Auto Generated UID (For Official Use Only):
25-08-13388810293
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
35-2014
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 5:00A - 1:00P
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:
08/14/2025
Closing Date of Announcement:
09/04/2025
Anticipated Start Date of Employment:
10/01/2025
Anticipated Closing Date of Employment:
09/30/2026
Number of Job Openings:
3
Job Location:
Saipan
Job Location Address:
ROUTE 34 KAGMAN ROAD, KAGMAN III
FLSA Covered?:
Yes
DOD or VEVRAA Related?:
No
Overtime Available?:
Yes, overtime rate calculated at 1.5x per hour
Payroll Deductions:
Federal Income Tax, State Income Tax, Social Security (FICA), Medicare Tax, Insurance, Other Payroll Withholdings
Job Qualification Requirements:
• No education required.
• Twelve (12) months’ experience as a cook, preferably in a hotel facility.
• Knowledge in preparing, cooking and baking dishes, proper food handling and sanitation practice.
• Must be able to obtain Food Handler Certificate.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
TEMPORARY FULL-TIME POSITION
Position: Cook
No. of Position: 3
First Date of Need: 10/01/2025
Expiration Date: 09/30/2026
Anticipated days of work per workweek: Monday – Sunday 5:00A – 1:00P
Anticipated total hours per day: 5 hours
Total hours per workweek: 35 hours
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 work at the place of employment of the advertised contractual first date of need, whichever is later, and ends on the expiration date specified in the work contract or its extensions, if any.
TRANSPORTATION AND SUBSISTENCE: If the worker completes fifty 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 cost 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 whether the employer has appropriately reported a worker’s voluntary abandonment of employment. The amount of the transportation payment or reimbursement will be equal to the most economical and reasonable common carrier for the distances involved.
EMPLOYER PROVIDED TOOLS & EQUIPMENT: Workers will be provided, without charge, all tools, supplies and equipment required to perform the duties assigned.
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.
DEDUCTION FROM PAY: The following deductions from pay will be made: applicable federal and local taxes required by law, housing at $100/month (optional), and health insurance (optional).
Prospective applicants are encouraged to submit an Employment Application in person at LaoLao Bay Golf & Resort in Kagman III or via email to hr@laolaobaygolf.com during its office hours from Monday to Friday at 9:00 a.m. to 5:00 p.m. For more information, please call (670) 236-8888.
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. 08/14/2025
· Cook duties include but are not limited to; clean, cut, and cook meat, fish, or poultry.
· Cook foodstuff according to menus or numbers of portions to be served.
· Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
· Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
· Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
· Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
· Turn or stir foods to ensure even cooking.
· Season and cook food according to recipes or personal judgment and experience.
· Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
· Keep food in designated containers and storage areas to prevent spoilage.
· Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures.
· Take and record temperature of food and food storage areas, such as refrigerators and freezers.
· Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
· Other related duties as assigned.
