Auto Generated UID (For Official Use Only):
25-03-27498216185
O*NET Job Zone:
Job Zone 3
O*NET Job Code:
35-1011.00
Work Days Per Week:
Monday, Tuesday, Wednesday, Thursday, Friday, Saturday
Work Hours Per Week:
35.00
Estimated Work Hours Per Day:
6.00
Hourly Work Schedule Per Day:
Sunday - 0
Monday to Saturday - 7:00am to 2:00pm
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:
03/27/2025
Closing Date of Announcement:
04/17/2025
Anticipated Start Date of Employment:
07/10/2025
Anticipated Closing Date of Employment:
07/09/2026
Number of Job Openings:
1
Job Location:
Tinian
Job Location Address:
Broadway St., Canal Ave., San Jose Village, P.O. Box 520397, Tinian 96952
FLSA Covered?:
Yes
DOD or VEVRAA Related?:
No
Overtime Available?:
Not Available
Payroll Deductions:
State Income Tax, Social Security (FICA), Medicare Tax
Job Qualification Requirements:
Must have a high school diploma or equivalent, with at least 12 months’ work experience in a reputable establishment. Must be able to perform food preparation and cooking activities of a dining restaurant. Can design the menu and review food purchases. Must have the ability to forecast food preparation base from increase or decrease customer guest flow. Can create inventory methods based on company or restaurant needs. Can comply with nutrition, sanitation regulation and safety standards as prescribed by USDA. Applicants must be updated on the latest industry practices.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
FRINGE BENEFITS 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 extension, 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 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.
•Workers will be provided with daily transportation to and from the worksite in compliance with all applicable Federal and Commonwealth laws and regulations.
•Workers will be provided without charge or deposit charge, all tools, supplies, and equipment required to perform the duties assigned.
RECUITMENT INFORMATION Eligible US workers can call our office at 670-234-1795 from Monday thru Friday from 8:00 AM to 5:00 PM and ask for Mr. Francisco Ada or Ms. Micah Parico-Acuavera, or submit their resume by email at hrtjsaipan@triplejsaipan.com, or on our website at https://www.carssaipan.com/careers, or by U.S. mail to Triple J Saipan, P.O. Box 500487, Saipan MP 96950, or at our office located on Brigida Street, Beach Road, Chalan Kanoa, Saipan, MP 96950 or applicant may visit our Tinian Office located at Broadway Ave., Canal St., San Jose Village, Tinian 96952. May also call telephone no. 670-433-0042 and look for Ms. Dolores Kiyoshi.
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. 03/27/2025
Prepare, season, and cook soups, meats, vegetables, desserts, or other foodstuffs in restaurants. May order supplies, keep records and accounts 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. Check the quality of raw or cooked food products to ensure that standards are met. Ensure food is stored and cooked at the correct temperature by regulating the temperature of ovens, broilers, grills, and roasters. Plan, direct, or supervise food preparation or cooking activities of restaurants. Arrange for equipment purchases or repairs. Collaborate with other personnel to plan and develop recipes or menus, considering such factors as seasonal availability of ingredients or the number of customers. Demonstrate new cooking techniques or equipment to staff. Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Check the quantity and quality of received products. Supervise or coordinate activities of cooks or workers engaged in food preparation. Determine how food should be presented and create decorative food displays. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Recruit and hire staff, such as cooks and other kitchen workers. Order or requisition food or other supplies needed to ensure efficient operation. Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Estimate amounts and costs of required supplies, such as food and ingredients. Record production or operational data on specified forms.
