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J Resort - Sous ChefJ Pauls Italian Steakhouse

Company: Jesr Llc
Location: Reno
Posted on: May 11, 2024

Job Description:

A Legacy of ExcellenceEntertaining Your WorldJacobs Entertainment, Inc. (JEI) is a developer, owner and operator of gaming and entertainment facilities across the United States. Core to the companys value is our commitment to ethical leadership, outstanding training, and open employee communication.Jacobs Entertainment is currently in search of a Sous ChefJ Pauls 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 actionAnd we are just getting started!Be a part of the transformation of Renos newest premier resortA Reno resort unlike any other.Our employees are supported with a comprehensive benefits program that include the following:$500 Referral BonusTuition ReimbursementWellness ProgramsGet paid to go to the doctor7 paid Holidays80 hours of Vacation after 1 year of employmentWe offer a variety of affordable medical, dental, vision and flexible spending account plans after 60 daysEmployee Assistance Program FREE of chargeCompany paid Life Insurance and AD&DMatching 401K program after 90 daysEmployee Meal DiscountsOngoing learning and development programsWork towards your future advancement within the companymost of our supervisors and managers are promoted from withinEssential 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 leadershipResponsible 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 proceduresEnsure colleagues have current knowledge of outlet offerings, products, services, facilities, events, pricing and policies and knowledge of the restaurant, property, and eventsMaintain 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 meetingsParticipate 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 levelsUtilize labor effectively to meet budgets while ensuring high standards of Quality, Service & CleanlinessParticipate in the preparation of operational reports and analyses setting forth progress and adverse trends and making appropriate recommendationsSupervise all the back-of-the-house employeesIs responsible for the overall direction, coordination, and evaluation of the kitchenWork with Room Chef to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiativesResponsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problemsResponsible for ensuring consistent high quality of food preparation and service to maintain professional kitchen image, including cleanliness, proper uniforms, health department regulations and appearance standardsEnsure the promotion of a from scratch environment to include food offerings, signature cocktails as well as service attributesAlong with the Restaurant General Manager build, plan, and execute a Private Events program in our Private Dining Room, lounge, and the restaurant space itselfEnsure the promotion of the brand in the local community through word-of-mouth and restaurant eventsAssist in staff training of dry aging, steak grading, signature steak cuts and proper consistent steak cooking executionDemonstrate working knowledge or willingness to learn current and classic cooking techniques to include but not limited to sous vide, smoking, molecularFamiliarity with restaurant management software, like OpenTable, InfoGenesis and RedRocksAssist with overseeing culinary operations and functionsOversee proper food preparation quantity and qualityParticipate and coordinate in the developing of new menu items and specialsEnsure and expedite proper product storage, quality, presentation, and consistencyMaintain and enforce all sanitation and health department requirementsMaintain 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 languageA degree in Culinary Arts and Food Service Manager's Certification preferredMust possess a minimum of two years' experience as a Sous Chef and/or a minimum of three years in the culinary field in kitchen managementMust be able to obtain a Serve Safe CardIdentification that establishes identityIdentification that establishes the right to work in the United Statesby Jobble

Keywords: Jesr Llc, Reno , J Resort - Sous ChefJ Pauls Italian Steakhouse, Other , Reno, Nevada

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