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 "Area Executive Chef" for Gold Dust West Reno and Gold 'N Silver Inn. The GDW Reno is located in the central downtown gaming district and has been a local's favorite since 1977. It features the latest and hottest slot machines, full-service bars, and the ever-popular Grille restaurant. 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:

Establish and maintain the overall culinary vision, philosophy, and standards for the propertyEnsure consistent quality, presentation, and execution across all menus, outlets, and service periodsLead, mentor, and hold accountable all culinary leaders, including Sous Chefs, Chef de Cuisines, and kitchen management teamsPromote a culture of professionalism, creativity, accountability, and continuous improvement within culinary operationsEnsure menus align with brand positioning, guest demographics, and profitability targetsPartner with food and beverage leadership and marketing teams to support promotions, seasonal offerings, and special eventsOversee recipe standardization, portion controls, and culinary documentationOwn culinary financial performance, including food cost strategy, labor efficiency, and waste reductionDevelop and manage culinary budgets in alignment with overall food and beverage financial goalsImplement effective purchasing, inventory, and cost control systemsAnalyze financial performance and partner with outlet leaders to address variances and improve marginsOversee all kitchen operations to ensure efficiency, consistency, and operational excellence.

Partner closely with outlet General Managers to ensure seamless front-of-house and back-of-house alignmentCollaborate with executive leadership on business planning, growth initiatives, and capital projectsSupport operational readiness for peak business periods, events, and high-volume operationsMaintain ultimate accountability for culinary food safety, sanitation, and regulatory compliance across the propertyEnforce corporate food safety policies, procedures, and standards in all culinary operationsServe as a primary leader for health department relationships, inspections, and corrective action plans related to culinary operationsProactively identify and mitigate food safety, operational, and reputational risksLead continuous improvement initiatives related to food safety, sanitation, and operational controlsConsistent delivery of culinary excellence, quality, and innovationAchievement of food cost, labor, and financial performance targetsDevelopment of strong culinary leadership bench and succession plansPositive compliance outcomes and inspection readinessStrong collaboration with food and beverage and property leadershipProperty-wide governance of culinary food safety and sanitation standardsEnforcement of corporate food safety policies and proceduresLeadership of health department relationships and inspection responsesApproval and oversight of corrective action strategies and continuous improvement initiativesUltimate culinary food safety accountability for the propertyFinal authority on culinary standards, enforcement, and corrective actions

Skills, Education and Other Requirements:

Executive-level culinary leadership experience in a complex, multi-outlet environmentStrong financial acumen, strategic thinking, and operational expertiseProven ability to lead large, diverse culinary teamsExcellent communication, leadership, and collaboration skillsKnowledge and familiarity with kitchen equipmentServSafe Manager / Food Protection Manager Certification (required)Enterprise or corporate food safety leadership training (recommended)Identification that establishes identityIdentification that establishes the right to work in the United States