Culinary Externship

About the Role

Key duties include preparing dishes to the Culinary Director’s specifications, rotating across all kitchen stations and outlets, and ensuring consistent recipe execution. Externs assist with prep work such as chopping, butchering, and sauce making, maintain kitchen cleanliness, stock and restock ingredients, and monitor food safety and equipment condition. They also respond promptly to guest needs, attend department meetings, and report any safety or maintenance concerns. • Prepare dishes to exact specifications set by the Culinary Director or Executive Chef. • Rotate across all kitchen stations and outlets, working flexible shifts. • Perform prep tasks including chopping vegetables, butchering meat, and making sauces. • Maintain kitchen cleanliness through sweeping, counter cleaning, and garbage disposal. • Stock and restock raw materials and ingredients throughout the day. • Monitor expiration dates and inspect ingredients before use. • Ensure compliance with all safety, health, and security standards. • Maintain and report any equipment maintenance or safety concerns. • Respond promptly to guest needs and provide courteous service. • Attend departmental meetings and trainings as required.

Key Responsibilities

• ▸food prep
• ▸station rotation
• ▸ingredient stock
• ▸food safety
• ▸equipment maintenance
• ▸guest service

What You Bring

The Culinary Extern role is available for the Summer Semester (April‑September) or Fall Semester (September‑December). Externs must know the full menu and daily specials, prevent use of damaged or contaminated items, and consistently comply with all government, safety, health, and security standards while contributing to the overall Discovery Land Company experience. Candidates must be enrolled in an accredited culinary or hospitality program affiliated with Discovery Land Company and have at least six months of back‑of‑house experience. Required certifications include ServSafe, and applicants must understand and apply health and safety regulations. The role demands a safety‑focused attitude, strong attention to detail, excellent communication skills, flexible availability—including evenings, weekends, holidays and shifts longer than eight hours—and the physical ability to stand for extended periods and lift up to 50 lb. • Enroll in an accredited culinary or hospitality program linked to Discovery Land Company. • Minimum six months of back‑of‑house foodservice experience. • Hold a ServSafe certification and knowledge of health‑safety regulations. • Demonstrate strong attention to detail, professional demeanor, and excellent communication. • Ability to work evenings, weekends, holidays and shifts exceeding eight hours. • Physically capable of standing for long periods, walking, and lifting up to 50 lb.

Requirements

• ▸culinary program
• ▸back‑of‑house
• ▸servsafe
• ▸health safety
• ▸detail‑oriented
• ▸flexible hours

Benefits

The position pays $21.00 per hour with overtime opportunities, and includes employee meals, referral incentives, and recognition programs. Limited shared housing is available through a separate rental company; rent is paid directly to that company and is not deducted from payroll. Silo Ridge Field Club is a private, gated community spanning 850 acres in New York’s Hudson Valley, featuring a Tom Fazio‑designed 18‑hole golf course, equestrian center, fitness facilities, and a range of wellness and recreational amenities. The club supports near‑limitless family recreation and encourages employees to integrate their talents to deliver unforgettable experiences. • Earn $21 per hour with overtime potential. • Receive employee meals, referral incentives, and recognition programs. • Option for limited shared housing provided through an external rental company.

Work Environment

Onsite