Culinary Academy of Las Vegas - Bartender

Job Openings

The jobs listed below are currently open. To apply, please send your resume to 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.

Fountain Worker Instructor

This position is responsible for training students on the job duties of a Fountain Worker within the hotel industry. Work schedule is: Monday- Friday, 7:30-11:30 a.m., 20 hours a week.

Duties include:

  • Teach all aspects that relate to operating the QSR/Fountain Worker curriculum including administering quizzes and final exam.
  • Able to operate and teach on basic QSR equipment: espresso machine, hot chocolate machine, combo brewer, etc.
  • Create basic coffee and tea flavored drinks.
  • Perform all POS duties including opening and closing procedures.
  • Ensure all cash handling procedures are upheld.
  • Promote and practice safe work habits, reporting potential safety hazards, operational inconsistencies and student incidents to the Associate Director of Training & Development. Report/document student accidents in the interest of maintaining a safe work environment.
  • Proactive in solving customer problems and satisfying customers, both internal and external, in various situations.
  • Effectively convey the industry standards regarding customer service, food and beverage knowledge, and presentation to students.
  • Supervise students and maintain student attendance files.
  • Ensure sanitation and food safety methods are followed by students.

Must have current Health Card and TAM card and reliable transportation. Must become ServSafe certified within the 90-day introductory period of employment. Must have 3-5 years of supervisory or management experience, 5-7 years of experience in full-service restaurant and a high school or GED diploma. Extensive knowledge of POS systems and cash handling, Excellent written and communication skills, must be about to multi-task, have high level of professionalism and strong interpersonal and customer service skills.

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

Food and Beverage Accounting Manager

Assists in the development and implementation of goals, policies, priorities, and procedures relating to cost accounting, budget, general accounting, and/or payroll. Supervises and participates in the preparation of various financial statements and reports. Directs the installation and maintenance of accounting records to show receipts and expenditures. Directs the maintenance of point of sale systems, inventory systems, and budgets. Directs and participates in cost analyses and rate studies. Prepares statements and reports of estimated future costs and revenues. Directs internal audits involving review of accounting and administrative controls. Establishes system controls for new financial systems and develops procedures to improve existing systems.

Must have knowledge of the principles and practices of generally accepted accounting standards and practices, with an emphasis on food and beverage operations, nonprofit and fund accounting, including methods of financial reporting and financial statement preparation; techniques of financial strategic planning; principles and practices of cost accounting as well as budget development and administration and the management of employees.

Bachelor’s degree in accounting, finance, economics, business or public administration or a field related to the work AND four (4) years of administrative and/or professional-level experience in public finance or other directly related field, two (2) years of which were in a management capacity. Equivalent combination of formal education and appropriate related experience may be considered. Must have extensive knowledge of point of sales systems, inventory systems, and expert Excel skills.

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

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.