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 Reno. 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:

Oversees all culinary operations and functionsMonitor all kitchen and restaurant expenses and inventoriesCoordinate with Corporate Food and Beverage Director in the development of recipe and menu productsWork with general manager and corporate F&B Director to develop restaurant-related food promotions and special eventsCreate and modify restaurant and menu productEstablish and oversee proper food preparation quantity and qualityMaintain and enforce all sanitation and health department requirementsOversees kitchen personnel hiring and trainingDevelopment of culinary department training and succession pathRegular interactions with property General Manager's to ensure product satisfaction and guest needs are being metOversee and expedite proper product storage, quality, presentation and consistencyOversee accountability of all Sous Chef, Line Cook, Prep Cook, and support personnel through effective and consistent communication and delegationMaintain accuracy and quality of all products being received by the culinary departmentCoordinate procurement with purchasing and receiving departments to ensure timely and quality purchasesOversee department compliance regarding all sanitation rules and requirementsMaintain current and accurate Safety Data Sheets (SDS)Oversee and ensure the culinary operations are in satisfactory conditions to meet local health requirements as well as all other applicable regulatory requirementsOversee and guide all kitchen personnel training, development and discipline

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