Restaurant Chef: Lead Kitchen, Craft Specials, Grow Team

Mystic Lake Casino Hotel; Prior Lake (MN); On-site; USD 60,000 - 78,000; Full time

Benefits offered by this job

Weekly pay

Medical benefits

401(k) starting day one

Tuition reimbursement

Uniforms provided

Job summary

Mystic Lake Casino Hotel is seeking a Restaurant Chef for Promenade Grill to lead daily kitchen operations, mentor staff, and craft specials that enhance the guest dining experience. This hands-on role emphasizes quality, consistency, and teamwork in a fast-paced, high-volume kitchen.

You will manage Sous Chefs, Lead Cooks, and Line Cooks, while driving training and development, maintaining sanitation, and ensuring safety standards across all shifts.

Qualifications

• Five years of culinary experience including three years at Sous Chef level.
• Ability to communicate basic information in English so others understand.
• Knowledge of sanitation practices, quality control, recipe interpretation and prep duties.
• Must complete a formal tasting audition in the presence of the Executive Chef.
• Some experience with word-processing, spreadsheets, database and email software.
• Certified Food Service Manager Certificate or ability to obtain within 90 days of employment.

Responsibilities

• Interviews, selects, hires, and promotes team members; plans training and development; schedules staff to match business needs.
• Ensures quality and consistency of all products.
• Maintains proper rotation of products.
• Performs cooking functions as assigned.
• Maintains sanitation through regular inspections of equipment, supplies and proper food storage.
• Ensures compliance with prescribed food and safety standards.
• Plans weekly and daily specials.

Skills

Culinary leadership

Team mentorship

Food safety

English communication

Education

Culinary education

Tools

Word processing

Spreadsheets

Database software

Email software

Job description

Mystic Lake Casino Hotel is seeking a Restaurant Chef for Promenade Grill to lead daily kitchen operations, mentor staff, and craft specials that enhance the guest dining experience. This hands-on role emphasizes quality, consistency, and teamwork in a fast-paced, high-volume kitchen.

You will manage Sous Chefs, Lead Cooks, and Line Cooks, while driving training and development, maintaining sanitation, and ensuring safety standards across all shifts.