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.