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Job Title: Flora Food Group Dietetics Intern – Summer Camp Program

Location: Rock Springs Ranch

Position Type: Seasonal Internship (Summer)

Position Overview:

Rock Springs Ranch is seeking a motivated Dietetics Intern to support food service and nutrition operations during the summer camp season. Sponsored by Flora Food Group, this internship offers a unique opportunity to advance youth programming while also connecting with a global industry partner. This internship offers hands-on experience in large-scale meal production, dietary management, and camp-based nutrition programming. The intern will work closely with the Food Service Director, Food Service Manager, and kitchen staff to ensure high-quality, safe, and inclusive meal service for campers and staff.

Major Internship Project:

• Conduct an independent nutritional assessment of the camp menu over the course of the summer

• Analyze nutrient composition, variety, and overall balance of meals served

• Develop and present a summary report at the end of the season with recommendations for improvements, substitutions, or additions

• Provide suggestions throughout the season when appropriate, ensuring minimal disruption to food service operations

Key Responsibilities:

• Assist with management of daily food service operations in a high-volume kitchen environment

• Support recipe documentation and standardization efforts

• Help monitor and maintain food safety and sanitation compliance

• Participate in food production and service as needed

• Plan and coordinate meals for individuals with dietary restrictions (e.g., allergies, intolerances, medical or religious needs) under the supervision of the Food Service Director and Food Service Manager

• Ensure proper handling, preparation, and service of special dietary meals

• Assist with Cooking Camp programming, including:

• Supporting instructional cooking classes for campers

• Preparing materials, ingredients, and workstations

• Assisting with behind-the-scenes logistics and cleanup

• Shadow the Food Service Director and Food Service Manager during meal service periods

• Assist with shift-related tasks such as staff coordination, troubleshooting service issues, and maintaining workflow efficiency

Learning Objectives:

• Acquire practical experience in institutional and camp-based food service management

• Develop skills in menu analysis and applied nutrition assessment

• Strengthen knowledge of food safety regulations and compliance practices

• Build competency in managing dietary restrictions in a large group setting

• Enhance leadership, communication, and teamwork skills in a fast-paced environment

• Gain hands-on experience collaborating with Flora Food Group on menu planning, product application, and nutrition initiatives through Cooking Camp

Qualifications:

• Currently enrolled in or recently graduated from an accredited Nutrition or Dietetics program

• Interest in pursuing a career as a Registered Dietitian Nutritionist (RDN)

• Foundational knowledge of food safety principles (ServSafe certification preferred but not required)

• Strong organizational, analytical, and communication skills

• Ability to work flexible hours, including mornings, evenings, and weekends

• Willingness to actively participate in a camp community environment

Physical Requirements:

• Ability to stand for extended periods

• Ability to lift and carry up to 30 pounds

• Comfortable working in a fast-paced kitchen with varying temperatures

Duration:

May to August (Specific Dates are Negotiable for 8 week program)

Compensation & Benefits:

• $5,000 for 8 weeks = $15.62 / hour for a 40 hour work week

• On-site housing and meals may be provided

• Supervised practical experience applicable toward dietetics career pathways

Supervision:

The Flora Food Group Dietetics Intern will report directly to the Food Service Director and Food Service Manager.

How to Apply:

Interested candidates should submit a resume and a brief statement of interest outlining career goals and relevant experience.

This internship provides a unique opportunity to combine nutrition, food service management, and camp programming in an engaging outdoor setting while completing a meaningful, real-world nutrition assessment project.