicative – both verbal and written.
  • Apprentices must be in good physical health, able to lift 50 pounds, be willing to do a variety of different tasks, and able to work in all weather conditions including cold, rain and extreme heat.
  • Being a team player and having a positive attitude and sense of humor is critical. We are looking for someone who works well independently as well as with teams, and able to learn quickly while supporting Jones farming methods. We are committed to teaching and learning through doing and we want our apprentices to be equally on board.

Farm Environmental Facts:

  • Physical work is strenuous and of long duration.
  • May spend long periods of time standing, walking, bending or crouching.
  • Prolonged outdoor exposure – possibly in hot, freezing or inclement weather.
  • Awareness that visiting guests and their farm expectations shape our work environment and require a constant attention to politeness and cleanliness.
  • Living on the farm is essential and the work hours vary based on the conditions of Mother Nature and the harvest realities.

Educational Opportunities:

  • On-farm education will happen through structured lessons as well as through project-oriented instruction.
  • Our on-farm education will be complemented by the apprentice’s participation in the Western Connecticut Collaborative Regional Alliance for Farmer Training (CRAFT) program, which requires traveling to other farms in the region.
  • Field trips to other farms and educational events will be encouraged, based on apprentices’ interest area.
  • Apprentices will have access to the farm library with opportunities for discussion with farm managers, and will be encouraged to research and learn on their own.

Dates: Could start as early as April, although a flexible start date can be accommodated for the right candidate (no later than May 15, 2017). Full-time commitment to the farm will be expected through December 21st, with 2 extended weekends off between our busy HYO seasons (typically in early September & early November). This apprenticeship opportunity has the potential to continue to a second, more focused year of farm experiences or possibly year-round farm employment.

Compensation: The work schedule varies depending on the season, with apprentices working 40 to 50 hours per week, including many weekend and holiday hours. Compensation includes a room in an on-farm house with modern amenities, a biweekly stipend, and produce when available. Jones Family Farms provides health insurance through Worker’s Compensation for on farm incidents, but personal health insurance must be provided by the applicant. Apprentices must provide their own transportation.

To Apply: Please submit a letter of intent addressing why you want to work on a farm, what you hope to learn through a harvest to table apprenticeship, and how your past experiences have prepared you for working with our farm and kitchen. Please also include a resume that summarizes your relevant experiences, 3 professional references, and an unofficial college transcript. An on-farm visit is required as part of the interview process. Applications will be accepted on a rolling basis; however interviews will begin in February.

Jones Family Farms
Attn: Emily Freund
606 Walnut Tree Hill Rd
Shelton, CT 06484

Questions and applications can also be sent to: apprenticeship@

http://www.jonesfamilyfarms. com/farm/about-farm/harvest- table-apprenticeship

Harvest Grill at James Ranch hiring Two Full-Time Cooks

Durango, Colorado

Harvest Grill at James Ranch

We are looking to hire two full-time cooks that are passionate about the slow food movement, that have grilling experience and that want to grow with our restaurant.  We are seasonal, opening Mid May and closing Mid October and do a lot of volume during that time frame.

Our restaurant only uses organic ingredients and 75% are produced from our farm and ranch.  A family business for over 50 years, we raise grass-fed only beef, grass-fed only dairy cows, pastured pigs as well as chickens.  Our grasses have been untouched from chemicals and we use rotational grazing practices to keep our grasses healthy.  The farm is also using holistic, sustainable practices to produce nutrient dense, delicious vegetables and fruits.

Ingredients that are not produced by James Ranch are sourced from local organic farmers that have similar practices to our own.  Our baked goods are baked by a local artisan bakery that uses all NonGMO ingredients and a lot of organic flours.

We have a limited menu and have operated out of a food wagon for the past 6 years right on the ranch itself.  We will be expanding into a bricks and mortar kitchen this Fall.

We are located in Durango, CO about 10 miles north of the town itself.  Affordable housing is available on site for the right person.

Please email with your resume.  You will be contacted once your resume has been reviewed.

The Sylvia Center at Katchkie Farm hiring Farm to Table Garden Program Intern

Kinderhook, New York

Farm to Table Garden Program Internship

The Sylvia Center at Katchkie Farm

The Sylvia Center (TSC) is a non-profit organization whose mission is to inspire children to eat well through hands- on learning experiences on the farm and in the kitchen. Through our programs, children learn what fresh food is, how delicious it tastes, and how to prepare it for themselves and their families. In our Learning Garden, outdoor kitchen on Katchkie Farm, and in local schools and community centers, we teach skills that inspire children to establish independent healthy eating habits – so that they may lead healthy and productive lives.

Internship Description

The Sylvia Center at Katchkie Farm is offering a 6-month internship for our Farm to Table Garden Program for the 2016 growing season. Working in collaboration with the Education Director and Culinary Instructor, the Farm to Table Garden Program Intern will learn to develop, prepare for, and eventually act as the lead instructor for the garden component of our farm to table educational programs. This individual will come to hold a leadership role in the management of the half-acre Learning Garden, manage the care of animals on the farm, assist in leading volunteers in the field, help with the culinary portion of the program as needed, help conduct special on and off farm events and programs, and provide general operational and administrative support to the non-profit. Educational opportunity topics include: farm to table education for children, small scale organic gardening, and basic culinary technique and meal creation. The Farm to Table Garden Program Intern will work directly with, and be supervised by, the Education Director.

Internship Schedule

The Garden Program Internship begins May 2, 2016 (with some flexibility) and ends October 28, 2016. Hours per week will average 40-45 hours per week, and will be up to 55 hours per week during our busiest 2-3 weeks in July/August. On a rotating basis, chores may be assigned on days off. The work week is generally Monday through Friday. Weekend workdays amount to 1 or 2 per month.

This work and learn experience is designed for someone who would like to:

  • Teach educational garden programs that emphasize food literacy, nutrition, and the importance of eating local, fresh, organic, seasonal produce to participants of all ages.
  • Take their beginner experience in organic gardening to the next level by taking on managerial responsibilities for a large, highly diverse learning garden and managing the care of chickens and small livestock.
  • Learn basic culinary technique and creative seasonal cooking and work with children in this capacity.
  • Do physically demanding farm work as well as challenging and creative program planning and office tasks.
  • Be involved in all aspects of an organization working to create meaningful relationships between children and their food.
  • Learn new skills by actively shadowing, inquiring, and doing.
    Required Qualifications
  • One or two full seasons of experience working on a small farm or an intensively managed vegetable garden.
  • Degree or work experience in education, agriculture, natural sciences, environmental studies, horticulture, outdoor recreation, or related field.
  • Strong interest in the farm-to-table movement, children’s health issues, and participating in culinary work.
  • Experience working with children, ideally in an outdoor setting.
  • A strong and cooperative work ethic and communication skills, a good sense of humor, and the desire to work as part of a close-knit team.
  • Positive attitude, ambitious, motivated, organized, patient, flexible, conscientious, and responsible.
  • Ability to work independently and efficiently on assigned projects.
  • Ability to rise to the occasion with a positive attitude when unexpected tasks need to be completed.
  • Desire to be involved in all aspects of a small non-profit organization.
  • Current CPR and First-Aid Certification, valid driver’s license, and ability to operate a commercial van.
  • Ability to work long hours (including early mornings, late evenings, and weekends), lift up to 50 lbs, and perform physical, outdoor jobs in all weather.Compensation: Educational experiences as noted above. Healthy portions of farm produce. Eggs when available. Monthly stipend of $1440. Three paid personal days. (Please note that housing is not provided.)To Apply: Please email your resume, cover letter, and three references, at least two professional, (include name, relationship, phone number, and email address) to Julie Cerny, Education Director and Garden Manager, For more information about specific job duties, please request via email.

Continue reading

Gibbet Hill Farm hiring Multiple Positions

Groton, Massachusetts

About Gibbet Hill Farm

Gibbet Hill Farm ( is a small, diversified farm located in picturesque Groton, MA.  The farm is part of the Webber Restaurant Group, which is an independent, family-owned restaurant group that is committed to furthering the local food movement. The farm is dedicated solely to supplying produce and meat to the 5 chefs within the restaurant group.  Two of the venues (Gibbet Hill Grill and The Barn at Gibbet Hill) are located on the farm and customers are highly encouraged to hike the walking trails and visit with the farmers and livestock.  The other venues are located in Harvard (Fruitlands Museum Café), Hingham (Scarlet Oak Tavern) and Burlington, MA (Fireside Catering and The Bancroft).  In combination with the onsite restaurants, 3 farm-to-table dinners are hosted each season and new this year, we will be hosting an annual fall farm festival.

We farm a mix of annual and perennial fruits, vegetables, herbs and flowers, and raise a small herd of lamb on our main site (~3 acres).  We lease an additional acre on The Groton School’s property in town, where we raise more annual vegetables.  In exchange for the land, we provide produce to the school’s cafeteria and host several volunteer days with the students throughout the growing season.  We also tend to a small garden at the Hingham site.  Our goal is to eventually become a four season farm and expand our winter hoop house growing.  We donate excess produce to Loaves and Fishes when possible and sponsor an annual Walk for Hunger to help benefit local food pantries.

We are now taking applications for an Assistant Manager and 2 Farm Assistants to work side-by-side with the farm manager at the forefront of the farm-to-restaurant movement in New England.  Gibbet Hill Farm is a small farm with a big heart and is part of an amazing larger family in the restaurant world.  The farm manager here has a lot of enthusiasm and energy and is looking for a team that is just as enthusiastic and loves to farm no matter what the conditions.  We are looking for individuals who are energetic, friendly, and passionate about a career in sustainable agriculture.  Individuals must be excited for the physically demanding schedule, tasks, and pace of the farm season.  Although we are small, we have a lot going on, so being able to multitask and to see the big picture are key.  Ideally, you are someone who loves working hard towards a great goal, has an awesome positive attitude and works well both in a team and independently.  All motivated applicants who are seriously considering a career in farming and the local food movement are welcome to apply.

Assistant Manager


The Farm Assistant Manager assists the Farm Manager in all aspects of growing at Gibbet Hill Farm; from helping to build the crop plan, to tractor work preparing the fields, to seeding and planting, to weeding by hand and by tractor, to running irrigation, to managing pests and disease, to harvesting, to making restaurant deliveries and ensuring feedback from chefs is relayed to the Farm Manager.  The Assistant Manager will also help with livestock chores and help to monitor the health of the herd.  The Assistant Manager helps to plan and oversee winter growing in the hoop houses and they will be a key component in helping the farm to provide produce year round.  The Assistant Manager will help to direct the farm assistants and any volunteers and student groups from the Groton School at both the main field and the satellite field.  There is room for the Assistant Manager to introduce any aspects of farming that they are passionate about, especially during “the off season”.  There are also possibilities to learn and work within the restaurants themselves during winter months if that is of interest to the Assistant Manager.

Essential Job Functions:

  • Field Work – demonstrating by example how to be efficient, hard-working, and organized in all farm work.
  • Tractor Work – field prep, cultivating, compost turning, applying soil amendments.
  • Helping to direct, teach and motivate farm assistants, farm helpers and volunteers.
  • Oversee winter growing in the hoop houses and other season extension growing.
  • Assist the Farm Manager with the crop planning process.
  • Greeting and directing visitors to the farm and surrounding trails.
  • Acting as a liaison between the farm and customers (chefs) and the general public (attending Farm Dinners, CRAFT meetings, and other community events, working with Groton School).
  • Small construction projects.
  • Weekend and nightly chores on a rotating, as needed basis.

Continue reading

Youth Garden Project hiring Summer/Fall Program Instructor Interns

Moab, Utah

Summer/Fall Program Instructor Internship

Internship Dates: July 6-November 20, 2015
Number of Positions: 1
Minimum Age Requirement: 21
App Deadline: open until filled

Internship Description:

The Youth Garden Project is a non-profit organization in Moab, UT with the mission of cultivating healthy children, families, and community through educational programs and the profound act of connecting people with food from seed to table.

We are looking for an individual that is interested in working as an educator in a hands-on, outdoor setting within our youth programs for a span of 6 months. These programs include our 9 Week Summer Camp Program, Garden Classroom and After School programs, Middle School Class, and occasional work with various high school classes and the Moab Charter School Kindergarten class.

The primary role of the Program Instructor Intern is to work cohesively with 2 additional Program Interns and the Program Director to facilitate, plan, and develop YGP’s youth programs. Interns will have the opportunity to work with YGP beyond its programs, particularly with our fundraisers and some in the garden in the fall.

Internship Details:


  • Four Interns will work together as a cohesive team to facilitate the Summer Camp day and teach and connect with kids.
  • Plan, organize, and lead the nine week Summer Camp program with help and guidance from the Program Director. Daily Summer Camp responsibilities:
    • Ensure overall smoothness of the Summer Camp day including safety of campers
    • Manage children
    • Teach activities alongside co-instructors
    • Build relationships/rapport with the youth that attend
    • Help students learn and connect to the garden
    • Prepare materials for activities and snacks
    • Communicate with parents/guardians regarding campers’ behavior, activities, etc.
    • Enforce YGP discipline policies with summer campers
  • Each intern will take the lead on instruction and development of a quarter of the Summer Camp weeks.
    • Develop hands on, fun, and educational activities related to each Summer Camp theme.
    • Exercise creativity in connecting kids to the garden within activities and themes.
    • Create and submit detailed lesson plans for each day’s activities prior to the Summer Camp program beginning (planning time will be provided in the spring).
    • Be able to share with co-instructors your detailed plans for each week and your expectations of them.
    • Coach others on how to facilitate your planned activities.
    • Provide positive and constructive feedback to co-workers.


  • Intern will help to facilitate the After School Program and will be in charge of planning activities for students for our two weekly programs.
  • Intern will teach 90 minute classes K-6 in the Garden correlating with Utah Core Curriculum standards from lesson plans that are already designed. Spring Garden Classrooms typically occur in September & October.
  • During a Garden Classroom, each intern will teach approximately 13 students (half of a class).
  • Intern will co-facilitate the Middle School Class either with the Program Director or another intern.
  • Intern should expect to rotate programmatic responsibilities and teaching with two other Program Interns.


  • Interns will receive training for all of our major programs and be given ample time to prepare for teaching lessons, ask questions, and review details with the Program Director.
  • When possible, interns may have the opportunity to attend trainings outside of the Youth Garden Project.
  • Interns should expect to be outside the majority of the day with the exception of time given for lesson planning.
  • Interns will get involved with connecting Moab’s youth to food, the garden, and the community!
  • Interns will have the opportunity to build a strong team.
  • Interns should expect to work 35 hours per week on average during the spring, and 45 hours per week on average during the summer (Mon-Fri 8:00am-5:00pm, 7 of those hours working directly with youth)
  • The Youth Garden Project is involved in a series of local community events and fundraisers that interns may be required to work or attend.
  • Interns will be certified in CPR and First Aid (certification opportunity will be provided if applicant is not already certified)
  • Interns are expected to be a positive, enthusiastic team member throughout the duration of the internship.

Position Requirements:

Intern must be responsible; reliable; capable of self-directed work; have good management, personal, and organizational skills; enthusiasm, and an interest in experiential education. Intern should be a strong team player with a positive attitude, strong communication skills, and a problem solver who is flexible and able to improvise. Intern must have an open mind and willingness to be involved with the Youth Garden Project beyond its programs and work either in the garden or at special events. Experience in teaching/managing children or a background in education is required. Applicants with a valid driver’s license and clean driving record preferred. Applicants must be 21 years or older.

Educational Opportunities: • Build experience teaching hands-on science • Learn about how a garden can be used as a teaching tool • Build relationships with students, teachers, summer campers, and families • Gain experience writing and implementing creative lessons and activities that connect kids to the garden• Have opportunities to connect children with gardens, food, and community • Community event involvement • And more!


  • Each intern will receive a stipend of $250/month. First and last month’s stipend will be pro-rated based on days worked.
  • The Youth Garden Project will provide housing. Interns may move in the weekend before the internship begins, and move out by the Monday following the close of the internship. Any extended stay beyond these times must be approved by the Associate Director.
  • Interns will be given a designated space to garden to use as a supplemental food supply and learning experience. The Youth Garden Project will provide seeds, starts, tools, irrigation, etc.
  • When YGP is in peak harvest season, interns will receive a box of produce for the household each week.

TO APPLY: Please e-mail a brief cover letter and an attached resume to Julie Zender at PLEASE specify you are applying for the Summer/Fall position.