Auto Generated UID (For Official Use Only):
25-05-22167380133
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
35-2014.00
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 to Friday 11:00am to 7:00pm
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:
05/23/2025
Closing Date of Announcement:
06/13/2025
Anticipated Start Date of Employment:
10/01/2025
Anticipated Closing Date of Employment:
09/30/2028
Number of Job Openings:
4
Job Location:
Saipan
Job Location Address:
Alter City Bldg. Garapan, Saipan
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), Medicare Tax
Job Qualification Requirements:
No educational requirements. Minimum 12 months of work experience as Cook. Must be knowledgeable in operating large-volume cooking and kitchen equipment such as pizza oven, deep fryers and dough mixer.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
Housing Provided: Not Applicable
Food Provided: Not Applicable
Daily Transportation Provided: Not Applicable
On-the-Job Training Available: Not Applicable
Anticipated Hours Per Day: 7 hours.
Anticipated Hours Per Week: 35 hours.
Anticipated Hourly Work Schedule: 11:00am to 7:00pm (Monday to Friday).
Overtime Rate: $ 13.25
Required Tools, supplies, and equipment to be provided: All tools, supplies and equipment required to perform the duties assigned will be provided by the employer at no cost to the Employee.
This job opportunity is a temporary, full-time position. THREE-FOURTHS GUARANTEE: The employer guarantee to offer workers employment for a total number of work hours equal to at least three-fourths of the workdays of the total period of employment specified in the work contract, beginning 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 ending 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 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 to the place of recruitment. Interested applicants may submit their resume or fill out and complete an application form at our office located at Ground Floor Alter City Building, Garapan, Saipan or contact us at 1(670) 233-9999, Monday to Friday, from 11am to 7pm or email us at monsterpizzapub@yahoo.com or through the CNMI Department of Labor website.
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
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 of food 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, grills, and deep fryers.
Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.
Prepare dough, following recipe.
Wash, cut, and prepare foods designated for cooking.
Measure ingredients required for specific food items being prepared.
Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
Prepare, season and cook specialty foods such as pizzas, pasta, bread sticks, following specific methods or recipes.
Observe and test foods to determine if they have been cooked sufficiently.
Portion, arrange, and garnish food, and serve food to patrons.
Coordinate and supervise work of kitchen staff.
Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
Plan menus and taking into consideration factors such as costs and special event needs.
