Auto Generated UID (For Official Use Only):
26-06-13828209971
O*NET Job Zone:
Job Zone 2
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 - 8:00 am to 4:00 pm
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:
06/16/2026
Closing Date of Announcement:
07/07/2026
Anticipated Start Date of Employment:
10/01/2026
Anticipated Closing Date of Employment:
09/30/2027
Number of Job Openings:
5
Job Location:
Saipan
Job Location Address:
KOTDET PI, SUSUPE BEACH ROAD
FLSA Covered?:
Yes
DOD or VEVRAA Related?:
No
Overtime Available?:
Yes, overtime rate calculated at 1.5x per hour
Payroll Deductions:
Other Payroll Withholdings
Job Qualification Requirements:
3-months experience, no diploma required, and have knowledge in proper food handling and sanitation practices.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
Full or Part Time: Full Time
Hours per Week: 35
Hours per Day: 7
Days/Hourly Work Schedule: Monday to Friday 8:00 am to 4:00 pm
Frequency of Pay: BI-WEEKLY
Basic Wage Rate: $8.93 per hour
Overtime Available: Yes
Overtime Rate: $13.40 - $13.40 per hour
Specify All Payroll Deductions: CNMI PAYROLL TAXES (Withholding Tax ch2/ch7)
Education: None, Diploma/degree not required
Work Experience Requirement: 3-months experience
Anticipated starting date of employment: 10/1/2026
Anticipated closing date of employment: 9/30/2027
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.
Housing Provided: No
Food Provided: No
Transportation required: No
On-the-job Training Available: N/A
Fringe Benefits: WORKERS COMPENSATION INSURANCE
The job opportunity is a temporary, full-time position commencing on October 1, 2026, and ending on September 30, 2027. The applicants must be residing in the island of Saipan to perform the services or labor.
THREE-FOURTHS GUARANTEE: Workers will be offered employment for a total of number of work hours equal to at least three fourths of the workdays of the total period and begins with the first workday after the arrival of the worker at the place of employment of 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 the completion of the work contract or where the worker is dismissed earlier, the employer will provide or pay for the worker's reasonable cost 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.
Interested applicants may submit application from Monday to Friday 12:00 noon to 1pm at Connie's Catering located at Susupe, Beach Road or you can send your application thru email at cjcorp2.cnmi@gmail.com or contact us at telephone number (670) 989-6585. Applicants will be contacted via email and phone to arrange a time and day for the job interview.
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. 06/16/2026
Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants or catering services. May order supplies, keep records and accounts, price items on menu, or plan menu. Inspect and clean food preparation 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. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. Season and cook food according to recipes or personal judgment and experience.
