Area Executive Chef - Visionary Multi-Outlet Leader

DeKalb Health; Reno (NV); On-site; USD 79,000 - 99,000; Full time

Benefits offered by this job

Referral Bonus

Tuition Reimbursement

7 paid Holidays

Vacation after 1 year

Medical/Dental/Vision

Flexible spending accounts

Life Insurance/AD&D

401K with Matching

Employee Meal Discounts

Learning & Development

Internal advancement opportunities

Job summary

Jacobs Entertainment, Inc. (JEI) is seeking an Area Executive Chef for Gold Dust West Reno and Gold ’N Silver Inn to lead culinary vision and operations across multiple outlets.

You will oversee menus, quality, and financial performance while guiding kitchen teams to excellence. Responsibilities include managing Sous Chefs and leaders, ensuring food safety, budgeting, and collaborating with F&B leadership on promotions and events.

Qualifications

• Executive-level leadership in a multi-outlet hospitality setting.
• Proven ability to manage food cost, labor, and profitability targets.
• Strong communication and cross-functional collaboration with F&B leadership.

Responsibilities

• Establish and maintain culinary vision, philosophy, and standards for the property.
• Oversee menus, consistency, presentation, and execution across outlets and service periods.
• Lead and mentor culinary teams including Sous Chefs and kitchen managers.
• Drive professionalism, creativity, accountability, and continuous improvement in operations.
• Own culinary budgets, food cost strategy, and waste reduction initiatives.
• Ensure health, safety, and regulatory compliance across the property.

Skills

Executive-level culinary leadership

Financial acumen

Team leadership

Communication skills

Food safety knowledge

US work authorization

Job description

Jacobs Entertainment, Inc. (JEI) is seeking an Area Executive Chef for Gold Dust West Reno and Gold ’N Silver Inn to lead culinary vision and operations across multiple outlets.

You will oversee menus, quality, and financial performance while guiding kitchen teams to excellence. Responsibilities include managing Sous Chefs and leaders, ensuring food safety, budgeting, and collaborating with F&B leadership on promotions and events.