Gold Dust West Reno - Executive Chef

DeKalb Health; Reno (NV); On-site; USD 68,000 - 85,000; Full time

Benefits offered by this job

Referral Bonus

Tuition Reimbursement

7 paid Holidays

Vacation after 1 year

Medical, dental, vision and FSA plans

Employee Assistance Program

Life Insurance & AD&D

401K matching after 90 days

Employee Meal Discounts

Learning and Development programs

Advancement opportunities

Job summary

Jacobs Entertainment, Inc. is seeking an Executive Chef for Gold Dust West Reno, a premier redeployed property in downtown Reno.

You will lead all culinary operations, drive food quality, and manage costs to deliver exceptional guest experiences. Qualifying candidates will have executive-level culinary leadership in a multi-outlet environment, strong financial acumen, and a track record of building high-performing teams.

Qualifications

• Executive-level culinary leadership in a multi-outlet environment.
• Strong financial acumen and strategic thinking.
• Proven ability to lead large, diverse culinary teams.
• Excellent communication and collaboration skills.
• Knowledge of kitchen equipment and safety standards.

Responsibilities

• Oversees culinary operations and functions.
• Monitor kitchen and restaurant expenses and inventories.
• Coordinate with Corporate Food and Beverage Director on menu development.
• Work with general manager and corporate F&B Director on promotions.
• Create and modify restaurant and menu products.
• Maintain sanitation and health department compliance.
• Oversee kitchen personnel hiring and training.
• Develop culinary training and succession paths.
• Interact with General Manager to ensure guest satisfaction.
• Ensure proper product storage, quality and consistency.
• Oversee procurement with purchasing and receiving for timely purchases.

Skills

Executive leadership

Financial acumen

Team leadership

Communication skills

Food safety knowledge

Job description

• Base Pay $67,926.00 - $84,907.00 / Year
• Job Category Food & Beverage
• Employee Type FT Salary Exempt
• Manage Others Yes

Contact information

Description

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 Bonus
• Tuition Reimbursement
• 7 paid Holidays
• 80 hours of Vacation after 1 year of employment
• We offer a variety of affordable medical, dental, vision and flexible spending account plans after 60 days
• Employee Assistance Program FREE of charge
• Company paid Life Insurance and AD&D
• Matching 401K program after 90 days
• Employee Meal Discounts
• Ongoing learning and development programs
• Work 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 functions
• Monitor all kitchen and restaurant expenses and inventories
• Coordinate with Corporate Food and Beverage Director in the development of recipe and menu products
• Work with general manager and corporate F&B Director to develop restaurant-related food promotions and special events
• Create and modify restaurant and menu product
• Establish and oversee proper food preparation quantity and quality
• Maintain and enforce all sanitation and health department requirements
• Oversees kitchen personnel hiring and training
• Development of culinary department training and succession path
• Regular interactions with property General Manager’s to ensure product satisfaction and guest needs are being met
• Oversee and expedite proper product storage, quality, presentation and consistency
• Oversee accountability of all Sous Chef, Line Cook, Prep Cook, and support personnel through effective and consistent communication and delegation
• Maintain accuracy and quality of all products being received by the culinary department
• Coordinate procurement with purchasing and receiving departments to ensure timely and quality purchases
• Oversee department compliance regarding all sanitation rules and requirements
• Maintain 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 requirements
• Oversee and guide all kitchen personnel training, development and discipline

Skills, Education and Other Requirements:

• Executive-level culinary leadership experience in a complex, multi-outlet environment
• Strong financial acumen, strategic thinking, and operational expertise
• Proven ability to lead large, diverse culinary teams
• Excellent communication, leadership, and collaboration skills
• Knowledge and familiarity with kitchen equipment
• Enterprise or corporate food safety leadership training (recommended)
• Identification that establishes identity
• Identification that establishes the right to work in the United States