Gold Dust West Reno - Sous Chef

Gold-Dust-Reno-LL; Reno (NV); On-site; USD 33,000 - 34,000; Full time

Benefits offered by this job

Referral bonus

Tuition reimbursement

Paid holidays

Vacation after 1 year

Medical, dental, vision plans

Flexible spending account

Employee Assistance Program

Life Insurance and AD&D

401K matching

Meal discounts

Learning and development programs

Internal advancement

Job summary

Jacobs Entertainment, Inc. (JEI) seeks a Sous Chef for Gold Dust West Reno to lead culinary operations in a high-volume hospitality setting. You will work with the Executive Chef to plan menus, manage costs, and ensure top quality and sanitation standards.

The position requires 2+ years as a Sous Chef or 3+ years in kitchen management. A Culinary Arts degree and Food Service Manager’s Certification are preferred. Excellent benefits accompany this role.

Qualifications

• Must have basic computer skills, basic math skills and be able to read, write and have command of the English language.
• A degree in Culinary Arts and Food Service Manager’s Certification preferred.
• Minimum of two years’ experience as a Sous Chef and/or a minimum of three years in the culinary field in kitchen management.
• Identification that establishes identity
• Identification that establishes the right to work in the United States

Responsibilities

• Oversees culinary operations and functions
• Assists with monitoring kitchen and restaurant expenses and inventories
• Works with Executive Chef to develop restaurant-related food promotions and special events
• Oversee proper food preparation quantity and quality
• Maintain and enforce all sanitation and health department requirements
• Assists Executive Chef with kitchen personnel training
• Ensure and expedite proper product storage, quality, presentation and consistency
• Assists Executive Chef with holding accountable all Line Cooks, Prep Cooks and support personnel through effective and consistent communication
• Ensure accuracy and quality of all products being received by the culinary department
• Assists Executive Chef with interfacing with the receiving/ purchasing department to ensure that the culinary department is properly reconciled
• Ensure department compliance regarding all sanitation rules and requirements
• Maintain current and accurate Material Safety Data Sheets (MSDS)
• Ensure the culinary operations are in satisfactory conditions to meet local health requirements

Skills

Basic computer skills

Basic math skills

English language proficiency

Education

Culinary Arts degree

Food Service Manager Certification (preferred)

Job description

• Base Pay $24.00 - $24.50 / Hour
• Job Category Food & Beverage
• Employee Type FT Hourly Non Exempt

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 aSous 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 culinary operations and functions
• Assists with monitoring kitchen and restaurant expenses and inventories
• Works with Executive Chef to develop restaurant-related food promotions and special events
• Oversee proper food preparation quantity and quality
• Maintain and enforce all sanitation and health department requirements
• Assists Executive Chef with kitchen personnel training
• Ensure and expedite proper product storage, quality, presentation and consistency
• Assists Executive Chef with holding accountable all Line Cooks, Prep Cooks and support personnel through effective and consistent communication
• Ensure accuracy and quality of all products being received by the culinary department
• Assists Executive Chef with interfacing with the receiving/ purchasing department to ensure that the culinary department is properly reconciled
• Ensure department compliance regarding all sanitation rules and requirements
• Maintain current and accurate Material Safety Data Sheets (MSDS)
• Ensure the culinary operations are in satisfactory conditions to meet local health requirements

Skills, Education and Other Requirements:

• Must have basic computer skills, basic math skills and be able to read, write and have command of the English language
• A degree in Culinary Arts and Food Service Manager’s Certification preferred
• Must possess a minimum of two years’ experience as a Sous Chef and/or a minimum of three years in the culinary field in kitchen management
• Identification that establishes identity
• Identification that establishes the right to work in the United States