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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: | 5 |
| Number of Openings Currently Available | 5 |
| Specific Worksite location: | Susupe |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Job Title: | Cook |
| Announcement Number: | 20-07-85804 |
| Job Classification: | Food Preparation and Serving Related Occupations |
| Opening Date: | 7/24/2020 |
| Closing Date: | 8/14/2020 |
| Salary Range: | $7.92 to $10 / Hourly |
| Job Title: | Cook |
| Job Duties: | Prepare, season, and cook soups, meats, vegetables, desserts, or other foodstuffs in Korean restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu. The cook employee must do the following tasks: 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. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. A cook employee must have the folliwng knowledge and skills as follows: 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. 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 Work Activites of a cook includes the following: 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 |
| High School Diploma Required? | No |
| Qualification Requirements: | An employee must at least have 1 years working experience as a cook. Must have experience in preparing and cooking Korean foods and delicacies preferred |
| Full or Part Time: | Full Time |
| Hours per Week: | 48 |
| Hours per Day: | 8 |
| Payment Frequency: | 2 |
| Overtime Available: | Yes |
| Overtime Rate: | $11.88 - $15 |
| Rate x 1.5 per hour Exempted: | No |
| Specify All Payroll Deductions: | Employer's Quarterly Withholding Tax, FICA Tax |
| Required tools, supplies and Equipment to be provided: | none |
| Anticipated starting date of employment: | 10/1/2020 |
| Anticipated closing date of employment: | 9/30/2021 |
| 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: | none |
| Comments: | none |