Jacobs Entertainment
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 Elko . This property features a modern interior with the latest slot machines and table games including Blackjack, Craps, and 3-Card Poker. Across the parking lot is our 80-room Hampton Inn featuring Wi-Fi, a swimming pool, fitness center and a hot breakfast for all guests.
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 all culinary operations and functions
Manage and develop all kitchen personnel
Monitor all culinary operation expenses and inventories
Works with the Corporate F&B Director to create standardized recipes, oversee production of all recipes and menu items
Establish quantity and quality expectations, oversee production quantity and quality
Maintain and enforce all Nevada Department of Health policies and procedures
Monitor culinary operation for ongoing compliance with sanitation requirements
Works with the Corporate F&B Director to create and modify menu items as needed
Works with the Corporate F&B Director to develop restaurant-related food promotions and special events
Requisition, interview, and hire competent kitchen personnel
Maintain proper product storage, quality, presentation and consistency
Monitor the accuracy and quality of all products received by the Culinary Department
Complete monthly product inventory
Collaborate with the Purchasing Department to ensure accurate Culinary Department reconciliation
Maintain current and accurate Material Safety Data Sheets (MSDS)
Adhere to all company safety policies
Ensure the culinary operations are in satisfactory conditions to meet local health requirements
Supervise all kitchen personnel
Oversee all kitchen staffing and scheduling to maintain acceptable labor costs
Assure proper chain of command leadership
Skills, Education and Other Requirements:
Must be fluent in English and have strong communication skills
Ability to read, analyze and interpret common financials reports and documents
Positive attitude that contributes to a pleasant working environment
Intermediate reading, writing, and math skills
Ability to use computer programs such as Word, Excel, and Outlook with proficiency
Must have a working knowledge of the food service industry
Must possess a minimum of two years’ experience as an Executive Chef, and/or a minimum of five years of supervisory experience in a high-volume food establishment
Culinary Degree preferred
Successful Completion of ServSafe Class
Nevada Driver’s License with 3 years clean driving record
Identification that establishes identity
Identification that establishes the right to work in the United States
#J-18808-Ljbffr
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 Elko . This property features a modern interior with the latest slot machines and table games including Blackjack, Craps, and 3-Card Poker. Across the parking lot is our 80-room Hampton Inn featuring Wi-Fi, a swimming pool, fitness center and a hot breakfast for all guests.
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 all culinary operations and functions
Manage and develop all kitchen personnel
Monitor all culinary operation expenses and inventories
Works with the Corporate F&B Director to create standardized recipes, oversee production of all recipes and menu items
Establish quantity and quality expectations, oversee production quantity and quality
Maintain and enforce all Nevada Department of Health policies and procedures
Monitor culinary operation for ongoing compliance with sanitation requirements
Works with the Corporate F&B Director to create and modify menu items as needed
Works with the Corporate F&B Director to develop restaurant-related food promotions and special events
Requisition, interview, and hire competent kitchen personnel
Maintain proper product storage, quality, presentation and consistency
Monitor the accuracy and quality of all products received by the Culinary Department
Complete monthly product inventory
Collaborate with the Purchasing Department to ensure accurate Culinary Department reconciliation
Maintain current and accurate Material Safety Data Sheets (MSDS)
Adhere to all company safety policies
Ensure the culinary operations are in satisfactory conditions to meet local health requirements
Supervise all kitchen personnel
Oversee all kitchen staffing and scheduling to maintain acceptable labor costs
Assure proper chain of command leadership
Skills, Education and Other Requirements:
Must be fluent in English and have strong communication skills
Ability to read, analyze and interpret common financials reports and documents
Positive attitude that contributes to a pleasant working environment
Intermediate reading, writing, and math skills
Ability to use computer programs such as Word, Excel, and Outlook with proficiency
Must have a working knowledge of the food service industry
Must possess a minimum of two years’ experience as an Executive Chef, and/or a minimum of five years of supervisory experience in a high-volume food establishment
Culinary Degree preferred
Successful Completion of ServSafe Class
Nevada Driver’s License with 3 years clean driving record
Identification that establishes identity
Identification that establishes the right to work in the United States
#J-18808-Ljbffr