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Vacancies > Job Vacancy Announcement Detail
Job Vacancy Announcement Detail
| Employer: | Sunshine Cafe FBM (CNMI), LLC |
| DBA: | Sunshine Cafe FBM (CNMI), LLC |
| Address: | PMB 915 P.O. Box 10001 Saipan, Northern Mariana Islands 96950 United States |
| Phone: | 670-588-8669 |
| Other Number: | |
| Contact Sunshine Cafe FBM (CNMI), LLC via email | |
| Job Vacancy Announcement | JVA |
| JVA Type: | Renewal |
| Island | Saipan |
| FLSA Covered? | Yes, covered |
| DOD related? | No |
| PERM related? * | No |
| VEVRAA related? | No |
| Original Number of Openings: | 2 |
| Number of Openings Currently Available | 2 |
| Specific Worksite location: | Saipan |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Job Title: | Kitchen Sous Chef |
| Announcement Number: | 16-09-41810 |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Opening Date: | 9/27/2016 |
| Closing Date: | 10/12/2016 |
| Salary Range: | $10 to $15 / Hourly |
| Job Title: | Kitchen Sous Chef |
| Job Duties: | •Closely works with the operations team as a shift leader; •Reports to the Head Chef during service for timing and progress of all dishes; •Responsible for kitchen operations in the absence of the Senior Sous Chef and Head Chef; •Assists with the training, induction and development of kitchen staff when required; •Controls wastage and to help maintain / control food costs; •Ensures that the highest standards for the preparation and presentation of food are maintained at all times; •Keeps both the Head Chef and Senior Sous Chef appraised of any problems within the kitchen, including staff, health and safety, equipment, and any other areas related to the kitchen organization; •Assists in the responsibility for the operation of various sections within the kitchen; •Works towards and ensures a positive relationship between restaurant and kitchen sections; •Constantly focuses on guest care and service, ensuring that everything that is done improves and enhances the guest experience; •Is fully conversant with the menu and adaptable to continual changes to ensure that the menu is kept in line with customer demands and company policies; •Ensures that the correct and same ingredients are used as specified by the Head Chef to ensure quality is upheld at all times; •Assists the Head Chef and Senior Sous Chef to effectively achieve and identify a concise repertoire of dishes; •Maintains and constantly develops the finest selection of dishes to comprise the menus offered in accordance company standards; •Directs responsibility for all dishes served in his/her section; •Attends any training sessions or meetings as required; •Ensures that Company Policy, the Vision Statement, and Departmental Objectives are followed and utilized at all times; •Ensures that all appliances, fixtures and fittings are safe and work in accordance with the relevant regulations and reports any faults to the Senior Sous Chef and Head Chef; •Is aware of the company’s Fire Safety Procedures and Health & Safety related regulations. |
| High School Diploma Required? | Undetermined |
| Qualification Requirements: | •18 years of age or older; •Prior leadership experience in a high volume restaurant preferred; •Excellent guest service and hospitality skills; •Strong problem solving and listening skills; •Self-motivated high energy person with excellent organizational skills and attention to detail; •Bilingual (Mandarin-English) abilities preferred; •Planning and budgeting skills; •Ability to lift and carry up to (30) pounds at a time; •Ability to perform various activities such as constant standing, walking, frequent bending, reaching, kneeling, and squatting; •Ability to multi-task several activities and duties simultaneously; •Ability to function and act independently; •Ability to work well with and manage people, lead the team, foster teamwork, resolve conflict and give feedback in a team environment; and to communicate effectively both written & oral; •Ability to function in a fast paced environment, under short time constraints, and within established deadlines; •Ability to work a flexible schedule including extended hours, weekends, and holidays; •Obtain/maintain alcohol awareness certification and food handler’s permit. |
| Full or Part Time: | Full Time |
| Hours per Week: | 40 |
| Hours per Day: | 8 |
| Payment Frequency: | Bi-Weekly |
| Overtime Available: | Yes |
| Overtime Rate: | $15 - $22.5 |
| Rate x 1.5 per hour Exempted: | No |
| Specify All Payroll Deductions: | Deductions according to Federal and Other Tax Regulations. |
| Required tools, supplies and Equipment to be provided: | Company will provide basic necessary tools and equipment according to the job functions if applicable. |
| Anticipated starting date of employment: | 12/1/2016 |
| Anticipated closing date of employment: | 11/30/2019 |
| Housing Provided: | No |
| Food Provided: | No |
| Transportation required: | No |
| If transportation is required, daily transportation to and from the worksite(s) will be provided to the workers. Daily pick-up place(s) will be at: | 0 |
| Fringe Benefits: | Subject to Company Approval. |
| Comments: | Workers Compensation provided. Interested applicants should send their detailed resume to Building1FMB@gmail.com. |