Auto Generated UID (For Official Use Only):
25-06-05837781424
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
35-2014.00
Work Days Per Week:
Monday, Tuesday, Wednesday, Thursday, Friday, Saturday
Work Hours Per Week:
35
Estimated Work Hours Per Day:
6
Hourly Work Schedule Per Day:
Monday - Friday 9am-4pm Saturday - 9am-3pm
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:
06/10/2025
Closing Date of Announcement:
07/01/2025
Anticipated Start Date of Employment:
10/01/2025
Anticipated Closing Date of Employment:
09/30/2026
Number of Job Openings:
1
Job Location:
Saipan
Job Location Address:
Lot 010 D25 Beach Rd. Garapan (On board company dinner cruise boat)
FLSA Covered?:
Yes
DOD or VEVRAA Related?:
No
Overtime Available?:
Not Available
Payroll Deductions:
Social Security (FICA), Medicare Tax, Other Payroll Withholdings
Job Qualification Requirements:
Must have a minimum of 12 months experience preparing, seasoning and cooking Chinese buffet food onboard dinner cruise boats. Applicants are required to participate in our company's mandatory random drug testing program, for all workers CW-1 and US workers
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
The job opportunity is a temporary, full-time position advertised as Cook, with 1 job opening available to be filled, commencing on October 1, 2025 and ending on September 30, 2026.
Workers compensation provided by employer.
Workers will be provided, without charge or deposit, all tools, supplies, and equipment required to perform the duties assigned.
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 will be provided to the worker while traveling from the worker's origin to the place of employment as will the return transportation and subsistence at the conclusion of the job opportunity.
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.
Prospective applicants can apply with Sea-Lago Inc. via hand delivery, mail, or email. All employment applications and resume’ must be received no later than the closing date shown above.
Applicants may obtain application forms and submit them along with their resume via email at boats@pticom.com.
Contact our Sea-Lago Inc. office at Lot 010 D25 Beach Rd Saipan. Monday through Friday (11:00AM to 2:00PM). Tel. No. (670) 234-7266 and submit their applications and resumes.
By mail: Sea-Lago Inc. PMB 215 PPP Box 10000 Saipan, MP 96950
Prospective applicants may also apply thru the online job posting at CNMI Labor website (www.labor.cnmi.gov)
Job Posting Type:
New
Visa Type:
CW-1
H-1A/H-2A/H-2B Related?:
Not Applicable
Staff Notes (For Official Use Only):
Confirmed by DC. 06/10/2025
Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas to ensure safe and sanitary food handling practices.
Ensure freshness of food and ingredients by checking for quality.
Keep track of old and new items, and rotate stock.
Ensure food is stored and cooked at the right temperature by regulating temperature of fryers, ovens, broilers, grills, and roasters.
Prepare, season, cook and serve Chinese buffet style food for our dinner cruise operations.
Observe and test foods to determine if they have been cooked sufficiently, by tasting, smelling, or piercing them with utensils.
