Auto Generated UID (For Official Use Only):
24-11-08410758397
Work Days Per Week:
Monday, Wednesday, Thursday, Friday, Saturday
Work Hours Per Week:
40
Estimated Work Hours Per Day:
8
Hourly Work Schedule Per Day:
Monday, Wednesday to Saturday 2pm to 10pm; Tuesday, Sunday OFF.
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:
11/08/2024
Closing Date of Announcement:
11/29/2024
Anticipated Start Date of Employment:
01/01/2025
Anticipated Closing Date of Employment:
12/31/2025
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?:
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:
Able to work flexible shifts, weekends, and holidays. At least 12 months work related experience.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
This job opportunity is a temporary, full-time position.
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 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 completion of the work contract or where the worker is dismissed earlier, the employer will provide or pay for the worker's reasonable costs 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.
FRINGE BENEFITS: Paid leave, Duty Meals, and optional Health Insurance.
DAILY TRANSPORTATION: N/A.
ON-THE-JOB TRAINING AVAILABLE: N/A.
EMPLOYER-PROVIDED TOOLS & EQUIPMENT: Yes, provided by Employer.
BOARD, LODGING, OR OTHER FACILITIES: N/A
Interested applicants may apply with Aqua Resort Club, Saipan via hand delivery at our office in 9543 Chalan Pale Arnold Road, San Roque, through email at hradmin@aquaresortsaipan.com, by phone at (670) 322-1234 ext. 780 or mail at P.O. Box 500009 Saipan MP 96950. All employment applications and resume’s must be received no later than the closing date shown above. Applicants will be interviewed at our offices from 9:00am to 6:00pm from Monday to Friday. Applicants may contact the HR offices at (670) 322-1234 ext. 780.
Job Posting Type:
Renewal
Visa Type:
CW-1
H-1A/H-2A/H-2B Related?:
Not Applicable
Staff Notes (For Official Use Only):
Confirmed by DC. 11/08/2024
Works in the designated station as set by the Executive Chef or Sous Chef. Able to organize the assigned work area and efficiently put away orders. Able to prepare and sell food within the recommended time frames to meet guest expectations. Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers. Responsible for preparing and cooking all food items by the recipe and to specification. Prepare ingredients for cooking, including portioning, chopping, and storing food. Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items. Have general knowledge of cooking temperatures, making of soups and sauces, preparing entrees, vegetable preparation and a la carte cooking. Set-up the stations with par stocks for menu items, and prepare the dishes designated for that station. Replenish service lines as needed and restocks and replenishes the workstation for the next shift. Communicate any assistance needed during busy periods and report any incidents to the Sous Chef or Executive Chef to ensure optimum service to guests. Responsible to maintain cleanliness and sanitary conditions at the assigned work area.
