Auto Generated UID (For Official Use Only):
25-08-27921408517
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
51-3011
Work Days Per Week:
Monday, Thursday, Friday, Saturday, Sunday
Work Hours Per Week:
35
Estimated Work Hours Per Day:
7
Hourly Work Schedule Per Day:
Monday to Sunday (off on Tuesday & Wednesday) 7 hours duty (5am - 12pm)
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:
08/27/2025
Closing Date of Announcement:
09/17/2025
Anticipated Start Date of Employment:
11/01/2025
Anticipated Closing Date of Employment:
10/31/2026
Number of Job Openings:
3
Job Location:
Saipan
Job Location Address:
Beach Road Garapan Saipan MP 96950
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:
Minimum of 1-year work experience in commercial baking. Must have knowledge in cakes, pastries, and bread types, ingredients measurements, and baking methods. Must be familiar with using baking tolls and equipment. Can work independently in a fast-paced environment. Ability to keep the bakery organized, stocked and clean. Willing to work in flexible hours including holidays and weekends.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
*This job opportunity is for a temporary, full-time position, commencing on November 01, 2025 to October 31, 2026. Employees hired under this announcement will work on full-time employment with at least thirty-five (35) hours per week.
*Work days and Hours: Monday, Thursday, Friday, Saturday & Sunday 5:00AM to 12:00PM.
*Basic Wage Rate: $8.61 - to $8.61 per hour
*Over-time Rate: 12.92 to $12.92 per hour
*Payment Frequency: Bi-weekly
*Payroll Deductions: State Income Tax, Social Security(FICA), Medicare Tax
*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 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 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 distance involved.
*Daily Transportation: N/A
*On-the-job Training: Workers will not be provided with on-the-job training to perform the duties assigned.
*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.
*Board, Lodging or other Facilities: N/A
*Interested applicants must submit resumes from Monday to Friday between 11AM to 4PM at Cha Cafe & Bistro or call (670)233-2421, or email chasaipan@gmail.com. Check advertised job vacancy announcements at the CNMI Department of Labor website.
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. 08/27/2025
Mixing, preparing, and baking bread and pastries. Decorates cakes as per customer's choice of design likely specialty characters or as specified designs. Check the quality of baking ingredients. Prepare equipment for baking. Measure and weigh flour and other ingredients in mixers or blenders. Knead, roll, cut and shape dough. Place dough in pans, molds, or on sheets. Set oven temperatures. Place and bake items in hot oven or grills. Use dough mixers, cutters, machine bread, commercial ovens for baking. Produce various types and quantities of bread, pastries, cakes, and other baked goods. Must carefully follow instructions for production schedule and recipes. Crafting and creating new and existing baked goods. Ensuring all baked goods are completed on time for opening. Maintain the cleanliness of bakery equipment and utensils. Do all other duties assigned.
