Jacobs Entertainment, Inc. (JEI) is a developer, owner and operator of gaming and entertainment facilities across the United States. Core to the company's value is our commitment to ethical leadership, outstanding training, and open employee communication.
Jacobs Entertainment is currently in search of a "Executive Chef" for Gold Dust West Reno. The GDW Reno is located in the central downtown gaming district and has been a local's favorite since 1977. It features the latest and hottest slot machines, full-service bars, and the ever-popular Grille restaurant.
Our employees are supported with a comprehensive benefits program that include the following:
$200 Referral Bonus
Tuition Reimbursement
7 paid Holidays
80 hours of Vacation after 1 year of employment
We offer a variety of affordable medical, dental, vision and flexible spending account plans after 60 days
Employee Assistance Program FREE of charge
Company paid Life Insurance and AD&D
Matching 401K program after 90 days
Employee Meal Discounts
Ongoing learning and development programs
Work towards your future advancement within the company-most of our supervisors and managers are promoted from within
Essential Job Responsibilities and Duties:
Oversees all culinary operations and functions
Monitor all kitchen and restaurant expenses and inventories
Coordinate with Corporate Food and Beverage Director in the development of recipe and menu products
Work with general manager and corporate F&B Director to develop restaurant-related food promotions and special events
Create and modify restaurant and menu product
Establish and oversee proper food preparation quantity and quality
Maintain and enforce all sanitation and health department requirements
Oversees kitchen personnel hiring and training
Development of culinary department training and succession path
Regular interactions with property General Manager's to ensure product satisfaction and guest needs are being met
Oversee and expedite proper product storage, quality, presentation and consistency
Oversee accountability of all Sous Chef, Line Cook, Prep Cook, and support personnel through effective and consistent communication and delegation
Maintain accuracy and quality of all products being received by the culinary department
Coordinate procurement with purchasing and receiving departments to ensure timely and quality purchases
Oversee department compliance regarding all sanitation rules and requirements
Maintain current and accurate Safety Data Sheets (SDS)
Oversee and ensure the culinary operations are in satisfactory conditions to meet local health requirements as well as all other applicable regulatory requirements
Oversee and guide all kitchen personnel training, development and discipline
Skills, Education and Other Requirements:
Executive-level culinary leadership experience in a complex, multi-outlet environment
Strong financial acumen, strategic thinking, and operational expertise
Proven ability to lead large, diverse culinary teams
Excellent communication, leadership, and collaboration skills