Auto Generated UID (For Official Use Only):
25-05-18307406980
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
35-2014
Work Days Per Week:
Monday, Tuesday, Wednesday, Thursday, Friday
Work Hours Per Week:
40
Estimated Work Hours Per Day:
8
Hourly Work Schedule Per Day:
Monday - Friday, 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:
05/19/2025
Closing Date of Announcement:
06/09/2025
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:
Guangzhou Restaurant, Date St, Garapan
FLSA Covered?:
Yes
DOD or VEVRAA Related?:
No
Overtime Available?:
Yes, overtime rate calculated at 1.5x per hour
Payroll Deductions:
Social Security (FICA), Medicare Tax, Other Payroll Withholdings
Job Qualification Requirements:
At least 12 consecutive months of working experience in related position. Need to be able to cook Chinese food such as Cantonese, Hunan cuisine, etc.
Minimum education requirement：None.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
Workers compensation provided by employer.
The job opportunity is a temporary, full-time position.
Anticipated Hours Per Day: 8 hours.
Anticipated Hours Per Week: 40 hours.
Anticipated Hourly Work Schedule: 8:00am to 5:00pm (Monday to Friday).
Daily Transportation: Not Applicable.
On-the-Job Training: Not Applicable.
Employer-Provided Tools and Equipment: Workers will be provided, without charge or deposit charge, all tools, supplies, and equipment required to perform the duties assigned.
Board, Lodging, or Other Facilities: Not Applicable.
Deductions from Pay: Withholding Taxes, MED and SS FICA Tax.
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.
YONGLONG CORP. is an Equal Opportunity Employer. We will extend opportunity to all individuals without regard to race, religion, color, national origin, disability, age or any other status protected under applicable federal, state or local laws. Our policy reflects and affirms the company's commitment to the principles of fair employment and elimination of all discriminatory practices.
The interested applicants may visit our office in Date. St, Garapan or call 1(670)989-9368 on Monday to Friday from 8:00 am to 5:00 pm or by emailing resume to apply at yonglongcorp@gmail.com.
The interested applicants may also apply to the CNMI Department of Labor website at www.labor.cnmi.gov.
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. 05/19/2025
Prepare, season, and cook soups, meats, vegetables, desserts, or other foodstuffs in restaurants. May order supplies, keep records and accounts, price items on menu, 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. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Turn or stir foods to ensure even cooking. Season and cook food according to recipes or personal judgment and experience. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Portion, arrange, and garnish food, and serve food to waiters or patrons. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Willing to help and support co-workers all the time. Understand a team-work. Always follow to manager and decision. Cleaning floors and storage and organize stock space. Must maintain the cleanliness of the kitchen area that includes all the equipment, chillers and freezers. Performs other related duties as assigned.
