Auto Generated UID (For Official Use Only):
24-05-07372633958
Payment Frequency:
Bi-Weekly
Estimated Annual Salary (If value is 0, employer did not provide):
18928.00
Opening Date of Announcement:
05/08/2024
Closing Date of Announcement:
05/29/2024
Anticipated Start Date of Employment:
08/01/2024
Anticipated Closing Date of Employment:
07/31/2025
Number of Job Openings:
3
Job Posting Type:
Renewal
Job Location:
Saipan
Job Location Address:
5040 Chalan Tun Herman Pan 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:
Federal Income Tax, State Income Tax, Social Security (FICA), Medicare Tax
Job Qualification Requirements:
MUST OBTAIN A FOOD HANDLER CERTIFICATION FROM THE CNMI DEPARTMENT OF PUBLIC HEALTH; JOB DUTIES REQUIRE STANDING AND WALKING FOR MOST OF THE
ENTIRE SHIFT; MUST HAVE FINGER DEXTERITY TO USE SOME UTENSILS, EQUIPMENT, AND SCALE FOR DEVELOPING, EVALUATING, AND IMPLEMENTING NEW FOOD
RECIPES. MUST BE ABLE TO WORK FLEXIBLE HOURS INCLUDING HOLIDAYS, WEEKENDS, AND MORNING SHIFTS. THE EMPLOYER REQUIRES THE FOOD HANDLER
CERTIFICATION TO BE APPLIED EQUALLY TO BOTH U.S. WORKERS AND FOREIGN WORKERS. Must have at least 6 months of training and 12 months of experience as a cook,
kitchen helper, food preparer, and other similar job occupations.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
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.
Workmen's compensation coverage.
Staff Notes (For Official Use Only):
Confirmed by DC. 05/08/2024
INSPECT AND CLEAN FOOD PREPARATION AREAS, SUCH AS EQUIPMENT AND WORK SURFACES, OR SERVING AREAS TO ENSURE SAFE AND SANITARY FOOD HANDLING PRACTICES. ENSURE FRESHNESS OF FOOD AND INGREDIENTS BY CHECKING FOR QUALITY, KEEPING TRACK OF OLD AND NEW ITEMS, AND ROTATING STOCK. ENSURE FOOD IS STORED AND COOKED AT THE CORRECT TEMPERATURE BY REGULATING THE TEMPERATURE OF OVENS, BROILERS, GRILLS, AND ROASTERS. SEASON AND COOK FOOD ACCORDING TO RECIPES OR PERSONAL JUDGMENT AND EXPERIENCE. TURN OR STIR FOODS TO ENSURE EVEN COOKING. OBSERVE AND TEST FOODS TO DETERMINE IF THEY HAVE BEEN COOKED SUFFICIENTLY, USING METHODS SUCH AS TASTING, SMELLING, OR PIERCING THEM WITH UTENSILS. PORTION, ARRANGE, AND GARNISH FOOD, AND SERVE FOOD TO WAITERS OR PATRONS. WEIGH, MEASURE, AND MIX INGREDIENTS ACCORDING TO RECIPES OR PERSONAL JUDGMENT, USING VARIOUS KITCHEN UTENSILS AND EQUIPMENT. BAKE, ROAST, BROIL, AND STEAM MEATS, FISH, VEGETABLES, AND OTHER FOODS. WASH, PEEL, CUT, AND SEED FRUITS AND VEGETABLES TO PREPARE THEM FOR CONSUMPTION. COORDINATE THE WORK OF KITCHEN STAFF. ESTIMATE EXPECTED FOOD CONSUMPTION, REQUISITION OR PURCHASE OF SUPPLIES, OR PROCURING FOOD FROM STORAGE. SUBSTITUTE FOR OR ASSIST OTHER COOKS DURING EMERGENCIES OR RUSH PERIODS. CONSULT WITH SUPERVISORY STAFF TO PLAN MENUS, TAKING INTO CONSIDERATION FACTORS SUCH AS COSTS AND SPECIAL EVENT NEEDS. PREPARE RELISHES AND HORS D'OEUVRES. CARVE AND TRIM MEATS SUCH AS BEEF, VEAL, HAM, PORK, AND LAMB FOR HOT OR COLD SERVICE, OR FOR SANDWICHES. BAKE BREAD, ROLLS, CAKES, AND PASTRIES. BUTCHER AND DRESS ANIMALS, FOWL, OR SHELLFISH, OR CUT AND BONE MEAT PRIOR TO COOKING. KEEP RECORDS AND ACCOUNTS. PLAN AND PRICE MENU ITEMS.