What are the responsibilities and job description for the J Resort - Buffet Room Chef position at J Resort, LLC?
A Legacy of Excellence
Entertaining Your World
Jacobs Entertainment, Inc. (JEI) is a developer, owner and operator of gaming and entertainment facilities across the United States. Core to the company’s value is our commitment to ethical leadership, outstanding training, and open employee communication.
Jacobs Entertainment is currently in search of a “Buffet Room Chef” for the All-New J Resort. The J Resort is a full-service hotel-casino with over 500 rooms and wide variety of Slots and Table Games. The J has a unique blend of original art, live music, bold flavors, luxurious accommodations, and exciting casino action…And we are just getting started!
Be a part of the transformation of Reno’s newest premier resort—A Reno resort unlike any other.
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:
- Partner with FOH leader to create and maintain principles of Jacob Entertainment culture
- Displays working knowledge and aptitude towards computer driven process in Food and Beverage
- Assist with overseeing culinary operations and functions outside of buffet operations as needed
- Oversee proper food preparation quantities, qualities, and adherence to recipes along with plating guides
- Responsible for developing new menu items and specials and communicating necessary adjustments to existing items as it pertains to availability or quality
- Ensure and expedite proper product storage, FIFO, quality, temperature logs along with high-cost tracing of buffet items
- Displays on going working knowledge and responsibility for kitchen and restaurant expenses and inventories in conjunction with purchasing department
- Works in partnership with FOH management to maintain budgetary and financial requirements, food cost, labor cost, etc.
- Ensure accuracy and quality of all products being received by the culinary department
- Maintain and enforce all sanitation and health department requirements
- Maintain current and accurate Material Safety Data Sheets (MSDS)
Skills, Education and Other Requirements:
- Must have basic computer skills, basic math skills and be able to read, write and have command of the English language
- Must be flexible with scheduling
- A degree in Culinary Arts and Food Service Manager's Certification preferred
- Must possess a minimum of three years in the culinary field in kitchen management
- Identification that establishes identity
- Identification that establishes the right to work in the United States
