Food Systems Education Intern | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Food Systems Education Intern

The Center for Urban Education about Sustainable Agriculture (CUESA) is a nonprofit organization dedicated to promoting a sustainable food system through the operation of its educational programs and the Ferry Plaza Farmers Market, Jack London Square and Mission Community Market.

The Food Systems Education Intern will work with CUESA’s Director of Education in the CUESA office in the Ferry Building at the three Farmers Market sites and at our partner sites like schools, gardens, farms and events. Internship responsibilities are based on the season and will include participation in educational and research projects relating to sustainable agriculture and seasonal foods, helping produce culinary demonstrations at the Ferry Plaza Farmers Market (Market to Table), helping organize CUESA’s annual fundraisers (the Sunday Supper), general kitchen management, recipe and content development and administrative duties.


  • Assist the Director of Education with all on-going projects
  • Teach Farmers Market shoppers about sustainable food systems at CUESA’s education tent or demo station on Saturdays. Set up and break down, prepare materials and make the exhibit and/or demo run smoothly
  • Coordinate and train volunteers
  • Develop Foodshed 2.0
  • Make suggestions for improvement of the exhibits and help implement improvements
  • Assist with miscellaneous education tasks
  • Other projects may be completed as agreed upon by the intern and CUESA
  • Cultivate a culture of diversity, equity, inclusion and justice in our office, programs and markets

Ongoing: Market to Table Demonstrations

CUESA’s Saturday Market to Table cooking demonstrations are conducted by restaurant chefs and cookbook authors to highlight seasonal products from the farmers’ market.  The program aims to inspire shoppers to eat seasonal, locally produced food and to help them learn more about their food and how to prepare it.

  1. Coordinate with chefs and farmers leading up to demonstrations.
  2. Create production plans and timelines for their demonstration: recipe formatting and scaling; ingredient sourcing; mise en place specifics.
  3. Act as culinary lead the day of the demonstrations: manage prep work, production and cleanup by interfacing with the Chef, culinary volunteers and visiting chef teams; shop for ingredients in the market; lead kitchen set up and break down.
  4. If needed, introduce the chefs and interview them during their demo.

Planning and Development for Market Programming

Lots of potential miscellaneous duties but includes:

  1. Organize and schedule cleaning of the CUESA kitchen: replenish stocks and pantry- after a busy year of programming, the kitchen needs careful attention!
  2. Update Contacts Database and send out letters for the next year’s partnerships and demonstrations.  Assist DoE in creating the following year’s Saturday schedule.
  3. Research for the following year’s exhibits and demos with a DEIJ lense

Ongoing: Hands-on Classes

CUESA hosts hands-on classes Saturdays and evenings (canning, sauerkraut, cheese-making, cocktails, and butchery).  These are paid classes ranging from 10-30 students and are usually in partnership with an organization.

Coordinating class logistics with market chef and partner organization as needed

  1. Creating recipe booklet
  2. Sourcing ingredients
  3. Overall management of volunteers and classes

Other Projects

The intern may be assigned other research, culinary, and educational projects as needed.  Please be flexible and come with an open mind.

Terms of Internship

The Education Intern reports to the Director of Education. CUESA will provide training as needed and will do our best to fulfill the intern’s learning objectives while also meeting the organization’s goals. CUESA will provide performance feedback at the midpoint and at the completion of the internship. This is an unpaid internship, but the rewards are many, such as learning about sustainable food systems, becoming familiar with the farmers’ market, and experiencing the nonprofit working environment. A reference will be offered upon completion of the terms of the internship.

HOURS: Flexible, based on time of year, need to be available most Saturdays

For more information or to apply for this internship, please contact Ave Lambert at 415-291-3276 x109 or



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »