Auto Generated UID (For Official Use Only):
26-03-02580371929
O*NET Job Zone:
Job Zone 1
O*NET Job Code:
35-2014.00
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 to Friday
08:00 AM To 04:00 PM
Are Hours Per Day Flexible?:
N/A
Payment Frequency:
Bi-Weekly
Estimated Annual Salary (If value is 0, employer did not provide):
0
Opening Date of Announcement:
03/02/2026
Closing Date of Announcement:
03/23/2026
Anticipated Start Date of Employment:
04/01/2026
Anticipated Closing Date of Employment:
03/31/2027
Number of Job Openings:
6
Job Location:
Saipan
Job Location Address:
susupe 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:
Education: None
Training: 0 month
12 MONTHS OF WORK EXPERIENCE IN RELATED FIELD. MUST BE KNOWLEDGEABLE ON COOKING AND MENU LIST.
CAN WORK ON HOLIDAYS AND WEEKENDS ON EXTENDED HOURS, INDEPENDENTLY AND WITH MINIMUM SUPERVISION.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
Three-Fourths Guarantee: Workers will be offered employment for a total number of work hours equal to at least threefourths 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 he 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.
Overtime Available: Yes, Overtime rate calculated at 1.5x per hour
On-the-Job Training Available: 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.
Board, Lodging, or Other Facilities: The company offers housing at the cost of $150.00 a month including utilities. This
offer is optional. Employees may look for their own housing facility, or the employer may assist them in securing board
and lodging.
Deductions from Pay: All applicable taxes will deduct all mandatory Federal and State Taxes (Chapter 2, Chapter 7. Social Security, Medicare)
A Job Vacancy Announcement will be posted at the CNMI Department of Labor website for 21 days. Interested
applicants may email their resume to a_laguisma@yahoo.com or may call telephone number +16709890574 from Monday to Friday 8:00 AM to 4:00 PM. Qualified US applicants and other referrals from the Marianas Labor will be given priority
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. 03/02/2026
Prepare, season and cook dishes such as soup, meat, vegetables, and prepare deserts in restaurants. Including ordering of supplies, keep records and accounts, price items on menu, or plan menu. Inspect and clean food preparation areas such as equipment and work surface, or serving areas to ensure safe and sanitary food handling practices
