Program Summary

 

The Greenbrier (otherwise known as America's Resort) is legendary. Distinct and spectacular, it is a luxury mountain resort situated in West Virginia. It features 710 guest rooms, suites, cottages and estate homes, 19 restaurants and lounges and four breathtaking golf courses. Guests experience authentic southern hospitality making memories that will last a lifetime at one of the most remarkable resorts in the world.
 
 
Let Yummy Jobs take you on an amazing culinary adventure .. #MYYUMMYSTORY
As you would imagine at such a large and highly esteemed institution,  The Greenbrier boasts a large and very experienced Culinary Team.  Interns get the chance to experience a whole range of kitchens and styles; from pastry to charcuterie, steaks and sushi.
 
The Management are highly invested in developing new Culinary Talent and they offer a robust and detailed training plan. This unique opportunity will give participants an insight into culinary at its best, offering you a highly sought-after training experience along with the ability to share your culture and make friends for life.  
 
During your Internship with The Greenbrier you will closely follow a unique training plan, there to ensure you are exposed to all several areas of Culinary Operations. Participants will spend time in each of the following areas:
  • Pastry
  • Garde manger (Pantry Chef)
  • Fine Dining
  • Conventions and Events
Participants will be required to work full-time throughout the program and will be provided with a minimum of 32 hours work each week and will be paid $12.56 USD per hour
 
The Greenbrier is an iconic historic American  luxury resort located in the Allegheny Mountains near White Sulphur Springs in Greenbrier County, West Virginia. The resort has played host to several important international meetings over the years, and has hosted 26 US Presidents. 
 
Since 1778, visitors have traveled to this part of the state to "take the waters" of the area. Today, The Greenbrier is situated on 11,000 acres (4,500 ha) of land with 710 guest rooms, 20 restaurants and lounges, more than 55 indoor and outdoor activities and sports, and 36 retail shops.
 
spring of sulphur water is at the center of the resort property. It is surrounded by the white-columned spring house, topped by a green dome that has been the symbol of The Greenbrier for generations. 

Find out about The Culinary Team here 
 
BRYAN SKELDING
EXECUTIVE CHEF

In 1999, Chef Skelding graduated with his degree in Culinary Arts from Madison Area Technical College in Madison, Wisconsin. HIs career at The Greenbrier began in 2002 and  in 2013 he was promoted to Executive Chef of The Greenbrier.

For the past 5 years he has made numerous changes to all the dining experiences while keep the history of The Greenbrier always at the forefront. Of course this cannot be done alone, as he oversees a culinary team of 200 and stewarding of 75 team members.

Food Philosophy: I’m a believer in the very best ingredients you can find. This is usually driven by the seasons and the location of where you live. I will always pay top dollar for high end ingredients. Nature does most of the work, keeping in mind I just want enhance the flavors, and add a few flavor profiles and textures.

First Food Memory: My Grandmother Lucille’s pickles. I was probably 6 years old when I would find myself digging around in her refrigerator looking for those old school mason jars of heavenly goodness. I still look forward to them today, as she turns 90 in October and is still making a batch every year.

What is your favorite type of cuisine to cook and why? Southern American. As I love all cuisines, this one has become part of me the last 14 years at The Greenbrier. It is full of every kind of cooking fundamental you can think of.

What ingredients get you excited right now? We are working on fall menus currently, so I’m thinking oysters, heirloom tomatoes, apples, sea urchin and bay scallops.

What chefs in the Industry do you look up to? Alain Ducasse for his relentlessness of excellence in Classical French. Charlie Trotter-because being from Wisconsin originally, he was my first experience to true fine dining. I always loved his approach to awesome and rare ingredients.

What do you love about cooking where you are right now? The first that comes to mind is the culture in our kitchens. We have people from all over the world spanning 13 different countries in a mixture of locals and talent from all over the United States. Most of us who moved here from outside the state came here because of the reputation The Greenbrier has in the industry. To this day, that is something I hold close to me, honoring every other culinarian who has come through these kitchens.

INTERVIEWING PROCESS
  • Interviews with the Yummy Jobs Team will take place via Skype.
  • If successful, candidates will then be invited to a final interview via Skype with The Greenbrier
 

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