Campus Kitchen at Washington and Lee
Summer Intern Description
Application is available here.
Objective: To provide two Rockbridge County High School students with the opportunity to take on a leadership role in the Campus Kitchen’s summer operations. Interns will have an integral part in maintaining CKWL’s operations and developing summer programming.
Purpose of the Organization/ Program:
The mission of The Campus Kitchens Project (CKP) is to use service as a way to strengthen bodies, empower minds and build communities. At the Campus Kitchen at Washington and Lee (CKWL), we combat hunger and promote nutrition by recovering and reusing food that would otherwise go to waste into balanced meals for low‐income members of the community in Rockbridge County.
CKWL began in 2006 due to the dedication of a senior student, Ingrid Easton. Easton graduated before operations officially began, but her legacy lives on. In March of 2010 CKWL served their 50,000th meal in the local community. Meals are served in partnership with 15 community agencies in a manner that best serves their needs—hot congregate meals, refrigerated individual meals and most recently, backpacks of non‐perishable food supplies.
CKWL has made an impact in nutrition education locally for adults and children. Two separate youth organization—the local YMCA summer camp and the Lexington City Office on Youth summer program—are benefiting from CKWL’s “Seed to Feed” nutrition education which links to growing food in our organic garden.
The focus of CKWL is hunger relief and leadership development, but our kitchen has become a leader in environmentally sustainable practices on campus and in the community. Each week we recycle more than 1,000 pounds of food that used to end up in landfills. The food we are unable to serve, such as scraps and leftovers, are composted. CKWL is working to reduce waste but with the additional purpose of using the available resources in our community to provide a needed service for the hungry in Rockbridge County.
For more information visit: go.wlu.edu/ckwl
Job Title or Position: Summer intern for operations and program development (2 positions available)
Expectations/ Responsibilities of the Position:
The focus of the CKWL internships are: poverty reduction, non‐profit management and sustainability.
Interns will spend 15 hrs/week for 8 weeks with the Campus Kitchen (weeks do not need to be consecutive, we will work around family vacations and/or summer camp)
Position will mold slightly to the specific interests of the intern(s) placed at CKWL.
Intern will receive a $500 stipend upon completion of the internship.
Intern(s) must be able to lift at least 30 lbs. and work on their feet for significant periods of time (cooking shifts, food recovery and gardening). Intern must be willing to interact with all CKWL clients in a professional manner. Basic knowledge of Microsoft Office required. Intern must be willing to step into a leadership position as they manage volunteers at the kitchen. Prefer intern has a driver’s license.
Intern will work a regular 15‐hour week, but some hours will fall outside a 9 to 5 schedule.
Dress should be casual but not inappropriate. Closed toed shoes and sleeves (no tank tops) required for kitchen work, closed toed shoes required in the garden.
On Site Supervisor/Mentor:
CKWL Coordinator Jenny Davidson: email@example.com or 540‐458‐4669
Scheduled weekly meetings will ensure that intern and coordinator are on the same page. High School interns will always be scheduled to work with either the CK Coordinator or a CK College aged intern.