Punta Mona is Currently seaking volunteer staff in the following areas:

Kitchen Crew:

At Punta Mona we are dedicated to the principals of Slow Food, field to the plate, creative cuisine that is nutritious, filled with love and as sustainably raised, grown and collected as possible.

Notes about Money:

We accept payment in the form of a check, Paypal transfer or cash in US Dollars or Costa Rican Colones. Please note that Paypal transfers require a $5 service fee for each transfer.

It is not advised to use traveler’s checks in Costa Rica as many places including us do not take them. Larger places will take credit cards, but cash is the preferred method. Travel with what you feel most comfortable carrying.

We are currently accepting a limited number of volunteers for long term, 6 month stays.

These are partial work trade positions, which include meals and lodging.

** If you have kitchen, grounds &/or house keeping/hospitality experience, please reach out, we are looking for a help April- October, 2012... **

Rate:
First Month Trial: $500
For every additional month, with a six month minimum: $400 

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The fee for lodging is due upon arrival. We accept payment in US Dollars or Costa Rican Colones only. We do not accept personal checks, travelers checks, or currency other than listed above. We accept CASH ONLY. Also note that there is NO ATM, bank, or money changer within about 2 hours of Punta Mona, so you should plan to exchange money before your arrival. The last ATM before Punta Mona is in Puerto Viejo. All payments must be made in full at the farm upon arrival. 

We DO NOT have a phone for communal use at Punta Mona (we use it for emergencies only). However, if your computer is set up with a Skype account you can call the United States for 2 cents a minute during internet hours.

*when/if it is sunny and there is enough power to turn on the internet.

We do have a radio direct to Manzanillo in case of emergency and to call in for a boat or other needs.

Punta Mona is mostly a vegetarian center. We do occasionally cook locally caught fresh fish and sustainably raised chicken from local farmers. We also serve eggs and cheese several times a week. Staples of our diet include plantains, fresh fruit, garden salads, coconut meat and milk, vegetables, yucca and other root crops, and fresh herbs. Very rarely we get milk or yogurt, and when we do it is from locally raised organic cows or goats. We serve 3 wholesome homemade meals a day, many cooked by our interns under direction from management.