Auto Generated UID (For Official Use Only):
25-04-09731731023
O*NET Job Zone:
Job Zone 3
O*NET Job Code:
35-1011
Work Days Per Week:
Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
Work Hours Per Week:
40
Estimated Work Hours Per Day:
8
Hourly Work Schedule Per Day:
Sunday to Saturday with flexible work hours depending on business demands.
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:
04/09/2025
Closing Date of Announcement:
04/22/2025
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:
873 Micro Beach Rd., Garapan
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, Other Payroll Withholdings
Job Qualification Requirements:
5+ years of culinary experience preferred
Proven experience as a Chef de Cuisine or a similar role
Thorough knowledge of cooking techniques and equipment
Excellent knowledge of food safety and sanitation regulations
A creative approach to food presentation
Excellent organizational and leadership skills
Able to remain calm and composed in a fast-paced environment
A culinary degree or certificate is preferred
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
Eligible to enroll in our Medical, Dental and 401k
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. 04/10/2025
CDP will ensure all culinary operations are running smoothly and efficiently while maintaining the highest quality standards in food production and presentation.
Chef de Cuisine Duties and Responsibilities
- Plan, organize, and direct all culinary activities in the kitchen
- Train, mentor, and manage culinary staff
- Develop and implement new menu items based on seasonal and regional ingredients
- Create recipes, determine portion sizes, and estimate food requirements
- Ensure all dishes are prepared according to recipes, quality standards, and presentation standards
- Monitor food inventory and order supplies as needed
- Ensure all culinary staff adhere to health and safety regulations
- Monitor and maintain the cleanliness of all kitchens
