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Chief Operating Officer
Culinary Academy of Las Vegas
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. _________________________________________________________________________________ The Chief Operating Officer (COO) is responsible for enhancing internal organizational processes and infrastructure to ensure that the Culinary Academy of Las Vegas will continue to grow and fulfill its mission. The COO analyzes operations to evaluate the performance of CALV and its staff in relationship to meeting stated organizational objectives and to determine areas of potential program improvement, cost reduction, and policy changes. The COO provides leadership and direction for select departments and hardwires operating practices that ensure student success, product quality, service delivery standards, safety goal achievement, and financial success. This position reports to the Chief Executive Officer (CEO). The COO builds on the organizational values and strategic vision for the long-term growth and sustainability of CALV. This person will determine and formulate policies and provide direction within the guidelines set by the CEO and Trustees. The COO will plan, direct, and coordinate operational activities at the highest level of management with the support of department directors and staff mangers. The COO will Confer with the CEO, Executive Leadership Team, and staff members to discuss issues, coordinate activities, or resolve problems. This person will also communicate with internal and external customers and represents the organization to customers, the public, government officials, and other external sources. EXAMPLES OF DUTIES AND RESPONSIBILITIES: Achieve Business Performance
Driving Business Direction
People Management/Leadership · Develop and maintain a positive and ethical work environment that is conducive to attracting, retaining, and motivating a diverse group of employees.
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QUALIFICATIONS: Knowledge of principles and processes for providing outstanding internal and external customer services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control 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. Knowledge of principles and processes for creating an effective and supportive student learning environment. This includes broad awareness of current pedagogies, learning delivery modalities and innovative student support services models. Knowledge of physical assets management. This includes, but is not limited to, buildings, grounds, vehicles, technical systems, and inventories. Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules, and the democratic political process EDUCATION & SKILLS: The successful candidate will believe in the core values of the Culinary Academy of Las Vegas and be driven by its mission and vision. The candidate should demonstrate a passion for breaking new ground to drive social and organizational change. The successful candidate will most likely have had experience with a public or non-profit organization. Additional requirements are: · Proven track record of exceeding goals and a bottom-line orientation; evidence of the ability to consistently make good decisions through a combination of analysis, wisdom, experience, and judgment. · High level of business acumen including successful P&L management. · Ability to balance delivery of programs against realities of a budget. · Problem solving, project management, and creative resourcefulness. · Ability to think strategically, anticipate future consequences and trends, and incorporate them into organizational plans and financial models. · Exceptional capacity for managing and leading people; a team builder who has experience in scaling up organizations; capacity to enforce accountability, develop and empower talent, and learn the strengths and weaknesses of the team to put people in a position to succeed. · Enjoys working hard and looks for challenges; able to act and react as necessary, even if limited information is available; not afraid to take charge of a situation; can overcome resistance to leadership and take unpopular stands when necessary. · Thorough understanding of finance and systems; broad experience with the full range of business functions and systems, including strategic development and planning, budgeting, business analysis, finance, and information systems. · Skill in email software and Microsoft Office suite. · Use of logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. · 10+ years of work experience, preferably in education, hospitality/service industry, or non-profit management. · Bachelor’s degree required, master’s degree preferred - MBA or Master of Public Policy/Public Administration. LICENSING AND CERTIFICATION: · Possession of valid Nevada Class C Driver’s License. · ServSafe certification required within 90 days of employment. WORKING CONDITIONS: Attend meetings outside of normal working hours. Work may require occasional weekend and/or evening work. PHYSICAL DEMAND: Mobility to work in a typical office setting, use standard office equipment, and drive a motor vehicle to attend meetings. Vision to read printed materials and on a computer screen. Hearing and speech to communicate in person or over the telephone. The Culinary Academy of Las Vegas is an equal opportunity employer. Employment is decided on the basis of qualifications, merit and business need without regard to race, color, religion, sex (including pregnancy), national origin, age, disability, marital status, sexual orientation, gender identity, gender expression, genetic information, military and veteran status, and any other characteristic protected by law. Job Type: Full-time Experience:
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