Opportunity Tracker

Nothing tracked yet — opportunities you apply to or want to keep an eye on will show up here.

SkillBridge Locator

About this map & data

The SkillBridge Locator maps Department of War (DoW) SkillBridge internships and employer-managed listings across the United States, so transitioning servicemembers can find programs near their current base, near where they're PCSing, or fully remote.

As of July 21, 2026, CareerPCS's published base guides cover 2,192 distinct SkillBridge programs from 1,345 organizations within 50 miles of 43 installations across 21 states. The directory also includes 2,073 remote and nationwide programs.

CareerPCS combines employer-managed opportunities with listings sourced from the official DoW SkillBridge directory. DoW-sourced listings are limited to postings DoW marked active at our latest check — refreshed nightly, last checked July 21, 2026. The verified badge marks a listing an employer actively manages here; unbadged listings may be employer-posted or sourced from the DoW directory. Start and track applications through CareerPCS. Search by keyword or location, and filter by industry, program length, delivery method, and listing source.

YMCA Camp Carter

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