How It Works
Foodshed internships are three months in duration and participants train at least 20 hours per week, Monday-Friday. Schedules may vary week to week so that interns have the opportunity to train on both morning and afternoon shifts and become exposed to every aspect of operating a commercial kitchen and restaurant. Shift times, however, do vary with a given day’s work load and interns are expected to contribute as needed. Intern responsibilities include cooking, serving, cleaning, compost and recycling disposal, organizing inventory (to name a few) – they become involved in practically every aspect of the working kitchen and restaurant/retail operation. As interns are increasingly experienced, they take full responsibility for dishes from prep to plate/package and/or customer service, depending on their area of interest.
The first few weeks of the internship is a period of transition and immersion into a new environment. Interns get to know the staff and a new kitchen, as well as learn the basics of the schedule, local ingredients, kitchen systems, and the rhythm of the work day. The hope is that interns will become familiar with the ins and outs of the kitchen after finishing their first two weeks with the program and identifying a desired area of focus. Thereafter, they will meet with the chef and/or floor manager for a review of their work on a regular basis. These meetings are intended as shared dialogues and provide staff as well as the interns with an opportunity to chart progress and define goals for the internship period. At any time, an intern can schedule a meeting with staff to discuss her/his progress or any matters of concern.
Upon successful completion of their Foodshed internship, participants will receive a stipend, be reimbursed for the cost of their food handler’s permit fee, and receive job placement assistance.
In order to be eligible, intern candidates must be low-income Napa county residents.