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Vacancies > Job Vacancy Announcement Detail
Job Vacancy Announcement Detail
| Employer: | Saipan Portopia Hotel Corporation |
| DBA: | Hyatt Regency Saipan |
| Address: | POB 5087 CHRB Saipan, Northern Mariana Islands 96950 United States |
| Phone: | 670-323-5867 |
| Other Number: | 670-233-0182 |
| Contact Saipan Portopia Hotel Corporation 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: | 2 |
| Number of Openings Currently Available | 2 |
| Specific Worksite location: | Hyatt Regency Saipan |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Job Title: | Chef De Partie |
| Announcement Number: | 19-08-78535 |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Opening Date: | 8/16/2019 |
| Closing Date: | 9/6/2019 |
| Salary Range: | $14.14 to $14.14 / Hourly |
| Job Title: | Chef De Partie |
| Job Duties: | To supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Hyatt International standards. 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. Check quality of foods or supplies. Estimate supplies, ingredients, or staff requirements for food preparation activities. Train food preparation or food service personnel. Coordinate activities of food service staff. Inspect facilities, equipment or supplies to ensure conformance to standards. To deliver the brand promise and provide exceptional guest service at all times. To provide excellent service to internal customers as appropriate. To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. To work in and oversee the assigned station / section and the relevant employees to ensure that food products are prepared according to the standard required. To maintain the assigned station / section in a clean and orderly manner at all times. To follow standard recipes and minimise waste to help ensure that the outlet’s food cost is in line with budget. To train the employees as necessary in the preparation and presentation of the items. To suggest alternative menu items, meet specific customer requests and interact with customers to meet and exceed their culinary expectations. To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate. To treat all operating equipment and supplies carefully to minimise damage and reduce wastage. To encourage the punctuality and appearance of the outlet culinary employees in the station / section, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department grooming standards. To provide friendly, courteous and professional service at all times. To maintain good working relationships with colleagues and all other departments. To read the hotel’s Employee Handbook and have an understanding of and adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety. To comply with local legislation as required. To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required, in order to meet business demands and guest service needs. To attend training sessions and meetings as and when required. Work days and hours are flexible. |
| High School Diploma Required? | Undetermined |
| Qualification Requirements: | Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferable with experience in luxury international brands. Must be qualified in Kitchen production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic computer skill. Monitoring: Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Coordination: Adjusting actions in relation to others' actions. Speaking: Talking to others to convey information effectively. Management of Personnel Resources: Motivating, developing, and directing people as they work, identifying the best people for the job. Social Perceptiveness: Being aware of others' reactions and understanding why they react as they do. |
| Full or Part Time: | Full Time |
| Hours per Week: | 40 |
| Hours per Day: | 8 |
| Payment Frequency: | Bi-weekly |
| Overtime Available: | Yes |
| Overtime Rate: | $21.21 - $21.21 |
| Rate x 1.5 per hour Exempted: | No |
| Specify All Payroll Deductions: | CNMI tax, Federal Tax, Medicare and Social Security |
| Required tools, supplies and Equipment to be provided: | Employer-Provided Items 655.423 (k); Requires Employer provide to the worker, without charge or deposit charge, all tools, supplies and equipment required to perform the duties assigned. |
| Anticipated starting date of employment: | 10/1/2019 |
| Anticipated closing date of employment: | 9/30/2020 |
| 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: | N/A |
| Fringe Benefits: | Medical, Dental, Workman Compensation Insurance and 401K offered by employer. Vacation and Sick Leave provided by Employer for Full-time employees only. One duty meal provided free at the employee’s cafeteria. |
| Comments: | Applicants may apply online at www.marianaslabor.net or call Hyatt Regency Saipan Human Resource office at (670)234-1234 Monday thru Friday (except holidays) between the hours of 8:30am to 5:30pm. Or they can send an email to spnrs-human.resources@hyatt.com for inquiry. Hyatt Regency Saipan is an equal opportunity and affirmative action employer that does not discriminate on the basis of race, national origin, religion, age, color, sex, sexual orientation, gender identity, disability, or veteran status, or any other characteristic protected by local, state, or federal laws, rules, or regulations. Hyatt Regency Saipan’s policy applies to all terms and conditions of employment. To achieve our goal of equal opportunity, Hyatt Regency Saipan maintains an affirmative action plan through which it makes good faith efforts to recruit, hire, and advance in employment qualified minorities, females, individuals with disabilities, and protected veterans. Note(s): Three-fourths 20 CFR 655, Subpart E: "Workers will be offered employment for a total number of work hours equal to at least three fourths of the workdays of the total period that begins with the first workday after the arrival of the worker at the place of employment or the advertised contractual first date of need, whichever is later, and ends on the expiration date specified in the work contract or it its extensions, if any". |