What are the responsibilities and job description for the Gold Dust West Reno - Executive Chef position at JACOBS ENTERTAINMENT INC?
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 “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
- Knowledge and familiarity with kitchen equipment
- ServSafe Manager / Food Protection Manager Certification (required)
- Enterprise or corporate food safety leadership training (recommended)
- Identification that establishes identity
- Identification that establishes the right to work in the United States