Culinary Academy of Las Vegas - Bartender

Job Openings

The jobs listed below are currently open. To apply, please send your resume to careers@theculinaryacademy.org with the name of the position in the subject line; you can also request a complete job description before applying. Qualified applicants will be contacted. Thank you.

Outreach Coordinator

This position works in the Student and Employer Services Department to help strengthen community relationships and raise awareness of the training that the Culinary Academy of Las Vegas provides. Responsibilities include:

  • Conducting presentations and orientations to inform people about the Culinary Academy programs.
  • Being responsible for knowing about all programs for public relations purposes.
  • Assisting in all employer partner projects such as job fairs and interviews.
  • Recruiting employers to attend the monthly graduations.
  • May instruct the Employability class or Job Club when necessary.
  • Maintaining existing contacts and developing new contacts in the community and among our employer partners.
  • Attending community outreach events and community job and health fairs.
  • Developing new relationships with agencies that provide assistance with job placement, as well as with churches, chambers of commerce, and nonprofit and for profit agencies.
  • Creating Excel spreadsheets with all contacts with phone numbers and e-mail addresses for follow-up communications.
  • Providing some assistance as needed at reception desk, answering phones and directing visitors to appropriate department.

Good computer skills: need to know MS Word, Excel, PowerPoint, Outlook, and how to conduct Internet searches. Need to be a motivated self-starter with the ability to work with little direction at times. Must have strong interpersonal and customer service skills. Need to have professional and ethical business acumen. Good oral and written communication abilities. Must be highly organized. Must be flexible and willing to work in a constantly evolving work environment. Bilingual Some evening and weekend work may at times be required.

Continuous Recruitment: will be closed when sufficient number of resumes have been received

Catering Sales Manager

Sells, plans, organizes, and coordinates catering, special events and weddings, including the planning and controlling of events within the facility to meet contractual obligations and quality customer service standards. Duties include:

  • Supervising banquet service, set-up, and beverage personnel and operations
  • Providing strategy plan for achieving set sales goals provided by supervisor
  • Designing a budget and controlling labor and equipment costs to achieve department profit goals
  • Budgeting and establishing financial targets and forecasts
  • Ensuring successful operations of catering functions including labor cost control; food cost control and preparation, setup, operation, and clean-up of all events receivables
  • Leading BEO meetings to ensure operating departments are informed of client expectations and tastings
  • Developing and implementing strategies to increase business
  • Developing and maintaining effective relationships with service contractors and other suppliers of event services
  • Meeting with potential facility users and site selection committees; conducting site tours of the facility

Skills in Delphi, Microsoft Access; Email software; Microsoft Outlook; Microsoft Office; Microsoft Excel and Power Point. Must be able to maintain a good working relationship with all vendors; resolve customer issues/complaints; and provide overall excellent customer service. CPCE certification preferred. Possession of valid Nevada Class C Driver’s License requred.

Five-plus (5) years of progressive responsibility in the food and beverage industry. Two (2) years’ experience in supervisory personnel management, preferably in food and beverage service industry. A minimum of four years of work-related skill, knowledge, or experience is needed in wedding planning, banquets, catering and special events.

Continuous Recruitment: will be closed when sufficient number of resumes have been received

Housekeeping Instructor

This position is responsible for assisting with the daily operation and coordination of the housekeeping program, which will ensure that students are well-trained on the job duties of hotel housekeeping as set forth by industry needs.

Duties include:

  • Training all guest room attendant and house person utility students on the standards and procedures for working in the Las Vegas housekeeping industry.
  • Inspecting and evaluating students’ work.
  • Establishing continuity of instruction during introduction and throughout vocational training.
  • Requisitioning supplies and equipment needed for training; tracking and inventorying all equipment.

Must have demonstrated customer service and strong organizational skills. Ability to multi-task and prioritize in fast-paced environment. Job requires being reliable, responsible, and dependable. Must display a good-natured, cooperative attitude. Job requires being careful about detail and thorough in completing work tasks, with a willingness to take on responsibilities and challenges. High school diploma or equivalent and five years of on-the-job experience and/or training or equivalent combination of education and experience.

Continuous Recruitment: will be closed when a sufficient number of resumes have been received

Chief Financial Officer

Responsible for the development and direction of financial and operational administration and management of the Culinary Academy of Las Vegas.  Specific responsibilities include oversight of all program operations, information technology, insurance, property management and financial matters such as asset management, accounting operations, budget preparation, legal compliance, annual audit preparation, and financial planning. Counsels management on formal strategic planning and organizational design processes, combined with recommendations and insight that contribute to the overall strategic management and organizational vision and mission. This position reports directly to the Chief Executive Officer. Manages and oversees all financial and business planning activities, including administering all financial plans; oversees business policies and accounting practices; reviews and analyzes financial reports; supports and advises the CEO in decision making; leads and supports organizational budgeting process; oversees reporting and monitoring of organizational performance metrics. Provides overall financial oversight and monitoring. Ensures that relevant financial data is presented to the CEO and senior management team. Oversees risk management and legal activities; letters of agreement, contracts, leases, and other legal documents and agreements. Business insurance, procurement, monitoring and management. Information technology – working with the manager of information technology, ensure the ongoing maintenance and updating of information systems and infrastructure, including hardware, software, and applications. Organizational reporting and monitoring, provide guidance and leadership through management of metrics and measurement reporting process. Office management: oversee administrative functions for all on and off campus offices, ensuring smooth daily operations of physical plant and equipment. Working with the CEO to provide staff support and guidance to the Culinary Academy board and act as staff liaison to relevant board committees.

Bachelor’s degree in accounting, finance, economics, business or public administration or a field related to the work AND six (6) years of administrative and/or professional-level experience in public finance or other directly related field, some of which occurred in a nonprofit setting; and three (3) years of which were in a management capacity. Possession of an advanced degree in appropriate field is desirable. Equivalent combination of formal education and appropriate related experience may be considered. CPA strongly preferred.

Special Requirements: The ideal candidate will possess the following:

  • Experience with fund accounting for nonprofit and grants
  • Thorough knowledge of ERISA and other DOL requirements for Taft-Hartley multi-employer employee benefit trusts
  • Experience preparing Form 990 and knowledge of exempt status regulations
  • Knowledge of allowable costs, single audit, and Uniform Guidance
  • Experience in fundraising activities and conducting capital campaigns

Continuous Recruitment: will be closed when sufficient number of resumes have been received

On-Call Servers

Duties include servicing guests in an efficient and friendly manner; completing transactions on POS system; suggesting menu items and substitutions for unavailable items; keeping side station inventory stocked with supplies; and collaborating with other food servers to ensure excellent service to all guests. Must follow all health and safety regulations and maintain restaurant cleanliness in front and back of house.

A minimum of one year of high-volume food server experience is required. Team player with excellent communication and customer service skills and a commitment to success. Capable of maintaining composure during difficult guest interactions and ensuring guest satisfaction.

Continuous Recruitment: will be closed when a sufficient number of resumes have been received.

On-Call Bar Back

Ensure bar is stocked with all items and kept clean to meet quality customer service standards. Ensure the bar is stocked with all items and kept clean. Service guests in an efficient and friendly manner at all times. Suggest drinks and substitutions for items not available. Must have knowledge of how to prepare mixed beverages. Follow all health and safety regulations. Control and limit wastage.  Ability to work without direct supervision. Excellent customer service skills. Must have interpersonal skills to deal effectively with all business contacts. Professional appearance and demeanor. Knowledge of POS System. Possession of valid Health Card and TAM Card.

A minimum of one year of high-volume bar back and bar porter experience is required. Previous experience working in a luxury resort.  Work varied shifts, including weekends and holidays. High school diploma or GED equivalent. Must be able to effectively communicate in English, in both written and oral forms.

Continuous Recruitment: Will be closed when a sufficient number of resumes have been received

On-Call Stewards

Maintain a clean kitchen, work area and equipment to meet quality customer service standards and Health Department rules and regulations. Duties include: washing dishes, glassware, flatware, pots, and/or pans using dishwashers or by hand. Placing clean dishes, utensils, and cooking equipment in storage areas. Maintaining kitchen work areas, equipment, and utensils in clean and orderly condition. Stocking supplies such as food and utensils in serving stations, cupboards, refrigerators, and salad bars. Sweeping and scrubbing floors. Cleaning garbage cans with water or steam. Sorting and removing trash and placing it in designated pickup areas. Transferring supplies and equipment between storage and work areas, by hand or using hand trucks. Practicing safety rules and regulations and encouraging others to do the same.

A minimum of one year of high-volume steward experience is required. Fast-paced environment and multiple tasks to be handled under time constraint. Possession of valid Health Card. Effective communication in English.

Continuous Recruitment: Will be closed when a sufficient number of resumes have been received

On-Call Bartender

Recruiting for on-call bartenders to be placed on our on-call extra board list to receive alcoholic and nonalcoholic beverage orders from guests and/or service employees. Correctly prepares all standardized drinks using proper portions and ingredients, prepares mixed drinks by combining extracts and syrups according to formulas, pre-mixes liquors when appropriate, slices fruit for garnishing drinks. Takes inventory and maintains records of types of alcoholic drinks served. Orders product to maintain bar inventory. Balances cash and cash equivalents with register sales at end of shift.

A minimum of one year of experience as a bartender is required. Must possess a thorough knowledge of all beverage functions. Work varied shifts; job is based on business needs.