Auto Generated UID (For Official Use Only):
26-07-28276979596
O*NET Job Zone:
Job Zone 1
O*NET Job Code:
35-2011.00
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 to Friday from 8:00 am to 5:00 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:
07/28/2026
Closing Date of Announcement:
08/18/2026
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:
DANDAN
FLSA Covered?:
Yes
DOD or VEVRAA Related?:
No
Overtime Available?:
Yes, overtime rate calculated at 1.5x per hour
Payroll Deductions:
Social Security (FICA), Medicare Tax, Other Payroll Withholdings
Job Qualification Requirements:
No educational requirements. 3 months of work experience. Experience using cutting tools. Cookware and bakeware. Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc. Ability to follow all sanitation procedures. Ability to work as a team.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
Additional Job Information: Benefits, Required Tools, Supplies, etc.: WORKERS' COMPENSATION, TOOLS, SUPPLIES, COMPANY-PROVIDED.
OVERTIME RATE: $13.54
Three-Fourths Guarantee: This job opportunity is for a temporary, full-time position. 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 its extensions.
Supervision: Does this position supervise the work of other employees? (NO)
Will work be performed at worksite locations other than the one identified above? (NO)
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 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.
Daily Transportation: Workers will be provided with daily transportation to and from the worksite in
compliance with all applicable Federal and Commonwealth laws and regulations. (YES)
On-the-Job Training Available: Workers will be provided with on-the-job training to perform the duties assigned. (N/A)
Board, Lodging, or Other Facilities: Workers will be provided with board, lodging, or other facilities and/or the employer will assist workers in securing board, lodging, or other facilities. (N/A)
Applicants can apply directly to the company email address (matheresacrz@yahoo.com) or call 670-783-7461 or visit the site labor.cnmi.gov. The office is open Monday to Friday from 10:30 AM TO 6:30 PM.
JOB POSTING TYPE: Renewal of approved employment
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. 07/28/2026
The position is for a Cook at a grab-and-go food establishment that prepares and sells ready-to-eat meals primarily for take-out customers. The business offers a variety of freshly prepared foods and specializes in (Chamorro, Filipino, and Korean cuisine), including hot meals, soups, grilled items, rice dishes, vegetables, and side dishes. The Cook is responsible for preparing, seasoning, and cooking a wide range of food items such as meats, poultry, seafood, vegetables, soups, and desserts in accordance with established recipes and food preparation standards. Duties include accurately measuring, weighing, and mixing ingredients to ensure consistency, quality, and proper portion control. The Cook performs various cooking techniques, including grilling, frying, steaming, boiling, and sautéing, to prepare menu items. In this grab-and-go setting, the food is prepared in batches in advance to ensure efficient service, while maintaining proper food temperature, freshness, and quality throughout the day. Additional responsibilities include assisting with daily menu planning, monitoring inventory levels, ordering supplies when necessary, and maintaining basic records of food usage and stock. The Cook is also responsible for packaging, labeling, and occasionally serving food to customers in a fast-paced environment. The position requires maintaining a clean, organized, and safe kitchen and food preparation area, including proper handling of utensils, equipment, and food storage. The Cook must strictly follow all food safety and sanitation standards, including proper storage, handling, and rotation of ingredients and prepared food items, in compliance with applicable health regulations.
