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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: | 1 |
| Number of Openings Currently Available | 1 |
| Specific Worksite location: | Hyatt Regency Saipan |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Job Title: | Baker |
| Announcement Number: | 19-08-78539 |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Opening Date: | 8/16/2019 |
| Closing Date: | 9/6/2019 |
| Salary Range: | $7.55 to $8.5 / Hourly |
| Job Title: | Baker |
| Job Duties: | To produce a consistent and high quality product, provide a courteous, professional, efficient and flexible service at all times, following Hyatt Regency Saipan’s Standards of Performance. Check products for qualityand identify damaged or expired goods. Set oven temperatures and place items into hot ovens for baking. Combine measured ingredients in bowls of mixing, blending, or cooking machinery. Place dough in pans, molds, or on sheets and bake in production ovens or on grills. Set time and speed controls for mixing machines, blending machines, or steam kettles so that ingredients will be mixed or cooked according to instructions. Evaluate quality of food ingredients or prepared foods. Adjust temperature controls of ovens or other heating equipment. Load materials into production equipment. Operate cooking, baking, or other food preparation equipment. Inspect food products. To perform all duties and tasks in the assigned Place of Work to the standard set. To be entirely flexible and adapt to rotate within the different sub departments of the Kitchen Division or any other Department of the hotel as assigned. To perform all duties and tasks when rotated or assigned to another Department as per Master Task List for that Department. To be fully conversant with all services and facilities offered by the hotel. To perform opening and closing procedures established for the Place of Work as assigned. To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives. To ensure that the Place of Work and surrounding area is kept clean and organized at all times. To monitor operating supplies and reduce spoilage and wastage. To handle guest Inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests. To understand and strictly adhere to the rules and regulations established in the Employees? Handbook and the hotel’s policy on fire, hygiene, health and safety. To maintain a high standard of personal appearance and hygiene at all times. To maintain a good rapport and working relationship with other employees in the outlet and all other departments. To attend and contribute to all employee meetings, departmental and hotel training sessions and other related activities. Work days and hours are flexible. |
| High School Diploma Required? | Undetermined |
| Qualification Requirements: | The employer’s minimum education requirement should be High School/GED. Minimum 1 year of work experience . Able to produce and bake Danish, breads and cakes items as assigned by the Chef according to standard. Must have basic pastry knowledge and experience in baking. Must be able to pass health examination and food handler's workshop required by local law in food handling. |
| Full or Part Time: | Full Time |
| Hours per Week: | 40 |
| Hours per Day: | 8 |
| Payment Frequency: | Bi-weekly |
| Overtime Available: | Yes |
| Overtime Rate: | $11.325 - $12.75 |
| 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". |