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Vacancies > Job Vacancy Announcement Detail
Job Vacancy Announcement Detail
| Employer: | Saipan Hotel Corporation |
| DBA: | Grandvrio Resort Saipan |
| Address: | P.O. Box 500338 Saipan, Northern Mariana Islands 96950 United States |
| Phone: | 670-234-6495 |
| Other Number: | |
| Contact Saipan Hotel Corporation 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: | 1 |
| Number of Openings Currently Available | 1 |
| Specific Worksite location: | Garapan |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Job Title: | Executive Chef |
| Announcement Number: | 20-06-83925 |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Opening Date: | 6/1/2020 |
| Closing Date: | 6/22/2020 |
| Salary Range: | $2404 to $3000 / Monthly |
| Job Title: | Executive Chef |
| Job Duties: | Manages and coordinates activities of kitchen personnel engaged in preparing and cooking food stuff, observes their performance to ensure methods of cooking, garnishing and sizes as portion as prescribed, and adherence to the hotel policies and established procedures. Provides instructions to kitchen personnel in fine points of cooking. Trains them in food preparation, service, sanitation, and safety procedures. Participates in food preparation, cooking and kitchen area cleaning activities. Develops food menu, estimates food costs and purchases food materials, supplies, and equipment needed to ensure quality of services. Ensures proper monthly inventory and record keeping. Investigates and resolves food service complaints. Determines schedules, sequences and assignments for work activities of kitchen personnel based on work priority. Coordinates with other departments to ensure the hotel activities, and performs other related duties as assigned. |
| High School Diploma Required? | Yes |
| Qualification Requirements: | A culinary related degree or equivalent. Minimum 2 years executive chef/managerial experience in high-volume hotel’s food preparation and cooking with good standards in a large-volume full service hotel required. Comprehensive knowledge of international cuisine with good standards, hygiene practices, occupational safety and health standards, and proficiency in MS Office required. The position requires examination and clearances for Food Handlers certificate before hire. Ability to use equipment/materials properly and adhere to safety procedures. Concentration, alertness and attention to detail required. Ability to read, write in English and perform mathematical calculations. Ability to function, work and communicate well in a team effectively. Regular attendance required. Ability to work a flexible schedule including weekends and holidays. |
| Full or Part Time: | Full Time |
| Hours per Week: | 40 |
| Hours per Day: | 8 |
| Payment Frequency: | Biweekly |
| Overtime Available: | No |
| Overtime Rate: | $ - $ |
| Rate x 1.5 per hour Exempted: | Yes |
| Specify All Payroll Deductions: | According to the applicable laws and regulations. |
| Required tools, supplies and Equipment to be provided: | Equipment required to perform the duties to be provided. |
| Anticipated starting date of employment: | 10/1/2020 |
| Anticipated closing date of employment: | 9/30/2021 |
| Housing Provided: | No |
| Food Provided: | Yes |
| 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: | One duty meal, Medical benefit, Worker’s compensation |
| Comments: | This is a temporary, full-time position commencing October 1,2020 to September 30,2021. Three-fourths guarantee: Workers will be offered employment for a total number of work hours equal to at least three-fourths of the workdays of the total period of employment specified in the work contract, beginning with the first workday after the arrival of the worker at the place of employment or the advertised contractual first date of need, whichever is later, and ending on the expiration date specified in the work contract or in its extensions, if any. Transportation and subsistence: If the worker completes 50 percent of the work contract period, the employer will provide, reimburse, or advance payment for the worker’s transportation and subsistence from the place of recruitment to the place of work. Upon completion of the work contract or where the worker is dismissed earlier, the employer will provide or pay for the worker’s reasonable costs of return transportation and subsistence back home or to the place the worker originally departed to work, except where the worker will not return due to subsequent employment with another employer or where the employer has appropriately reported a worker’s voluntary abandonment of employment. The amount of transportation payment or reimbursement will be equal to the most economical and reasonable common carrier for the distances involved. Interested applicant may obtain and submit the company application form via email at masumoto@grandvrio-saipan.com or in person at Grandvrio Resort Saipan Human Resources Department [ Beach Road, Garapan/ Office Hours: Monday to Friday- 8:00AM to 5:00PM. Tel.(670)234-6495]. |