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Vacancies > Job Vacancy Announcement Detail
Job Vacancy Announcement Detail
| Employer: | Triple J Saipan, Inc. |
| DBA: | Triple J Saipan, Inc. |
| Address: | P.O. Box 500487 Saipan, Northern Mariana Islands 96950 Northern Mariana Islands |
| Phone: | 670-234-1795 |
| Other Number: | 670-234-7347 |
| Contact Triple J Saipan, Inc. 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: | 2 |
| Number of Openings Currently Available | 2 |
| Specific Worksite location: | Surf Club, Chalan Kanoa |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Job Title: | HEAD COOK |
| Announcement Number: | 19-03-69034 |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Opening Date: | 3/5/2019 |
| Closing Date: | 3/20/2019 |
| Salary Range: | $7.25 to $8 / Hourly |
| Job Title: | HEAD COOK |
| Job Duties: | Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quality of raw or cooked food products to ensure that standards are met. Estimate amounts and costs of required supplies, such as food and ingredients. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Supervise or coordinate activities of cooks or workers engaged in food preparation. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Order or requisition food or other supplies needed to ensure efficient operation. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Check the quantity and quality of received products. Determine how food should be presented and create decorative food displays. Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel. Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Meet with sales representatives to negotiate prices or order supplies. Recruit and hire staff, such as cooks and other kitchen workers. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers. Demonstrate new cooking techniques or equipment to staff. Arrange for equipment purchases or repairs. Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets. Record production or operational data on specified forms. Monitor and update unit price. Make all schedule and control labor hours. Plan schedule of cleaning and make a plan to train new staff. Always coordinate and discuss with Kitchen Manager. |
| High School Diploma Required? | Undetermined |
| Qualification Requirements: | Must have work experience in a reputable establishment as a Cook. At least one year experience in supervising and coordinating activities of cooks and other workers engaged in food preparation. Able to perform food preparation and cooking activities of a Dining Restaurant. Can design menu and review food purchases. Can offer a creative menu to compete with other local restaurants. Should have the ability to forecast food preparation base from increase or decrease customer guest flow. Can create inventory method base from company or restaurants needs. Can comply with nutrition, sanitation regulation and safety standard as prescribed by USDA. Can identify and train prospective kitchen staff as prep cook or line cook. Technically updated on latest industry practices. Must be able to handle split shift schedule. Must work on busy operation days, like holidays. |
| Full or Part Time: | Full Time |
| Hours per Week: | 40 |
| Hours per Day: | 8 |
| Payment Frequency: | bi-weekly |
| Overtime Available: | Yes |
| Overtime Rate: | $10.875 - $12 |
| Rate x 1.5 per hour Exempted: | No |
| Specify All Payroll Deductions: | CNMI TAX AND FICA |
| Required tools, supplies and Equipment to be provided: | NONE |
| Anticipated starting date of employment: | 10/1/2019 |
| Anticipated closing date of employment: | 9/30/2020 |
| 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: | Free one duty meal. Worker's Compensation Insurance, Medical and Dental Insurance (Optional-passed the 90 days probationary period) 401K (Optional-after one year of service) |
| Comments: | Interested applicants can apply online, https://www.carssaipan.com/application/ Applicants can also come to our Corporate Office and fill out and complete an application form. Our Corporate Office is located at Brigida Street, Beach Road, in Chalan Kanoa (Ground floor of Surfrider Hotel next to LF Market) |