Lead QSR Kitchen Supervisor | Fast, Flawless Service

Grand Casino Mille Lacs & Hinckley; Hinckley (MN); On-site; USD 55,000 - 65,000; Full time

Benefits offered by this job

Medical insurance

Dental coverage

Vision coverage

401(k) with match

Tuition reimbursement

Paid parental leave

Paid time off

Job summary

Grand Casino Mille Lacs & Hinckley is seeking a QSR Culinary Supervisor to lead the kitchen line, coach the team, and own day-to-day operations. You will ensure fast, fresh, and flawless dishes while upholding food safety and high standards.

You will work closely with the Executive Chef and Venue Managers to roll out seasonal menus, train staff, and drive performance in a high-paced environment. This role requires leadership, discipline, and a passion for quality food.

Qualifications

• Five years progressive culinary experience, including three years overseeing others’ work or projects—assigning tasks, training staff, monitoring performance or outcomes to goals.
• 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.
• Mille Lacs Band Member and American Indian preference will be exercised in the hiring process.

Responsibilities

• Run the kitchen line and lead team members during peak service.
• Coach, train and guide cooks and prep staff.
• Monitor prep levels, product quality, and station readiness; jump in where needed—hands-on leadership.
• Partner with Venue Managers and Sous Chefs to keep things running smoothly; lead pre-shift huddles.

Skills

Culinary leadership

Team supervision

Food safety

Operational discipline

Job description

Grand Casino Mille Lacs & Hinckley is seeking a QSR Culinary Supervisor to lead the kitchen line, coach the team, and own day-to-day operations. You will ensure fast, fresh, and flawless dishes while upholding food safety and high standards.

You will work closely with the Executive Chef and Venue Managers to roll out seasonal menus, train staff, and drive performance in a high-paced environment. This role requires leadership, discipline, and a passion for quality food.