Auto Generated UID (For Official Use Only):
26-09-22582176270
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
35-2014.00
Work Days Per Week:
Wednesday, Thursday, Friday, Saturday, Sunday
Work Hours Per Week:
35
Estimated Work Hours Per Day:
7
Hourly Work Schedule Per Day:
Sunday- 7:00am to 3:00pm
Wednesday-7:00am to 3:00pm
Thursday-7:00am to 3:00pm
Friday-7:00am to 3:00pm
Saturday-7:00am to 3:00pm
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:
09/22/2026
Closing Date of Announcement:
10/13/2026
Anticipated Start Date of Employment:
12/01/2026
Anticipated Closing Date of Employment:
11/30/2027
Number of Job Openings:
8
Job Location:
Saipan
Job Location Address:
779 Chalan Tun Thomas P Sablan Rd., San Antonio
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, Other Payroll Withholdings
Job Qualification Requirements:
12 months of cook experience
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
BE ABLE TO STAND FOR PROLONGED PERIOD OF TIME
ABLE TO PULL, PUSH, LIFT, AND CARRY 50LBS WITHOUT ASSISTANCE.
ABLE AND WILLING TO WORK FLEXIBLE SHIFTS, DAYS, EVENINGS, NIGHT, WEEKENDS AND HOLIDAYS
The job opportunity is a temporary, full-time position for eight (8) Cooks. The work site location is in 779 Chalan Tun Thomas P Sablan Rd., San Antonio, Saipan. The period of intended employment is from December 01, 2026, to November 30, 2027. The workdays and hours are Sunday, Wednesday, Thursday, Friday, and Saturday 7:00 a.m. to 3:00 p.m. The wage rate for this job offer is $8.95 to 11.00 per hour with an overtime rate of $13.42 to $16.50, payable bi-weekly. Workers will be responsible for transportation to and from the work site. Workers will be provided, without charge or deposit, all tools, supplies, and equipment required to perform the assigned duties. Employer will provide or assist workers in securing board, lodging, or other facilities.
THREE-FOURTHS GUARANTEE:
Workers will be offered employment for a total number or 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 work 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 it's 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.
Inquiry to this job posting can be made by telephone at (670) 234-7976, Monday-Friday, 8am to 5pm. Or email resume to hr@picsaipan.com or through https://labor.cnmi.gov/or obtain application at Pacific Islands Club Saipan, San Antonio Village (Security Office).
Job Posting Type:
New
Visa Type:
CW-1
H-1A/H-2A/H-2B Related?:
Not Applicable
Staff Notes (For Official Use Only):
Confirmed by DC. 09/22/2026
Plan menus - Check inventory and compare to menus that need to be cook. Write down missing items / ingredients and make store requisition. Suggest alternative menus based on ingredients available. In an A la Carte setting, Cooks often just present the finished dish to waitstaffs to serve to patron. Not very often on some occasion (VIP Guest, special event) cook /chef might serve the food directly to patron as a personal touch. PLAN MENUS, PREPARE, SEASONS AND COOK ALL TYPES OF DISHES, DESSERTS AND OTHER FOOD ACCORDING TO RECIPES, ESTIMATES FOOD REQUIREMENTS AND PROCURES FOOD STORAGE. HANDLE FOOD IN HYGIENIC MANNER AND MAINTAIN FOOD IN GOOD STANDARDS. INSPECT AND CLEAN FOOD PREPARATION AREAS, SUCH AS EQUIPMENT, WORK SURFACE, SERVING AREA TO ENSURE SAFE AND SANITARY FOOD HANDLING PRACTICES. ENSURE FOOD IS STORES AND COOKED AT CORRECT TEMPERATURE BY REGULATING TEMPERATURE OF EVENTS, BROILERS, GRILLS AND ROASTERS. ENSURES FRESHNESS OF FOOD AND INGREDIENTS BY CHECKING FOR QUALITY, KEEPING TRACK OF OLD AND NEW ITEMS. WEIGH, PORTION, ARRANGE, GARNISH, WASH AND PEEL, CUTS, MEASURE, MIX BAKE, ROAST, BROIL, STEAM FOOD AND INGREDIENTS ACCORDING TO THE RECIPES OR PERSONAL JUDGEMENT, USING VARIOUS KITCHEN UTENSILS AND EQUIPMENT. SERVE FOOD TO WAITRESS AND PATRONS. OBSERVE AND TEST TO DETERMINE IF THEY HAVE BEEN COOKED SUFFICIENTLY, USING METHODS SUCH AS TASTING, SMELLING OR PIERCING THEM WITH UTENSILS. SATISFY LOCAL AND INTERNATIONAL CUSTOMERS WITH DIFFERENT VARIETY OF CUISINE WHICH INCLUDE SUSHI, SALAD, APPETIZERS, DESSERTS AND MAIN ENTREES. PERFORM OTHER TASK AS DETERMINED AND ASSIGNED BY THE EXECUTIVE CHEF.
