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Job Vacancy Announcement Detail
| Employer: | Tinian Trading International, Inc. |
| DBA: | Tinian Trading International, Inc. |
| Address: | PO Box 733 Tinian, Northern Mariana Islands 96952 United States |
| Phone: | 670-433-8888 |
| Other Number: | |
| Contact Tinian Trading International, Inc. via email | |
| Job Vacancy Announcement | JVA |
| JVA Type: | New |
| Island | Tinian |
| FLSA Covered? | Yes, covered |
| DOD related? | Not Indicated |
| PERM related? * | No |
| VEVRAA related? | Not Indicated |
| Original Number of Openings: | 1 |
| Number of Openings Currently Available | 1 |
| Specific Worksite location: | Tinian |
| Job Classification: | Business and Financial Operations Occupations |
| Job Title: | Executive Sous Chef |
| Announcement Number: | 14-12-29795 |
| Job Classification: | Business and Financial Operations Occupations |
| Opening Date: | 12/11/2014 |
| Closing Date: | 12/25/2014 |
| Salary Range: | $2200 to $2200 / Monthly |
| Job Title: | Executive Sous Chef |
| Job Duties: | •Train workers in food preparation, and in service, sanitation, and safety procedures. •Compile and balance cash receipts at the end of the day or shift. •Perform various financial activities, such as cash handling, deposit preparation, and payroll. •Supervise and participate in kitchen and dining area cleaning activities. •Estimate ingredients and supplies required to prepare a recipe. •Resolve customer complaints regarding food service. •Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel. •Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services. •Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups. •Specify food portions and courses, production and time sequences, and workstation and equipment arrangements. •Performs other related duties that may be assigned. |
| High School Diploma Required? | Undetermined |
| Qualification Requirements: | High school graduate or its equivalent. Two (2) years experience as Chef de cuisine. Must be able to work flexible hours and night shift. Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. |
| Full or Part Time: | Full Time |
| Hours per Week: | 40 |
| Hours per Day: | 8 |
| Payment Frequency: | monthly |
| Overtime Available: | No |
| Overtime Rate: | $1.5 - $1.5 |
| 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: | annual leave, sick leave & workers compensation. employer provide food and housing free of charge. |