Auto Generated UID (For Official Use Only):
25-01-09006331421
O*NET Job Zone:
Job Zone 1
O*NET Job Code:
35-2011.00
Work Days Per Week:
Monday, Tuesday, Wednesday, Thursday, Friday, Saturday
Work Hours Per Week:
35
Estimated Work Hours Per Day:
6
Hourly Work Schedule Per Day:
Monday - 5
Tuesday - 6
Wednesday -6
Thursday -6
Friday -6
Saturday -6
Sunday - 0
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:
01/10/2025
Closing Date of Announcement:
01/31/2025
Anticipated Start Date of Employment:
06/01/2025
Anticipated Closing Date of Employment:
05/31/2026
Number of Job Openings:
01
Job Location:
Saipan
Job Location Address:
BEACH ROAD SAN JOSE OLEAI, PO BOX 500165 SAIPAN MP 96950
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, Other Payroll Withholdings
Job Qualification Requirements:
Education - None
3 months minimum experience required.
Supervision - No
SPECIAL REQUIREMENTS:
Knowledge in preparing fastfood with cooking skills, sauce making knife skills, operates grills or deep fryers must willing to get food handler certificate and health certificate.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
All Tools, Supplies and Equipment required to perform the duties assigned will be provided by the employer at no cost to the Employee.
Daily Transportation - N/A
Job Training - N/A
Workers' Compensation employer provided.
Board, Lodging, or Other Facilities: N/A or Employer will assist Employee to find board & lodging, Assistance service at no cost to the Employee.
The job opportunity is a temporary, full-time position commencing on June 01, 2025 to May 31, 2026. The applicants must be residing in the island of Saipan/Tinian to perform the services or labor.
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. On-the-job training is not necessary.
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.
THE APPLICANT SHOULD REGISTER AND SEND RESUME TO THE CNMI DOL WEBSITE at (http://www.labor.cnmi.gov )
OR EMAIL RESUME AT : trendsbeautysalon@yahoo.com
OR MAIL TO : P.O.BOX 500165, SAIPAN MP 96950.
OR CALL: (670) 234-6485 FROM: MONDAYS TO FRIDAYS FROM : 9:00 AM TO 5:00 PM
OFFICE ADDRESS AT PHILIPPINE GOODS BLDG., BEACH ROAD SAN JOSE VILLAGE, SAIPAN.
EMPLOYER POINT OF CONTACT INFORMATION: Danilo C. Villacrusis, General Manager, Philippine Goods, Inc., Beach Road San Jose, Saipan, MP 96950 Tel.# 670-234-6485.
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. 01/10/2025
Prepare and cook food in a fast food restaurant with a limited menu. Duties of these cooks are limited to preparation of a few basic items and normally involve operating large-volume single-purpose cooking equipment.
· Maintain sanitation, health, and safety standards in work areas.
· Clean food preparation areas, cooking surfaces, and utensils.
· Verify that prepared food meets requirements for quality and quantity.
· Cook and package batches of food, such as barbeque sticks, grilled fish, or other foods using grilled cooking, which are prepared to order or kept warm until sold.
Clean food preparation areas, facilities, or equipment.
· Check quality of foods or supplies.
· Cook foods.
· Measure ingredients.
· Process customer payments.
