Auto Generated UID (For Official Use Only):
25-05-21690180484
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 8:00 am to 5:00 pm
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:
05/22/2025
Closing Date of Announcement:
06/12/2025
Anticipated Start Date of Employment:
09/01/2025
Anticipated Closing Date of Employment:
08/31/2026
Number of Job Openings:
8
Job Location:
Saipan
Job Location Address:
ALAHAI AVENUE 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:
Section E.b.12: Special Requirements KNOWLEDGE OF TECHNICS AND EQUIPMENT FOR STORING AND HANDLING FOOD PRODUCTS (BOTH PLANT AND ANIMAL) FOR CONSUMPTION OF KNOWLEDGE AND PRINCIPLES AND PROCESSING FOR PROVIDING CUSTOMER AND PERSONAL SERVICES. THIS INCLUDES CUSTOMER NEEDS ASSESSMENT, MEETING QUALITY STANDARDS FOR SERVICES, AND EVALUATION OF CUSTOMER SATISFACTION. KNOWLEDGE OF RAW MATERIALS AND QUALITY CONTROL. COSTS AND OTHER TECHNIQUES TO ENSURE FOOD SAFETY.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
WORKERS' COMPENSATION, TOOLS, SUPPLIES, COMPANY-PROVIDED.
OVERTIME RATE: $13.24
Three-Fourths Guarantee: This job opportunity is for a temporary, full-time position. 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 its extensions.
Supervision: Does this position supervise the work of other employees? (NO)
Will work be performed at worksite locations other than the one identified above? (NO)
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.
Daily Transportation: Workers will be provided with daily transportation to and from the worksite in
compliance with all applicable Federal and Commonwealth laws and regulations.
On-the-Job Training Available: Workers will be provided with on-the-job training to perform the duties assigned. (N/A)
Board, Lodging, or Other Facilities: Workers will be provided with board, lodging, or other facilities and/or the employer will assist workers in securing board, lodging, or other facilities. (N/A)
APPLICANTS CAN APPLY DIRECTLY TO THE COMPANY EMAIL ADDRESS(SAINT_TRADING 1986@YAHOO.COM), CALL 6702355009, OR VISIT THE SITE OF labor.cnmi.gov.mp . THE OFFICE IS OPEN MONDAY TO FRIDAY FROM 10:30 AM TO 6:30 PM.
JOB POSTING TYPE: RENEWAL
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. 05/22/2025
PREPARE, SEASON, AND COOK DISHES SUCH AS SOUPS, MEATS, VEGETABLES OR DESSERTS IN RESTAURANT. MAY ORDER SUPPLIES, KEEP RECORDS AND ACCOUNTS, PRICE ITEMS ON MENU, OR PLAN MENU. ENSURE INGREDIENTS AND FINAL PRODUCTS ARE FRESH. FINAL RECIPES, INCLUDING MEASURING, WEIGHING AND MIXING INGREDIENTS. BAKE, GRILL, STEAM AND BOIL MEATS, VEGETABLES, FISH, POULTRY AND OTHER FOODS. PRESENT, GARNISH AND ARRANGE FINAL DISHES CCASIONALLY SERVE FOOD. MAINTAIN A CLEAN AND SAFE WORK AREA, INCLUDING HANDLING UTENSILS, EQUIPMENT AND DISHES. HANDLE AND STORE INGREDIENTS AND FOOD. MAINTAIN FOOD SAFETY AND SANITATION STANDARDs.
