Auto Generated UID (For Official Use Only):
24-05-01419569629
Payment Frequency:
Bi-Weekly
Estimated Annual Salary (If value is 0, employer did not provide):
0
Opening Date of Announcement:
05/01/2024
Closing Date of Announcement:
05/22/2024
Anticipated Start Date of Employment:
10/01/2024
Anticipated Closing Date of Employment:
09/30/2025
Number of Job Openings:
1
Job Posting Type:
Renewal
Job Location:
Saipan
Job Location Address:
Monsignor Guerrero Road San Vicente
Visa Type:
CW-1
H-1A/H-2A/H-2B Related?:
Not Applicable
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:
Must have twelve (12) months of work experience as Butcher and Meat Cutters. Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluating customer satisfaction. Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
This job opportunity is a temporary, full-time position with an anticipated employment date of October 1, 2024, to September 30, 2025.
Term and Conditions of Employment: Workers will be paid no less than $8.38 per hour. Overtime will be paid at a rate of 1.5 time the base hourly rate. The employer will offer 35 hours of work per week.
Payroll Deduction: CNMI Taxes (Chapter 2) and FICA Taxes (Social Security & Medicare)
The Employer will offer 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 contract 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 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: The employer will not provide daily transportation to and from the worksite locations in Saipan.
Tools Equipment & Supplies: The employer will provide workers at no charge all tools, supplies, and equipment required to perform the job.
Board, Lodging, or Other Facilities: The employer will not provide board, or other facilities.
All interested applicants should email their resumes and available work documents to oceanstarcorp36@gmail.com, call us at (670) 288-5888, or visit our office at Monsignor Guerrero Road San Vicente, Saipan, MP 96950. Our office is open Monday through Friday from 8:00 a.m. to 5:00 p.m.; we do not accept any applications on Saturday or Sunday. Applicants can also apply through our Job Vacancy Announcement on the CNMI Department of Labor website at: https://jobs.labor.cnmi.gov
Staff Notes (For Official Use Only):
05/01/2024 Reviewed and confirmed by M. Iguel
Cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments. Prepare and place meat cuts and products on display counters to appear attractive and catch the shopper's eye. Wrap, weigh, label, and price cuts of meat. Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare in cooking form. Prepare special cuts of meat ordered by customers. Receive, inspect, and store meat upon delivery to ensure meat quality. Estimate requirements and order or requisition meat supplies to maintain inventories. Shape, lace, and tie roasts using a boning knife, skewer, and twine. Total sales, and collect money from customers. Record the quantity of meat received and issued to cooks, or keep records of meat sales. Supervise other butchers or meat cutters. Cure, smoke, tenderize, and preserve meat. Negotiate with representatives from supply companies to determine order details.