Gold Dust West Elko - Executive Chef

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 “Executive Chef” for Gold Dust West Elko
. This property features a modern interior with the latest slot machines and table games including Blackjack, Craps, and 3-Card Poker. Across the parking lot is our 80-room Hampton Inn featuring Wi-Fi, a swimming pool, fitness center and a hot breakfast for all guests.

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

• Oversee all culinary operations and functions
• Manage and develop all kitchen personnel
• Monitor all culinary operation expenses and inventories
• Works with the Corporate F&B Director to create standardized recipes, oversee production of all recipes and menu items
• Establish quantity and quality expectations, oversee production quantity and quality
• Maintain and enforce all Nevada Department of Health policies and procedures
• Monitor culinary operation for ongoing compliance with sanitation requirements
• Works with the Corporate F&B Director to create and modify menu items as needed
• Works with the Corporate F&B Director to develop restaurant-related food promotions and special events
• Requisition, interview, and hire competent kitchen personnel
• Maintain proper product storage, quality, presentation and consistency
• Monitor the accuracy and quality of all products received by the Culinary Department
• Complete monthly product inventory
• Collaborate with the Purchasing Department to ensure accurate Culinary Department reconciliation
• Maintain current and accurate Material Safety Data Sheets (MSDS)
• Adhere to all company safety policies
• Ensure the culinary operations are in satisfactory conditions to meet local health requirements
• Supervise all kitchen personnel
• Oversee all kitchen staffing and scheduling to maintain acceptable labor costs
• Assure proper chain of command leadership

• Must be fluent in English and have strong communication skills
• Ability to read, analyze and interpret common financials reports and documents
• Positive attitude that contributes to a pleasant working environment
• Intermediate reading, writing, and math skills
• Ability to use computer programs such as Word, Excel, and Outlook with proficiency
• Must have a working knowledge of the food service industry
• Must possess a minimum of two years’ experience as an Executive Chef, and/or a minimum of five years of supervisory experience in a high-volume food establishment
• Culinary Degree preferred
• Successful Completion of Serv Safe Class
• Nevada Driver’s License with 3 years clean driving record
• Identification that establishes identity
• Identification that establishes the right to work in the United States