Auto Generated UID (For Official Use Only):
26-03-12941541820
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
35-2014
Work Days Per Week:
Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
Work Hours Per Week:
35
Estimated Work Hours Per Day:
7
Hourly Work Schedule Per Day:
Monday to Sunday
- Lunch Shift 10:00 AM - 1:30 PM
- Dinner Shift 5:00 PM - 8:30 PM
Exact day(s) off will be determined upon hiring.
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:
03/12/2026
Closing Date of Announcement:
04/11/2026
Anticipated Start Date of Employment:
04/14/2026
Anticipated Closing Date of Employment:
00/00/0000
Number of Job Openings:
1
Job Location:
Saipan
Job Location Address:
Garapan, Coconut St., Saipan
FLSA Covered?:
Yes
DOD or VEVRAA Related?:
No
Overtime Available?:
Yes, overtime rate calculated at 1.5x per hour
Payroll Deductions:
Social Security (FICA), Medicare Tax, Other Payroll Withholdings
Job Qualification Requirements:
Applicants must have a high school diploma or equivalent. Previous cooking experience and skills are preferred but not required, as we are willing to train motivated individuals who are eager to learn. Candidates should be able to work well in a team, multitask, and perform efficiently in a fast-paced environment. All employees are expected to maintain personal and kitchen hygiene while following kitchen procedures and standards.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
Pay is based on experience, skills, and performance. Starting wage may vary within the $8-$10/ hour range. Required equipment, tools, materials, and supplies needed will be provided by the company without charge.
Job Posting Type:
New
Visa Type:
Not Applicable
H-1A/H-2A/H-2B Related?:
Not Applicable
Staff Notes (For Official Use Only):
Confirmed by DC. 03/12/2026
Prepare, season, and cook a variety of dishes such as soups, meats, seafood, vegetables, and pasta in accordance with restaurant recipes and quality standards. Assist with ordering supplies, maintaining inventory records, and supporting menu planning and pricing when required. Maintain cleanliness and sanitation of all food preparation areas, including equipment, work surfaces, storage areas, and serving areas to ensure safe and hygienic food-handling practices at all times.
