Auto Generated UID (For Official Use Only):
26-03-18365404424
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
51-3092.00
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 – Friday; 8am – 4pm
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:
03/18/2026
Closing Date of Announcement:
04/08/2026
Anticipated Start Date of Employment:
09/01/2026
Anticipated Closing Date of Employment:
08/31/2029
Number of Job Openings:
1
Job Location:
Saipan
Job Location Address:
Feddos Lane Corner Tun Joaquin Doi Road Saipan, MP 96950
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:
Minimum Educational requirement: None
Work Experience (No. of months required): 12 months work experience as Food Batchmakers. Experience in cooking crispy pork rind and making pork sausage and sliced marinated pork.
Training (No. of months required): No training required
Supervision: This position does not supervise the work of other employees.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
This job opportunity is a temporary, full time position with employment period beginning on 09/01/2026 to 08/31/2029 for one (1) Food Batchmakers.
Workdays will be Monday to Friday (7 hours per day; 35 hours per week) and work hours will be 8:00 am to 4:00 pm.
Subject to 20 CFR 655.423 (f) on 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.
Subject to 20 CFR 655.423 (j)(1)(i) on 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: Not Applicable
Tools and Equipment: Employer will provide, without charge or deposit charge, all tools, supplies, and equipment required to perform the duties assigned.
Board, Lodging, or other Facilities: Not Applicable
RECRUITMENT INFO:
Prospective applicants may submit or mail their resume to L & M Enterprises Inc. at Feddos Lane Corner Tun Joaquin Doi Road, P.O. Box 502473 Saipan, MP 96950 or call (670) 234-6735 for inquiry. Or email resume to ffernandez@tradersinsco.com.
Applications will be received and interviews will be conducted during the work hours and days of 8:00 a.m. to 5:00 p.m. Monday to Friday except Saturdays, Sundays and Holidays.
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. 03/18/2026
Clean and sanitize all utensils, equipment and food contact surface with approved sanitizer before and after each processing day. Clean and sanitize production and cooking areas before and after each production day. Measure and mix ingredients. Marinate and cook pork rinds in oil until done. Package popped pork rind in plastic bags and seal using the sealer machine. Marinate ground pork and sliced pork. Stuff marinated ground pork in hog casing using stuffing machine, package in meat trays, wrapped with PVC film using wrapping machine and label. Process marinated sliced pork in the vacuum tumbler machine, package in meat trays, wrapped with PVC film using wrapping machine and label. Maintain health and safety standards in work areas. Wash utensils, pans and other cooking and processing equipment.
