Line Cook - Stories

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As a Cook I, you are responsible for supporting daily kitchen operations through food preparation, station setup, cleanliness, and food safety practices. This entry‑level culinary role provides hands‑on experience while developing cooking skills, recipe execution, and kitchen knowledge in a fast‑paced environment.

Cook I team members work alongside culinary leadership and experienced kitchen staff to learn food preparation techniques, maintain quality standards, and contribute to an exceptional guest experience.

• Prepare ingredients including vegetables, fruits, meats, sauces, dressings, and other menu items according to recipes and preparation standards
• Assist with food preparation, seasoning, portioning, and plating of menu items
• Learn and follow recipes, portion sizes, and presentation standards
• Set up, stock, and maintain assigned workstations for service readiness
• Assist with cooking duties including grilling, frying, roasting, baking, and other food preparation techniques as assigned
• Monitor food quality and freshness during preparation and service
• Assist with buffet setup, banquet preparation, and special events as assigned
• Support food production needs across multiple kitchen outlets as business demands require
• Complete opening, closing, and side work responsibilities as assigned

• Maintain clean, organized, and sanitary workstations, coolers, equipment, and storage areas
• Follow all food safety, sanitation, and health department regulations
• Properly store, label, date, and rotate food products
• Assist with dishwashing, porter duties, and general kitchen cleanliness as needed
• Monitor and report low inventory, equipment concerns, or safety issues
• Follow waste control procedures and minimize product loss
• Support daily kitchen production and preparation activities

• Work collaboratively with culinary leadership and kitchen team members
• Communicate effectively with front‑of‑house and back‑of‑house team members
• Follow instructions and ask questions to support continued learning and development
• Assist in other kitchen areas and outlets as assigned
• Maintain professionalism and a positive attitude during all shifts
• Support department goals by providing excellent internal and external guest service

• Ability and willingness to learn basic food preparation, cooking techniques, and food safety practices
• Desire to learn culinary skills and kitchen operations
• Ability to follow recipes, instructions, and food preparation standards
• Basic math skills and attention to detail
• Strong teamwork and communication skills
• Ability to work in a fast‑paced environment
• Commitment to food safety, sanitation, and quality standards
• No previous kitchen or food preparation experience required; training will be provided
• Serv Safe Certification preferred (or obtained within 1 year)
• Must be able to secure and maintain a license from 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

• Ability to stand and walk for extended periods of time
• Ability to lift up to 30 lbs.
• Ability to bend, reach, push, pull, and move quickly during service
• Fast‑paced kitchen environment with exposure to heat, cold, and variable temperatures
• Flexibility to work days, evenings, weekends, holidays, and special events as needed

• Weekly pay + competitive hourly rate
• 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

• A supportive team environment focused on learning and culinary development
• A culture rooted in Mille Lacs Band values:
  Wisdom, Love, Respect, Truth, Humility, Bravery, and Honesty
• Opportunities to build culinary skills and grow within the Grand Casinos culinary team

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