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Chief Executive Officer

Culinary Academy of Las Vegas

This is a Full-time position in Las Vegas, NV posted October 14, 2021.


The Culinary Academy of Las Vegas (CALV) is the country’s leading nonprofit culinary and hospitality training institute.

CALV’s mission is to train people for successful hospitality careers in Las Vegas.

CALV’s vision is to reduce poverty and eliminate unemployment by providing employability and vocational skills to youth, adults, and displaced workers.


This position will plan, develop, organize and lead the Culinary Academy of Las Vegas which is a joint partnership between the Culinary Union Local #226, Bartenders Local #165, and major Las Vegas resort/gaming properties.

Oversees the administration of non-profit employment and vocational training programs for entry-level and incumbent workers for the hospitality industry of Las Vegas.

Provides strategic leadership and direction for food and beverage operations in four (4) major venues-the Culinary Academy/Westside Bistro, the Culinary Arts Catering Division and the Smith Center Theatre of the Performing Arts, 500 Grand Cafe and for the Contracted Food Program.

Builds on the organizational values and sets the strategic vision for the growth and sustainability of the Culinary Academy over the long term.

Determine and formulate policies and provide the overall direction within the guidelines set up by the Board of Directors.

Plan, direct, or coordinate operational activities at the highest level of management with the help of subordinate executives and staff managers.

Specific areas of responsibilities include oversight of all training programs, food and beverage operations, human resources, organizational development, information technology, insurance, purchasing, security, property management and financial matters such as asset management, accounting operations, budget preparation, legal compliance, annual audit preparation, and financial planning.

Coordinates with other public and private sector partners for resources to support and enhance the goals and objectives of the organization.

Essential Functions:

·      Oversees and maintains full executive management responsibilities and leadership of the daily operations of CALV, including classroom training/work experience programs, business operations, human resources management, financial management, public/community relations, employment/vocational training, program/curriculum development, and strategic planning.

·      Directs the development and implementation of goals, objectives, policies, procedures and processes to support the mission of the organization and ensure continuous operations.

·      Analyze operations to evaluate the performance of the company and its staff in meeting the objectives and to determine areas of potential program improvement, cost reduction, and policy changes.

·      Oversees and manages business operations including the Westside Bistro, 500 Grand Cafe, the Catering Arts Culinary Division and the Smith Center which support non-profit employment and vocational training for entry-level and incumbent hospitality workers.

·      Manages a complex multi-site organization with a multi-million dollar budget.

·      Directs and coordinates financial and budgetary activities to fund operations, maximize investments and increase efficiency.

·       Oversees finance and operations staff ensure prudent fiscal management and operational effectiveness and accountability

·      Directs and manages all functions performed by food and beverage operations including oversight of venues, catering and banquets, special events and contracted food programs.

·      Works closely with food and beverage management to ensure the establishment of sound operational business practices to ensure quality results within budgetary constraints and targeted timelines.

·      Provide leadership in the development and monitoring of budgets, profit and loss statements and marketing strategies to produce both short-term and long-term profitability.

·      Ensures regulatory compliance with the highest standards of health, sanitation and cleanliness in the food and beverage areas through the development, interpretation and implementation of standard operating procedures (SOPs), policy manuals, management directives, and training programs for food and beverage staff.

·      Supervises and provides direction to the executive management team and supervisory staff.

·      Plans, organizes, administers, reviews and evaluates the activities of professional, technical, culinary and office support staff through subordinate managers and supervisors.

·      Develops human resource management policy and programs that contribute to the acquisition, retention, motivation, and development of company employees capable of meeting current and future organizational needs and objectives.

·      Direct human resources activities, including the approval of human resources plans or activities, the selection of management personnel or other high-level staff and the development of the organizational structure.

·      Develops and maintains a positive and ethical work environment that is conducive to attracting, retaining and motivating a diverse group of employees at all levels.

·      Provides administrative support and regular updates to the Board with respect to the status of training programs, operations and finances.

·      Coordinates meeting schedules and creates an agenda with supporting documentation for the meetings.

·      Make presentations to the Board with respect to recommendations on program operations and budgets.

·      Collaborate with the Board to develop and execute short and long term goals and objectives which support the organizational vision and mission statements.

·      Develops and maintains good working relations with CALV’s partners, the business community, state and local government officials, community-based organizations, and the local community.

·      Serves as the chief spokesperson and ensures that the organization maintains and strengthens its reputation for excellence with the community and at the state and national levels.

·      Ensures that the public, through the news media and effective public relations, is informed of the success and accomplishments of CALV, its students and clients in providing vocational and skills training to unemployed and underemployed workers in the hospitality industry.

Minimum Qualifications:
Bachelor’s Degree in Business Management, Finance, Economics or related field AND a minimum of seven (7) years of professional level experience in a non-profit setting.

Previous food and beverage management experience and in-depth knowledge of front and back of the house functions are required.

Must possess demonstrated ability in providing direction to and managing multiple programs in a non-profit setting with the ability to work in a fast-paced, creative and collaborative environment. Must have a commitment to the mission and cause of The Culinary Academy of Las Vegas and uphold its values and ethics.

Experience and Education Substitutions:
Master’s degree preferred 7 years minimum experience in a managerial role required, preferably in Food & Beverage and/or Education Prior experience as a Chief Executive Officer a plus An equivalent combination of formal education and appropriate related experience may be considered.