Job 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

"

Master Cook--J Paul's Italian Steakhouse

"for the All-New

J Resort. The J Resort is a full-service hotel-casino with over 500 rooms and wide variety of Slots and Table Games. The J has a unique blend of original art, live music, bold flavors, luxurious accommodations, and exciting casino action...And we are just getting started!






Be a part of the transformation of Reno's newest premier resort--A Reno resort unlike any other.

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:

Skillfully and knowledgeably work all kitchen stations Assist with overseeing culinary operations and functions Oversee proper food preparation quantity and quality Provide assistance to Room and Sous Chefs at all times with staffing concerns, direction of staff and overall performance of team members Posses the ability to read and comprehend Kitchen Management System/ Kitchen Printer Tickets Follow methods of food preparation, cooking, portion size, mixing of sauces and garnishing of foods to ensure food is prepared in an approved manner as prescribed by the Room Chef and Sous Chef Evaluate cooked food before serving for quality flavors and appearance by taste and smell Set-up workstation based on pars established by Room Chef, Sous Chef following station set up guides Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs Assist in recipe and menu development when requested, including but not limited to daily specials, holiday, specialty functions Report any engineering needs or equipment failures/malfunctions to the culinary team or outlet manager as soon as they are noticed Meet with Room and Sous Chefs to review assignments, anticipate business levels, changes, and other information pertinent to the job performance Maintain and enforce all sanitation and health department requirements Assists Room Chef and sous chefs with kitchen personnel training Ensure and expedite proper product storage, quality, presentation, and consistency Assists Room Chef and sous chefs 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 Room 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) Adhere to all property appearance and uniform standards Maintain an open line of vertical and horizontal communication with team members and management Ensure the culinary operations are in satisfactory conditions to meet local health requirements Supervise and guide all kitchen personnel development and discipline Display thorough knowledge of applicable Company and departmental policies and procedures as well as the willingness to learn and follow any policy or procedure that may be introduced in the future Ensure and expedite proper product storage, FIFO, quality, temperature logs

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 Ability to follow written and oral instructions Ability to make good decisions that will benefit the kitchen operation High School Diploma or Equivalent Work Experience Must be flexible with scheduling Must possess a minimum five years in the culinary field A degree in Culinary Arts and Food Service Manager's Certification preferred Experience with supervision and leadership preferred Identification that establishes identity * Identification that establishes the right to work in the United States