Auto Generated UID (For Official Use Only):
25-03-13545923296
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
51-3011.00
Work Days Per Week:
Monday, Tuesday, Wednesday, Thursday, Friday
Work Hours Per Week:
35
Estimated Work Hours Per Day:
7
Hourly Work Schedule Per Day:
Monday-Friday; Hourly work schedule: 8:00am-5:00pm
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:
03/13/2025
Closing Date of Announcement:
04/03/2025
Anticipated Start Date of Employment:
07/01/2025
Anticipated Closing Date of Employment:
06/30/2026
Number of Job Openings:
6
Job Location:
Saipan
Job Location Address:
Chalan Pale Arnold Main 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
Job Qualification Requirements:
Requires NO High School diploma or equivalent. Have at least one year of work-related experience. Have basic skills of production and processing, customer and personal service, food production. Flexible and willing to assist as needed to ensure all restaurant standards are met. Able to pull, push, lift and carry 50lbs without assistance. Be able and willing to work flexible shifts, days, evening, night, weekend and holidays.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
35 hrs per week
Overtime Wage Rate: $12.54-$15.28
Daily Transportation: N/A
On the Job Training Available: N/A
Employer-Provided Tools and Equipment: Yes
Board, Lodging, or other Facilities: Yes
Deduction from Pay: Chapter 2 local tax/Chapter 7 federal tax/optional $70.00 dorm & health insurance
Fringe Benefits: duty meal, (15) days paid vacation leave after one (1) year of service, 9 holiday pay, optional health insurance & housing
Anticipate work per week: Monday-Friday
Hourly work schedule: 8:00am-5:00pm
The job opportunity is a temporary, full-time position commencing July 01, 2025, to June 30, 2026. THREE-FOURTHS GUARANTEE: Workers will be offered employment for a total of number of work hours equal to at least three fourths of the workdays of the total period and begins with the first workday after the arrival of the worker at the place of employment of 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 the completion of the work contract or where the worker is dismissed earlier, the employer will provide or pay for the 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. The amount of transportation payment or reimbursement will be equal to the most economical and reasonable common carrier for the distances involved. Interested applicants can apply with Micronesia Resort Inc. dba: Kensington Hotel Saipan via walk-in at San Roque, Monday-Friday, 8:00am-5:00pm except for holiday or submit resume via email at hr@mrisaipan.com or via website: http://kensingtonsaipan.com/en/recruit.php or https://marianaslabor.net/ Interested applicant may contact Human Resources telephone number (670)322-3311 extension 4503. You may also contact Ms. John Casauran at 670-237-4503. Applicant is required to complete the company employment application via email and/or (30) minutes before the schedule interview is conducted
Job Posting Type:
New
Visa Type:
CW-1
H-1A/H-2A/H-2B Related?:
Not Applicable
Staff Notes (For Official Use Only):
Confirmed 3/13/2025 JMU.
Prepare and produce all pastry, desserts and sweet related dishes together with bakery items for the restaurant menus and for banqueting items are of a consistently high standard
