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 BonusTuition Reimbursement7 paid Holidays80 hours of Vacation after 1 year of employmentWe offer a variety of affordable medical, dental, vision and flexible spending account plans after 60 daysEmployee Assistance Program FREE of chargeCompany paid Life Insurance and AD&DMatching 401K program after 90 daysEmployee Meal DiscountsOngoing learning and development programsWork 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 outputAnticipate and resole operational issues without disrupting serviceCommunicate clearly with front-of-house leadership to ensure smooth guest experienceDevelop efficient staff schedules aligned with forecasted business levelsManage call-outs, shift adjustments, and coverage needsMonitor labor utilization and control overtime in accordance with business targetsSupport reporting and workforce planning activitiesConduct accurate inventory counts and maintain product controlsPlace orders based on par levels, forecasts, and production needsMonitor product usage and minimize waste and spoilageAssist with receiving, storage compliance, and product rotationProvide ongoing coaching, training, and skill development for kitchen staffConduct one-on-one feedback conversions to reinforce expectations and improve performanceDocument performance issues and support progressive discipline when requiredPromote a professional, respectful, and accountable team environmentEnsure recipes, portioning, plating, and presentation standards are followed consistentlyMaintain cleanliness, sanitation, and organization throughout the kitchenMonitor compliance with food safety procedures and operational policiesSupport inspection readiness at all timesSmooth, efficient service executionConsistent product quality and presentationEffective labor utilization and scheduling accuracyStrong team accountability and engagementCompliance with food safety and sanitation standardsActive managerial control of food safety practices during assigned shiftsMonitoring of critical control points and sanitation proceduresDocumentation of corrective actions and incidentsSupport for regulatory inspections and internal auditsShift level operational and food safety accountabilityDirect supervision of kitchen staff and enforcement of culinary standardsDemonstrates emotional steadiness under pressureApplies rules and decisions fairly and consistentlyBuilds trust through reliability, professionalism, and competenceMaintain composure and authority during high-volume service periods

Skills, Education and Other Requirements:

Prior sous chef or supervisory experience in a professional kitchenStrong leadership and communication skillsSolid understanding of kitchen operations, food safety, and labor practicesAbility to work in a fast-paced, high-pressure environmentSous Chef or supervisory kitchen experienceMust have a working knowledge of the food service industry.

Culinary degree or equivalent work experience3 years of supervisory experience in a high-volume food establishment.

Strong leadership, communication, and organizational skillsWorking knowledge of food safety and sanitation regulationsServSafe Alcohol (required)ServSafe Manager / Food Protection Manager (required or ability to obtain)Identification that establishes identityIdentification that establishes the right to work in the United States