J Resort - Regional Pastry Chef

Description
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 "Regional Pastry Chef" for the All-NewJ 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:

• $500 Referral Bonus
• Tuition Reimbursement
• Wellness Programs-Get paid to go to the doctor
• 7 paid Holidays
• 80 hours of Vacation after 1 year of employment
• 48 Hours of Paid Sick Leave available immediately and renews annually
• 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:

• Oversees all pastry kitchen operations and functions, including management and training of all bakery staff
• Sets up all dessert menus and maintains the dessert display cases with all three Northern Nevada properties
• Drives the dessert process with production and creative solutions to dessert menus
• Monitor all kitchen and restaurant expenses and inventories
• Coordinate with Corporate F&B Director in the development of recipe and menu products
• Work with General Manager and Corporate F&B Director to develop restaurant-related dessert promotions and special events
• Create and modify pastry and dessert products with Corporate F&B Director
• Work with corporate purchasing team to coordinate a requisition, billing and delivery system for all products
• Establishes and oversees proper food preparation quantity and quality
• Maintain and enforces pastry kitchen operations, including all sanitation and health department requirements
• Oversees kitchen personnel hiring and training
• Development of culinary department training and succession path
• Regular interactions with property General Manager's to ensure product satisfaction and guest needs are being met
• Oversees and expedites proper product storage, quality, presentation and consistency
• Oversees accountability of all Sous Chef, Bakers, and support personnel through effective and consistent communication and delegation
• Maintain accuracy and quality of all products being received by the pastry department
• Coordinate procurement with purchasing and receiving departments to ensure timely and quality purchases
• Maintain current and accurate Safety Data Sheets (SDS)

Skills, Education and Other Requirements

• Must possess a minimum of three years' experience as an Executive Chef and/or a minimum of three years in the culinary field in kitchen management
• A degree in Culinary Arts and Food Service Manager's Certification recommended
• Must have basic computer skills, basic math skills and be able to read, write and have command of the English language
• Identification that establishes identity
• Identification that establishes the right to work in the United States