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Vacancies > Job Vacancy Announcement Detail
Job Vacancy Announcement Detail
| Employer: | Saipan Laulau Development Inc. |
| DBA: | Saipan Laulau Development Inc. |
| Address: | PMB 1020 PPP Box 10000 Saipan, MP, Northern Mariana Islands 96950 United States |
| Phone: | 670-236-8888 |
| Other Number: | 670-236-8881 |
| Contact Saipan Laulau Development Inc. 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: | Kagman III |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Job Title: | Chef 35-1011.00 |
| Announcement Number: | 09-12-20159 |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Opening Date: | 12/8/2009 |
| Closing Date: | 12/22/2009 |
| Salary Range: | $4.55 to $6 / Hourly |
| Job Title: | Chef 35-1011.00 |
| Job Duties: | Will be involved in Korean menu development, inventory, ordering/purchasing, food cost controls, training, sanitation and personnel management including coaching and developing, will adhere to all applicable Sanitation Codes to ensure efficient, safe and sanitary food production, preparation and presentation, knowledgeable in Korean Culinary Arts, must be experience in Korean cuisine and food service operation, had minimum two years of culinary and kitchen supervision experience, knowledge of Korean food trends with a focus on quality, production, sanitation, good cost controls, and presentation, experience in planning and producing from culinary perspective, food production experience for large catering or banquet functions, knowledge of diet principles as well as safe and sanitary food handling principles, understanding of financial, budgetary and food control practices, good supervisory, leadership management and coaching skills, excellent communication skills in Korean and basic English to understand and follow recipe, ability to communicate on various levels including management, departmental, customer and associate levels. Provides a consistent high quality of food product services to guests and Customers. Ensures that meals are produced, presented and served to the highest possible standards. Ensure that the environment or the kitchen facilities are maintained in a clean, sanitary and safe condition, Build a close liaison with supervisors and staff both front and back of the restaurants to ensure a smooth running operation, Provide excellent customer service to both customers and all employees at all times. |
| High School Diploma Required? | Undetermined |
| Qualification Requirements: | ER Preference: Two years work experience and high school graduate or equivalent and culinary institute certification. Preferably, speak Korean language. 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 Week: | 40 |
| Hours per Day: | 8 |
| Payment Frequency: | Bi-weekly |
| Overtime Available: | No |
| Overtime Rate: | $6.825 - $9 |
| 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: | Housing and duty meals provided. Medical and workman's compensation provided. |