Auto Generated UID (For Official Use Only):
25-03-08994756415
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
35-2014
Work Days Per Week:
Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
Work Hours Per Week:
40
Estimated Work Hours Per Day:
7
Hourly Work Schedule Per Day:
Sunday 11:00am-2:00p and 5:00pm-9:00pm
Tuesday 11:00am-2:00pm and 6:00pm-9:00pm
Wednesday 11:00am-2:00pm and 6:00pm-9:00pm
Thursday 11:00am-2:00pm and 5:00pm-9:00pm
Friday 11:00am-2:00pm and 5:00pm-9:00pm
Saturday 11:00am-2:00pm and 5:00pm-9:00pm
Are Hours Per Day Flexible?:
No, hours are set.
Payment Frequency:
Bi-Weekly
Estimated Annual Salary (If value is 0, employer did not provide):
0
Opening Date of Announcement:
03/10/2025
Closing Date of Announcement:
03/31/2025
Anticipated Start Date of Employment:
05/01/2025
Anticipated Closing Date of Employment:
04/30/2026
Number of Job Openings:
2
Job Location:
Saipan
Job Location Address:
10192 Misa Bldg Coral Tree Avenue Garapan
FLSA Covered?:
Yes
DOD or VEVRAA Related?:
No
Overtime Available?:
Yes, overtime rate calculated at 1.5x per hour
Payroll Deductions:
Federal Income Tax, Social Security (FICA), Other Payroll Withholdings
Job Qualification Requirements:
No education required but wit 6 months experience as Cook.
With valid Food Handler Certificate(applied equally for both US
workers and CW-1 workers)
With valid Police Clearance(applied equally both for US workers
and CW-1 workers)
Work Certification from previous employer(applied equally both
for US workers and CW-1 workers)
Skilled in preparing Japanese cuisine, including but not limited to sushi rolls, as well as how to prepare sushi rice, sauces and seasoned ingredients.
Can work in flexible hours including weekends, holidays & night shift. With own means of transportation.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
1.EMPLOYMENT BASIS & DURATION:
This job opportunity is for temporary, full time position commencing on May 1, 2025 to April 30, 2026.
2. WORK HOURS, DAYS AND RATES:
Employees hired under this announcement will work on full time employment at least forty (40) hours per week.
Tuesdays and Wednesdays 11:00am-2:00pm and 6:00pm-9:00pm
Thursdays to Sundays 11:00am-2:00pm and 5:00pm-6:00pm
$8.83 regular rate per hour and $13.25 overtime rate per hour
3.THREE-FOURTHS GUARANTEE:
Workers will be offered employment for a total number of work hours equal at least three fourths of the work days of the total period that begins with the first work day 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 extension, if any.
4. INBOUND/OUTBAND TRANSPORTATION AND SUBSISTENCE:
The employer shall pay for all inbound 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 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.
5. PROVISIONS OF TOOLS, SUPPLIES AND EQUIPMENT:
The employer will provide workers at no charge all tools, supplies, and equipment required t perform the job such as knives, safety shoes, uniforms, apron.
6. RECRUITMENT INFORMATION:
Prospective applicants may apply and send resumes at:
E-mail address: cnmikinpachi@gmail.com
or can contact us at: Tel. # 670 234-6900
or can apply in person at : Kinpachi Japanese Restaurant
10192 Misa Building, Coral Tree Avenue
Garapan Saipan
FROM: Tuesdays to Fridays between the hours of 11:00am to 6:00pm
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. 03/10/2025
Prepare, season & cook dishes such as soup, meats, vegetables or dessert in the restaurant. May order supplies, keep record and accounts, price items in menu or plan menu. Inspect and clean food preparation areas, such as equipment and work surfaces or serving areas to ensure safe and sanitary food handling practices. Make sure that all important knives are sharp and clean and that all equipment in good working order, ensure freshness of foods and ingredients by checking for quality, keeping track of old and new items and rotating stocks. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broiler, grills and roasters. Season and cook food according to recipes or personal judgement and experience. Turn and stir food to ensure even cooking.
