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Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $20.00 - $24.50
Work Schedule
Standard Hours
Benefits
$200 Referral Bonus
Tuition Reimbursement
7 paid Holidays
80 hours vacation
Medical insurance
Dental Insurance
Vision Insurance
Flexible spending account
Employee assistance program
Life insurance
accidental death and dismemberment insurance
401K Matching
Employee meal discounts
Learning and Development Programs
Career advancement opportunities
Job Description
Jacobs Entertainment, Inc. (JEI) is a prominent developer, owner, and operator of gaming and entertainment facilities across the United States, recognized for its strong commitment to ethical leadership, comprehensive employee training, and open, transparent communication within its workforce. As a company deeply rooted in providing exceptional entertainment experiences, Jacobs Entertainment has built a reputation based on integrity and a culture that values the contributions of its employees. With a legacy that emphasizes excellence and community engagement, JEI continues to expand its impact within the entertainment and gaming sectors, fostering a work environment that supports growth and long-term career development.
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Job Requirements
- Prior sous chef or supervisory experience in a professional kitchen
- Culinary degree or equivalent work experience
- 3 years of supervisory experience in a high-volume food establishment
- Strong leadership and communication skills
- Working knowledge of food safety and sanitation regulations
- ServSafe Alcohol certification required
- ServSafe Manager or Food Protection Manager certification required or ability to obtain
- Identification that establishes identity
- Identification that establishes the right to work in the United States
Job Qualifications
- Prior sous chef or supervisory experience in a professional kitchen
- Strong leadership and communication skills
- Solid understanding of kitchen operations, food safety, and labor practices
- Ability to work in a fast-paced, high-pressure environment
- Culinary degree or equivalent work experience
- 3 years of supervisory experience in a high-volume food establishment
- Working knowledge of food safety and sanitation regulations
- ServSafe Alcohol certification required
- ServSafe Manager or Food Protection Manager certification required or ability to obtain
- Strong organizational skills
Job Duties
- Oversee the entire kitchen during service, coordinating all stations and production activities
- Monitor ticket flow and adjust pacing to maintain timely, high-quality output
- Anticipate and resolve operational issues without disrupting service
- Communicate clearly with front-of-house leadership to ensure smooth guest experience
- Develop efficient staff schedules aligned with forecasted business levels
- Manage call-outs, shift adjustments, and coverage needs
- Monitor labor utilization and control overtime in accordance with business targets
- Support reporting and workforce planning activities
- Conduct accurate inventory counts and maintain product controls
- Place orders based on par levels, forecasts, and production needs
- Monitor product usage and minimize waste and spoilage
- Assist with receiving, storage compliance, and product rotation
- Provide ongoing coaching, training, and skill development for kitchen staff
- Conduct one-on-one feedback conversations to reinforce expectations and improve performance
- Document performance issues and support progressive discipline when required
- Promote a professional, respectful, and accountable team environment
- Ensure recipes, portioning, plating, and presentation standards are followed consistently
- Maintain cleanliness, sanitation, and organization throughout the kitchen
- Monitor compliance with food safety procedures and operational policies
- Support inspection readiness at all times
- Deliver smooth, efficient service execution
- Ensure consistent product quality and presentation
- Achieve effective labor utilization and scheduling accuracy
- Foster strong team accountability and engagement
- Enforce compliance with food safety and sanitation standards
- Exercise active managerial control of food safety practices during assigned shifts
- Monitor critical control points and sanitation procedures
- Document corrective actions and incidents
- Support regulatory inspections and internal audits
- Maintain shift level operational and food safety accountability
- Direct supervision of kitchen staff and enforcement of culinary standards
- Demonstrate emotional steadiness under pressure
- Apply rules and decisions fairly and consistently
- Build trust through reliability, professionalism, and competence
- Maintain composure and authority during high-volume service periods
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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