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.

Professional Cook Instructor

This position is responsible for the daily operation and coordination of the Westside Bistro, ensuring that students are well-trained on the job duties of cooking as set by the hotel industry. Must be reliable, responsible, and pleasant with others on the job and display a good-natured and cooperative attitude. Job requires being careful about details and thorough in completing work tasks with a willingness to take on responsibilities and challenges.

Job duties include:

  • Conduct a pre-shift meeting with students to cover menu and daily work functions
  • Evaluate students on information introduced in Blocks I & II
  • Enforce ServSafe rules and guidelines with students
  • Show students how to execute recipes accurately and make conversions when necessary
  • Train students on egg cookery and administer egg exam
  • Create a la carte and buffet menus
  • Set-up daily buffet line
  • Conduct pre-shift with FOH & BOH students on buffet menus
  • Rotate students on all work stations and keep a log
  • Maintain temperature logs for reach-in and hot and cold food on buffet line
  • Assess and record students’ progress biweekly and turn in files for graduation
  • Allow students to execute all cooking methods under your supervision
  • Teach students how to prepare, cook, and serve food safely
  • Keep files and attendance updated and note any issues or concerns with students in files.

Must have thorough knowledge of cooking methods such as sautéing, steaming, grilling, etc. Extensive knowledge of stocks, sauce preparation, soups. Eight to ten years of background/work experience in a supervisory position in a hotel or restaurant. ServSafe certification (with proctor certification preferred) and current health card. Knowledge of banquet, buffet and restaurant operations preferred.

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

Human Resources Manager

Responsible for the following:

  • Serves as a link between management and employees by handling questions, interpreting and administering contracts, and helping resolve work-related problems.
  • Analyzes and modifies compensation and benefits policies to establish competitive programs and ensure compliance with legal requirements.
  • Advises managers on organizational policy matters such as equal employment opportunity and sexual harassment, and recommends needed changes.
  • Performs difficult staffing duties, including dealing with understaffing, refereeing disputes, firing employees, and administering disciplinary procedures. Plans and conducts new employee orientation to foster positive attitude toward organizational objectives. Identifies staff vacancies and recruits, interviews, and selects applicants.
  • Plans, directs, supervises, and coordinates work activities of subordinates and staff relating to employment, compensation, labor relations, and employee relations. Plans, organizes, directs, control or coordinate the personnel, training, or labor relations activities of an organization.
  • Represents the Culinary Academy of Las Vegas at personnel-related hearings and investigations. Administers compensation, benefits, and performance management systems, and safety and recreation programs.

Advanced degree in human resources or related field required. Three to five years of proven experience in human resources management. Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems. Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

Only shortlisted candidates will be contacted for further consideration.

Monitor

Serves as monitor of two federal programs in which the Culinary Academy participates: the Summer Food Service Program and the Child and Adult Care Food Program. Responsible for the application submission process (this is a yearly duty). The monitor also acts as a liaison between the Academy and the Nevada Department of Agriculture office. Responsible for site training and periodic required inspections. Monitors all paperwork due by the sites and makes sure it is correct and is turned in on time. Maintains open communication with the sites concerning proper ordering of daily meals. At the end of the month all paperwork must be completed in a timely manner and all numbers and forms for accounting must be submitted on time (preferably before the due date).

Knowledge of the general Las Vegas and North Las Vegas areas; must be able to multi-task, have high level of professionalism, and be calm and collected under pressure. Strong interpersonal and customer service skills. High school diploma or equivalent and one year of experience working in a customer service environment.

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

Housekeeping Instructor

This position is responsible for 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.
  • Planning work schedules for students to ensure adequate training; 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

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.