Culinary Management Apprentice Full-Time (Rotating Shifts) $18-$27/hr.

Culinary Management Apprentice

As a Culinary Management Apprentice, you will complete an in-depth program designed to equip you with the skills and knowledge necessary to successfully lead a food service venue. Graduates of the program will have comprehensive experience in culinary arts, leadership, business, and all other aspects of food service. The program's small size and continuing mentorship provide a supportive environment to learn and develop. This is a pilot program. Completion of the full program is expected to take roughly 3 years. This program is offered to Mille Lacs Band of Ojibwe Members (MLBM) and Other American Indians (OAI).

This developmental journey will challenge and empower you to become a well-rounded culinary professional, ready to take on leadership roles in the dynamic and diverse landscape of the food service industry. Graduates of this program will be prepared for roles such as Restaurant Manager, Kitchen Manager, Catering Manager, or Front of House Manager.

What you get to do:

• Rotate through each section of the Food & Beverage department, as well as external venues, to gain a comprehensive understanding of food service operations.
• Master the art and science of culinary and baking techniques through online instruction and hands-on experience while under the guidance of experienced chefs.
• Develop the ability to oversee and optimize the operations of a Food & Beverage venue.
• Acquire leadership skills essential for effectively managing a variety of food service environments.
• Learn effective people management techniques through coursework, hands-on experiences, and mentorship.
• Apply servant leadership and coaching principles to prioritize the well-being and growth of team members.
• Learn employment laws and best practices in hiring, benefits, performance, and other aspects of team management.
• Develop excellent Guest service with special emphasis on ATC (Associates That Care) and HEAL (Hear Them Out, Ease the Tension, Act to Improve the Situation, Leave a Positive Impression).
• Learn to manage the Front of House and kitchen operations to ensure efficient, accurate, and thoughtful service.
• Gain expertise and experience in food and alcohol safety procedures.
• Gain insight into the organization and management of both restaurant and production kitchens.
• Cultivate the art of menu and recipe development, ensuring creativity and the ability to cater to diverse tastes and dietary preferences.
• Understand the basic principles of nutrition, allergens, and alternative diets.
• Develop bartending skills and beverage management expertise.
• Acquire proficiency in handling POS systems and other departmental technology to enhance efficiency and customer experience.
• Gain financial acumen by managing budget processes and understanding relevant financial documents.
• Develop skills to make informed financial decisions to control costs and support operational efficiency.
• Develop proficiency in purchasing and inventory management tasks such as maintaining optimal inventory levels.
• Gain the event coordination skills to plan, organize, and execute catered events from initial planning to post-event tear down.
• Learn about Indigenous foods and foodways, fostering appreciation for diverse culinary traditions.
• Gain practical experience managing large and small special events and a variety of Food & Beverage venues.
• Complete three registered apprenticeships and earn a variety of ServSafe and ServSuccess certifications.
• Perform other departmental duties assigned to contribute to the overall success and efficiency of the team.

What We Look for In a Person:

• Serves and develops others by building relationships.
• Fosters an inclusive workplace where inclusion and individual differences are valued.
• Collaborates across boundaries to achieve common goals.
• Aligns organizational objectives and practices with Mille Lacs Band traditions or interests as appropriate.
• Sets direction and influences others to translate vision into action.
• Demonstrates drive for continued personal and professional growth.

What We Offer You:

• We have a fun, energetic personality and are adventurous, creative, and open-minded.
• We strive to lead through our seven (7) values in all that we do. (Wisdom, Love, Respect, Truth, Humility, Bravery, and Honesty)
• Our foundation of Servant Leadership is a philosophy that embodies and fosters empowerment, decision-making, and engagement across all levels of the organization.
• We are a career accelerant, which means developing our Associates is one of our main priorities.
• We provide a space for Associates and others to bring who they are to work and impart a sense of purpose.
• A variety of competitively priced health benefits and supplemental insurances, parental leave, 401k, tuition reimbursement, birthday, and anniversary gifts.

What Qualifies You:

Required: Mille Lacs Band of Ojibwe Band Member or Descendant

• Minimum of a high school diploma or GED required.

• Strong interest in a comprehensive Culinary Arts and Food Service Management Program.
• Certification in ServSafe Manager within one (1) year.
• Alcohol Awareness Training within two (2) months.
• Genuine passion for culinary arts, kitchen management, and leadership.
• Ability to work in a fast-paced and dynamic food service environment.
• Must have the flexibility to work at various locations and during different shifts, including weekends, days, nights, graveyard shifts, and holidays.
• Must be able to secure a Class 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.

Must Have Skills:

• Meticulous approach to tasks, ensuring precision in food preparation, kitchen organization, and overall operational efficiency.
• Dedication to delivering exceptional Guest experiences, with a keen understanding of customer preferences and satisfaction.
• Clear and concise communication, both verbal and written, fostering effective collaboration within the kitchen and with Guests.
• Strong team player, capable of working collaboratively with diverse kitchen staff, front-of-house teams, and management.
• Openness and respect for diverse culinary traditions, with a willingness to collaborate and learn about various food cultures.
• Adherence to high ethical standards, including food safety practices, cleanliness, and professionalism in all aspects of the culinary profession.