Auto Generated UID (For Official Use Only):
24-05-04866795113
Payment Frequency:
Bi-Weekly
Estimated Annual Salary (If value is 0, employer did not provide):
0
Opening Date of Announcement:
05/06/2024
Closing Date of Announcement:
05/27/2024
Anticipated Start Date of Employment:
10/05/2004
Anticipated Closing Date of Employment:
10/05/2025
Number of Job Openings:
2
Job Posting Type:
Renewal
Job Location:
Saipan
Job Location Address:
San Isidro Beach Rd. P.O. Box Chalan Kanoa Beach Rd. Saipan MP 96950
Visa Type:
CW-1
H-1A/H-2A/H-2B Related?:
Not Applicable
FLSA Covered?:
Yes
DOD or VEVRAA Related?:
No
Overtime Available?:
Yes, overtime rate calculated at 1.5x per hour
Payroll Deductions:
State Income Tax, Social Security (FICA), Medicare Tax
Job Qualification Requirements:
Must have at least 12 months’ work experience in a reputable establishment. Must be able to perform food preparation and cooking activities of a dining restaurants. Can design menu and review food purchases. Should have the ability to forecast food preparation base from increase or decrease customer guest flow. Can create inventory method based on company or restaurant needs. Can comply with nutrition, sanitation regulation and safety standards as prescribed by USDA. Technically updated on latest industry practices.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
Workers will be provided with board and lodging. Housing is optional; Employees who are single may live in the housing with a monthly charge of $60.00 for air condition use, free housing or no monthly charge for single employees who opted not to use the air conditioner. Workers will be provided without charge or deposit charge, all tools, supplies, and equipment required to perform the duties assigned. Workers will be provided with daily transportation to and from the worksite.
Anticipated days and hours of work: 6 days per week, 6 hours per day, 35 hours per week.
FRINGE BENEFITS Three-Fourths Guarantee: Workers will be offered employment for a total number of work hours equal to at least three fourths of the workdays of the total period that begins with the first workday after the arrival of the worker at the place of employment or the advertised contractual first date of need, whichever is later, and ends on the expiration date specified in the work contract or in its extension, if any.
RECUITMENT INFORMATION Eligible US workers can call our office at 670-234-1795 from Monday thru Friday from 8:00 AM to 5:00 PM and ask for Mr. Francisco Ada or Ms. Micah Parico-Acuavera, or submit their resume by email at hrtjsaipan@triplejsaipan.com, or on our website at https://www.carssaipan.com/careers, or by U.S. mail to Triple J Saipan, P.O. Box 500487, Saipan MP 96950, or at our office located on Brigida Street, Beach Road, Chalan Kanoa, Saipan, MP 96950.
Staff Notes (For Official Use Only):
Confirmed by DC. 05/06/2024
Prepare, season, and cook soups, meats, vegetables, desserts, or other foodstuffs in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu. Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, g rills, and roasters. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Turn or stir foods to ensure even cooking. Season and cook food according to recipes or personal judgment and experience. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. 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. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. Cleaning storage and organizing stock space. Must maintain the cleanliness of the kitchen area that includes all the equipment, chillers, and freezer.