Auto Generated UID (For Official Use Only):
25-04-28060012225
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
35-2014.00
Work Days Per Week:
Monday, Tuesday, Wednesday, Thursday, Friday, Saturday
Work Hours Per Week:
35
Estimated Work Hours Per Day:
6
Hourly Work Schedule Per Day:
Monday - Friday 9am-4pm - Saturday- 9am-3pm
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:
04/29/2025
Closing Date of Announcement:
05/20/2025
Anticipated Start Date of Employment:
07/01/2025
Anticipated Closing Date of Employment:
06/30/2026
Number of Job Openings:
1
Job Location:
Saipan
Job Location Address:
Lot 010 D25 Beach Rd. (On board company dinner cruise boat)
FLSA Covered?:
Yes
DOD or VEVRAA Related?:
No
Overtime Available?:
Not Available
Payroll Deductions:
Federal Income Tax, State Income Tax, Social Security (FICA), Medicare Tax
Job Qualification Requirements:
Must have a minimum of 12 months experience preparing, seasoning and cooking Chinese buffet food onboard dinner cruise boats.
Applicants are required to participate in our company's mandatory random drug testing program, for all workers CW-1 and US workers
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
Workers will be provided, without charge or deposit charge, all tools, supplies, and equipment required to perform the duties assigned.
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. 04/29/2025
Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas to ensure safe and sanitary food handling practices.
Ensure freshness of food and ingredients by checking for quality.
Keep track of old and new items, and rotate stock. Ensure food is stored and cooked at the right temperature by regulating temperature of fryers ovens, broilers, grills, and roasters.
Prepare, season, cook and serve Chinese buffet style food for our dinner cruise operations.
Observe and test foods to determine if they have been cooked sufficiently, by tasting, smelling, or piercing them with utensils.
