J Resort - Sous Chef--J Paul's Italian Steakhouse

Reno, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $55,000.00 - $62,000.00

Work Schedule

Flexible

Benefits

$200 Referral Bonus

Tuition Reimbursement

7 paid Holidays

80 hours of vacation after 1 year

Medical insurance

Dental Insurance

Vision Insurance

Flexible spending account plans

Employee assistance program

Company paid life insurance and AD and D

Matching 401K program

Employee meal discounts

Ongoing learning and development programs

Job Description

Jacobs Entertainment, Inc. (JEI) is a renowned developer, owner, and operator of gaming and entertainment facilities across the United States. Known for its commitment to ethical leadership, outstanding employee training, and open communication, JEI has established a legacy of excellence in the entertainment sector. With a diverse portfolio of properties, the company prides itself on creating unique and memorable experiences for guests through a blend of exceptional services, innovative gaming options, and vibrant atmospheres. As an industry leader, JEI continuously invests in its workforce and infrastructure to maintain its competitive edge and uphold its standards of quality, service, and community engagement.

Among its distinguished properties is the All-New J Resort, a full-service hotel-casino featuring over 500 luxurious rooms, a wide variety of Slots and Table Games, and an extraordinary blend of original art, live music, bold flavors, and exciting casino action. Located in the heart of Reno, the J Resort is reinventing the hospitality and entertainment experience, making it a premier destination unlike any other in the region. The resort not only offers world-class accommodations and entertainment but also fosters a culture of innovation and growth, making it an attractive workplace for professionals passionate about the industry.

The role of Sous Chef at J Paul's Italian Steakhouse, located within the J Resort, is a critical culinary leadership position focused on maintaining and elevating the restaurant's reputation for quality and service. As a Sous Chef, you will be actively involved in kitchen operations, including food preparation, staff supervision, inventory management, and ensuring compliance with health and safety standards. This role demands a culinary professional with a strong background in kitchen management, capable of guiding the culinary team through effective communication, training, and motivation while promoting a positive work environment.

Sous Chefs at Jacobs Entertainment benefit from a comprehensive support system that includes ongoing learning programs, opportunities for career advancement, and an extensive benefits package reflecting the company's commitment to employee well-being. This position offers the chance to participate in a dynamic and growing resort environment where innovation and excellence are prioritized. The role also extends to collaborative efforts with restaurant management in developing private event programs and new menu offerings, contributing to the establishment's growth and community presence.

Applicants can expect to work in a fast-paced, creative setting where adherence to culinary standards and operational efficiency are paramount. The J Resort and Jacobs Entertainment emphasize teamwork, quality, and customer satisfaction, aiming to deliver exceptional dining experiences that complement the excitement of their gaming and entertainment offerings. This role is ideally suited for experienced culinary professionals who aspire to grow within a reputable company dedicated to excellence and employee development.

Job Requirements

Must have basic computer skills
Must have basic math skills
Must be able to read, write and have command of the English language
Must possess a minimum of two years experience as a Sous Chef and/or three years in kitchen management
Must be able to obtain a Serve Safe Card
Identification that establishes identity
Identification that establishes the right to work in the United States

Job Qualifications

Degree in Culinary Arts preferred
Food Service Manager's Certification preferred
Minimum of two years' experience as a Sous Chef or three years in kitchen management
Basic computer skills
Basic math skills
Command of the English language
Ability to obtain a Serve Safe Card
Familiarity with restaurant management software a plus
Strong leadership and communication skills
Knowledge of health and safety regulations

Job Duties

Assist in kitchen duties including prep, station work, expediting, and requisition management
Assist with all financial and payroll-related administrative duties
Ensure staff knowledge of outlet offerings, products, pricing, and policies
Maintain active presence in restaurant and event spaces, lead line-ups, meetings, and conduct walk-throughs
Participate in all inventories and manage documentation of supplies and costs
Utilize labor effectively to meet budget and quality standards
Prepare operational reports and analyses with recommendations
Supervise back-of-house employees
Direct and evaluate kitchen operations
Foster positive work environment and morale
Interview, hire, train, appraise, reward, and discipline employees
Ensure consistent high-quality food preparation and service
Promote from scratch food and beverage environment including signature items
Collaborate on private events planning and execution
Promote brand through community engagement
Train staff in specialized culinary techniques
Demonstrate or learn advanced cooking methods
Use restaurant management software
Oversee culinary operations
Ensure proper food preparation and quality
Develop new menu items and specials
Ensure proper product storage and presentation
Maintain sanitation and health standards
Maintain accurate Material Safety Data Sheets