Auto Generated UID (For Official Use Only):
26-06-16150214153
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
35-2021
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:
5
Job Location:
Saipan
Job Location Address:
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), Medicare Tax
Job Qualification Requirements:
Education required: None. Must be knowledgeable in food safety and sanitation using a variety of equipment and utensils, including specialized appliances and ovens. To prepare ingredients according to a chef's suggestions or requirements. Understanding the proper way to mix and measure ingredients precisely, store food items properly to ensure their preservation and allow them to maintain their flavor.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
This job opportunity is temporary, full time position. Please be advised that Saint Trading Company, Inc. is acting solely as the Job Contractor in this case. The Employer-Client for this position where the workers to be hired will be performing labor and services is Coco Restaurant located at Royal Palm Avenue, Garapan. The employer will provide the worker, without charge or deposit, all tools, supplies and equipment required to perform the duties assigned. THREE-FOURTHS GUARANTE: 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. TRANSPORTATION AND SUBSISTENCE: If the worker complete 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 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 applicant my apply in person at Saint Trading Company Inc. office located at Suite 12 GF, Beach Road Plaza Building, Garapan or by mail at P.O. Box 504330, Saipan, MP 96950 or by email at saint_trading1986@yahoo.com. Contract Person: Miss Alyssia Ashley Olarte; Contact number 670-235-5009. Applicants will be interviewed by phone or in person at Saint Trading Company Inc. office during business hours from 9:00AM to 5:00PM from Monday to Friday.
Job Posting Type:
New
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 and food storage areas, such as refrigerators and freezers. Prepare a variety of foods, such as meats, vegetables, or desserts, according to customer’s orders or supervisors instructions, following approved procedures.
