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

Mille Lacs Corporate Ventures•Hinckley, MN

6d•$22 - $33

About The Position

The QSR Culinary Supervisor is an emerging culinary leadership role responsible for leading the kitchen line and supporting full-service kitchen operations. The supervisor leads team members during peak service and ensures dishes are prepared and served quickly, freshly, and consistently while maintaining food safety and sanitation standards. This is a hands-on leadership position that coaches, trains, and guides cooks and prep staff; monitors prep levels, product quality, and station readiness; tracks waste; reports issues; and resolves operational problems. The supervisor collaborates with Venue Managers and Sous Chefs, leads pre-shift huddles, and supports new rollouts and seasonal menu changes. The role reports to the Executive Chef.

Requirements

Five years of progressive culinary experience, including three years overseeing others’ work or projects through task assignment, staff training, performance or outcome monitoring, and some responsibility for team or department results; or equivalent demonstrated leadership experience through employment, community involvement, tribal organizations, military service, volunteer activities, training responsibilities, or comparable experience.
Deep understanding of full-service dining operations and kitchen systems.
Alcohol Awareness Certification, or ability to obtain it within two months.
Proven ability to lead teams, drive quality, and deliver under pressure.
Ability to secure a license from the Gaming Regulatory Authority (GRA).

Nice To Haves

ServSafe Certification is preferred; certification is required within one year.

Responsibilities

Run the kitchen line and lead team members during peak service.
Ensure dishes are served quickly, freshly, and consistently.
Maintain food safety and sanitation standards.
Coach, train, and guide cooks and prep staff.
Help new team members learn their roles.
Model high standards and pride in the work.
Monitor prep levels, product quality, and station readiness.
Work hands-on wherever needed in kitchen operations.
Track waste, report issues, and solve problems.
Partner with Venue Managers and Sous Chefs to keep operations running smoothly.
Lead pre-shift huddles.
Support new rollouts and seasonal menu changes.
Follow relevant Detailed Gaming Regulations (DGRs).

Benefits

Weekly pay and competitive salary.
Medical, dental, and vision coverage.
401(k) with match.
Tuition reimbursement.
Paid parental leave.
PTO that is used and encouraged.
Recognition for birthdays, anniversaries, and leadership milestones.
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 culinary team.
Supportive leadership team and workplace culture rooted in the stated core values.