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Bistro Line Cook (Full-Time)

Da815a92 Df4f 4354 B72a 2da0e730f6b9 19000101 000001 · Tower, MN, US, Tower, MN · Active · $16–$20 / hour · ADP Workforce Now Recruiting

Job facts

FieldValue
CompanyDa815a92 Df4f 4354 B72a 2da0e730f6b9 19000101 000001
TitleBistro Line Cook (Full-Time)
Normalized title-
Department / team-
LocationTower, MN, United States
Work model-
Employment typeFull Time
Salary$16–$20 / hour
Statusactive
ATS providerADP Workforce Now Recruiting
Posted / first seen2026-06-03 / 2026-06-04
Changed / last seen2026-06-06 / 2026-06-06

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PageWhat it containsOpen
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Company breakdownsRole, location, ATS, and work model facets for this company.Open
ATS provider jobsActive postings observed through ADP Workforce Now Recruiting.Open
Provider filtered searchThe same provider as a filtered job collection.Open
City jobsActive postings in Tower.Open
Lifecycle eventsOpen, update, close, and reopen events for this posting.Open
Original postingCanonical source or apply URL captured from the ATS.Open

Linked records

CompanyDa815a92 Df4f 4354 B72a 2da0e730f6b9 19000101 000001
Source75490034-a30b-4e29-baad-e1b4305fdca7
ATS providerADP Workforce Now Recruiting

Description

Bistro Line Cook Job Description & Core Responsibilities Department: Aki Bistro Reports To: Kitchen Supervisor/Executive Sous Chef FLSA Status: Non-Exempt Pay Grade: Grade 5 Starting Wage: $15.93 - $19.91 Gaming Class: Non-Compact/Non-Gaming Position Summary: The Line Cook will ensure the highest quality food is always served . P roduces, cooks and presents dishes according to Sunset Bistro recipes, and cleans, sanitizes, and maintains equipment, utensils, tools, and any additional tasks by management. Core Duties and Responsibilities: The Bistro Line Cook is responsible for the following duties: Prepare quality food in safe and efficient compliance with proper food preparation and handling. Promptly report emergencies, accidents, injuries, missing articles, damage, engineering items and safety hazards to management. Consistently performs safe and sanitary food storage, preparation, and cooking. Monitors and controls maintenance/sanitation of the kitchen and equipment. Adherence to all safety protocols including handling and transportation of foods and knife work. Recognizes and follow quality standards for meats, vegetables, fruits, dairy products, and grains, including proper storage of these items. Effective utilization of leftovers and control of waste. Understands and demonstrates the ability to effectively use seasonings for a range of culturally diverse foods. Knowledge of common food allergens and their substitutes. Cooks use a repertoire of cooking methods including poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking. Produces from scratch quality food in appropriate portion size, cut and quantity. Ensures all food is prepared and presented in accordance with appropriate recipes, presentations and with guest orders. Acknowledges any special requests and prepare the menu accordingly. Safely uses of supplies and equipment. Consistently performs with a professional and positive attitude and actions when communicating with guests, vendors, and associates. Competencies: Meets the company’s guest service standards. Demonstrates teamwork/gets along well with co-workers. Is reliable and dependable. Demonstrates strong communication skills. Follows company and departmental policies and procedures. Demonstrates a positive attitude. Responds well to constructive criticism. Qualifications – Education and Experience: Minimum Qualifications: None required. Preferred Qualifications: High school education with a minimum of 1 year of kitchen experience. One or more years of related experience. Familiarity with hospitality industry practices preferred. Work Environment: The work environment is fast-paced and requires overall good mental and physical health. Physical Demands: Job-specific abilities and requirements include: Ability to be on your feet and alert for extended periods of time. Ability to lift up to 50 lbs. as needed. Must be able to work quickly in a confined area and stand for extended periods of time. Continuous use of hands and arms, bending, reaching, and twisting. The ability to tolerate various scents, noises, and bright lights is required. Preference: It is the policy of the Bois Forte Band, pursuant to tribal and federal law, to give preference to qualified Native Americans in hiring, promotion, and departmental transfers. Preference will be extended to members of the Bois Forte Band, members of other federally recognized tribes and to status Natives born in Canada.

Full job record

Job ID9fb685728c6ed67b8a6ca2dd59864c414b533131
Org ID86c56ea3-8578-4f92-accb-3ed1f1a7d9b2
Source ID75490034-a30b-4e29-baad-e1b4305fdca7
Board ID75490034-a30b-4e29-baad-e1b4305fdca7
Provideradp_workforcenow
Provider Job Key576736
TitleBistro Line Cook (Full-Time)
Normalized Title—
Statusactive
Activeyes
Location TextTower, MN, US, Tower, MN
Department—
Team—
Employment Typefull_time
Workplace Type—
Remote Policy—
CountryUnited States
RegionMN
CityTower
Salary Raw15.93 To 19.91 (USD) Hourly
Salary Min15.93
Salary Max19.91
Salary CurrencyUSD
Salary Periodhour
Source URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=da815a92-df4f-4354-b72a-2da0e730f6b9&ccId=19000101_000001&lang=en_US&type=JS&jobId=576736&jwId=9201831894406_1
Apply URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=da815a92-df4f-4354-b72a-2da0e730f6b9&ccId=19000101_000001&lang=en_US&type=JS&jobId=576736&jwId=9201831894406_1
First Seen At2026-06-04 08:08:23Z
Last Seen At2026-06-06 12:04:02Z
Last Checked At2026-06-06 12:04:02Z
Last Changed At2026-06-06 12:04:02Z
Inactive At—
Source Posted At2026-06-03 21:51:00Z
Source Updated At—
Raw Payload Uris3://job-postings-prod-raw-590183727216/raw/provider=adp_workforcenow/board=da815a92-df4f-4354-b72a-2da0e730f6b9|19000101_000001/date=2026-06-06/2026-06-06T12-04-01-378Z-c8cdd08d9865951d24ebc11a0852f9bba2dd4de54121867e23721ae01d4d9711.json
Event Fields
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  "last_changed_at": "2026-06-06T12:04:02.295Z",
  "active_status": "active"
}
Parsed Structured
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  "salary_period": "hour",
  "workplace_type": null,
  "salary_currency": "USD"
}
Extensions
{}
Native Structured
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    "requisitionDescription": "<p style='margin-top:0in;margin-right:0in;margin-bottom:3.0pt;margin-left:0in;font-size:35px;font-family:\"Larken Black\";color:#003041;font-weight:bold;' data-pasted=\"true\"><span style='font-family:\"Calibri\",sans-serif;'>Bistro Line Cook</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:12.0pt;margin-left:0in;font-size:27px;font-family:\"Larken Bold\";color:#33C3DF;font-weight:bold;'><span style='font-family:\"Calibri\",sans-serif;color:#538135;'>Job Description &amp; Core Responsibilities</span></p><p style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;'><br></p><p style='margin:0in;font-size:15px;font-family:\"Larken Bold\";color:#003041;font-weight:bold;'><span style=\"font-family: Calibri, sans-serif; color: rgb(0, 0, 0);\">Department:</span><span style=\"color: rgb(0, 0, 0);\">&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</span><span style=\"font-family: Calibri, sans-serif; color: rgb(0, 0, 0);\">Aki Bistro</span></p><p style='margin:0in;font-size:15px;font-family:\"Larken Bold\";color:#003041;font-weight:bold;'><span style=\"font-family: Calibri, sans-serif; color: rgb(0, 0, 0);\">Reports To:</span><span style=\"color: rgb(0, 0, 0);\">&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;</span><span style=\"font-family: Calibri, sans-serif; color: rgb(0, 0, 0);\">Kitchen Supervisor/Executive Sous Chef</span></p><p style='margin:0in;font-size:15px;font-family:\"Larken Bold\";color:#003041;font-weight:bold;'><span style=\"font-family: Calibri, sans-serif; color: rgb(0, 0, 0);\">FLSA Status:&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Non-Exempt</span></p><p style='margin:0in;font-size:15px;font-family:\"Larken Bold\";color:#003041;font-weight:bold;'><span style=\"font-family: Calibri, sans-serif; color: rgb(0, 0, 0);\">Pay Grade:&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Grade 5</span></p><p style='margin:0in;font-size:15px;font-family:\"Larken Bold\";color:#003041;font-weight:bold;'><span style=\"font-family: Calibri, sans-serif; color: rgb(0, 0, 0);\">Starting Wage:&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;$15.93 - $19.91</span><span style=\"color: rgb(0, 0, 0);\"><br></span></p><p style='margin:0in;font-size:15px;font-family:\"Larken Bold\";color:#003041;font-weight:bold;'><span style=\"font-family: Calibri, sans-serif; color: rgb(0, 0, 0);\">Gaming Class: &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Non-Compact/Non-Gaming</span></p><p style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;'><br></p><p style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;'><br></p><p style='margin-top:0in;margin-right:0in;margin-bottom:2.0pt;margin-left:0in;font-size:21px;font-family:\"Larken Bold\";color:#003041;font-weight:bold;'><span style='font-family:\"Calibri\",sans-serif;'>Position Summary:</span></p><p style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;'><span style='font-size:13px;font-family:\"Calibri\",sans-serif;color:black;background:white;'>The Line Cook will ensure the highest quality food is always served</span><span style='font-size:13px;font-family:\"Calibri\",sans-serif;'>. P<span style=\"color:black;background:white;\">roduces, cooks and presents dishes according to Sunset Bistro recipes, and cleans, sanitizes, and maintains equipment, utensils, tools, and any additional tasks by management.</span></span></p><p style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;text-align:justify;'><br></p><p style='margin-top:0in;margin-right:0in;margin-bottom:2.0pt;margin-left:0in;font-size:21px;font-family:\"Larken Bold\";color:#003041;font-weight:bold;'><span style='font-family:\"Calibri\",sans-serif;'>Core Duties and Responsibilities:</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:12.0pt;margin-left:0in;line-height:115%;font-size:13px;font-family:\"Larken Light\";'><span style='font-family:\"Calibri\",sans-serif;'>The Bistro Line Cook is responsible for the following duties:&nbsp;</span></p><ul type=\"disc\" style=\"margin-bottom:0in;\"><li style=\"margin:0in;font-size:16px;font-family: initial;background:white;\"><span style='font-size:13px;font-family:\"Calibri\",sans-serif;color:black;'>Prepare quality food in safe and efficient compliance with proper food preparation and handling.</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;background:white;\"><span style='font-size:13px;font-family:\"Calibri\",sans-serif;color:black;'>Promptly report emergencies, accidents, injuries, missing articles, damage, engineering items and safety hazards to management.</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;background:white;\"><span style='font-size:13px;font-family:\"Calibri\",sans-serif;color:black;'>Consistently performs safe and sanitary food storage, preparation, and cooking. Monitors and controls maintenance/sanitation of the kitchen and equipment. Adherence to all safety protocols including handling and transportation of foods and knife work.</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;background:white;\"><span style='font-size:13px;font-family:\"Calibri\",sans-serif;color:black;'>Recognizes and follow quality standards for meats, vegetables, fruits, dairy products, and grains, including proper storage of these items. Effective utilization of leftovers and control of waste.</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;background:white;\"><span style='font-size:13px;font-family:\"Calibri\",sans-serif;color:black;'>Understands and demonstrates the ability to effectively use seasonings for a range of culturally diverse foods. Knowledge of common food allergens and their substitutes.</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;background:white;\"><span style='font-size:13px;font-family:\"Calibri\",sans-serif;color:black;'>Cooks use a repertoire of cooking methods including poaching, braising, roasting, charbroiling, saut&eacute;ing, grilling, frying, and baking.</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;background:white;\"><span style='font-size:13px;font-family:\"Calibri\",sans-serif;color:black;'>Produces from scratch quality food in appropriate portion size, cut and quantity. Ensures all food is prepared and presented in accordance with appropriate recipes, presentations and with guest orders. Acknowledges any special requests and prepare the menu accordingly.</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;background:white;\"><span style='font-size:13px;font-family:\"Calibri\",sans-serif;color:black;'>Safely uses of supplies and equipment.</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;background:white;\"><span style='font-size:13px;font-family:\"Calibri\",sans-serif;color:black;'>Consistently performs with a professional and positive attitude and actions when communicating with guests, vendors, and associates.</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:2.0pt;margin-left:0in;font-size:21px;font-family:\"Larken Bold\";color:#003041;font-weight:bold;'><span style='font-family:\"Calibri\",sans-serif;'>Competencies:</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:2.0pt;margin-left:.5in;text-indent:-.25in;font-size:13px;font-family:\"Larken Light\";color:black;'><br></p><div style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;\"><li style=\"margin:0in;font-size:16px;font-family: initial;\"><span style='font-family:\"Calibri\",sans-serif;font-size:13px;'>Meets the company&rsquo;s guest service standards.</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;\"><span style='font-family:\"Calibri\",sans-serif;font-size:13px;'>Demonstrates teamwork/gets along well with co-workers.</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;\"><span style='font-family:\"Calibri\",sans-serif;font-size:13px;'>Is reliable and dependable.</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;\"><span style='font-family:\"Calibri\",sans-serif;font-size:13px;'>Demonstrates strong communication skills.</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;\"><span style='font-family:\"Calibri\",sans-serif;font-size:13px;'>Follows company and departmental policies and procedures.</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;\"><span style='font-family:\"Calibri\",sans-serif;font-size:13px;'>Demonstrates a positive attitude.</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;\"><span style='font-family:\"Calibri\",sans-serif;font-size:13px;'>Responds well to constructive criticism.</span></li></ul></div><p style='margin-top:0in;margin-right:0in;margin-bottom:2.0pt;margin-left:.5in;text-indent:0in;font-size:13px;font-family:\"Larken Light\";color:black;'><br></p><p style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;'><strong><span style='font-size:21px;font-family:\"Calibri\",sans-serif;'>Qualifications &ndash; Education and Experience:</span></strong></p><p style='margin-top:0in;margin-right:0in;margin-bottom:2.0pt;margin-left:0in;font-size:21px;font-family:\"Larken Bold\";color:#003041;font-weight:bold;'><span style='font-size:13px;font-family:\"Calibri\",sans-serif;'><br>&nbsp;Minimum Qualifications:</span></p><ul type=\"disc\" style=\"margin-bottom:0in;\"><li style=\"margin:0in;font-size:16px;font-family: initial;background:white;\"><span style='font-size:13px;font-family:\"Calibri\",sans-serif;color:black;'>None required.</span><span style=\"color:black;\"><br>&nbsp;</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:2.0pt;margin-left:0in;font-size:21px;font-family:\"Larken Bold\";color:#003041;font-weight:bold;'><span style='font-size:13px;font-family:\"Calibri\",sans-serif;'>Preferred Qualifications:</span></p><ul type=\"disc\" style=\"margin-bottom:0in;\"><li style=\"margin:0in;font-size:16px;font-family: initial;background:white;\"><span style='font-size:13px;font-family:\"Calibri\",sans-serif;color:black;'>High school education with a minimum of 1 year of kitchen experience.&nbsp;</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;background:white;\"><span style='font-size:13px;font-family:\"Calibri\",sans-serif;color:black;'>One or more years of related experience.</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;background:white;\"><span style='font-size:13px;font-family:\"Calibri\",sans-serif;color:black;'>Familiarity with hospitality industry practices preferred.</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:2.0pt;margin-left:.5in;font-size:21px;font-family:\"Larken Bold\";color:#003041;font-weight:bold;'><br></p><p style='margin-top:0in;margin-right:0in;margin-bottom:2.0pt;margin-left:0in;font-size:21px;font-family:\"Larken Bold\";color:#003041;font-weight:bold;'><span style='font-family:\"Calibri\",sans-serif;'>Work Environment:</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:12.0pt;margin-left:0in;line-height:115%;font-size:13px;font-family:\"Larken Light\";'><span style='font-family:\"Calibri\",sans-serif;'>The work environment is fast-paced and requires overall good mental and physical health.&nbsp;</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:2.0pt;margin-left:0in;font-size:21px;font-family:\"Larken Bold\";color:#003041;font-weight:bold;'><span style='font-family:\"Calibri\",sans-serif;'>Physical Demands:</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:12.0pt;margin-left:0in;line-height:115%;font-size:13px;font-family:\"Larken Light\";'><span style='font-family:\"Calibri\",sans-serif;'>Job-specific abilities and requirements include:&nbsp;</span></p><ul type=\"disc\" style=\"margin-bottom:0in;\"><li style=\"margin:0in;font-size:16px;font-family: initial;background:white;\"><span style='font-size:13px;font-family:\"Calibri\",sans-serif;color:black;'>Ability to be on your feet and alert for extended periods of time.</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;background:white;\"><span style='font-size:13px;font-family:\"Calibri\",sans-serif;color:black;'>Ability to lift up to 50 lbs. as needed.</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;background:white;\"><span style='font-size:13px;font-family:\"Calibri\",sans-serif;color:black;'>Must be able to work quickly in a confined area and stand for extended periods of time.</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;background:white;\"><span style='font-size:13px;font-family:\"Calibri\",sans-serif;color:black;'>Continuous use of hands and arms, bending, reaching, and twisting.</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;background:white;\"><span style='font-size:13px;font-family:\"Calibri\",sans-serif;color:black;'>The ability to tolerate various scents, noises, and bright lights is required.</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:2.0pt;margin-left:0in;font-size:21px;font-family:\"Larken Bold\";color:#003041;font-weight:bold;'><span style='font-family:\"Calibri\",sans-serif;'>Preference:</span></p><p style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;text-align:justify;'><span style='font-size:13px;font-family:\"Calibri\",sans-serif;'>It is the policy of the Bois Forte Band, pursuant to tribal and federal law, to give preference to qualified Native Americans in hiring, promotion, and departmental transfers. Preference will be extended to members of the Bois Forte Band, members of other federally recognized tribes and to status Natives born in Canada.</span></p>\n",
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    "requisitionTitle": "Bistro Line Cook (Full-Time)",
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