Gold 'N Silver Inn - Sous Chef

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 “Sous Chef” 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:

• Oversee the entire kitchen during service, coordinating all stations and production activities.
• Monitor ticket flow and adjust pacing to maintain timely, high-quality output
• Anticipate and resole operational issues without disrupting service
• Communicate clearly with front-of-house leadership to ensure smooth guest experience
• Develop efficient staff schedules aligned with forecasted business levels
• Manage call-outs, shift adjustments, and coverage needs
• Monitor labor utilization and control overtime in accordance with business targets
• Support reporting and workforce planning activities
• Conduct accurate inventory counts and maintain product controls
• Place orders based on par levels, forecasts, and production needs
• Monitor product usage and minimize waste and spoilage
• Assist with receiving, storage compliance, and product rotation
• Provide ongoing coaching, training, and skill development for kitchen staff
• Conduct one-on-one feedback conversions to reinforce expectations and improve performance
• Document performance issues and support progressive discipline when required
• Promote a professional, respectful, and accountable team environment
• Ensure recipes, portioning, plating, and presentation standards are followed consistently
• Maintain cleanliness, sanitation, and organization throughout the kitchen
• Monitor compliance with food safety procedures and operational policies
• Support inspection readiness at all times
• Smooth, efficient service execution
• Consistent product quality and presentation
• Effective labor utilization and scheduling accuracy
• Strong team accountability and engagement
• Compliance with food safety and sanitation standards
• Active managerial control of food safety practices during assigned shifts
• Monitoring of critical control points and sanitation procedures
• Documentation of corrective actions and incidents
• Support for regulatory inspections and internal audits
• Shift level operational and food safety accountability
• Direct supervision of kitchen staff and enforcement of culinary standards
• Demonstrates emotional steadiness under pressure
• Applies rules and decisions fairly and consistently
• Builds trust through reliability, professionalism, and competence
• Maintain composure and authority during high-volume service periods

Skills, Education and Other Requirements:

• Prior sous chef or supervisory experience in a professional kitchen
• Strong leadership and communication skills
• Solid understanding of kitchen operations, food safety, and labor practices
• Ability to work in a fast-paced, high-pressure environment
• Sous Chef or supervisory kitchen experience
• Must have a working knowledge of the food service industry.
• Culinary degree or equivalent work experience
• 3 years of supervisory experience in a high-volume food establishment.
• Strong leadership, communication, and organizational skills
• Working knowledge of food safety and sanitation regulations
• 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