Auto Generated UID (For Official Use Only):
25-06-04708164953
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
351012
Work Days Per Week:
Monday, Wednesday, Thursday, Friday, Saturday, Sunday
Work Hours Per Week:
40
Estimated Work Hours Per Day:
7
Hourly Work Schedule Per Day:
Wednesday to Monday 6:00am - 2:00pm
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:
06/04/2025
Closing Date of Announcement:
06/25/2025
Anticipated Start Date of Employment:
10/01/2025
Anticipated Closing Date of Employment:
09/30/2028
Number of Job Openings:
8
Job Location:
Saipan
Job Location Address:
1985 Beach Road Susupe
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)
Job Qualification Requirements:
High School/ GED diploma and 12 months of work experience as a cook.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
Interested applicants may contact employer by email or phone listed below.
Contact Information:
Human Resources Team
Saipan World Resort
Located: 1985 Beach Road Susupe, Saipan
Office hours: 9:00am to 5:00pm, Monday to Friday
Email: hr@saipanworldresort.com
Phone: 670-234-5900 Ext. 574
Applicants may apply in person and are encouraged to inquire during regular office hours. Interviews for the job opportunity will be schedule on Monday through Friday from 9:00 a.m. through 5:00 p.m.
Note(s): This is a temporary, full-time position.
• 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 reimburse the worker for 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.
• Required tools, supplies, and equipment: Workers will be provided without charge or deposit charge, all tools, supplies, and equipment required to perform the duties assigned.
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. 06/04/2025
• Train food preparation or food service personnel. • Clean food preparation areas, facilities, or equipment. • Resolve customer complaints regarding food service. • Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. • Perform food preparation and serving duties, such as carving meat, preparing flambé dishes, or serving wine and liquor. • Train workers in food preparation, and in service, sanitation, and safety procedures. • Supervise and participate in kitchen and dining area cleaning activities. • Perform personnel actions, such as providing employee training and conducting supervisory activities, such as creating work schedules or organizing employee time sheets. • Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel. • Assign duties, responsibilities, and work stations to employees in accordance with work requirements. • Specify food portions and courses, production and time sequences, and workstation and equipment arrangements. • Record production, operational, and personnel data on specified forms. • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups. • Estimate ingredients and supplies required to prepare a recipe. • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems. • Forecast staff, equipment, and supply requirements, based on a master menu. • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety. • Develop equipment maintenance schedules and arrange for repairs. • Greet and seat guests, and present menus and wine lists. • Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services. • Develop departmental objectives, budgets, policies, procedures, and strategies. • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details. • Evaluate new products for usefulness and suitability.
