AmeriCorps Summer Culinary Education Leader

Food & Farm: AmeriCorps Summer Culinary Education Leader

Location: Richmond, Vermont

Dates: May 18, 2026 – August 14, 2026

Weekly compensation: $660

Education Award: $1,956.35

Age requirement: 18

Who We Are

VYCC is a mission-driven organization where we strive to take action and build community

by working and learning together with the land. VYCC’s Food & Farm Program is a youth and

workforce development initiative that provides hands-on agriculture training while advancing

food security and food-as-medicine programming to improve the health and resilience of

Vermont communities. We believe in the power that food has to connect us with the land, our

community, and each other.

On the farm, young people take part in the daily work of organic vegetable production,

gaining hands-on experience in every aspect of growing food. The produce they cultivate is

distributed to more than 400 families through the Health Care Share—a public health initiative

that connects Vermont families to locally grown food through their medical providers. Patients

experiencing diet-related illnesses or barriers to accessing fresh produce receive a free weekly

share of vegetables, supporting both individual and community health. In addition to

vegetables, the farm raises laying hens for eggs, chickens for meat, and grows flowers and

herbs, which are sold through our on-site farm stand.

Beyond their time in the fields, Corps Members also spend time in the kitchen learning

essential cooking skills. Using the ingredients they’ve helped grow, they experiment with

recipes and prepare daily lunches served to all farm crews—creating a meaningful connection

between the work they do on the farm and the food that nourishes them each day.

These projects are made possible through VYCC's partnership with AmeriCorps and The

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Corps Network.

Who We’re Looking For

A successful Summer Culinary Education Leader is a motivated, adaptable individual who

approaches challenges with a positive attitude and a commitment to personal and professional

growth. We are looking for an individual who is passionate about food access, culinary

education, and public service, and who brings that passion to life through hands-on, mission-

driven work. The ideal candidate brings experience—or a strong interest—in teaching,

mentoring, and group facilitation, and is eager to lead young people in the kitchen while

connecting the food grown on the farm to the meals shared at the table.

What You Can Expect

The Summer Culinary Education Leader begins their service term at the end of May,

completing two weeks of leadership and kitchen training in preparation for the arrival of

Farm Crew Members in June. This is an AmeriCorps position that reports to the Food &

Farm Program Manager.

Throughout the summer, the Summer Culinary Education Leader works with a different

crew each day in the kitchen, guiding youth crew members (ages 15–17) as they prepare a

farm-fresh lunch for everyone on the farm. They work alongside the Culinary Education

Leader who serves from March through October. Together, they use ingredients grown on-

site to explore cooking techniques, experiment with recipes, and connect the work in the

fields to the food on their plates. In collaboration with Farm Crew Leaders, the Summer

Culinary Education Leader helps Crew Members build confidence in the kitchen, develop

teamwork skills, and understand the importance of healthy, local food.

All Leaders serve an average of 40–45 hours per week, Monday through Friday, with a half-

hour lunch break not counted toward AmeriCorps service hours. Exact hours vary by season,

including some early morning starts during the peak summer months. Typical hours run

from 7:45 a.m. to 4:45 p.m., with occasional evening and weekend hours for chores, operating

the Community Shuttle, or supporting campus events.

The Summer Culinary Education Leader spends the majority of their time indoors in the

commercial kitchen, leading daily cooking and food preparation activities. They may spend

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limited time on the farm—typically once a week—to harvest ingredients, assist with outdoor

projects, or connect with other crews. This role requires physical stamina, as it involves

standing for long periods, working in a hot kitchen environment, and managing the

demands of a fast-paced cooking schedule. The Summer Culinary Education Leader

regularly interacts with VYCC staff and serves daily at VYCC’s farm in Richmond, Vermont.

By engaging them in every step of the food-to-table process, the Summer Culinary Education

Leaders leave our program with new career aspirations to work in community health, food

security, and agriculture. They gain a wide range of career skills that prepare them for future

success in agriculture, food systems, and beyond. They develop hands-on expertise in

sustainable farming practices—from soil health and crop production to harvest management

and post-harvest processing—while also strengthening their abilities in teamwork, leadership,

and problem-solving. Leaders learn to manage time effectively, adapt to changing conditions,

and communicate clearly in a fast-paced, collaborative environment. By working to deliver

Health Care Shares, they also gain valuable insight into community food systems and the

social impact of their work. Together, these skills equip VYCC members with the knowledge,

confidence, and professional experience to pursue meaningful careers in agriculture,

environmental stewardship, and community development.

What We’ll Expect from You

Food Program Responsibilities

• With support from the Food & Farm Program Manager, the Summer Culinary

Education Leader will collaborate in designing, teaching, and overseeing hands-on

culinary education to crews

• Lead program participants in the preparation of daily team lunches and community

meals

• Uphold kitchen safety standards for Leaders, Crew Members, and volunteers

• Responsible for maintaining food inventories, purchasing groceries, and tracking food

budget

• Foster teamwork among Crew Members, lead by example, and support Crew

Members as they navigate challenges and successes

Farm Responsibilities

• Participate in all aspects of farm work including:

• Seeding, transplanting, weeding, harvesting
  

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• Washing and packing produce for distribution

• Caring for livestock

• Work hard in all types of weather and environments, motivating Members to do the

• Follow and uphold VYCC principles and practices to maintain a safe service site

• Support the weekly delivery of Health Care Shares, free organic groceries received by

Communication, Reporting, & Training

• Communicate effectively with members of the Farm Team, including using Microsoft

Teams and Outlook

• Complete forms related to their service including timesheets due biweekly on Fridays

• Engage with VYCC staff on setting goals and chartering personal and professional

progress through mid-term and end-term performance evaluations with your

supervisor

• Participate in a variety of trainings, including VYCC and AmeriCorps Orientations and

additional enrichment activities. These training hours will not exceed 20% of the total

number of member hours

Required Qualifications

• Be at least 18 years of age

• Be a U.S. citizen, a national, or legal permanent resident non-citizen of the U.S.

• Have not been convicted of murder or sexual assault and be willing to undergo a

National Service Criminal History Check and a VT Agency of Human Services check.

Crew Leaders will have access to vulnerable populations

• Be a high school graduate or have a GED certificate, or be willing to work towards GED

as part of their service-year successful completion requirement

• Commitment to VYCC’s mission, including the Health Care Share project

• Commitment to the mission of AmeriCorps

• Valid driver’s license with good driving record for at least three years (preferred)

Compensation & Benefits

• AmeriCorps Living Allowance paid bi-weekly: $660

• Segal Education Award upon completion of service: $1,956.35
  

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• Access to fresh produce from the farm and daily lunch during the summer

• Organizational dedication to professional development

• Career pathways support during and after the VYCC experience provided by the

Community Engagement Manager

• Potential eligibility for student loan forbearance and interest payment

• Potential to earn up to 12 free college credits

• Receive Basic First Aid and CPR certification through American Safety and Health

Institute

Terms of Service and Dates of Service:

450 Hour (Quarter-time) term from May 18, 2026– August 14, 2026

Have questions about the position? Feel free to reach out to...
Katie Colatch, Food & Farm Program Manager
Email: Katie.colatch@vycc.org
Phone: 802.434.3969 ext: 128

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