Auto Generated UID (For Official Use Only):
26-07-10418913712
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 from 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):
0.00
Opening Date of Announcement:
07/14/2026
Closing Date of Announcement:
08/04/2026
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:
Royal Palm Avenue, 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 requirement for this position: NONE. Minimum of 12 months work experience. Knowledge of techniques and equipment for storing and handling food products (both plant and animal) for consumption. Knowledge of principles and processes for providing customer and personal services, this include customers' need assessment, meeting quality standard for services, and evaluation of customers' satisfaction and also includes customers' knowledge of raw materials, quality control, costs and other techniques to ensure food safety.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
This job opportunity is temporary, fulltime 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 exclusively at 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 during business hours from 9:00AM to 5:00PM from Monday to Friday 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. Contract Person: Miss Alyssia Ashley Olarte. Applicants will be interviewed at Saint Trading Company Inc. office during business hours from 9:00AM to 5:00PM from Monday to Friday.
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. 07/14/2026
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. Ensure food is stores 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. Turn or stir foods to ensure even cooking. Check quality of foods or supplies. Assess equipment functioning.
