Auto Generated UID (For Official Use Only):
25-03-06343320250
O*NET Job Zone:
Job Zone 3
O*NET Job Code:
35-1011
Work Days Per Week:
Monday, Tuesday, Wednesday, Thursday, Friday
Work Hours Per Week:
40
Estimated Work Hours Per Day:
8
Hourly Work Schedule Per Day:
Workweek is at least for 40 hours for exempt employees. Work schedule varies according to the operational requirements of the Resort.
Are Hours Per Day Flexible?:
Yes, hours are flexible.
Payment Frequency:
Bi-Weekly
Estimated Annual Salary (If value is 0, employer did not provide):
0
Opening Date of Announcement:
03/06/2025
Closing Date of Announcement:
04/05/2025
Anticipated Start Date of Employment:
00/00/0000
Anticipated Closing Date of Employment:
00/00/0000
Number of Job Openings:
1
Job Location:
Saipan
Job Location Address:
Crowne Plaza Resort Saipan, Coral Tree Avenue, Garapan
FLSA Covered?:
Yes
DOD or VEVRAA Related?:
No
Overtime Available?:
Not Available
Payroll Deductions:
Social Security (FICA), Other Payroll Withholdings
Job Qualification Requirements:
At least high school diploma or GED. Vocational school or an associate’s degree is preferred. At least 4 years of experience as an Executive Sous Chef at a full-service hotel. Completion of a degree or certificate in culinary arts is preferred. At least 1-2 years of training or experience in Asian Cuisine. Must have or be able to obtain a valid Food Handler’s Certification from the CNMI Environmental Health & Disease Prevention (EHDP) office that will be applied equally to U.S. and foreign workers. Must have or be able to obtain a valid Alcoholic Beverage & Tobacco Certification (ABTC) Card from the CNMI ABTC office that will be applied equally to U.S. and foreign workers. Must be able to work nights, weekends, holidays, and during inclement weather. Fluent in English (speaking, listening, reading and writing). Must be able to carry or lift items weighing up to 50 pounds with or without a dolly for at least 25 yards. Must be able to frequently bend, stoop, kneel, and stand behind the workstation or guest-facing areas. Must be able to handle food and beverages, stoves, utensils, and other food service or culinary supplies and equipment.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
Competitive financial and benefits package which may include Health (medical, dental & vision) and Life insurance, Paid Time Off, Employee Discounts, Holiday Pay, 401(k) Retirement Plan subject to company policy.
Employer-Provided Tools and Equipment: Workers will be provided, without charge or deposit, charge, all tools, supplies, and equipment required to perform the duties assigned.
Prospective applicants are advised to apply for the job opportunity directly with Crowne Plaza Resort Saipan via hand delivery, mail, and email. Applicants may a) pick-up a blank Application for Employment Form from the Security Office located at the South loading dock of the Resort on Coral Tree Avenue, Garapan Village, Saipan and submit a filled-out Application to the Security Office addressed to the HR Department; b) submit their Resumes to the HR Department via email at hr.cprsaipan@ihg.com; c) contact the HR Department via phone at 670 237-0710 during regular office hours from 8:00 AM to 5:00 PM, Mondays thru Fridays, or d) via the CNMI Department of Labor's website: https://jobs.labor.cnmi.gov/.
Job Posting Type:
New
Visa Type:
Not Applicable
H-1A/H-2A/H-2B Related?:
Not Applicable
Staff Notes (For Official Use Only):
Confirmed by DC. 03/06/2025
Managing all personnel and daily food-related operations in multiple kitchens, demonstrating culinary expertise in Chinese cuisine, and leading kitchen operations with a focus on Chinese cuisine. Other responsibilities include overseeing food quality, ensuring timely food preparation, maintaining kitchen cleanliness, and monitoring staff productivity to uphold hotel quality standards. Additionally, the role involves monitoring and controlling food costs and kitchen inventory to achieve revenue targets, as well as ensuring compliance with brand standards and federal and state health and safety regulations in kitchen activities. Lead the team by example by promoting and maintaining a safe and positive workplace. Develop a Kitchen orientation and on-boarding plan for new team members. Conduct pre-shift briefings as needed. Promote teamwork and quality service through daily communication and coordination with other departments. Manage daily staff assignments, communicate goals, and ensure compliance of policies and procedures. Review kitchen staff operations and initiate performance appraisals, salary adjustments, disciplinary measures, and other HR-related actions. Closely monitor food costs and inventory levels. Assist in the preparation of the kitchen’s annual budget. Establish and review daily Asian cuisine menus and implement innovative concepts. Respond appropriately to guest complaints. Make appropriate service recovery gestures in accordance with established guidelines. Responsible for achieving Key Performance Indicator Metrics in terms of Breakfast Score and Brand Standard audits. Responsible for all outlet’s performance in terms of food satisfaction and guest experience. Design menus and create new entrees with an Asian flare for day-to-day operations and special events such as weddings and holidays. Monitor all kitchen equipment such as stoves, freezers, vents, etc. are in working condition. Notify the engineering department for assistance in equipment repairs or other maintenance concerns. Inspect quality and preparation of food to ensure that it is up to brand standards and safety regulations. Coordinate and supervise the daily functions of all kitchen staff. Approve staff schedules to ensure adequate manpower in all areas of all kitchens. Set standard kitchen operating procedures and familiarize new employees with kitchen practices. Ensure compliance with health, safety, and sanitary standards. Regularly generate written and oral reports of kitchen operations to the Director of Food and Beverage or upper management. Manage vendor relationships and develop strategic alliances with vendors. Ensure compliance with procurements and disposal rules and regulations. Communicate with the Purchasing department and vendors to source appropriate kitchen supplies and equipment.
