Auto Generated UID (For Official Use Only):
25-06-04857699689
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
35-2014.00
Work Days Per Week:
Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
Work Hours Per Week:
40
Estimated Work Hours Per Day:
6
Hourly Work Schedule Per Day:
Monday to Friday 6:00am to 1:00 pm 6hrs/day
Saturday to Sunday 6:00 am to 12:00 pm 5hrs/day
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:
08/01/2025
Anticipated Closing Date of Employment:
07/31/2026
Number of Job Openings:
5
Job Location:
Saipan
Job Location Address:
5040 Chalan Tun Herman Pan, Dandan-As Lito Village
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:
Must have 6 months of training and 12 months of experience as a kitchen helper, cook, food preparer, and similar occupations. Must obtain a food handler certification from the CNMI department of public health; job duties require standing and walking for most of the entire shift; must have finger dexterity to use some utensils, equipment, and scale for developing, evaluating, and implementing new food recipes. Must be able to work flexible hours, holidays, weekends, and morning shifts. The employer requires the food handler certification to be applied equally to both U.S. workers and foreign workers.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
The job opportunity is a temporary, full-time position advertised as Cooks with a total number of 5 job openings available to be filled up.
Overtime rate of $13.25 per hour
Work schedule: hours per day are flexible
Monday to Friday 6:00am to 1:00 pm 6hrs/day
Saturday to Sunday 6:00 am to 12:00 pm 5hrs/day
Days and hours worked each week may vary according to business needs
Worker compensation provided by employer.
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. Yes
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. Yes
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. N/a
Overtime available: overtime hours will be available to the worker under this job offer and payable for every hour worked at the rate disclosed in this application. Yes
On-the-job training available: workers will be provided with on-the-job training to perform the duties assigned. N/a
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. Yes
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 MAY WALK IN AND SUBMIT APPLICATIONS TO THE HMBI-HUMAN RESOURCE OFFICE LOCATED AT 5040 CHALAN TUN HERMAN PAN, DANDAN-AS LITO VILLAGE SAIPAN DURING WORKING HOURS, FROM MONDAY - FRIDAY FROM 8 AM-5 PM. APPLICANTS MAY ALSO SUBMIT RESUMES AND APPLICATION LETTERS TO HR@HERMANSBAKERY.COM OR BY FAX AT 1 (670) 288-1726 AND MAY CONTACT THE HR OFFICE AT TEL. NO. 1(670) 234- 1726 FOR ANY QUESTIONS.
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
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 the correct temperature by regulating the 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 the work of kitchen staff. Estimate expected food consumption, requisition or purchase of supplies, or procuring food from storage. Substitute for or assist other cooks during emergencies or rush periods. Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. Prepare relishes and hors d'oeuvres. Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. Bake bread, rolls, cakes, and pastries. Butcher and dress animals, fowl, or shellfish, or cut and bone meat before cooking. Keep records and accounts. Plan and price menu items.
