Auto Generated UID (For Official Use Only):
26-01-13693923143
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
35-2014
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:
Sunday - 6:00am to 3:00pm
Monday - 6:00am to 3:00pm
Thursday - 6:00am to 3:00pm
Friday - 6:00am to 3:00pm
Saturday - 6:00am to 3:00pm
Are Hours Per Day Flexible?:
Yes, hours are flexible.
Payment Frequency:
Weekly
Estimated Annual Salary (If value is 0, employer did not provide):
0
Opening Date of Announcement:
01/13/2026
Closing Date of Announcement:
02/03/2026
Anticipated Start Date of Employment:
03/02/2026
Anticipated Closing Date of Employment:
03/01/2029
Number of Job Openings:
5
Job Location:
Saipan
Job Location Address:
779 Chalan Tun Thomas P Sablan Rd. Saipan
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, Other Payroll Withholdings
Job Qualification Requirements:
At least 12 months work experienced as cook. Hotel / Resort experienced preferred.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
HAVE KNOWLEDGE OF PRINCIPLE AND PROCESSES FOR PROVIDING CUSTOMER AND PERSONAL SERVICES IN MEETING QUALITY STANDARDS AND EVALUATION OFCUSTOMER SATISFACTION. KNOWLEDGE OF FOOD SERVICE LINE SE-UP AND TERMPERATURE REQUIREMENTS. ABLE TO WORK FLEXIBLE SHIFTS, WEEKENDS ANDHOLIDAYS, AND MAY BE REQUIRED TO WORK OVERTIME ON OCCASION WITH DEPARTMENT NEEDS. REQUIRES STANDING FOR EXTENDED PERIODS, WALKING, LIFTINGUP 10-25 LBS, BENDING, STOOPING, KNEELING AND CROUCHING. HOTEL/RESORT EXPERIENCE PREFERRED.
The job opportunity is a temporary, full-time position for five (5) Cooks. The work site location is in 779 Chalan Tun Thomas P Sablan Rd., San Antonio, Saipan. The period of intended employment is from March 02, 2026, to March 01, 2029. The workdays and hours are Sunday, Monday, Thursday, Friday, and Saturday 6:00 a.m. to 3:00 p.m. The wage rate for this job offer is $8.93 to 11.00 per hour with an overtime rate of $13.40 to $16.50, payable weekly. Workers will be responsible for transportation to and from the work site. Workers will be provided, without charge or deposit, all tools, supplies, and equipment required to perform the assigned duties. Employer will provide and/or assist workers in securing board, lodging, or other facilities.
THREE-FOURTHS GUARANTEE:
Workers will be offered employment for a total number or 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 or the advertised contractual first date of need, whichever is later, and ends on the expiration date specified in the work contract or in it's 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.
Inquiry to this job posting can be made by telephone at (670) 234-7976, Monday-Friday, 8am to 5pm. Or email resume to hr@picsaipan.com or through https://labor.cnmi.gov/or obtain application at Pacific Islands Club Saipan, San Antonio Village (Security Office).
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. 1/13/2026
INSPECT AND CLEAN FOOD PREPARATION AREAS, SUCH AS EQUIPMENT AND WORK SURFACES, OR SERVING AREAS TO ENSURE SAFE AND SANITARY FOODHANDLINGPRACTICES. ENSURE FRESHNESS OF FOOD AND INGREDIENTS BY CHECKING FOR QUALITY, KEEPING TRACK OF OLD AND NEW ITEMS, AND ROTATING STOCK. ENSUREFOOD IS STORED AND COOKED AT CORRECT TEMPERATURE BY REGULATING TEMPERATURE OF OVENS, BROILERS, GRILLS, AND ROASTERS. SEASON AND COOKFOOD ACCORDING TO RECIPES OR PERSONAL JUDGMENT AND EXPERIENCE. TURN OR STIR FOODS TO ENSURE EVEN COOKING. OBSERVE AND TEST FOODS TODETERMINE IF THEY HAVE BEEN COOKED SUFFICIENTLY, USING METHODS SUCH AS TASTING, SMELLING, OR PIERCING THEM WITH UTENSILS. PORTION, ARRANGE,AND GARNISH FOOD, AND SERVE FOOD TO WAITERS OR PATRONS. WEIGH, MEASURE, AND MIX INGREDIENTS ACCORDING TO RECIPES OR PERSONAL JUDGMENT,USING VARIOUS KITCHEN UTENSILS AND EQUIPMENT. BAKE, ROAST, BROIL, AND STEAM MEATS, FISH, VEGETABLES, AND OTHER FOODS. WASH, PEEL, CUT, AND SEEDFRUITS AND VEGETABLES TO PREPARE THEM FOR CONSUMPTION. COORDINATE AND SUPERVISE WORK OF KITCHEN STAFF. ESTIMATE EXPECTED FOODCONSUMPTION, REQUISITION OR PURCHASE SUPPLIES, OR PROCURE FOOD FROM STORAGE. SUBSTITUTE FOR OR ASSIST OTHER COOKS DURING EMERGENCIES ORRUSH PERIODS. CONSULT WITH SUPERVISORY STAFF TO PLAN MENUS, TAKING INTO CONSIDERATION FACTORS SUCH AS COSTS AND SPECIAL EVENT NEEDS.PREPARE RELISHES AND HORS D'OEUVRES. CARVE AND TRIM MEATS SUCH AS BEEF, VEAL, HAM, PORK, AND LAMB FOR HOT OR COLD SERVICE, OR FORSANDWICHES. BAKE BREADS, ROLLS, CAKES, AND PASTRIES.
