Auto Generated UID (For Official Use Only):
26-06-24577471654
O*NET Job Zone:
Job Zone 1
O*NET Job Code:
35.1012.00
Work Days Per Week:
Monday, Tuesday, Wednesday, Thursday, Friday
Work Hours Per Week:
40
Estimated Work Hours Per Day:
8
Hourly Work Schedule Per Day:
Monday-Friday 5:30am-14:00pm. Flexible.
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:
06/14/2026
Closing Date of Announcement:
07/09/2025
Anticipated Start Date of Employment:
00/00/0000
Anticipated Closing Date of Employment:
00/00/0000
Number of Job Openings:
1
Job Location:
Saipan
Job Location Address:
LSG Main Facility, Tun Herman Rd., Saipan Int'l Airport
FLSA Covered?:
Yes
DOD or VEVRAA Related?:
No
Overtime Available?:
Yes, overtime rate calculated at 1.5x per hour
Payroll Deductions:
Federal Income Tax, State Income Tax, Social Security (FICA), Medicare Tax
Job Qualification Requirements:
Graduate from a recognized college or university with an associate’s degree in business administration; culinary arts; or food service administration; and (1) year of experience in the food preparation; or any equivalent combination of experience and training which provides the preferable knowledge, abilities and skills.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
Employee is entitled to one (1) free hot meal
Job Posting Type:
New
Visa Type:
Not Applicable
H-1A/H-2A/H-2B Related?:
Not Applicable
Staff Notes (For Official Use Only):
Confirmed by DC. 06/24/2026
The Production Supervisor is responsible for supervising, organizing and assisting, if necessary, in the preparation of food items in accordance with company standards and airline specifications, as well as supervising, organizing and assisting, if necessary in the preparation of tray set items in accordance with airline specifications. Additional performance standards in this class is to keep chillers and work areas in good sanitary condition; requisition food items and disposable items; stores and rotates food items properly. This positon must ensure that KRT (Kitchen Ready Time) is met for all flights, as well as, the need to ensure that monitoring of HACCP (Hazard Analysis Critical Control Point) food safety program regulations/documentations are adhered to.
