J Resort - Sous Chef—J Paul’s Italian Steakhouse

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 “Sous Chef—J Paul’s Italian Steakhouse” 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:

• At times will actively be responsible for assisting in kitchen when necessary, including, prep, station work, expediting, putting requisitions away and any additional assignments form culinary leadership
• Responsible for assisting when applicable, all financial (invoices review and submission, reporting, paid-outs) and personnel/payroll-related administrative duties are completed accurately, on time, and in accordance with company policies and procedures
• Ensure colleagues have current knowledge of outlet offerings, products, services, facilities, events, pricing and policies and knowledge of the restaurant, property, and events
• Maintain an active presence throughout the restaurant and its event spaces - lead daily line-ups and regular department meetings, conduct daily walk-throughs of operational setups, coordinate, and participate in REO meetings
• Participate in all restaurant inventories including food, operating supplies, guest supplies, accessories, office supplies, equipment, & tool inventories and must constantly manage & maintain documented detailed status in all areas including on-hand quantities, costs, & quality levels
• Utilize labor effectively to meet budgets while ensuring high standards of Quality, Service & Cleanliness
• Participate in the preparation of operational reports and analyses setting forth progress and adverse trends and making appropriate recommendations
• Supervise all the back-of-the-house employees
• Is responsible for the overall direction, coordination, and evaluation of the kitchen
• Work with Room Chef to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems
• Responsible for ensuring consistent high quality of food preparation and service to maintain professional kitchen image, including cleanliness, proper uniforms, health department regulations and appearance standards
• Ensure the promotion of a from scratch environment to include food offerings, signature cocktails as well as service attributes
• Along with the Restaurant General Manager build, plan, and execute a Private Events program in our Private Dining Room, lounge, and the restaurant space itself
• Ensure the promotion of the brand in the local community through word-of-mouth and restaurant events
• Assist in staff training of dry aging, steak grading, signature steak cuts and proper consistent steak cooking execution
• Demonstrate working knowledge or willingness to learn current and classic cooking techniques to include but not limited to sous vide, smoking, molecular
• Familiarity with restaurant management software, like OpenTable, InfoGenesis and RedRocks
• Assist with overseeing culinary operations and functions
• Oversee proper food preparation quantity and quality
• Participate and coordinate in the developing of new menu items and specials
• Ensure and expedite proper product storage, quality, presentation, and consistency
• 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
• A degree in Culinary Arts and Food Service Manager's Certification preferred
• Must possess a minimum of two years' experience as a Sous Chef and/or a minimum of three years in the culinary field 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