J Resort - Master Cook--J Paul's Italian Steakhouse

Reno, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $21.00 - $23.00

Work Schedule

Flexible

Benefits

Referral Bonus

Tuition Reimbursement

Paid holidays

Vacation Time

Medical insurance

Dental Insurance

Vision Insurance

Flexible spending account

Employee assistance program

Life insurance

AD&D insurance

401K Matching

Employee meal discounts

Ongoing learning and development

Job Description

Jacobs Entertainment, Inc. (JEI) is a prominent developer, owner, and operator of gaming and entertainment facilities across the United States. Established with a legacy of excellence, JEI prides itself on its commitment to ethical leadership, outstanding training programs, and fostering open communication among employees. The company operates in the hospitality and gaming sector, managing a diverse portfolio of properties that feature luxurious accommodations, vibrant casino environments, and a variety of entertainment options, all designed to create memorable experiences for guests and patrons. Jacobs Entertainment's dedication to quality service and employee development sets it apart as a respected leader within the industry.

Currently, Jacobs Entertainment is seeking a "Master Cook - J Paul's Italian Steakhouse" to join the culinary team at the newly launched J Resort. The J Resort is a full-service hotel-casino boasting over 500 rooms alongside an extensive selection of slots and table games. Known for its unique blend of original art, live music, bold flavors, and high-end amenities, the resort offers a dynamic and upscale environment for both employees and guests. This role offers the opportunity to be part of the transformation of Reno's newest premier resort, contributing to a culinary experience that complements the resort's vibrant hospitality culture.

As a Master Cook at J Paul's Italian Steakhouse, the successful candidate will bring expert knowledge and skill to the kitchen, ensuring the preparation of dishes meets the highest standards of quality, presentation, and taste. The role involves working across multiple kitchen stations, supporting culinary leadership with oversight of operations, and maintaining rigorous food safety and sanitation standards. The Master Cook will assist chefs with staff management, training, and recipe development, all while fostering team communication and operational efficiency within the kitchen.

Jacobs Entertainment values its employees by offering a comprehensive benefits program that supports professional growth and personal well-being. These benefits include referral bonuses, tuition reimbursement, paid holidays, vacation time, affordable medical insurance options, life insurance, 401K programs with matching contributions, and various employee discounts. By joining the team, you will be working for a company that encourages career advancement from within, supported by ongoing learning and development programs. This role provides a fulfilling career path for culinary professionals passionate about excellence in food preparation and hospitality service in a premier resort setting.

Job 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

Job Qualifications

High school diploma or equivalent work experience
minimum five years experience in the culinary field
ability to follow written and oral instructions
basic computer skills
basic math skills
strong decision-making ability
degree in Culinary Arts preferred
Food Service Manager's Certification preferred
experience with supervision and leadership preferred
ability to communicate effectively in English
reliable and flexible with scheduling

Job 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
possess 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
prepare food products according to standard recipes and specifications and demonstrate 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
assist Room Chef and sous chefs with kitchen personnel training
ensure and expedite proper product storage, quality, presentation, and consistency
assist 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
assist 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