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.

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

Chef de Partie

This position works with the executive chef on all banquets. Responsibilities include:

  • Ensuring quality food and service for clients.
  • Ordering and receiving inventory and properly storing all food for upcoming events.
  • Maintaining proper food costs for each area.
  • Maintaining cleanliness and sanitation of all areas of the pantry kitchen, including labeling, dating, and rotating food items and ensuring proper storage.
  • Keeping all temperature logs up to date and notifying supervisor or maintenance if the equipment fails to maintain correct temperatures.
  • Attending any required meetings that pertain to catering to include a weekly BEO meeting.
  • Ability to complete a Banquet Event Order unsupervised.

Must have at least (2) years of fine dining, restaurant and/or hotel/casino experience working as a chef; culinary degree preferred. Must possess a valid health card as issued by the Southern Nevada Health District and a driver’s license. ServSafe certified preferred. Good written and verbal communication skills. Must be able to work nights and weekends. Excellent knowledge of basic kitchen equipment. Ability to read, translate and execute recipes, and knowledge of advanced cooking techniques. Possess a full knife set and excellent knife skills (cut, dice, mince and slice). Extensive overall knowledge of food and beverage preparation and presentation. Possess excellent interpersonal service skills, along with organization skills to plan time effectively. Possess excellent service skills, dealing effectively with all business contacts. Professional appearance and demeanor. Have interpersonal skills to work varied shifts, including weekends and holidays. High school diploma or equivalent required.

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

Cook/Contracted Foods

Prepares food items based on recipes for the contracted foods program. Duties include skillfully working each kitchen station; ability to follow recipes and menus; maintaining an exceptional menu knowledge and attention to detail with plate presentation; maintaining solid knowledge of all food products; strictly abiding by state sanitation/health regulations and Culinary Academy requirements; ordering food products; and other related duties as necessary. Must possess valid Health Card and driver’s license.

At least two years of restaurant and/or hotel/casino experience working as a cook or higher is required. Excellent knowledge of basic kitchen equipment. Ability to read, translate, and execute recipes and knowledge of advanced cooking techniques. Possess a full knife set and excellent knife skills (cut, dice, mince and slice). Extensive overall knowledge of food and beverage preparation and presentation. Possess excellent interpersonal service skills, along with organization skills to plan time effectively. Possess excellent service skills, dealing effectively with all business contacts. Professional appearance and demeanor. Have interpersonal skills to work varied shifts, including weekends and holidays as needed. High School diploma or equivalent preferred.

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.