Line Cook: Fast-Paced Kitchen, Growth & Benefits

Mille Lacs Corporate Ventures; Onamia (MN); On-site; USD 21,000 - 28,000; Full time

Benefits offered by this job

Health benefits

Parental leave

401k

Tuition reimbursement

Birthday gifts

Anniversary gifts

Job summary

Mille Lacs Corporate Ventures in Minnesota is seeking a Line Cook for Grand Casino operations. You will prepare, season, finish, and garnish foods per established recipes on assigned shifts.

You will follow production specs, manage multiple orders, maintain a clean, sanitary area per health regulations, and collaborate with Supervisors, Chefs, Cooks, and FOH to run an efficient operation.

Qualifications

• Two years of restaurant kitchen production experience, with at least one year of cooking experience preferred.
• Serv-Safe certification preferred.
• Must secure license from Gaming Regulatory Authority (GRA).
• Mille Lacs Band Member and American Indian preference will be exercised in the hiring process.

Responsibilities

• Prepare, season, finish, and garnish all food per established recipes.
• Follow all recipes and production specifications.
• Knowledge and execution of menus.
• Assist in all areas of food production as needed.
• Maintain a clean and sanitary area per state health regulations.
• Work as a team with Supervisors, Chefs, Cooks and FOH to run an efficient operation.
• Follow safety and security regulations per Grand Casino policy and procedures.
• Execute and prioritize multiple orders with efficiency and food safety practices.
• Ability to work in other Food and Beverage outlets.
• Perform other assigned duties to support the department.

Skills

Kitchen production

Cooking experience

Serv-Safe

GRA license

Job description

Mille Lacs Corporate Ventures in Minnesota is seeking a Line Cook for Grand Casino operations. You will prepare, season, finish, and garnish foods per established recipes on assigned shifts.

You will follow production specs, manage multiple orders, maintain a clean, sanitary area per health regulations, and collaborate with Supervisors, Chefs, Cooks, and FOH to run an efficient operation.