Culinary Intern
Location: Yards Grille – Fayetteville, NY
Reports To: Chef Brandon Gore, Director of Culinary Operations
Compensation: Hourly (Paid Weekly)
About Yards Grille
Yards Grille is a "New Classic American" restaurant located in the historic Green Lakes State Park. As a signature property of the Belly Brands group, we operate a 95% scratch kitchen that focuses on elevated Americana comfort food. We pride ourselves on high-volume excellence, seasonal menu innovation, and a commitment to the culinary traditions of technique and discipline.
Position Summary
The Culinary Intern will undergo a rigorous, station-based rotation designed to bridge the gap between academic laboratory learning and the fast-paced reality of a professional brigade. Under the mentorship of a JWU alumnus with over two decades of global experience, the intern will develop technical mastery, speed, and an understanding of the operational side of a multi-unit restaurant group.
Key Responsibilities & Learning Objectives
Station Mastery: Progress through a structured rotation including Garde Manger, Entremetier, Sauté, and Grill.
Technical Execution: Perform daily scratch production (Mise en Place), including advanced protein fabrication, mother sauce production, and fresh vegetable cookery.
Quality & Safety: Maintain strict HACCP sanitation standards and participate in daily line checks to ensure 100% recipe compliance and freshness.
Expediting: Assist the Chef in "calling the board" to learn high-volume communication and ticket-timing management.
Administrative Insight: Participate in bi-weekly inventory counts and food waste tracking to understand the financial metrics of the kitchen.
Training & Mentorship
Direct Supervision: One-on-one training with Chef Brandon Gore (Director of Culinary Operations).
Bi-Weekly Progress Meetings: Scheduled check-ins to review technical skills, discuss industry career paths, and complete JWU reflective requirements.
Formal Evaluations: Completion of the university-required Mid-term (Week 8) and Final (Week 16) performance assessments.
Requirements
Currently enrolled in a Culinary Arts or Food & Beverage Management program.
Ability to work in a high-intensity, high-volume environment.
Strong foundational knife skills and knowledge of basic cooking techniques.
Professional demeanor, punctuality, and a "student of the craft" mindset.
Must have reliable transportation to Fayetteville, NY (all work is on-site).
Why Intern at Yards Grille?
This is not a "prep-only" internship. You will be an active member of the line, learning how to execute a sophisticated menu for a high volume of guests. For current employees, this internship offers a clear path to leadership, including responsibilities in menu costing and feature development that go beyond daily line duties.