Auto Generated UID (For Official Use Only):
24-10-23887739035
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 8:00 AM to 4:00 PM
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:
10/23/2024
Closing Date of Announcement:
11/13/2024
Anticipated Start Date of Employment:
01/01/2025
Anticipated Closing Date of Employment:
12/31/2025
Number of Job Openings:
10
Job Location:
Saipan
Job Location Address:
Garapan
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:
Must have at least 12 months' work experience. No High School/GED required.
KNOWLEDGE OF TECHNIQUES AND EQUIPMENT FOR STORING AND HANDLING FOOD PRODUCTS (BOTH PLANT AND ANIMAL) FOR CONSUMPTION. KNOWLEDGE OF PRINCIPLES AND PROCESSES FOR PROVIDING CUSTOMER AND PERSONAL SERVICES. THIS INCLUDES CUSTOMER NEEDS ASSESSMENT, MEETING QUALITY STANDARDS FOR SERVICES, AND EVALUATION OF CUSTOMER SATISFACTION. KNOWLEDGE OF RAW MATERIALS, QUALITY CONTROL, COSTS, AND OTHER TECHNIQUES TO ENSURE FOOD SAFETY.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
This job is a temporarily, full time position with
anticipated days & hours work per week: 5 days per week (Mon-Fri) 7hrs a day (8:00 am to 4:00 pm)/ 35hrs per week.
Workers will be provided, without charge or deposit charge, all tools, supplies, and equipment required to perform the duties assigned.
Workers will not be provided with on-the-job training to perform the duties assigned.
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.
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.
A JOB VACANCY ANNOUNCEMENT WILL BE POSTED AT THE MARIANAS LABOR WEBSITE FOR 21 DAYS. INTERESTED APPLICANTS MAY APPLY THRU MARIANAS LABOR WEBSITE OR EMAIL THEIR RESUME TO saint_trading1986@yahoo.com OR MAY CALL TELEPHONE NUMBER (670)235-5009 FROM MONDAY TO FRIDAY 10AM TO 5PM. REFERALS FROM DEPARTMENT OF LABOR AND OTHER GOVT INSTITUTIONS SUCH AS NMTI WILL BE GIVEN PRIORITY.
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. 10/23/2024
Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu. Ensure ingredients and final products are fresh. Follow recipes, including measuring, weighing and mixing ingredients. Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods. Present, garnish and arrange final dishes. Occasionally serve food. Maintain a clean and safe work area, including handling utensils, equipment and dishes. Handle and store ingredients and food. Maintain food safety and sanitation standards.