Identification verifying identity and eligibility to work in the U.S.
Responsibilities
Establish and maintain the culinary vision and standards for the property
Ensure consistent quality and execution across all menus and service periods
Lead, mentor, and hold kitchen management teams accountable
Promote a culture of professionalism and continuous improvement
Align menus with brand positioning and profitability targets
Partner with marketing to support promotions and special events
Analyze financial performance and address variances with outlet leaders
Benefits
$200 Referral Bonus
Tuition Reimbursement
7 paid Holidays
80 hours of Vacation after 1 year
Affordable medical, dental, vision plans after 60 days
Employee Assistance Program offered free
Company paid Life Insurance and AD&D
Matching 401K program after 90 days
Employee Meal Discounts
Ongoing learning and development programs
Opportunity for internal advancement with most supervisors promoted from within
Full Job Description
Jacobs Entertainment is currently in search of a "Area Executive Chef" for Gold Dust West Reno and Gold 'N Silver Inn. 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:
Establish and maintain the overall culinary vision, philosophy, and standards for the property
Ensure consistent quality, presentation, and execution across all menus, outlets, and service periods
Lead, mentor, and hold accountable all culinary leaders, including Sous Chefs, Chef de Cuisines, and kitchen management teams
Promote a culture of professionalism, creativity, accountability, and continuous improvement within culinary operations
Ensure menus align with brand positioning, guest demographics, and profitability targets
Partner with food and beverage leadership and marketing teams to support promotions, seasonal offerings, and special events
Oversee recipe standardization, portion controls, and culinary documentation
Own culinary financial performance, including food cost strategy, labor efficiency, and waste reduction
Develop and manage culinary budgets in alignment with overall food and beverage financial goals
Implement effective purchasing, inventory, and cost control systems
Analyze financial performance and partner with outlet leaders to address variances and improve margins
Oversee all kitchen operations to ensure efficiency, consistency, and operational excellence.
Partner closely with outlet General Managers to ensure seamless front-of-house and back-of-house alignment
Collaborate with executive leadership on business planning, growth initiatives, and capital projects
Support operational readiness for peak business periods, events, and high-volume operations
Maintain ultimate accountability for culinary food safety, sanitation, and regulatory compliance across the property
Enforce corporate food safety policies, procedures, and standards in all culinary operations
Serve as a primary leader for health department relationships, inspections, and corrective action plans related to culinary operations
Proactively identify and mitigate food safety, operational, and reputational risks
Lead continuous improvement initiatives related to food safety, sanitation, and operational controls
Consistent delivery of culinary excellence, quality, and innovation
Achievement of food cost, labor, and financial performance targets
Development of strong culinary leadership bench and succession plans
Positive compliance outcomes and inspection readiness
Strong collaboration with food and beverage and property leadership
Property-wide governance of culinary food safety and sanitation standards
Enforcement of corporate food safety policies and procedures
Leadership of health department relationships and inspection responses
Approval and oversight of corrective action strategies and continuous improvement initiatives
Ultimate culinary food safety accountability for the property
Final authority on culinary standards, enforcement, and corrective actions
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
