Auto Generated UID (For Official Use Only):
24-11-04386254205
Work Days Per Week:
Monday, Tuesday, Wednesday, Thursday, Friday, Saturday
Work Hours Per Week:
35.00
Estimated Work Hours Per Day:
6.00
Hourly Work Schedule Per Day:
Sunday - 0
Monday to Saturday - 6:30am to 1:30pm
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:
11/06/2024
Closing Date of Announcement:
11/27/2024
Anticipated Start Date of Employment:
02/01/2025
Anticipated Closing Date of Employment:
01/31/2026
Number of Job Openings:
1
Job Location:
Tinian
Job Location Address:
Canal Dr., Broadway Ave., San Jose Village 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:
Applicant must have at least 3 months working experience in wholesale food industry. Must have knowledge and experience of meat department operations and skills. Ability to work independently.
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-Acuavera, 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.
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. 11/06/2024
Cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments. Prepare and place meat cuts and products on the display counter to appear attractive and catch the shopper's eye. Wrap, weigh, label, and price cuts of meat. Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare in cooking form. Prepare special cuts of meat ordered by customers. Receive, inspect, and store meat upon delivery to ensure meat quality. Estimate requirements and order or requisition meat supplies to maintain inventories. Shape, lace, and tie roasts, using boning knife, skewer, and twine. Record quantity of meat received and issued to cooks or keep records of meat sales. Cure, smoke, tenderize, and preserve meat. Negotiate with representatives from supply companies to determine order details.
