Auto Generated UID (For Official Use Only):
25-05-22528202391
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
35-2014
Work Days Per Week:
Wednesday, Thursday, Friday, Saturday, Sunday
Work Hours Per Week:
35
Estimated Work Hours Per Day:
7
Hourly Work Schedule Per Day:
Wednesday to Sunday 4:30Pm - 11:30Pm
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:
05/23/2025
Closing Date of Announcement:
06/13/2025
Anticipated Start Date of Employment:
09/01/2025
Anticipated Closing Date of Employment:
08/31/2028
Number of Job Openings:
1
Job Location:
Saipan
Job Location Address:
Coconut St., Beach Road Garapan
FLSA Covered?:
Yes
DOD or VEVRAA Related?:
No
Overtime Available?:
Not Available
Payroll Deductions:
State Income Tax, Social Security (FICA), Medicare Tax
Job Qualification Requirements:
ONE YEAR EXPERIENCED AS A COOK. MUST HAVE BASIC CULINARY SKILLS AND GOOD HYGIENE IS ESSENTIAL. ABLE TO WORK INDEPENDENTLY. FAMILIAR IN PREPARATION OF INTERNATIONAL CUISINE. MUST BE ABLE TO WORK SHIFTS AND FLEXIBLE SCHEDULES INCLUDING WEEKENDS AND HOLIDAY.
APPLICANTS ARE REQUIRED TO SUBMIT THEIR RESUME AND EMPLOYMENT CERTIFICATION SHOWING THE REQUIRED EXPERIENCE. APPLICATIONS WILL BE CONSIDERED IF SUBMITTED WITHIN THE RECRUITMENT PERIOD. PREVIOUS EMPLOYER WILL BE CONTACTED FOR VERIFICATION AND PERSONAL REFERENCE.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
1. Training: number of months required. 0
2. Supervision: does this position supervise the work of other employees: No
3. Daily Transportation: N/A
4. Basic Wage Rate Paid: $8.83/hr.
5. Overtime Available: N/A
6. On-the-Job Training Available: N/A
7. Employer-Provided Tools and Equipment: Yes - The workers will be provided, without charge or deposit charge, all tools, supplies, and equipment required to perform the duties assigned.
8. Board, Lodging or Other Facilities: N/A
This job opportunity is for a temporary, full-time position for one (1) Cook for Solid Partners Incorporated.
Interviews will be individually scheduled and conducted every Monday and Tuesday from 8:30 A.M.to 11:00 A.M.
As required by 20 CFR 655.423(f) THREE-FOURTHS GUARANTEE: The worker 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.
TRANSFORTATION 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.
APPLICANTS MAY SUBMIT THEIR RESUME TO SOLID PARTNERS INCORPORATED LOCATED AT 3814 BEACH ROAD, GARAPAN OR CALL (670)233-0349 FROM MONDAY TO
FRIDAY @ 10:00 AM TO 4:00 PM OR EMAIL TO SOLIDPARTNERS.SPI@GMAIL.COM. CHECK ADVERTISEMENT FOR JOB VACANCY ANNOUNCEMENT AT THE CNMI
DEPARTMENT OF LABOR WEBSITE (https://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. 05/23/2025
Prepare, season and cook dishes such as soups, meats, vegetables, or desserts in restaurants. Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. Ensure freshness and ingredients by checking for quality, keeping track of old and new items and rotating stock. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills and roasters. Season and cook food according to recipes or personal judgment and experience. Turn or stir foods to ensure even cooking. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Portion, arrange, and garnish food, and serve food to waiters or patrons. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Coordinate and supervise work of kitchen staff. And do other related duties assigned by the employer.
