Culinary Supervisor Rival House $22-$33/hr.

Grand Casino Mille Lacs & Hinckley; Hinckley (MN); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Weekly pay

Medical insurance

Dental insurance

Vision insurance

401(k) with match

Tuition reimbursement

Paid parental leave

PTO

Recognition program

Job summary

Grand Casino Hinckley is hiring a QSR Culinary Supervisor to lead the kitchen line and mentor the crew in a high-volume dining operation. You will own line execution, train staff, and ensure food safety and quality across shifts.

The role requires five years of progressive culinary experience with supervisory duties; ServSafe is preferred and GRA licensing may be required. This is a hands-on leadership position with opportunities to drive guest satisfaction.

Qualifications

• Five years of progressive culinary experience with supervisory responsibilities.
• Experience leading cooks and prep staff in a high-volume kitchen.
• Strong focus on food safety, quality and hospitality standards.
• ServSafe certification preferred; obtain within one year if not held.
• Ability to obtain Gaming Regulatory Authority license (GRA).

Responsibilities

• Lead the kitchen line during peak service, ensuring fast, fresh and flawless dishes.
• Coach and develop cooks and prep staff, promoting high standards.
• Monitor prep levels, station readiness and product quality daily.
• Collaborate with Venue Managers and Sous Chefs; run pre-shift huddles.
• Manage waste and operational issues; take hands-on leadership actions.

Skills

Leadership

Staff training

Quality control

Food safety

GRA license

ServSafe

Job description

It's fun to work in a company where people truly BELIEVE in what they're doing!

We're committed to bringing passion and customer focus to the business.

For current employees of Mille Lacs Corporate Venture and its subsidiaries, please login to Workday and visit the Jobs Hub for internal career opportunities.

Grand Casino Hinckley

QSR Culinary Supervisor

Department

F&B

Reports To

Executive Chef

Salary Grade

N08

Grow Your Skills. Run Your Line. Lead Your Team.

What You’ll Do

Lead the Line

• Run the kitchen line and lead team members during peak service
• Make sure every dish goes out fast, fresh, and flawless
• Keep food safety and sanitation a top priority—always

Coach the Crew

• Coach, train and guide cooks and prep staff
• Help new team members learn the ropes and step up fast
• Model hustle, high standards, and pride in every shift

Own the Operation

• Monitor prep levels, product quality, and station readiness
• Jump in where needed—this is a hands‑on leadership role
• Track waste, report issues, and solve problems on the fly

Collaborate + Communicate

• Partner with Venue Managers and Sous Chefs to keep things running smoothly
• Lead pre‑shift huddles with clarity and confidence
• Support new rollouts and seasonal menu changes

You’ll Thrive If You

• Are motivated by ownership, recognition, and the opportunity to build a legacy through food and leadership.
• See kitchen leadership as a craft and a calling—not just a job.
• Balance creativity with operational discipline.
• Are energized by developing talent and driving results in high‑stakes environments.

What You’ll Get

Visibility + Leadership

• A high‑impact, cross‑property culinary role with direct Executive Chef access
• Hands‑on ownership of full‑service kitchen operations
• Opportunity to build and grow a standout team of culinary professionals

Culture + Support

• Weekly pay + competitive salary
• Medical, dental, and vision coverage
• 401(k) with match, tuition reimbursement, and paid parental leave
• PTO that’s used and encouraged
• Recognition for birthdays, anniversaries, and leadership milestones

Legacy + Purpose

• A workplace culture rooted in our core values: Wisdom, Love, Respect, Truth, Humility, Bravery, and Honesty
• A leadership team that trusts you to lead boldly, think creatively, and leave things better than you found them

What You Bring

• Five (5) years of progressive culinary experience, including three (3) years overseeing others’ work or projects — assigning tasks, training staff, monitoring performance or outcomes to goals, and holding some responsibility for the team’s or department’s results; or
• An equivalent combination of demonstrated leadership experience through employment, community involvement, tribal organizations, military service, volunteer activities, training responsibilities, or other comparable experiences.
• Deep understanding of full‑service dining operations and kitchen systems
• ServSafe Certification preferred (required within one year)
• Alcohol Awareness Certification (or ability to obtain within two months)
• Proven ability to lead teams, drive quality, and deliver under pressure
• A passion for delivering food experiences that reflect our brand and elevate the guest journey
• Must be able to secure a license from the Gaming Regulatory Authority (GRA)
• Responsible for following all relevant Detailed Gaming Regulations (DGR’s)
• Mille Lacs Band Member and American Indian preference will be exercised in the hiring process

Physical Requirements And Work Environment

• Flexibility to work evenings, weekends, and holidays as required by Guest needs or event schedules.
• Will involve standing/walking for extended periods and lifting up to 30 lbs.