Auto Generated UID (For Official Use Only):
26-06-15700077993
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
35-2021.00
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 8:00AM to 4:00PM
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:
6
Job Location:
Saipan
Job Location Address:
Beach Road, Garapan. .
FLSA Covered?:
Yes
DOD or VEVRAA Related?:
No
Overtime Available?:
Yes, overtime rate calculated at 1.5x per hour
Payroll Deductions:
State Income Tax, Social Security (FICA)
Job Qualification Requirements:
There is no specific education requirement for this job opportunity. A minimum of 3 months of work experience. Must posses knowledge of food safety and sanitation, and demonstrate knowledge in using a range of equipment and utensils, including specilized appliances and ovens, to prepare ingredients according to Chef's instructions. Should understand the correct methods of mixing and measuring ingredients, as well as properly storing food items to preserve their quality and maintains their flavor.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
This job opportuniry is a temporary, full time position. Workers will be provided, without charge or deposit charge, all tools, supplies, and equipment required to perform the duties assigned. Please be advised that Saint Trading Company is acting solely as the job contractor in the case. The employer-client for this job opportunity, where the hired workers will be performing labor and services exclusively is Fork and Spoon, LLC. 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 contractor 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 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 wll not reutrn due to subsequent employment with another employer or where the employer has appropriately reported a worker's voluntary abandonement 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 apply in person at Saint Trading Company Inc. office located at Suite 12 GF, 3290 Beach Road Plaza Building, Beach Road, Garapan during business hours from 9:00AM to 5:00PM from Monday to Friday (except holidays) or by mail at P.O. Box 504330, Saipan, MP 96950 or by email at saint_trading1986@yahoo.com or by phone at (670) 235-5009. Contact Person: Miss Alyssia Ashley Olarte. Applicants may be interviewed at Saint Trading Company Inc. office located at Suite 12 GF, 3290 Beach Road Plaza Building, Beach Road Garapan during buiness hours form 9:00AM to 5:00PM from Monday to Friday (except 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. 06/16/2026
Perform a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and brewing coffee or tea. Clean and sanitize work areas, equipment, utensils, dishes, or silverware. Store food in designated containers and storage areas to prevent spoilage. Portion and wrap the food, or place it directly on plates for service to patrons. Take and record temperature of food storage areas, such as refrigerators and freezers. Preapre a variety of foods, such as meats, vegetables, or deserts, according to customers'orders or supervisors'instructions, following approved procedures.
