Auto Generated UID (For Official Use Only):
26-06-08271644657
O*NET Job Zone:
Job Zone 3
O*NET Job Code:
35-1011
Work Days Per Week:
Wednesday, Thursday, Friday, Saturday, Sunday
Work Hours Per Week:
40
Estimated Work Hours Per Day:
8
Hourly Work Schedule Per Day:
Monday & Tuesday- OFF, Wednesday to Sunday- 1:00PM to 9:00PM.
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:
06/08/2026
Closing Date of Announcement:
06/29/2026
Anticipated Start Date of Employment:
08/01/2026
Anticipated Closing Date of Employment:
07/31/2027
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:
Able to work weekends or holidays when required. High School/GED graduate. 24 months work experience as a Sous Chef required.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
Paid leave, duty meals, optional health insurance.
Job Posting Type:
New
Visa Type:
CW-1
H-1A/H-2A/H-2B Related?:
Not Applicable
Staff Notes (For Official Use Only):
Confirmed by DC. 06/08/2026
The Sous Chef will be responsible in assisting the Executive Chef for overall kitchen operations. Interact with guests to obtain feedback on product quality and service levels. Responds to and handles guests' problems and complaints. To be aware of the hotels financial budget and goals. Discuss food cost and operating expenses with key Culinary and F&B team members. Ensures that recipes and yields are accurately costed and reviewed regularly. Ensure that all food items are prepared as per standard recipes whilst maintaining portion control and minimizing wastes. Review finished products for quality and presentation before orders are sent to the guests. Ensure that food stock levels are of sufficient quantity and quality in relevance to hotel occupancy and restaurant forecasts. Ensure that culinary staff are always in clean tidy uniforms and are always presentable to guest view. Ensure that equipment is being safely and correctly and that it is cleaned and maintained. Creative menu planning and correct food preparation for each outlet, including banquets. To work in close conjunction with the F&B Manager to create marketing plans. Ensure that relevant banquet set-ups are prepared ahead of guests' arrival. Ensure that all food products received into the hotel are of required standard and quality. To delegate responsibilities and assignments and supervise subordinates as required. Coach and counsel employees in a timely manner and in accordance with company policies.
