Auto Generated UID (For Official Use Only):
25-08-14415261767
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
51-3011.00
Work Days Per Week:
Monday, Tuesday, Wednesday, Thursday, Friday
Work Hours Per Week:
35
Estimated Work Hours Per Day:
7
Hourly Work Schedule Per Day:
Monday-Friday; 8:00am-5:00pm; Saturday and Sunday day off
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:
08/19/2025
Anticipated Start Date of Employment:
08/25/2025
Anticipated Closing Date of Employment:
08/24/2026
Number of Job Openings:
4
Job Location:
Saipan
Job Location Address:
Beach Road, Garapan
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
Job Qualification Requirements:
High school diploma or equivalent not required. Have at least one year of work-related experience. Have basic skills of production and processing, customer and personal service, food production. Be flexible and willing to assist as needed to ensure all restaurant standards are met. Be able and willing to work in flexible shifts, days, evening, night, weekend and holidays.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
1. Payroll deduction: Chapter 2 local tax/Chapter 7 federal tax/optional $70.00 dorm & health insurance
2. Required tools, supplies and Equipment to be provided: Company Uniform and equipment necessary to perform required task
3. Transportation: Must have a mode of transportation to work
4. Fringe Benefits: duty meal, (15) days paid vacation leave after one (1) year of service, 9 holiday pay, optional health insurance & housing.
Recruitment specifically only for US eligible worker candidate.
Job Posting Type:
New
Visa Type:
Not Applicable
H-1A/H-2A/H-2B Related?:
Not Applicable
Staff Notes (For Official Use Only):
Confirmed by DC. 08/14/2025
Prepare and produce all pastry, desserts and sweet related dishes together with bakery items for the restaurant menus and for banqueting items are of a consistently high standard
