YOUNG MEN'S CHRISTIAN ASSOCIATION OF METROPOLITAN dba YMCA of Metropolitan Fort Worth
Fort Worth, TX
Summary description:
Chef’s Apprentice – YMCA Camp Carter (SkillBridge)Hands-on, 12-week, in-person culinary apprenticeship in a high-volume camp kitchen. Participants learn ServSafe‑aligned food safety, batch cooking, allergen-safe meal preparation, line service, inventory and cost control, and equipment operation. Training is delivered by Chef D’Andre McCarter, Owner/Operator of The Gym Rat Group, Camp Carter’s Food Service Management Partner, via structured supervised on‑the‑job training. Graduates are prepared for entry-level culinary roles with youth-serving organizations, camps, schools, catering, and hospitality.
Job description:
The Chef’s Apprentice supports menu execution for campers, staff, and guest groups by:Preparing ingredients (knife skills, mise en place, standardized recipes, scaling).Executing batch cooking for breakfast/lunch/dinner and maintaining food quality/holding temps.Implementing allergen-safe workflows and special-diet accommodations.Operating and cleaning kitchen equipment; completing sanitation and temperature logs.Assisting with receiving, storage (FIFO), inventory counts, and waste tracking.Setting up/tearing down service lines and providing guest-focused service.Leading a station during capstone week and training junior volunteers under supervision.Training outcomes: ServSafe Food Handler (and eligible to sit for ServSafe Manager), HACCP awareness, 420 hours of supervised kitchen experience, competency in core production systems and safety.
PPE/Uniform: Non‑slip shoes required; camp provides aprons, hair restraints, and gloves.Schedule: Approximately 35 hrs/week (mix of classroom/lab/OJT aligned to meal periods).Assessments: Weekly practicals, midterm written (Week 6), capstone practical + written (Week 12).Certifications: ServSafe Food Handler (included); eligibility to sit ServSafe Manager (proctored).Accessibility: Reasonable accommodations available upon request.Safety: Trainees do not work alone during high-risk production periods.
Eligibility factors:
All Services
Command approval required; member must be within approved SkillBridge window.Ability to stand for extended periods and lift 25–50 lbs safely.Willingness to work early mornings, weekends, and peak meal periods.Completion of site safety orientation; compliance with all food safety policies.No prior culinary certification required; ServSafe instruction provided during program.
This opportunity is unclaimed. Is this yours?Claim this opportunity now
Submit & track your application through CareerPCS · Marked active by DoW · last checked July 21, 2026Apply now