Auto Generated UID (For Official Use Only):
26-04-21034797848
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
35-2014
Work Days Per Week:
Monday, Tuesday, Thursday, Friday, Saturday, Sunday
Work Hours Per Week:
36
Estimated Work Hours Per Day:
6
Hourly Work Schedule Per Day:
Mon~Sun: 7:00am~11:00pm
Wed: Off
Hours per day: 6 hours
The work schedule for this position includes shifting and split shifts and each beneficiary shall have different days off, each with 1-day off per week.
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:
05/19/2026
Closing Date of Announcement:
06/09/2026
Anticipated Start Date of Employment:
10/01/2026
Anticipated Closing Date of Employment:
09/30/2029
Number of Job Openings:
3
Job Location:
Saipan
Job Location Address:
Konsolacion St Chalan Kanoa
FLSA Covered?:
Yes
DOD or VEVRAA Related?:
No
Overtime Available?:
Not Available
Payroll Deductions:
Federal Income Tax, State Income Tax, Social Security (FICA), Medicare Tax
Job Qualification Requirements:
Minimum of 1-year experience as a cook. Able to work independently. Familiar with the preparation of international cuisine such as American, Korean, Filipino, & other saleable menus. Knowledge in meat seasoning and pig roasting. Able to work all shifts and flexible schedules including weekends and holidays. The work schedule for this position includes shifting & split shift and each beneficiary shall have different days off, each with 1-day off per week. All applicants must be able to secure a CNMI Food Handler's Certificate. All applicants must submit an
updated resume along with supporting documents, such as verifiable employment certifications. Application must be received by the job vacancy announcement closing date. Background checks and drug testing may be required during or prior to employment to all applicants. All applicants must agree to and comply with these requirements.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
Employer will provide Workmen’s Compensation Insurance
Daily Transportation: Workers will be responsible for his/her daily transportation to and from worksite
Overtime Available: N/A
On-the-job Training: N/A
Employer-Provided Tools & Equipment: All tools, supplies, and equipment needed to perform the job will be provided by the Employer
Board, Lodging, & other Facilities: N/A
Deductions from Pay: All applicable CNMI and FICA & Medicare Taxes
This is a temporary, full-time position. The employer will provide transportation and subsistence from the employee’s place of origin to the worksite and return transportation and subsistence at the end of employment, except when the employee does not return due to subsequent employment with another employer or when the employer has properly reported a voluntary abandonment of employment in accordance with 20 CFR 655.423(j)(1). The employer will comply with the three-fourths (¾) guarantee under 20 CFR 655.423(f), offering employment for at least ¾ of the workdays in the period beginning on the later of the employee’s first workday after arrival or the advertised contract start date, and ending on the expiration date of the USCIS work authorization or any extension thereof.
Interested applicants may apply at Marianas Meat Harvesting Corporation, 13006 Lowerbase Drive Saipan, MP96950. Our office hours are Monday to Friday, 8:00 AM to 4:00 PM. For inquiries, you may call (670) 235-3313 or email us at marianasmeatharvesting@gmail.com or saipanwinners5@gmail.com. All applicants must submit an updated resume and verifiable employment certification. Applications must be received by the job vacancy announcement closing date. Background checks and drug testing may be required during or prior to employment to all applicants.
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. 05/19/2026
Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Develop & plan daily menu. Season and cook food according to recipes or personal judgment and experience. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Do inventory and purchases of supplies and menu ingredients. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Do other related duties as assigned from time to time.
