Vacancies
Vacancies > Job Vacancy Announcement Detail
Job Vacancy Announcement Detail
| Employer: | Transcends, LLC |
| DBA: | Naked Fish Bar & Grill |
| Address: | PO Box 500164 Saipan, Northern Mariana Islands 96950 United States |
| Phone: | 670-235-3474 |
| Other Number: | 670-483-4116 |
| Contact Transcends, LLC via email | |
| Job Vacancy Announcement | JVA |
| JVA Type: | New |
| Island | Saipan |
| FLSA Covered? | Yes, covered |
| DOD related? | No |
| PERM related? * | No |
| VEVRAA related? | No |
| Original Number of Openings: | 5 |
| Number of Openings Currently Available | 4 |
| Specific Worksite location: | Susupe, Saipan |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Job Title: | Cook, Restaurant |
| Announcement Number: | 16-06-40328 |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Opening Date: | 7/1/2016 |
| Closing Date: | 7/16/2016 |
| Salary Range: | $6.55 to $8 / Hourly |
| Job Title: | Cook, Restaurant |
| Job Duties: | Prepare and cook food. Inspect and clean food prep areas to ensure safe and sanitary food-handling practices. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Season and cook food according to recipes. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Weigh, measure, and mix ingredients according to recipes using various kitchen utensils and equipment. Portion, arrange, and garnish food, and serve food to waiters or patrons. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. Substitute for or assist other cooks during emergencies or rush periods. Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. Keep records and accounts. Coordinate and supervise work of kitchen staff. Prepare relishes and hors d'oeuvres. Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. Wash dishes, equipment, and cooking utensils. Assist with the planning and pricing of menu items. |
| High School Diploma Required? | Undetermined |
| Qualification Requirements: | At least 21 years of age At least 1 years of experience as cook, prep/line-cook, or chef Valid CNMI Food Handler's Permit |
| Full or Part Time: | Full Time |
| Hours per Week: | 32 |
| Hours per Day: | 6 |
| Payment Frequency: | Bi-weekly |
| Overtime Available: | Yes |
| Overtime Rate: | $9.83 - $9.83 |
| Rate x 1.5 per hour Exempted: | No |
| Specify All Payroll Deductions: | None. |
| Required tools, supplies and Equipment to be provided: | Employee must have own Chef Knife(s), Apron, hair net |
| Anticipated starting date of employment: | 10/1/2016 |
| Anticipated closing date of employment: | 9/30/2017 |
| Housing Provided: | No |
| Food Provided: | No |
| 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: | Employee discounts ( $ variable) |
| Comments: |