Auto Generated UID (For Official Use Only):
25-03-21582192090
O*NET Job Zone:
Job Zone 3
O*NET Job Code:
35-1011
Work Days Per Week:
Monday, Wednesday, Friday, Saturday, Sunday
Work Hours Per Week:
40
Estimated Work Hours Per Day:
8
Hourly Work Schedule Per Day:
Monday, Wednesday, Friday, Saturday & Sunday 9AM to 6PM; Tuesday & Thursday OFF
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:
03/21/2025
Closing Date of Announcement:
04/20/2025
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:
9543 Chalan Pale Arnold Road, San Roque
FLSA Covered?:
Yes
DOD or VEVRAA Related?:
No
Overtime Available?:
Not Available
Payroll Deductions:
Federal Income Tax, State Income Tax, Social Security (FICA), Medicare Tax
Job Qualification Requirements:
A US Bachelor degree or a foreign equivalent degree in culinary arts, food science or related field. 96 months of experience as a chef, cook or other related positions.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
N/A
Job Posting Type:
New
Visa Type:
PERM
H-1A/H-2A/H-2B Related?:
H-1B
Staff Notes (For Official Use Only):
Confirmed 3/21/2025 JMU.,
Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Check the quality of raw or cooked food products to ensure that standards are met. Monitor sanitation practices to ensure that employees follow standards and regulations. Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as hotels and restaurants. Estimate amounts and costs of required supplies, such as food and ingredients. Meet with sales representatives to negotiate prices or order supplies. Order or requisition food or other supplies needed to ensure efficient operations within the budget provided for the department. Check the quantity and quality of received products. Arrange for equipment purchases or repairs. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain or hotel. Determine how food should be presented and create decorative food displays. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Record production or operational data on specified form. Perform such other duties as may, from time to time, be assigned. Recruit and hire staff, such as cooks and other kitchen workers. Demonstrate new cooking techniques or equipment to staff. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability or ingredients or the likely number of customers. Supervise or coordinate activities of cooks or workers engaged in food preparation including authorizing overtime.
