Gold Dust West Reno - Area 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 “Area Executive Chef” for Gold Dust West Reno and Gold ‘N Silver Inn. The GDW Reno is located in the central downtown gaming district and has been a local’s favorite since 1977. It features the latest and hottest slot machines, full-service bars, and the ever-popular Grille restaurant.

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:

• Establish and maintain the overall culinary vision, philosophy, and standards for the property
• Ensure consistent quality, presentation, and execution across all menus, outlets, and service periods
• Lead, mentor, and hold accountable all culinary leaders, including Sous Chefs, Chef de Cuisines, and kitchen management teams
• Promote a culture of professionalism, creativity, accountability, and continuous improvement within culinary operations
• Ensure menus align with brand positioning, guest demographics, and profitability targets
• Partner with food and beverage leadership and marketing teams to support promotions, seasonal offerings, and special events
• Oversee recipe standardization, portion controls, and culinary documentation
• Own culinary financial performance, including food cost strategy, labor efficiency, and waste reduction
• Develop and manage culinary budgets in alignment with overall food and beverage financial goals
• Implement effective purchasing, inventory, and cost control systems
• Analyze financial performance and partner with outlet leaders to address variances and improve margins
• Oversee all kitchen operations to ensure efficiency, consistency, and operational excellence.
• Partner closely with outlet General Managers to ensure seamless front-of-house and back-of-house alignment
• Collaborate with executive leadership on business planning, growth initiatives, and capital projects
• Support operational readiness for peak business periods, events, and high-volume operations
• Maintain ultimate accountability for culinary food safety, sanitation, and regulatory compliance across the property
• Enforce corporate food safety policies, procedures, and standards in all culinary operations
• Serve as a primary leader for health department relationships, inspections, and corrective action plans related to culinary operations
• Proactively identify and mitigate food safety, operational, and reputational risks
• Lead continuous improvement initiatives related to food safety, sanitation, and operational controls
• Consistent delivery of culinary excellence, quality, and innovation
• Achievement of food cost, labor, and financial performance targets
• Development of strong culinary leadership bench and succession plans
• Positive compliance outcomes and inspection readiness
• Strong collaboration with food and beverage and property leadership
• Property-wide governance of culinary food safety and sanitation standards
• Enforcement of corporate food safety policies and procedures
• Leadership of health department relationships and inspection responses
• Approval and oversight of corrective action strategies and continuous improvement initiatives
• Ultimate culinary food safety accountability for the property
• Final authority on culinary standards, enforcement, and corrective actions

Skills, Education and Other Requirements:

• Executive-level culinary leadership experience in a complex, multi-outlet environment
• Strong financial acumen, strategic thinking, and operational expertise
• Proven ability to lead large, diverse culinary teams
• Excellent communication, leadership, and collaboration skills
• Knowledge and familiarity with kitchen equipment
• ServSafe Manager / Food Protection Manager Certification (required)
• Enterprise or corporate food safety leadership training (recommended)
• Identification that establishes identity
• Identification that establishes the right to work in the United States