Auto Generated UID (For Official Use Only):
26-10-09487585875
O*NET Job Zone:
Job Zone 1
O*NET Job Code:
35-2021
Work Days Per Week:
Monday, Tuesday, Wednesday, Thursday, Friday
Work Hours Per Week:
35
Estimated Work Hours Per Day:
7
Hourly Work Schedule Per Day:
Monday to Friday from 8:00 AM to 4:00 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):
0.00
Opening Date of Announcement:
10/13/2026
Closing Date of Announcement:
11/03/2026
Anticipated Start Date of Employment:
01/01/2027
Anticipated Closing Date of Employment:
12/31/2027
Number of Job Openings:
5
Job Location:
Saipan
Job Location Address:
Koblerville Road
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:
No specific education required for this position. Must at least have 3 months of work experience. Must have knowledge in food safety and sanitation using a variety of equipment and utensils, including specialized appliances and oven/stove and prepare ingredients according to a chef instruction.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
This job opportunity is temporary, fulltime position. R. Please be advised that Saint Trading Company, Inc. is acting solely
as the Job Contractor in this case. The Employer-Client for this position where the workers to be hired will be
performing labor and services exclusively at Shirley A. Wilson dba Shirley's Catering located at Koblerville Road, Saipan. The
employer will provide the worker, without charge or deposit, all tools, supplies and equipment required to perform the
duties assigned. The employer will make all deductions required by law, including CNMI taxes and FICA. 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.
Interested applicants may apply in person at Saint Trading Company Inc. office located at Suite 12 3290 GF Beach Road
Plaza Building, Beach Road, Garapan during office hours from 9:00Am to 5:00 from Monday to Friday or by mail at P.O.
Box 504330, Saipan, MP 96950 or by email at saint_trading1986@yahoo.com or by phone at (670) 235-5009. Please contact Miss Alyssia Ashley Olarte. Applicants may be interviewed at the Saint Trading Company Inc. office Monday through Friday, from 9:00 a.m. to 5:00 p.m.
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. 10/13/2026
Clean and sanitize work areas, equipment, utensils. dishes or silverware. Assist cook and kitchen staff with various task as needed, and provide cooks with needed items. Remove trash and clean kitchen garbage containers. Store food in designated containers and storage areas to prevent spoilage, weigh or measure ingredients. Wash, peel, and cut various food, such as, fruits and vegetables, to prepare for cooking or serving. Inform supervisors when equipment is not working properly and when food and supplies are getting low and order needed items.
