Auto Generated UID (For Official Use Only):
26-02-13662673372
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
35-2014.00
Work Days Per Week:
Monday, Wednesday, Friday, Saturday, Sunday
Work Hours Per Week:
35
Estimated Work Hours Per Day:
7
Hourly Work Schedule Per Day:
Sunday – 7 hours
Monday – 7 hours
Tuesday – 0
Wednesday – 7 hours
Thursday – 0
Friday – 7 hours
Saturday – 7 hours
Hourly work schedule: From 5:00 PM to 1:00 AM
Are Hours Per Day Flexible?:
No, hours are set.
Payment Frequency:
Bi-Weekly
Estimated Annual Salary (If value is 0, employer did not provide):
0
Opening Date of Announcement:
02/17/2026
Closing Date of Announcement:
03/10/2026
Anticipated Start Date of Employment:
05/28/2026
Anticipated Closing Date of Employment:
05/27/2027
Number of Job Openings:
2
Job Location:
Saipan
Job Location Address:
Palm Street Garapan, Saipan
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:
Applicants must have twelve (12) months of work experience as a cook in the restaurant industry, experience in using cutting
tools, cookware and bakeware; and be able to read
and follow standard recipes; having the required knowledge of proper food handling procedures; being able to work as part
of a team in a small, busy kitchen atmosphere; and taking
Culinary classes are a plus. Food Handlers certification is required
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
This job opportunity is a temporary, full-time position with an anticipated employment date of May 28, 2026, to May 27, 2027.
Terms and Conditions of Employment:
Workers will be paid no less than $08.93 per hour.
Overtime will be paid at a rate of 1.5 times the base hourly rate, which is $13.40 per hour.
The employer will offer 35 hours of work per week.
Anticipated days and hours of work per week are
Sunday – 7 hours
Monday – 7 hours
Tuesday – 0
Wednesday – 7 hours
Thursday – 0
Friday – 7 hours
Saturday – 7 hours
Total working hours = 35 hours per week
Hourly work schedule: From 5:00 PM to 1:00 AM
Additional conditions about the wage rate to be paid—1 duty meal provided, Christmas bonus subject to company policy.
Workers’ compensation is provided by the employer.
Education: minimum U.S. diploma/degree required – None
Training: number of months required – 0
Supervision: Does this position supervise the other employees - No
Payroll Deduction: CNMI Taxes (Chapter 2) and FICA Taxes (Social Security & Medicare)
The Employer will offer a 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 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.
Daily Transportation: Workers will be provided with daily transportation to and from the worksite in compliance with all
applicable Federal and Commonwealth laws and regulations – N/A
Overtime Available: Overtime hours will be available to the worker under this job offer and payable for every hour worked at
the rate disclosed in this application - Yes
On-the-Job Training Available: Workers will be provided with on-the-job training to perform the duties assigned – N/A
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 - Yes
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 –N/A
Deductions from Pay: State all deduction(s) from pay and, if known, the amount(s) - CNMI taxes and FICA taxes as required by
law.
Prospective applicants can apply via:
1. CNMI DOL website: https://jobs.labor.cnmi.gov; or
2. Application forms can be obtained and submitted along with resume and other documents supporting the job application via email at scottdottino@yahoo.com.
3. For any inquiry, an applicant can call at (670) 285-4040 during office hours: MONDAY through
FRIDAY from 9:00 am to 5:00 pm
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. 02/17/2026
Prepare, season, and cook dishes such as pizzas, soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on the menu, or plan the menu. Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas, to ensure safe and sanitary food-handling practices. Ensure the freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Ensure food is stored and cooked at the correct temperature by regulating the temperature of ovens, broilers, grills, and roasters. Season and cook food according to recipes or personal judgement and experience. Turn or stir foods to ensure even cooking. observe and test foods to determine if they have been cooked suf ciently, 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 judgement, using various kitchen utensils and equipment. bake, roast, broil, and steam meats, sh, vegetables, and other foods. wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Prepare pizza dough, sauces, and various toppings, such as tomatoes, peppers, mushrooms, onions, and meats. Monitoring the temperature of the pizza ovens as well as cooking times. Cleaning workstations before pizza preparation.
