Vacancies

JVA Detail

Important note: This JVA is under the occupational category, Food Preparation and Serving Related Occupations. If you your resume Job Category does not fall within this category or you do not have an Employment History record in your resume for this category, you will not be allowed to submit an inquiry regarding this JVA.

Employer:	Hyatt Regency Saipan
Address:	POB 5087 CHRB Saipan, Northern Mariana Islands 96950 United States
Phone Number:	670-323-5868
Fax Number:	670-233-0182
Email Address:	penny.jones@hyattsaipan.com
Contact Person:	Josephine Mesta or Penelope Jones

Type:	Renewal
FLSA Covered?	No
Number of Openings:	1
Worksite location:	Saipan
Job Title:	Executive Chef 35-1011.00
Announcement Number:	10-02-21464
Job Classification:	Food Preparation and Serving Related Occupations
Opening Date:	2/24/2010
Closing Date:	3/10/2010
Salary Range:	$73500 to $73500 / Annually
Job Duties:	Will be responsible for the efficient running of the division in line with Hyatt Internationals Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. To function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable. O-Net: •Check the quality of raw and cooked food products to ensure that standards are met. •Monitor sanitation practices to ensure that employees follow standards and regulations. •Check the quantity and quality of received products. •Order or requisition food and other supplies needed to ensure efficient operation. •Supervise and coordinate activities of cooks and workers engaged in food preparation. •Inspect supplies, equipment, and work areas to ensure conformance to established standards. •Determine how food should be presented, and create decorative food displays. •Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food. •Estimate amounts and costs of required supplies, such as food and ingredients. •Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
Qualification Requirements:	ER Preference: Associate's Degree or must have completed at least 4 years of culinary apprenticeship program, or must be a graduate of culinary institution. Must be able to pass a Health Examination and Food handlers workshop. Must have familiar knowledge of International,Italian and Asian cuisine preferred. Must have hotel management experience. Must have at least 3-4 years international experience. O-Net: Title Job Zone Three: Medium Preparation Needed Education Most occupations in this zone require training in vocational schools, related on-the-job experience, or an associate's degree. Related Experience Previous work-related skill, knowledge, or experience is required for these occupations. For example, an electrician must have completed three or four years of apprenticeship or several years of vocational training, and often must have passed a licensing exam, in order to perform the job. Job Training Employees in these occupations usually need one or two years of training involving both on-the-job experience and informal training with experienced workers. A recognized apprenticeship program may be associated with these occupations. Job Zone Examples These occupations usually involve using communication and organizational skills to coordinate, supervise, manage, or train others to accomplish goals. Examples include food service managers, electricians, agricultural technicians, legal secretaries, interviewers, and insurance sales agents. SVP Range (6.0 to < 7.0)
Full or Part Time:	Full Time
Hours per Day:	8
Hours per Week:	40
Payment Frequency:	Bi-weekly
Overtime Rate:	$0
Rate x 1.5 per hour Exempted:	Yes
Housing Provided:	No
Food Provied:	Yes
Comments:	Medical and Workman Compensation Insurance provided by employer. Vacation and Sick Leave provided by employer. 1 duty meal provided free at the employees' cafeteria.