Auto Generated UID (For Official Use Only):
25-06-21051842832
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
35-2021.00
Work Days Per Week:
Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
Work Hours Per Week:
35
Estimated Work Hours Per Day:
5
Hourly Work Schedule Per Day:
Monday - Sunday 5:45pm to 10:45pm
Are Hours Per Day Flexible?:
Yes, hours are flexible.
Payment Frequency:
Bi-Weekly
Estimated Annual Salary (If value is 0, employer did not provide):
16071
Opening Date of Announcement:
06/23/2025
Closing Date of Announcement:
07/14/2025
Anticipated Start Date of Employment:
10/01/2025
Anticipated Closing Date of Employment:
09/30/2026
Number of Job Openings:
5
Job Location:
Saipan
Job Location Address:
Rte 30 Beach Road Corner Coconut Street Garapan
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:
* 3 months of kitchen production experience.
* With understanding of food preparation fundamentals.
* Ability to follow recipes and instruction.
* Ability to use knives safely.
* Ability to perform routine cooking tasks.
* Understanding of the best practices for food health and safety.
* Available to work shifts during the night, early morning, and on weekends.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
The TERMS and CONDITIOND with this job offer are the following:
- 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 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.
- Daily transportation to and from the worksite: N/A
- On-the-job training to perform the duties assigned: N/A
- Employer will provide the workers, without charge or deposit charge, all tools, supplies, and equipment required to perform the duties assigned.
- Workers will NOT be provided with board, lodging, or other facilities.
INTERESTED APPLICANTS:
* For submission of resume, applicants may:
- register and login to CNMI Department of Labor website at https://jobs.labor.cnmi.gov/jobs
- email rejoiceworldcorp@gmail.com;
-apply in person at the restaurant located at Rte 30 Beach Road Corner Coconut Street Garapan, Saipan
- Applicants may call 1 (670) 287-7041 or 1 (670) 785-0692
- Restaurant Hours: Monday - Sunday 7:00PM-12:00AM
Job Posting Type:
Renewal
Visa Type:
CW-1
H-1A/H-2A/H-2B Related?:
Not Applicable
Staff Notes (For Official Use Only):
Confirmed 6/23/2025 JMU.
* Prepare workstation with required ingredients and equipment.
* Assist in keeping the kitchen environment as sanitary and organize as possible.
* Weigh or measure ingredients, such as meats and liquids.
* Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
* Assist with removing trash, keeping cutlery clean, and other tasks that help the kitchen operate more efficiently
* Ensure that all prepared ingredients are sealed and labeled properly
* Store and organize food into specific containers to ensure the freshness and preservation of ingredients
* Take and record the temperature of food and food storage areas
