Auto Generated UID (For Official Use Only):
24-05-06367698145
Payment Frequency:
Bi-Weekly
Estimated Annual Salary (If value is 0, employer did not provide):
0
Opening Date of Announcement:
05/07/2024
Closing Date of Announcement:
05/28/2024
Anticipated Start Date of Employment:
10/01/2024
Anticipated Closing Date of Employment:
09/30/2027
Number of Job Openings:
3
Job Posting Type:
Renewal
Job Location:
Saipan
Job Location Address:
Palm Street, Garapan
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:
Twelve (12) months of proven work experience as a cook in the restaurant industry, experience in using cutting tools, cookware, and bakeware, being able to read and follow standard recipes, having the required knowledge of proper food handling procedures, being able to work as part of a team in a small, busy kitchen atmosphere, and taking culinary classes are a plus. Food Handlers certification is required
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, 2027.
Term and Conditions of Employment: Workers will be paid no less than $8.69 per hour. Overtime will be paid at a rate of 1.5 times the base hourly rate. The employer will offer 36 hours of work per week,
Payroll Deduction: CNMI Taxes (Chapter 2) and FICA Taxes (Social Security & Medicare)
Employee Benefits: 1 duty meal provided, Christmas bonus subject to company policy, and worker’s compensation provided.
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.
Interested Applicants can apply via: 1. CNMI Department of Labor website: https://jobs.labor.cnmi.gov 2. Application forms can be obtained and submitted along with the resume via email to ron_biggers@yahoo.com or scottdottino@yahoo.com For any further inquiries, call Gary Scott Dottino at (670) 287-7474 or 285-4040 during Office Hours: Monday through Friday, ~ 9:00 am to 5:00 pm
Staff Notes (For Official Use Only):
Confirmed 5/7/2024 JMU.
Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on the menu, or plan the menu. Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas, to ensure safe and sanitary food-handling practices. Ensure the freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Ensure food is stored and cooked at the correct temperature by regulating the 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. observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. portion, arrange, and garnish food, and serve food to waiters or patrons. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. bake, roast, broil, and steam meats, fish, vegetables, and other foods. wash, peel, cut, and seed fruits and vegetables to prepare them for consumption