Auto Generated UID (For Official Use Only):
25-04-24815793534
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
35-2021
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:
FROM 8:00 AM TO 4:00 PM MONDAY TO FRIDAY, ON SATURDAY & SUNDAY OFF. 7 HOURS PER DAY.
Are Hours Per Day Flexible?:
N/A
Payment Frequency:
Bi-Weekly
Estimated Annual Salary (If value is 0, employer did not provide):
0
Opening Date of Announcement:
04/25/2025
Closing Date of Announcement:
05/16/2025
Anticipated Start Date of Employment:
10/01/2025
Anticipated Closing Date of Employment:
09/30/2026
Number of Job Openings:
5
Job Location:
Saipan
Job Location Address:
koblervilel road 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
Job Qualification Requirements:
MUST HAVE AT LEAST 3 MONTHS WORK EXPERIENCE AND KNOWLEDGEABLE IN FOOD SAFETY AND SANITATION, USING A VARIETY OF EQUIPMENT AND UTENSILS,
INCLUDING SPECIALIZED APPLIANCES AND OVENS, TO PREPARE INGREDIENTS ACCORDING TO A CHEF'S SUGGESTIONS OR REQUIREMENTS. UNDERSTANDING THE
PROPER WAY TO MIX AND MEASURE INGREDIENTS PRECISELY, STORE FOOD ITEMS PROPERLY TO ENSURE THEIR PRESERVATION AND ALLOW THEM TO MAINTAIN
THEIR FLAVOR.
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. Workers’ Compensation provided. Daily transportation will not be provided. Board, Lodging, or Other Facilities: Employer will not assist Employee to find board & lodging. Overtime hours will be available to the worker under this job offer and payable
for every hour worked at the rate disclosed in this application. 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. THIS IS A TEMPORARY, FULL TIME POSITION. INTERESTED APPLICANTS MAY EMAIL THEIR RESUME TO
famexinc670@gmail.com OR MAY CALL TELEPHONE NUMBER (670)285-0138 FROM MONDAY TO FRIDAY
10AM TO 5PM.
Job Posting Type:
Renewal
Visa Type:
CW-1
H-1A/H-2A/H-2B Related?:
Not Applicable
Staff Notes (For Official Use Only):
04/25/2025 Confirmed by M. Iguel
Clean and sanitize work areas, equipment, utensils, dishes, or silverware. Store food in designated containers and storage areas to prevent spoilage. Portion and wrap food, or place it directly on plates for service to patrons. Take and record temperature of food and food storage areas, such as refrigerators and freezers. Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures. Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving. Carry food supplies, equipment, and utensils to and from storage and work areas.
