Auto Generated UID (For Official Use Only):
24-10-14040026627
Work Days Per Week:
Monday, Tuesday, Wednesday, Thursday, Friday
Work Hours Per Week:
35
Estimated Work Hours Per Day:
7
Hourly Work Schedule Per Day:
Monday-Friday; 8:00am-4:00pm
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:
10/15/2024
Closing Date of Announcement:
11/05/2024
Anticipated Start Date of Employment:
12/15/2024
Anticipated Closing Date of Employment:
12/14/2025
Number of Job Openings:
10
Job Location:
Saipan
Job Location Address:
Chalan Pale Arnold Main Road, San Roque
FLSA Covered?:
Yes
DOD or VEVRAA Related?:
No
Overtime Available?:
Yes, overtime rate calculated at 1.5x per hour
Payroll Deductions:
Social Security (FICA), Medicare Tax
Job Qualification Requirements:
Requires a high school diploma or equivalent. Have at least one year of work experience at a restaurant with supervision. Flexible and willing to assist as needed to ensure all restaurant standards are met. Be able and willing to work in Able to pull, push, lift, and carry culinary supplies/equipment 50lbs without assistance. Flexible shifts, days, evenings, night, weekends and holidays.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
35 hours per week/Full Time
Overtime Rate: $22.70-$22.70
Daily Transportation Provided: N/A
On-the Job Training Available: N/A
Employer-Provided Tools and Equipment: Yes
Board, Lodging, or Other Facilities: Yes
Deductions from Pay: Chapter 2 local tax/Chapter 7 federal tax/optional $120.00 dorm & health insurance
Fringe Benefits: Duty meal, 15 days vacation leave after 1 year, 9 holiday pay, optional health insurance and housing
The job opportunity is a temporary, full-time position commencing December 15, 2024, to December 14, 2025. THREE-FOURTHS GUARANTEE: Workers will be offered employment for a total of number of work hours equal to at least three fourths of the workdays of the total period and begins with the first workday after the arrival of the worker at the place of employment of the advertised contractual first date of need, whichever is later, and ends on the expiration date specified in the work contract or in its extensions, if any. TRANSPORTATION AND SUBSISTENCE: If the worker completes 50 percent of the work contract period, the employer will provide reimburse, or advance payment for the worker's transportation and subsistence from the place of recruitment to the place of work. Upon the completion of the work contract or where the worker is dismissed earlier, the employer will provide or pay for the worker's reasonable cost of return transportation and subsistence back home or to the place the worker originally departed to work, except where the worker will not return due to subsequent employment with another employer or where the employer has appropriately reported a worker's voluntary abandonment of employment. The amount of transportation payment or reimbursement will be equal to the most economical and reasonable common carrier for the distances involved. Interested applicants can apply with Micronesia Resort Inc. dba: Kensington Hotel Saipan via walk-in at San Roque, Monday-Friday, 8:00am-5:00pm except for holiday or submit resume via email at hr@mrisaipan.com or via website: http://kensingtonsaipan.com/en/recruit.php or labor.cnmi.gov. Interested applicant may contact Human Resources telephone number (670)322-3311 extension 4503. You may also contact Mr. John Casauran at 670-237-4503. Applicant is required to complete the company employment application via email and/or (30) minutes before the schedule interview is conducted
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. 10/15/2024
Responsible to buys locally available fresh products whenever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items. Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu. Reviews menus, analyses recipes, determines food, labor, overhead costs and assigns price to menu items. Directs and strictly adheres to food apportionment policy to control costs. Assists in the process of introducing and testing the market with new products which are market-orientated in terms of price and product. Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and reflects the style of the outlet concept. Closely supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Tests cooked foods before plate-up and service. Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies. Devises special dishes and develops innovative recipes. Establishes and enforces nutrition and sanitation standards for restaurant.