Short Order Cook

Job description

Applicants, Send Resumes to:  West Warwick netWORKri, 1330 Main Street, West Warwick, RI  02893, phone 401-462-4100; Reference Job Order Number 1424203 When Applying

Employer Name and Contact Information:
Shoreham, Inc. d/b/a Ballard's Inn
Physical Address: 42 WATER STREET, Block Island, RI 02807
Mailing Address: P.O. Box 1818, Block Island, RI 02807
Contact: Yolanda Samson, CFO; Phone: (401) 466-2231; E-mail: [email protected]

Job Location: 42 WATER STREET, Block Island, RI 02807

Disclosure of Job Opportunity: 18 Temporary Seasonal Positions Available (Dates of Need: 04/01/2024 through 10/05/2024)

Position: Short Order Cooks

Duties: Responsible for grilling, cooking, and frying foods with short preparation times, preparing basic food items, and performing general cleaning activities in kitchen areas.

Three (3) months of experience in a fine-dining or high-volume environment at a high-end restaurant, resort or private club required.

Full time: Employer will offer a minimum of 35 hours per week. Open 7-days a week (holidays included). Work schedules can vary and can include evening and weekend hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 7:00 am to 2:00 pm, 12:00 pm to 7:00 pm, or 4:00 pm to 11:00 pm. Shift hours may vary.

Overtime hours are optional, and as needed only.

On the Job Training: Yes

Workers will be paid no less than $14.80 per hour; returning workers and workers with more experience may be paid higher wage rates ranging between $14.80 to $27.00 per hour. Paid Bi-weekly. Will use single workweek as standard for computing wages due. No overtime premium will be paid as it is not required under Federal, State, or local law. Ballard's is exempt from the overtime wage requirements of the Fair Labor Standards Act (FLSA) throughout the period of employment for this position, from April 1st to October 5th, pursuant to the amusement or recreational establishment exemption, codified at 29 U.S.C. 213(a)(3). Therefore, overtime hours are optional, and when worked, will be paid at the regular wage rate between $14.80 to $27.00 per hour, from April 1st to October 5th, when the Seasonal Business Overtime Exemption is in force.

Housing: Optional employee housing may be available. Cost of housing, if accepted, is $0-$175.00 per week, and is paid weekly. A $300 refundable security deposit is required to be paid directly to the employer upon acceptance of housing. If employee complies with all terms of the housing-lease agreement, the employee will be refunded the amount of the security deposit.

Employer will make all deductions from workers paycheck required by law; and optional employee housing.

Transportation and subsistence to the place of employment: If the worker completes 50% of the work contract period, the employer will pay directly for and/or reimburse workers for 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 workers 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 workers 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. Daily meals will be provided at a rate of $15.46 per day during travel to a maximum of $59 per day with receipts.

Visa and visa-related expenses: Workers will be reimbursed in the first workweek for all visa, visa processing, border crossing and other related fees, including those mandated by the government (except passport fees).

Tools: Will provide workers at no charge all tools, supplies, and equipment required to perform the job.

Special Requirements

THE PETITIONER WILL CONSIDER FOR EMPLOYMENT ANY PERSON WHO POSSESSES AT LEAST THREE (3)MONTHS OF EXPERIENCE IN A FINE-DINING OR HIGH-VOLUME
ENVIRONMENT AT A HIGH-END RESTAURANT, RESORT, OR PRIVATE CLUB.