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 “Master Cook--Buffet”for the All-NewJ Resort. The J Resort is a full-service hotel-casino with over 500 rooms and wide variety of Slots and Table Games. The J has a unique blend of original art, live music, bold flavors, luxurious accommodations, and exciting casino action…And we are just getting started!

Be a part of the transformation of Reno’s newest premier resort—A Reno resort unlike any other.

Our employees are supported with a comprehensive benefits program that include the following:

• $500 Referral Bonus
• Tuition Reimbursement
• Wellness Programs—Get paid to go to the doctor
• 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:

• Assist with overseeing culinary operations and functions
• Oversee proper food preparation quantity and quality
• Maintain and enforce all sanitation and health department requirements
• Assists Executive Chef and sous chefs with kitchen personnel training
• Ensure and expedite proper product storage, quality, presentation, and consistency
• Assists Executive Chef and sous chefs with holding accountable all Line Cooks, Prep Cooks, and support personnel through effective and consistent communication
• Ensure accuracy and quality of all products being received by the culinary department
• Assists Executive Chef with interfacing with the receiving/ purchasing department to ensure that the culinary department is properly reconciled
• Ensure department compliance regarding all sanitation rules and requirements
• Maintain current and accurate Material Safety Data Sheets (MSDS)
• Ensure the culinary operations are in satisfactory conditions to meet local health
• Supervise and guide all kitchen personnel

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
• Must be flexible with scheduling
• A degree in Culinary Arts and Food Service Manager's Certification preferred
• Must possess a minimum of two years' experience as a Sous Chef and/or a minimum of three years in the culinary field in kitchen management
• Identification that establishes identity
• Identification that establishes the right to work in the United States