Auto Generated UID (For Official Use Only):
25-03-11091596459
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
35-2014
Work Days Per Week:
Monday, Tuesday, Wednesday, Thursday, Friday
Work Hours Per Week:
40
Estimated Work Hours Per Day:
8
Hourly Work Schedule Per Day:
8:00 a.m. to 5:00 p.m., Monday to Friday or a total of 40 hours a week
Are Hours Per Day Flexible?:
Yes, hours are flexible.
Payment Frequency:
Bi-Weekly
Estimated Annual Salary (If value is 0, employer did not provide):
18366
Opening Date of Announcement:
03/11/2025
Closing Date of Announcement:
04/10/2025
Anticipated Start Date of Employment:
00/00/0000
Anticipated Closing Date of Employment:
00/00/0000
Number of Job Openings:
2
Job Location:
Saipan
Job Location Address:
Chalan Pale Arnold, Garapan, Saipan, Commonwealth of the Northern Mariana Islands (CNMI)
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:
Must have at least 24 months of relevant work experience as a Cook.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
The name of the employer is JNL Corporation dba Savory Bistro Café.
This job opportunity is for a permanent and full-time position.
Job Location: Chalan Pale Arnold, Garapan, Saipan, CNMI. Selected applicants for the job opportunity will need to travel to and reside in Saipan, CNMI to perform the services or labor required by the job opportunity.
Housing Provided: No.
Food Provided: No
Transportation Required: No
Daily Transportation to and from the worksite: n/a
Fringe Benefits: None
Employer will provide the workers, without charge or deposit charge, all tools, supplies, and equipment required to perform the duties assigned.
Interested applicants may submit their applications, Resume, supporting credentials, including, but is not limited to employment certificates, at the office of JNL Corporation located in Chalan Pale Arnold, Garapan, Saipan, CNMI. Applicants may also submit their applications and supporting credentials via email at: jnlspn95@gmail.com or jnlcorporation.spn@gmail.com. Applications may also contact Ms. Jennifer T. Elayda at Tel. No.: (670) 234-7873. Applications may also be submitted at the office of JNL Corporation from Monday to Friday, 9:00 a.m. to 5:00 p.m.
Job Posting Type:
New
Visa Type:
PERM
H-1A/H-2A/H-2B Related?:
Not Applicable
Staff Notes (For Official Use Only):
Confirmed 3/11/2025 JMU.
Inspect and clean food preparation areas, such as equipment, work surfaces, or serving areas, to ensure safe and sanitary food handling practices. Ensure the freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Ensure food is stored and cooked at the correct temperature by regulating the temperature of ovens, broilers, grills, and roasters. Season and cook food according to recipes or personal judgment and experience. Turn or stir foods to ensure even cooking. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Portion, arrange, and garnish food, and serve food to waiters or patrons. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Coordinate and supervise the work of kitchen staff. Responsible for overseeing the work of other non-cooking food preparation workers (SOC 35-2021.00) (e.g., cook aide or assistant cook), assigning and delegating non-cooking tasks to them, such as preparing cold foods and shellfish, slicing meat, brewing coffee or tea, carrying food supplies, equipment, and utensils from the storage area to the work area, providing cooks with needed items, assisting cooks with other non-cooking tasks as needed (such as removing trash and cleaning kitchen garbage containers), and ensuring that other non-cooking kitchen staff follow proper procedures and observe cleanliness while performing assigned tasks. Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. Substitute for or assist other cooks during emergencies or rush periods. Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. Carve and trim meats, such as beef, veal, ham, pork, and lamb, for hot or cold service or for sandwiches. Keep records and accounts. Plan and price menu items.
