What are the responsibilities and job description for the J Resort - Sous Chef—The Buffet 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 “Sous Chef—The Buffet” for the All-New J 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:
- $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 culinary operations and functions
- Assists with monitoring kitchen and restaurant expenses and inventories
- Works with Executive Chef to develop restaurant-related food promotions and special events
- Oversee proper food preparation quantity and quality
- Maintain and enforce all sanitation and health department requirements
- Assists Executive Chef with kitchen personnel training
- Ensure and expedite proper product storage, quality, presentation and consistency
- Assists Executive Chef 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 requirements
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
- 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