J Resort - Assistant Pastry 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 "Assistant Pastry Chef" 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 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:

Oversees all pastry kitchen operations and functions, including management and training of all bakery staffDrives the dessert process with production and creative solutions to dessert menusMaintain an active presence throughout the kitchen, restaurant, and event spaces - participate/lead in daily line-ups and regular department meetings, conduct daily walk-throughs of operational setups, coordinate, and participate in REO/BEO meetingsAt times will actively be responsible for assisting in kitchen when necessary including, prep, station work, expediting, putting requisitions away and any additional assignments form Pastry leadership.

Responsible for assisting when applicable, all financial (invoices review and submission, reporting, paid-outs) and personnel/payroll-related administrative duties are completed accurately, on time, and in accordance with company policies and proceduresUtilize labor effectively to meet budgets while ensuring high standards of Quality, Service & Cleanliness. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed as needed and labor cost objectives are met Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgetedAs necessary prepare operational reports and analyses setting forth progress and adverse trends and making appropriate recommendationsMaintain an active presence throughout the restaurant and its event spaces - lead daily line-ups and regular department meetings, conduct daily walk-throughs of operational setups, coordinate, and participate in REO/BEO meetingsWork with Regional Executive Pastry Chef to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiativesResponsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problemsParticipate in ensuring that all financial (invoices review and submission, reporting, paid-outs) and personnel/payroll-related administrative duties are completed accurately, on time, and in accordance with company policies and proceduresEnsure colleagues have current knowledge of outlet offerings, products, services, facilities, events, pricing and policies and knowledge of the local area and eventsUnderstand and follow written company procedures with 100% accuracy and regulations to our back-of-the-house teamParticipate and coordinate in the developing of new menu items and specialsMonitor production and control par limits on productsPractice procedures to increase yields (minimizes waste)Uphold all health department policies and proceduresEnsure kitchen staff follows proper food storage, rotation, and temperature procedures

Skills, Education and Other Requirements:

Strong communication skillsPositive attitude that contributes to a pleasant working environmentIntermediate to advanced reading, writing, math skills and basic computer skillsAbility to follow written and verbal instructionsAbility to function as part of a teamAbility to remain calm and professional when under pressureMust be able to multi-taskMust have a working knowledge of the food service industryCulinary degree or equivalent work experienceSuccessful completion of ServSafe ClassAt least 3 years of supervisory experience in a high-volume food establishmentIdentification that establishes identityIdentification that establishes the right to work in the United States