Culinary Supervisor Rival

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F&B

Executive Chef

N08

Grow Your Skills. Run Your Line. Lead Your Team.

• Run the kitchen line and lead team members during peak service
• Make sure every dish goes out fast, fresh, and flawless
• Keep food safety and sanitation a top priority—always

• Coach, train and guide cooks and prep staff
• Help new team members learn the ropes and step up fast
• Model hustle, high standards, and pride in every shift

• Monitor prep levels, product quality, and station readiness
• Jump in where needed—this is a hands‑on leadership role
• Track waste, report issues, and solve problems on the fly

• Partner with Venue Managers and Sous Chefs to keep things running smoothly
• Lead pre‑shift huddles with clarity and confidence
• Support new rollouts and seasonal menu changes

• Are motivated by ownership, recognition, and the opportunity to build a legacy through food and leadership.
• See kitchen leadership as a craft and a calling—not just a job.
• Balance creativity with operational discipline.
• Are energized by developing talent and driving results in high‑stakes environments.

• A 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 standout team of culinary professionals

• Weekly pay + competitive salary
• 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 workplace culture rooted in our core values:
  Wisdom, Love, Respect, Truth, Humility, Bravery, and Honesty
• A leadership team that trusts you to lead boldly, think creatively, and leave things better than you found them

• Five (5) years of progressive culinary experience, including three (3) years overseeing others’ work or projects — assigning tasks, training staff, monitoring performance or outcomes to goals, and holding some responsibility for the team’s or department’s results; or
• An equivalent combination of demonstrated leadership experience through employment, community involvement, tribal organizations, military service, volunteer activities, training responsibilities, or other comparable experiences.
• Deep understanding of full‑service dining operations and kitchen systems
• Serv Safe 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
• A passion for delivering food experiences that reflect our brand and elevate the guest journey
• Must be able to secure a license from the 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

• Flexibility to work evenings, weekends, and holidays as required by Guest needs or event schedules.
• Will involve standing/walking for extended periods and lifting up to 30 lbs.