J Resort - Assistant Pastry Chef

Reno, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $22.50 - $24.00

Work Schedule

Standard Hours

Benefits

Referral Bonus

Tuition Reimbursement

Paid holidays

Vacation Time

Medical insurance

Dental Insurance

Vision Insurance

Flexible spending account

Employee assistance program

Life insurance

401k plan

Employee meal discounts

Learning and Development Programs

career advancement

Job Description

Jacobs Entertainment, Inc. (JEI) is a prominent developer, owner, and operator of gaming and entertainment facilities across the United States, known for its strong commitment to ethical leadership, outstanding training, and open employee communication. JEI has a long legacy of excellence in the gaming and hospitality industry and is dedicated to providing guests with a premier entertainment experience through its innovative resorts and casinos. The company values a positive workplace culture that nurtures employee growth and advancement, often promoting from within its ranks.

Currently, Jacobs Entertainment is seeking an experienced Assistant Pastry Chef to join the All-New J Resort team in Reno. The J Resort is a full-service hotel-casino featuring over 500 rooms, a wide variety of slot machines, table games, live music, original art, and bold culinary flavors. This unique resort offers luxurious accommodations and an exciting casino experience that caters to both locals and visitors. The Assistant Pastry Chef position is integral to the resort’s culinary team, responsible for overseeing all pastry kitchen operations including staff training and creative dessert menu development. This role will actively participate in daily kitchen operations, financial management, and team leadership initiatives. Employees at JEI benefit from a comprehensive package including referral bonuses, tuition reimbursement, paid holidays and vacation, affordable medical benefits, life insurance, 401k matching, and more. This opportunity is ideal for a culinary professional seeking to contribute to a growing resort’s success while advancing their career in a supportive, dynamic environment.

Job Requirements

Strong communication skills
positive attitude
intermediate to advanced reading writing and math skills
basic computer skills
ability to follow written and verbal instructions
ability to function as part of a team
ability to remain calm and professional under pressure
ability to multi-task
working knowledge of the food service industry
culinary degree or equivalent work experience
successful completion of ServSafe class
at least 3 years of supervisory experience in a high-volume food establishment
identification that establishes identity
identification that establishes the right to work in the United States

Job Qualifications

Culinary degree or equivalent work experience
successful completion of ServSafe class
at least 3 years of supervisory experience in a high-volume food establishment
strong communication skills
positive attitude that contributes to a pleasant working environment
intermediate to advanced reading writing math skills
basic computer skills
ability to follow written and verbal instructions
ability to function as part of a team
ability to remain calm and professional under pressure
must be able to multi-task
must have working knowledge of the food service industry
identification that establishes identity
identification that establishes the right to work in the United States

Job Duties

Oversees all pastry kitchen operations and functions including management and training of all bakery staff
drives the dessert process with production and creative solutions to dessert menus
maintain an active presence throughout the kitchen restaurant and event spaces - participate and lead in daily line-ups and regular department meetings conduct daily walk-throughs of operational setups coordinate and participate in REO BEO meetings
actively assist in kitchen when necessary including prep station work expediting putting requisitions away and additional assignments from pastry leadership
assist with financial invoices review and submission reporting and personnel payroll-related administrative duties accurately and on time
utilize labor effectively to meet budgets while ensuring high standards of quality service and cleanliness
schedule labor as required while meeting staffing and labor cost objectives
monitor budgets payroll records and review financial transactions to ensure expenditures are authorized and budgeted
prepare operational reports and analyses setting forth progress adverse trends and recommendations
work with regional executive pastry chef to instill company culture build morale and create a positive work environment
interview hire and train employees plan assign and direct work appraise performance reward and discipline employees address complaints and resolve problems
ensure colleagues have current knowledge of outlet offerings products services facilities events pricing policies and local area events
understand and follow written company procedures and regulations with 100 percent accuracy
participate and coordinate in the development of new menu items and specials
monitor production and control par limits on products
practice procedures to increase yields and minimize waste
uphold all health department policies and procedures
ensure kitchen staff follows proper food storage, rotation, and temperature procedures