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Vacancies > Job Vacancy Announcement Detail
Job Vacancy Announcement Detail
| Employer: | Shine Star Corporation |
| DBA: | Shine Star Corporation |
| Address: | P.O. Box 502926 Saipan, Northern Mariana Islands 96950 United States |
| Phone: | 670-235-7781 |
| Other Number: | 670-235-4225 |
| Contact Shine Star 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, CNMI |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Job Title: | Cook |
| Announcement Number: | 08-09-8448 |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Opening Date: | 9/16/2008 |
| Closing Date: | 9/30/2008 |
| Salary Range: | $3.55 to $4.05 / Hourly |
| Job Title: | Cook |
| Job Duties: | Prepare, seasons mainly Korean foods, and cooks soups meat, vegetables, desserts or other foodstuffs in Korea House Restaurant. May order supplies, keep records and accounts, price items on menu or plan menu. Do the following task: Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices. Turn or stir foods to ensure even cooking. Season and cook food according to recipes or personal judgment and experience. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Portion, arrange, and garnish food, and serve food to waiters or patrons. Regulate temperature of ovens, broilers, grills, and roasters. Substitute for or assist other cooks during emergencies or rush periods. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Must have knowledge in the following: Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Production and Processing — Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods Do the following work activites: Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources. Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things. Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects. Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems the work context of the cook includes the following: Spend Time Standing — How much does this job require standing? Face-to-Face Discussions — How often do you have to have face-to-face discussions with individuals or teams in this job? Contact With Others — How much does this job require the worker to be in contact with others (face-to-face, by telephone, or otherwise) in order to perform it? Exposed to Minor Burns, Cuts, Bites, or Stings — How often does this job require exposure to minor burns, cuts, bites, or stings? Work With Work Group or Team — How important is it to work with others in a group or team in this job? Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls — How much does this job require using your hands to handle, control, or feel objects, tools or controls? Indoors, Environmentally Controlled — How often does this job require working indoors in environmentally controlled conditions? Physical Proximity — To what extent does this job require the worker to perform job tasks in close physical proximity to other people? Spend Time Making Repetitive Motions — How much does this job require making repetitive motions? Very Hot or Cold Temperatures — How often does this job require working in very hot (above 90 F degrees) or very cold (below 32 F degrees) temperatures? |
| High School Diploma Required? | Undetermined |
| Qualification Requirements: | Respective cook applicants must have at least two year of working expericne as a cook. Must have expertise in cooking Korean & Japanese foods to cater and serve our Korean guest tourist and other local tourist with authentic Korean foods and delicacies in the restaurant. Must have the following skills and abilities: Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Reading Comprehension — Understanding written sentences and paragraphs in work related documents. Speaking — Talking to others to convey information effectively. Active Learning — Understanding the implications of new information for both current and future problem-solving and decision-making. Instructing — Teaching others how to do something. Learning Strategies — Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. Coordination — Adjusting actions in relation to others' actions. Social Perceptiveness — Being aware of others' reactions and understanding why they react as they do. Time Management — Managing one's own time and the time of others Abilities: Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Information Ordering — The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Near Vision — The ability to see details at close range (within a few feet of the observer). Time Sharing — The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources). Manual Dexterity — The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences. Oral Expression — The ability to communicate information and ideas in speaking so others will understand. Deductive Reasoning — The ability to apply general rules to specific problems to produce answers that make sense. Speech Clarity — The ability to speak clearly so others can understand you. Speech Recognition — The ability to identify and understand the speech of another person |
| Full or Part Time: | Full Time |
| Hours per Week: | 40 |
| Hours per Day: | 8 |
| Payment Frequency: | bi-weekly |
| Overtime Available: | No |
| Overtime Rate: | $5.325 - $6.075 |
| 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: | 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: | |
| Fringe Benefits: | |
| Comments: | Employer will provide medical and worker's compensation insurance Employee will have self arrange housing., self provide provide |