Auto Generated UID (For Official Use Only):
26-10-07289653333
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
35-2014.00
Work Days Per Week:
Monday, Tuesday, Wednesday, Friday, Saturday, Sunday
Work Hours Per Week:
35.00
Estimated Work Hours Per Day:
6.00
Hourly Work Schedule Per Day:
Sunday - 10:00am to 4:00pm
Monday to Wednesday - 10:00am to 5:00pm
Thursday - 0
Friday to Saturday - 10:00am to 5:00pm
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:
10/08/2026
Closing Date of Announcement:
10/29/2027
Anticipated Start Date of Employment:
12/01/2026
Anticipated Closing Date of Employment:
11/30/2027
Number of Job Openings:
2
Job Location:
Tinian
Job Location Address:
Tinian Bar K Broadway Ave., Canal St., San Jose Tinian 96952
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:
High school diploma or (GED) certificate is not required.
Minimum of twelve (12) months of verifiable work experience as a Cook in a full-service restaurant, hotel, or similar food service establishment. Must have the ability to prepare, cook, and
present menu items in accordance with standardized recipes, portion controls, and established quality standards; knowledge of food preparation techniques, cooking methods, and the safe
operation of commercial kitchen equipment.
Ability to assist in menu planning and evaluate food and supply requirements based on operational needs.
Ability to estimate food production quantities using anticipated customer volume to minimize waste and maintain product availability. Knowledge of inventory control procedures, including
receiving, storing, rotating, and maintaining food and kitchen supplies. Knowledge of food safety, sanitation, and hygiene requirements, including compliance with applicable CNMI, and
local health regulations, as applicable.
Ability to maintain a clean and sanitary work area and follow established food handling and workplace safety procedures. Ability to read, understand, and follow recipes, production
schedules, and written or verbal instructions.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
FRINGE BENEFITS 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 extension, 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.
•Workers will be provided with daily transportation to and from the worksite in compliance with all applicable Federal and Commonwealth laws and regulations.
•Workers will be provided without charge or deposit charge, all tools, supplies, and equipment required to perform the duties assigned.
•Workers will be provided with board and lodging. Housing is optional; Employees who are single may live in the housing with a monthly charge of $30.00 for air condition use, free housing or no monthly charge for single employees who opted not to use the air conditioner.
RECUITMENT INFORMATION Eligible US workers can call our office at 670-234-1795 from Monday thru Friday from 8:00 AM to 5:00 PM and ask for Mr. Francisco Ada or Ms. Micah Parico , or submit their resume by email at hrtjsaipan@triplejsaipan.com, or on our website at https://www.carssaipan.com/careers, or by U.S. mail to Triple J Saipan, P.O. Box 500487, Saipan MP 96950, or at our office located on Brigida Street, Beach Road, Chalan Kanoa, Saipan, MP 96950.
Applicant may visit our Tinian office located at Broadway ave., Canal St., San Jose, Tinian or may call our Tinian office at 670-433-0045/433-0044 and look for Ms. Dolores Kiyoshi.
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. 10/08/2026
The Cook may maintain routine kitchen records related to food ingredients, supplies, stock usage, and inventory needed for food preparation. The Cook may assist in determining the cost of menu items by considering ingredient quantities, portion sizes, and food costs; however, the Cook does not have final authority to approve or establish menu prices. With respect to menu planning, the Cook consults with supervisory staff to plan menus by providing input regarding food preparation, available ingredients, costs, and special event needs. Final decisions and approval regarding menu items and pricing remain with supervisory or management staff. These responsibilities are performed in connection with the Cook's primary duties of preparing, seasoning, cooking, portioning, arranging, and garnishing food.
The Cook portions, arranges, and garnishes prepared food and places or hands the completed food to waiters for delivery to patrons, or directly to patrons at the kitchen counter or service counter, as applicable. Food serving by the Cook takes place at the kitchen counter or designated service counter. The Cook does not provide table service in the dining area. The Cook does not take customer food orders and does not receive or process customer payments. The Cook's responsibility is limited to preparing, portioning, arranging, garnishing, and providing the completed food to waiters or patrons at the kitchen counter or service counter.
Prepare, season, and cook soups, meats, vegetables, desserts, or other foodstuffs in restaurants. May order supplies, keep records and accounts, price items on menu, or plan 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 food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Turn or stir foods to ensure even cooking. Season and cook food according to recipes or personal judgment and experience. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Portion, arrange and garnish food, and serve food to waiters or patrons. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. Cleaning storage and organizing stock space. Must maintain the cleanliness of the kitchen area that includes all the equipment, chillers, and freezer.
