The Engineering Project Manager assists with the day to day operations for all Culinary Institute of America (CIA) Hyde Park (HP) buildings. The primary job objective is the efficient and safe operation of Institute buildings. Under the direction of the Assistant Director, this position advises on, coaches and directs the maintenance and repair of facilities with a combination of in-house personnel and outside vendors. The Engineering Project Manager will manage many projects across diverse technical and non-technical areas with an emphasis on the mechanical trades, specifically HVAC, hot water, steam and boilers. This position will have a focus on energy efficiency, management and reduction through new unit and controls installation, and reworking and retro-commissioning of existing infrastructure. Some of the work will involve interaction with the technical staff by troubleshooting, designing in concert with Union staff technical requests, leading repair projects, and helping to manage their progress. Coverage for other supervisors within the department may be necessary in the help management of their areas, as well as coordinating frequently with the shop supervisors.
Establishes deadlines, determines priorities, coordinates, and adjusts workload for Institute operations.
Performs and coordinates routine maintenance, responds to trouble and emergency calls.
Exchanges/provides information with management staff on engineering operations and special projects.
Ensures facility compliance with applicable codes, regulations and standard operating procedures.
Inspects facilities for performance verification and quality control.
Ensures integrity of maintenance supplies and equipment inventory.
Follows and modifies standard prescribed trade techniques to troubleshoot and complete assignments.
Actively works with the TMA (CMMS) work order system to plan/schedule work and monitor performance.
Coordinates extensively with Help Desk and others within the facilities department to ensure that system data is accurate and that the Help Desk has sufficient information to communicate with customer departments.
Assists in hiring, supervising, training and evaluating staff to meet the needs of the department. Assist in development of customized training/development plans for each direct report as required with an emphasis on multi-skilled tradesmen. Coaches/counsels engineering staff on methods/procedures for working in a wide variety of spaces with special operating requirements (such as restaurants, kitchens, dormitories, offices, and classrooms) as needed.
Assists in the preparation of the Engineering Operations budget. Takes the lead in budget reviews and recommendations for budget planning. Maintains tight budget control by reviewing variances as infrequently as monthly, but more often if needed.
Fosters teamwork; works alongside colleagues while serving in a position of leadership.
Helps with coordination and adherence to the Culinary Craft Association Contract.
Assists with leadership of:
Meetings, including but not limited to energy planning, design, charrettes and campus tours.
Reviews energy bills and other information, and organizes it in spreadsheets and other tools to track energy metrics including but not limited to usage, energy management, relative to goals and environmental footprint.
Manages the installation of data trackers such as sub-meters, data loggers and other tools including Building Management System (BMS) controls to have accurate and usable data.
Compiles data and transfers the data onto spreadsheets and charts and other tools to clearly share information. When necessary, be the lead person for developing and sharing information with the school community.
Creates detailed forecasts of energy expenditures by unit, building, area, energy source (electric and gas). Helps manage the capital and operating budgets as it relates to the energy and other specialties within the position’s focus.
Operates as a field superintendent during construction work, when necessary.
Oversees vendors in all phases of the work including but not limited to: procuring bids, reviewing credentials/qualifications, hiring of consultants and contractors, scheduling and planning work, communicating internally and externally.
Environmental and Other Compliance:
Assists and takes the lead with Hazardous Materials testing.
Helps to manage the asbestos and other hazards surveys.
Assists with permitting.
Helps manage compliance-related filing, including but not limited to sewer gas level in our waste line for the city of Poughkeepsie.
Ensures that all work, both vendor and staff, is being completed safely and in compliance with applicable safety standards through proactive field visits and communication.
Under the direction of the Assistant Director of Engineering Operations and Building Projects, leads with the following:
With a heavy focus on energy efficiency / savings, and mechanical projects, plans and coordinates projects to improve, provide for new programs and initiatives and maintain the campus.
Collaborates with the various departments on campus, establishing work scope, prioritizes and recommends projects, scopes of work, solutions, schedules and pricing.
Prioritizes campus infrastructure projects to address deferred maintenance and scheduled end-of-life replacements.
Executes projects in a manner that minimizes disruption to classes or operations over the course of the year to a level that is deemed acceptable by the stakeholders.
Incorporates and executes unplanned projects and initiatives during the course of the year.
Organizes scope and planning meetings during design development stage of projects with architects and engineers and stakeholders to develop project requirements, designs and specifications.
Bids projects, secures contracts, and manages all paperwork so construction projects will be completed on schedule with quality and within the budget parameters. Prepares purchase orders and other supporting documentation in support of the project.
When appropriate, contracts for and brings into the design process specialty consultants, such as kitchen designers to ensure that the latest thinking, technology and highest quality standards are part of the project.
Develops, tracks, and prepares budget reports that forecast accurate expenditures.
Interacts with key stakeholders on project issues and status reports. Keeps stakeholders informed of all project issues, delays and technical issues. Coordinates and resolves all issues, including technical and operational, as they arise. Records and communicates outcomes to key stakeholders. Solicits input from school community and other stakeholders on their recommendations, including for mechanical and electrical systems.
Works with various consultants such as structural for drainage, landscape architects and site art director for recommendations and approvals.
Monitors construction activity as a site superintendent including the appearance of the location to ensure the project reflects the highest standards of best practices, neatness, cleanliness and overall respect for the natural and human environment.
Oversees, supervises, and directs construction manager or subcontractor when necessary.
Any and all other job duties as assigned.
High School Diploma with a minimum of two (2) years’ trade school education.
A consistant and regular track record of education relevant to engineering and project management.
Minimum five (5) years’ of operating engineering experience.
Experience working with a wide variety of control systems (building automation).
Experience working with a wide variety of mechanical systems procedures and principles including high temp / high pressure hot water generators; high / low pressure steam boilers; centrifugal / absorption chillers; air conditioning units; fan-coil / VAV systems, geothermal heat pumps.
Associate’s Degree in technical area of study preferred.
Professional Engineer License desired.
Senior Industry Degree(s), such as LEED, IFMA Certified Facility Manager, BOMI Real Property Administrator, Certified Project Manager, Certified Energy Manager.
NAIULPE; NY State; Master Plumbing/Contractor/Electrical.
Comprehensive technical knowledge of college campus/hospitality building and infrastructure systems.
Knowledge of commercial kitchen equipment including kitchen exhaust, fire extinguishing systems, and kitchen appliances.
Knowledge of Visio/Project.
Clear and relevant experience with technology related to engineering, such as BMS controls, project management software, Excel, etc.
Excellent interpersonal skills in the context of high-pressure cooking timelines, an autocratic kitchen structure, minimal breaks where school is closed and high occupancy levels in academic and housing spaces.
Exceptional communication skills. Ability to provide timely and focused key updates through written and verbal means.
Willingness to learn and work within institutional structures, hierarchies and frameworks.
Effective scheduling/management of engineering staff to provide the highest levels of service to Institute facilities and staff.
Knowledge of MS Office Suite, (including Excel and Word).
Working knowledge of Project Management software.
Experience with AutoCAD, Adobe and rendering software such as Sketch-Up beneficial.
Demonstrated leadership experience.
Broad array of technical skills to the operation of Institute facilities.
Exhibits exceptional organizational skills and attention to detail.
Understands how to perform routine technical repair of building and infrastructure systems. Ability to read plans and specifications; understand mechanical/electrical/plumbing system design and operation.
Ability to use a wide variety of tools and equipment skillfully and safely.
Ability to understand, comply and enforce all Institute-mandated and NY/OSHA safety provisions in the course of work.
Strong organizational skills and ability to respond appropriately to competing deadlines and frequent changes in priorities and schedules.
Ability to work independently with minimal guidance/supervision.
Knowledge of finance, purchasing, contract forms.
Proven track record in handling emergency situations.
Must be available to work nights and weekends as required due to business needs.
Frequent sitting in one place for prolonged periods of time, some of which includes computer work.
Required to stand, walk, use hands to grasp, handle and feel materials, reach with hands and arms, stoop, kneel, crouch.
Lift up to 25 pounds occasionally required.
Exposure to high levels of noise in the primary work area.
Work near moving mechanical parts, in precarious places, and exposure to fumes and airborne particles.
Willing and able to work in extreme temperatures of either heat or cold conditions for extended time periods.
About The Culinary Institute of America
The Culinary Institute of America (CIA) is a private, not-for-profit college dedicated to providing the world's best professional culinary education. Excellence, leadership, professionalism, ethics, and respect for diversity are the core values that guide our efforts. We teach our students the general knowledge and specific skills necessary to live successful lives and to grow into positions of influence and leadership in their chosen profession.