Auto Generated UID (For Official Use Only):
25-12-02196281669
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
35-2014
Work Days Per Week:
Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
Work Hours Per Week:
35
Estimated Work Hours Per Day:
6
Hourly Work Schedule Per Day:
Tu 4:30 PM - 9:30 PM
Wed-Sun 4:30 PM - 10:30 PM
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:
12/02/2025
Closing Date of Announcement:
12/23/2025
Anticipated Start Date of Employment:
01/17/2026
Anticipated Closing Date of Employment:
01/16/2027
Number of Job Openings:
2
Job Location:
Saipan
Job Location Address:
Beach Road, San Jose
FLSA Covered?:
Yes
DOD or VEVRAA Related?:
No
Overtime Available?:
Not Available
Payroll Deductions:
State Income Tax, Social Security (FICA), Medicare Tax
Job Qualification Requirements:
KNOWLEDGE OF SUPPLIES, EQUIPMENT, AND INVENTORY CONTROL. ABILITY TO FOLLOW ROUTINE VERBAL AND WRITTEN INSTRUCTIONS. ABILITY TO UNDERSTAND
AND FOLLOW SAFETY PROCEDURES. ABILITY TO SAFELY USE CLEANING EQUIPMENT AND SUPPLIES. ABILITY TO LIFT AND MANIPULATE HEAVY SUPPLIES OF UP TO 20
LBS. KNOWLEDGE OF FOOD SERVICE LINE SET-UP AND TEMPERATURE REQUIREMENTS. EXPERIENCE IN INTERNATIONAL CUISINE MOST ESPECIALLY LOCAL,
AMERICAN & MEXICAN FOOD. ABILITY TO PROCESS FRESH FISH.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
(1) EMPLOYMENT BASIS & DURATION: This job opportunity is for a temporary, full-time position. 2)WORK HOURS: Employees
hired under this announcement will work on full time employment thirty five hours per week. (3)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 fist date of need, whichever is later, and ends on the expiration date specified in the work
contract or in its extensions, if any. (4) TRANSPORTATION AND SUBSISTENCE: If the worker completes fifty percent of the
work contract period, the Employer will provide or reimburse 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 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. (5) Recruitment Information: Interested applicant may send their resume via e-mail or fax
(akikokamegai@gmail.com or 670-234-0228). Operating hours are from 11 am to 10 pm daily. Office hours are from 10 am to 5
pm, Mon to Fri. They can drop their resume at the restaurant also. (6) 12 months of minumum job experience is required.
(7)Worker's Compensation provided. (8) Workers will be provided, without charge or deposit charge, all tools, supplies, and
equipment required to perform the duties assigned. (9) Daily Transportation: N/A (10) On-the-job Training: N/A (11) Boarding
or Lodging: N/A.
Job Posting Type:
Renewal
Visa Type:
CW-1
H-1A/H-2A/H-2B Related?:
Not Applicable
Staff Notes (For Official Use Only):
Confirmed by DC. 12/02/2025
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. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Process fresh fish. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Portion, arrange, and garnish food, and serve food to waiters or patrons. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
