Auto Generated UID (For Official Use Only):
25-05-05725081673
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
35-2015
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, 8am-4pm
Are Hours Per Day Flexible?:
No, hours are set.
Payment Frequency:
Bi-Weekly
Estimated Annual Salary (If value is 0, employer did not provide):
0
Opening Date of Announcement:
05/05/2025
Closing Date of Announcement:
05/26/2025
Anticipated Start Date of Employment:
10/01/2025
Anticipated Closing Date of Employment:
09/30/2026
Number of Job Openings:
2
Job Location:
Tinian
Job Location Address:
Grand St, San Jose
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), Other Payroll Withholdings
Job Qualification Requirements:
AT LEAST 6 MONTHS WORKING EXPERIENCE AS COOK. KNOWS HOW TO MAKE DIFFERENT KIND OF DISHES. KNOWS HOW TO MAKE DIFFERENT KINDS OF SNACKS AND DESSERTS. KNOWS HOW TO MEASURE AND ASSEMBLE INGREDIENTS FOR MENU ITEMS. MAINTAIN ACCURATE FOOD INVENTORIES. KNOWLEDGE IN COOKING. KNOWLEDGE IN FILIPINO FOODS. ENSURE THAT THE FOOD PREPARATION AREA AND THE KITCHEN ARE SANITIZED AT THE END OF THE SHIFT. DO OTHER RELATED DUTIES AS ASSIGNED. WILLING TO WORK FLEXIBLE SCHEDULE.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
Three-Fourths Guarantee: The Employer will offer 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.
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 job opportunity is a temporary, full-time position
Education: None
High School Diploma Required: No
Does this position supervise the work of other employees: No
Training: Number of months: 0
Daily Transportation: Provided at no cost.
On the job training available: N/A
Employer-Provided Tools and Equipment: All tools and equipment provided by employer. Supplies for
safety provided.
Boarding, Lodging, or other Facilities: Not provided. Employer will assist workers in securing board, lodging, or other facilities.
Food: Not provided
FRINGE BENEFIT: Workmen's compensation provided. Hospitalization for related accident. Repatriation.
How to apply: Interested applicants may directly apply at www.labor.cnmi.gov website or submit application from Monday to Friday, 10am to 3pm at Irene Rose D. King dba Island Store office located in Grand St., Tinian or you can send your application thru email at kingirenerose@gmail.com or contact us at telephone numbers (670) 433-3886 or 670 286-3742. Applicants will be contacted via email and phone to arrange a time and day for the job interview.
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. 05/05/2025
Prepare and cook with a limited menu. maintain health and safety standards in working areas. Clean food preparation areas, cooking surfaces and utensils. Verify that the food meets requirements for quality and quantity. Cook, package batches of foods. Prepare specialty food that usually require short preparation time. Cut meat for barbeque menu.
