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Job Vacancy Announcement Detail
| Employer: | Asia Pacific Hotels Inc. |
| DBA: | Asia Pacific Hotels Inc. |
| Address: | P.O. Box 10000 PMB 1028 PPP Saipan, Northern Mariana Islands 96950 United States |
| Phone: | 670-235-3715 |
| Other Number: | 670-233-1420 |
| Contact Asia Pacific Hotels Inc. via email | |
| Job Vacancy Announcement | JVA |
| JVA Type: | Replacement |
| 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: | Fiesta Resort & Spa Saipan |
| Job Classification: | Management Occupations |
| Job Title: | Executive Chef |
| Announcement Number: | 13-06-25935 |
| Job Classification: | Management Occupations |
| Opening Date: | 6/10/2013 |
| Closing Date: | 6/24/2013 |
| Salary Range: | $3000 to $4000 / Monthly |
| Job Title: | Executive Chef |
| Job Duties: | As the Executive Chef, the responsibilities include but are not limited to: Long and short term planning and day-to-day operations of the kitchen and related areas; Collaborating with higher management and other Chefs to develop, recommend and plan menu requirements, serving arrangements and other related details. Enforcing and following compliance procedures for sanitation and cleanliness and monitoring workstations and staff for adherence to those procedures. Providing training to strengthen his/her team's current performance and monitoring cooks and chefs for proper skills and service. Recommending the budget and managing food and labor costs within approved budget constraints without affecting quality standards. |
| High School Diploma Required? | Undetermined |
| Qualification Requirements: | Minimum education 2 years of culinary schooling, vocational school or Associates Degree graduate or any combination or education and experience equivalent, that provides the required knowledge, skills, and abilities. Minimum experience 5 years of experience cooking and preparing food in a high volume food service facility or in a high volume hospitality environment and at least three years in an Executive Chef or similar role. Excellent cooking skills and extensive knowledge of various cuisine and food handling procedures with regard to public health standards. Demonstrated aptitude for the financial aspects of food operation including the successful identification of expense reduction through cost control. Ability to work flexible hours including nights, week-ends and holidays. Excellent communication, organizational, and multitasking skills are a must. Is a team player. |
| Full or Part Time: | Full Time |
| Hours per Week: | 40 |
| Hours per Day: | 8 |
| Payment Frequency: | bi-weekly |
| Overtime Available: | No |
| Overtime Rate: | $0 - $0 |
| Rate x 1.5 per hour Exempted: | Yes |
| 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: | 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: | |
| Fringe Benefits: | |
| Comments: | Attractive benefit package. Worker's compensation is provided. |