J Resort - Assistant Pastry 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 “Assistant Pastry 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:

• Oversees all pastry kitchen operations and functions, including management and training of all bakery staff
• Drives the dessert process with production and creative solutions to dessert menus
• Maintain an active presence throughout the kitchen, restaurant, and event spaces – participate/lead in daily line-ups and regular department meetings, conduct daily walk-throughs of operational setups, coordinate, and participate in REO/BEO meetings
• 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 Pastry 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
• Utilize labor effectively to meet budgets while ensuring high standards of Quality, Service & Cleanliness. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed as needed and labor cost objectives are met Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted
• As necessary prepare operational reports and analyses setting forth progress and adverse trends and making appropriate recommendations
• 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/BEO meetings
• Work with Regional Executive Pastry 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
• Participate in ensuring that 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 local area and events
• Understand and follow written company procedures with 100% accuracy and regulations to our back-of-the-house team
• Participate and coordinate in the developing of new menu items and specials
• Monitor production and control par limits on products
• Practice procedures to increase yields (minimizes waste)
• Uphold all health department policies and procedures
• Ensure kitchen staff follows proper food storage, rotation, and temperature procedures

Skills, Education and Other Requirements:

• Strong communication skills
• Positive attitude that contributes to a pleasant working environment
• Intermediate to advanced reading, writing, math skills and basic computer skills
• Ability to follow written and verbal instructions
• Ability to function as part of a team
• Ability to remain calm and professional when under pressure
• Must be able to multi-task
• Must have a working knowledge of the food service industry
• Culinary degree or equivalent work experience
• Successful completion of ServSafe Class
• At least 3 years of supervisory experience in a high-volume food establishment
• Identification that establishes identity
• Identification that establishes the right to work in the United States