Lodge Casino - Chef de Cuisine—White Buffalo Steak House

DeKalb Health; Black Hawk (CO); On-site; USD 75,000 - 90,000; Full time

Benefits offered by this job

Referral Bonus

Tuition Reimbursement

7 paid Holidays

Vacation after 1 year

Sick time 48 hours

Medical, dental, vision and FSA plans

Employee Assistance Program

Company paid Life Insurance and AD&D

Company paid short and long term-disab

Matching 401K program after 90 days

Employee Meal Discounts

Free Parking

Discounted Bus Tickets

Ongoing learning and development

Internal advancement opportunities

Job summary

Jacobs Entertainment, Inc. (JEI) operates The Lodge Casino in Black Hawk, CO, and seeks a Chef de Cuisine—White Buffalo to lead culinary operations. The Lodge Casino is part of a nationwide entertainment portfolio with a focus on quality and guest experience.

The role oversees kitchen staffing, menu execution, food cost controls and regulatory compliance in a fine dining environment, with opportunities for professional growth within JEI.

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
• 5-8 years working in upscale/fine dining kitchens
• Exposure to advanced techniques (reductions, emulsions, sous vide, butchery, etc…)
• 3-5 years culinary leadership, sous chef or higher
• Proven culinary management experience in a professional kitchen environment
• Strong operational, organizational, and financial skills
• Demonstrated leadership and team development capability
• Identification that establishes identity
• Identification that establishes the right to work in the United States

Responsibilities

• Manage kitchen staffing, scheduling, onboarding, and ongoing training
• Oversee ordering, inventory management, and food cost controls
• Ensure recipe integrity, portion accuracy, and consistent food quality
• Enforce health, safety, sanitation, and food safety regulations
• Develop and mentor Sous Chefs and culinary team members
• Prepare kitchens for inspections and lead corrective action follow-up
• Achievement of food cost and efficiency targets
• Consistent culinary execution and quality standards
• Development and retention of culinary leadership talent
• Strong compliance and inspection outcomes
• Outlet-level food safety ownership
• Primary inspection contact for assigned kitchen(s)
• Other related duties include but not limited to complying with the following: Food Safety Guidelines, Colorado Limited Gaming Act, Colorado Gaming Rules and Regulations, Colorado Internal Control Minimum Procedures, Colorado Liquor and Beer Codes, Federal requirements for Anti-Money Laundering, Company Policies, and IRS reporting

Skills

Basic computer skills

Basic math skills

English language proficiency

Leadership

Culinary management

Education

Culinary Arts degree

Food Service Manager Certification

Job description

• Location 240 Main Street,Black Hawk, CO, 80422,United States
• Base Pay $75,000.00 / Year
• Job Category Fine Dining
• Employee Type FT Salary Exempt
• Manage Others Yes

Contact information

• Phone [phone]

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.

The Lodge Casino is currently in search of a “Chef de Cuisine—White Buffalo”. We are Colorado's First Choice For Fun not only for our guests, but for our employees too! If you are looking for a fun and exciting atmosphere, now is the perfect time to jump start your career. The Lodge Casino opened its doors in June 1998, in Black Hawk, CO. Our property features more than 52,000 square feet of state-of-the-art gaming space, four delicious restaurants, nearly 900 slot machines, 23 table games, four bars and 50 spacious boutique hotel rooms.

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
• 48 Hours of Sick Time available immediately and renews annually
• 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
• Company paid short and long term disability
• Matching 401K program after 90 days
• Employee Meal Discounts
• Free Parking
• Discounted Bus Tickets
• 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:

• Manage kitchen staffing, scheduling, onboarding, and ongoing training
• Oversee ordering, inventory management, and food cost controls
• Ensure recipe integrity, portion accuracy, and consistent food quality
• Enforce health, safety, sanitation, and food safety regulations
• Develop and mentor Sous Chefs and culinary team members
• Prepare kitchens for inspections and lead corrective action follow-up
• Achievement of food cost and efficiency targets
• Consistent culinary execution and quality standards
• Development and retention of culinary leadership talent
• Strong compliance and inspection outcomes
• Outlet-level food safety ownership
• Primary inspection contact for assigned kitchen(s)
• Other related duties include but not limited to complying with the following: Food Safety Guidelines, Colorado Limited Gaming Act, Colorado Gaming Rules and Regulations, Colorado Internal Control Minimum Procedures, Colorado Liquor and Beer Codes, Federal requirements for Anti-Money Laundering, Company Policies, and IRS reporting

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
• 5-8 years working in upscale/fine dining kitchens
• Exposure to advanced techniques (reductions, emulsions, sous vide, butchery, etc…)
• 3-5 years culinary leadership, sous chef or higher
• Proven culinary management experience in a professional kitchen environment
• Strong operational, organizational, and financial skills
• Demonstrated leadership and team development capability
• Identification that establishes identity
• Identification that establishes the right to work in the United States