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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? | Yes, 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, Laolao Bay Golf & Resort |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Job Title: | CHEF GARDE MANAGER |
| Announcement Number: | 18-02-55068 |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Opening Date: | 2/13/2018 |
| Closing Date: | 2/28/2018 |
| Salary Range: | $10 to $11.5 / Hourly |
| Job Title: | CHEF GARDE MANAGER |
| Job Duties: | Oversee the consistency of various preparations within the cold kitchen to ensure quality product and adherence to standard recipes. Prepares all cold food according to recipes, guidelines and standards set by the Sous Chef or hotel standards. Ensures that assigned work area has proper level of par stocks and supplies according to daily production sheets (based on house count), daily menus and banquet events. Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health department regulations. Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items. Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product. Delegates and assists in preparing of cold food items like salads, sushi, cold cuts, salad dressings, etc. Prepares daily requisitions for supplies and food items for production. Prepare all dishes following recipes and yield guides. Properly label and date all products to ensure safekeeping and sanitation. Effectively communicate with other chefs and service staff in order to full fill and address any issues or needs requested by guests. Plan, prepare and set up to provide quality service and product to all outlets requiring items from the cold kitchen. Collaborate with the Sous Chef in menu development and implementation of banquet menus. Monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control. Maintain complete knowledge of and comply with all departmental policies, procedures and standards; and correct maintenance and use of equipment. Performs general cleaning tasks using standard hotel cleaning product as assigned to adhere to health standards. Establish and oversee the production of bulk foods for supported outlets. Utilize established company control procedures for food cost, labor cost, and food quality. Responsible for assisting Sous Chef in maintaining the overall cleanliness and equipment maintenance of their areas. Assist Sous Chef in overseeing weekly and monthly inventories, and ordering of food and supplies; formulating recipes for production use in Garde Manger kitchen and banquet menus; monitoring training of new employees; monitoring and enforcing company and departmental safety policies, and health department standards. Perform all other job related duties as requested by the management. |
| High School Diploma Required? | Undetermined |
| Qualification Requirements: | Two (2) years of experience in cold food preparation required; experience in preparing Western and/or Korean cold cuisine preferred. |
| Full or Part Time: | Full Time |
| Hours per Week: | 40 |
| Hours per Day: | 8 |
| Payment Frequency: | Bi-weekly |
| Overtime Available: | Yes |
| Overtime Rate: | $15 - $17.25 |
| Rate x 1.5 per hour Exempted: | No |
| Specify All Payroll Deductions: | Federal and CNMI taxes on wages. |
| Required tools, supplies and Equipment to be provided: | by Company |
| Anticipated starting date of employment: | 10/1/2018 |
| Anticipated closing date of employment: | 9/30/2019 |
| 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: | None |
| Comments: | No phone calls, please. To apply for this position, pick-up an application form from Laolao Bay Golf & Resort in Kagman III. All applications form submitted must be thoroughly completed and signed. Incomplete or unsigned applications will not be entertained. |