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Vacancies > Job Vacancy Announcement Detail
Job Vacancy Announcement Detail
| Employer: | WORLD CORPORATION |
| DBA: | WORLD CORPORATION |
| Address: | P.O. Box 500066 Saipan, Northern Mariana Islands 96950 United States |
| Phone: | 670-234-5900 |
| Other Number: | 670-234-1067 |
| Contact WORLD CORPORATION via email | |
| Job Vacancy Announcement | JVA |
| JVA Type: | Renewal |
| Island | Saipan |
| FLSA Covered? | No, not covered |
| DOD related? | No |
| PERM related? * | No |
| VEVRAA related? | No |
| Original Number of Openings: | 1 |
| Number of Openings Currently Available | 1 |
| Specific Worksite location: | Susupe, Saipan |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Job Title: | Executive Chef 35-1011.00 |
| Announcement Number: | 09-09-17715 |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Opening Date: | 9/3/2009 |
| Closing Date: | 9/17/2009 |
| Salary Range: | $6.5 to $7.5 / Hourly |
| Job Title: | Executive Chef 35-1011.00 |
| Job Duties: | food production Coordinates activities of and directs indoctrination and training of CHEFS (hotel & rest.); COOKS (hotel & rest.); and other kitchen workers engaged in preparing and cooking foods in hotels or restaurants to ensure an efficient and profitable food service: Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu. Estimates food consumption, and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them. Devises special dishes and develops recipes. Hires and discharges employees. Familiarizes newly hired CHEFS (hotel & rest.) and COOKS (hotel & rest.) with practices of restaurant kitchen and oversees training of COOK APPRENTICES (hotel & rest.). Maintains time and payroll records. Establishes and enforces nutrition and sanitation standards for restaurant. May supervise or cooperate with STEWARD/STEWARDESS (hotel & rest.) in matters pertaining to kitchen, pantry, and storeroom. |
| High School Diploma Required? | Undetermined |
| Qualification Requirements: | ER Preference: Must have college education plus work-related skill and training with two (2) years of experience as an Executive Chef. O-Net: Title Job Zone Three: Medium Preparation Needed Overall 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. Job Zone Examples These occupations usually involve using communication and organizational skills to coordinate, supervise, manage, or train others to accomplish goals. Examples include funeral directors, electricians, forest and conservation technicians, legal secretaries, interviewers, and insurance sales agents. SVP Range (6.0 to < 7.0) Education Most occupations in this zone require training in vocational schools, related on-the-job experience, or an associate's degree. Some may require a bachelor's degree. |
| Full or Part Time: | Full Time |
| Hours per Week: | 32 |
| Hours per Day: | 7 |
| Payment Frequency: | Biweekly |
| Overtime Available: | No |
| Overtime Rate: | $9.75 - $11.25 |
| Rate x 1.5 per hour Exempted: | No |
| Specify All Payroll Deductions: | |
| Required tools, supplies and Equipment to be provided: | |
| Anticipated starting date of employment: | Not Indicated |
| Anticipated closing date of employment: | Not Indicated |
| Housing Provided: | Yes |
| 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: | |
| Fringe Benefits: | |
| Comments: | Benefits include free duty meal(s), medical, and workman's compensation. |