Gold ''N Silver Inn - Chef de Cuisine

A Legacy of Excellence

Entertaining Your World

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 "Chef de Cuisine" for the Gold 'N Silver Inn. The Gold 'N Silver is Reno's oldest casual dining restaurant and has been a Reno landmark for over 60 years. The property has gone under a restoration and renovation that includes a neighborhood bar and updated dining room that will be a downtown Reno highlight for the next 60 years.

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:

• Execute the culinary vision of the concept, ensuring food always reflects brand identity and positioning
• Balance creativity with profitability when developing menus and specials
• Design seasonal menus and continuously test, refine, and improve dishes based on performance and feedback
• Ensure alignment between front-of-house and back-of-house operations
• Source high-quality ingredients aligned with concept standards and cost targets
• Negotiate pricing, terms, and availability with vendors
• Maintain secondary suppliers and contingency plans to ensure operational continuity
• Own kitchen financial performance, including food cost management, labor efficiency, and waste reduction
• Manage purchasing, vendor relationships, and inventory systems
• Analyze product usage and implement cost-saving strategies without compromising quality
• Support budgeting and forecasting activities for culinary operations
• Hire, train, schedule, and develop kitchen staff at all levels
• Establish performance expectations and accountability standards
• Foster a positive, professional, and safety-focused work environment
• Develop future leaders and maintain appropriate staffing levels
• Maintain full compliance with food safety, sanitation, and health regulations
• Implement and enforce HACCP-based procedures and active managerial control practices
• Serve as the primary contact for health department inspections within the kitchen
• Lead corrective actions and documentation following inspections or incidents
• Partner with the General Manager on operational planning, events, and business initiatives
• Coordinate production for special events, catering, or high-volume periods as applicable
• Ensure kitchen equipment maintenance, cleanliness, and facility standards
• Monitor workflow efficiency and implement process improvements
• Consistent culinary excellence and execution
• Achievement of food cost and labor targets
• Positive guest feedback related to food quality
• Strong team performance, retention, and development
• Compliance with all health, safety, and sanitation standards
• Full kitchen food safety program ownership
• Oversight of staff training and certification compliance
• Enforce of sanitation and allergen protocols
• Inspection readiness and corrective action management
• Full culinary operational and food safety accountability for the Gold N Silver
• Primary authority for kitchen operations and culinary standards

Skills, Education and Other Requirements:

• Must have basic computer skills, basic math skills and be able to read, write and have command of the English language
• A degree in Culinary Arts and Food Service Manager's Certification preferred
• 3-5 years culinary leadership, sous chef or higher
• Experience running/leading service for 150-450 covers per night
• Proven knowledge of service flow (ticket time, station coordination, recipe/plating adherence etc…)
• Proven culinary management experience in a professional kitchen environment
• Strong operational, organizational, and financial skills
• Demonstrated leadership and team development capability
• Proven culinary leadership experience in a professional kitchen environment
• Demonstrated ability to manage both operations and strategy
• Strong financial and cost control skills
• Excellent leadership, communication, and organizational abilities
• Ability to work in a fast-paced, hands on environment
• ServSafe Alcohol (required)
• ServSafe Manager / Food Protection Manager (required or ability to obtain)
• Identification that establishes identity
• Identification that establishes the right to work in the United States