EMCC Jobs and Employment

Copper Canyon Golf Club, Indigo Grill

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Company Name: 
Line Cook Internship- Copper Canyon Golf Club
Industry: 
Hotel/Restaurant/Resort
Application Due Date: 
Monday, November 13, 2017
Location: 
Buckeye
Paid: 
Yes
Amount: 
$10 hourly
Federal Work-Study Eligible Site: 
No
Qualify for WIRCCS Scholarship: 
No
Description: 

At Copper Canyon Golf Club and the Indigo Grill prides themselves on offering only the best products available to create a freshness-driven all-day menu consisting of classic and more modern versions of appetizers, sandwiches, salads, entrees, and pastas.  They utilize the talents of the chefs to create a from-scratch menu - everything from soups and sauces to salad dressings and our scrumptious side dishes are made in house. The intern will learn to cook on a real restaurant serving line.  Students will learn grilling techniques, sauté to order, pantry and salad creations. Work in an open kitchen where orders are taken and all cooking is al a carte.  The company is looking for a student that could work up to 25 hours per week. Applicants must be continuing EMCC students and have a minimum of 2.5 G.P.A or a recommendation from your SWSC instructor. If you would like assistance in preparing the required materials; cover letter, application and resume or in preparing for an interview, please contact the Career Center at 623.935.8740.

Duties and Responsibilities: 

- Learning to set up and breakdown line stations

- Learning to use prep lists and check list

- Learning proper food handling and sanitary techniques

- Learning and honing knife skill

- Learning how to operate, use and clean kitchen machinery

- Learning to cook to customer specifications

Prerequisites: 
  • 1 year culinary experience required (please make sure to include your time in the culinary program and projects you have worked on in your resume)
  • Knowledge of kitchen sanitation requirements.
  • Ability to lift heavy objects between 25-50lb.
  • Possess a current Maricopa County Food Handlers Card
  • Strong team and customer service skills.
  • Must be enrolled in the EMCC Culinary Studies program, pursuing a degree or certificate.
  • Successful completion of the following courses**:
  • CUL105 Principles and Skills of Professional Cooking
  • CUL203 American Regional Cuisine or CUL213 Buffet Catering
  • FON104 - Certification in Food Service Safety and Sanitation
  • CUL111 Purchasing for Food Service Systems
  • Not required but encouraged-CUL123AB Customer Service Practicum
  • Letter of recommendation from Chef Griffiths.  Please email this to the Internship Manager (landis.elliott@estrellamountain.edu) before you apply.

**Some exceptions may be made based upon internship requirements and permission from Chef Griffiths.