Fish Cutter (experienced preferred)

PRIMARY RESPONSIBILITY 

The primary responsibility of a Fish Cutter is to ensure customer satisfaction by properly cutting, trimming, seasoning and packaging various fresh and frozen meat, pork, and poultry products, while following the Department of Health sanitation guidelines. A Fish Cutter also increases customer loyalty by assisting all customers with courteous, pleasant, patient service and treatment.

ESSENTIAL DUTIES  

You MUST perform the following duties regularly and up to company standards:  

· • Breakdown, cut, trim, clean and pack fresh whole fish.
• Make poke (cut ingredients and season).
• Tray, wrap and price all seafood items for self-service display case.
• Tray all poke items for service counter display case.
• Cut frozen products.
• Service customers at the service counter.
• Promptly and efficiently greet, thank, offer assistance, and meet the needs of all customers.
  

NON-ESSENTIAL JOB DUTIES  

In order to provide the best possible service to our customers, the following duties are also required on an as-needed basis, during slow periods, or upon instruction by a supervisor, manager or designated person-in-charge.  

· • Merchandise service counter and self-service display cases.
• Rotate products.
• Order merchandise.
• Refill supplies (meat trays, plastic containers, etc.).
• Receive and store freight.
• Process invoices for payment.
• Answer incoming phone calls and assist the customer with their needs.
• Check display cases – straighten, refill, rotate, and clean if needed.
• Clean seafood prep room, shelves and racks.
• Work at other locations.
• Perform other duties as required.

CUSTOMER SERVICE EXPECTATIONS  

All associates are required to provide our customers with “World Class Service” (with a local touch).  

· GREET all customers (be friendly, smile and make face-to-face eye contact).  

· HELP all customers (listen and pay attention; be courteous; be knowledgeable about product location, services offered and store hours; offer alternatives if a product is out of stock; take the customer to the product, etc.).  

· Personalize the customer’s shopping experience (make small talk, offer meal suggestions, explain current store promotions, etc.).  

· THANK all customers (show appreciation and offer a parting comment).  

WORKING CONDITIONS  

· Continuously work in a chilled room where it may be wet, noisy, smelly and extremely cold.  

· Occasionally work outdoors to receive freight, and discard of trash and boxes.  

· Seldom work with extremely hot water and steam when cleaning the prep room and equipment.  

WORK HOURS  

· Generally be available for work 7 days a week and holidays between 5:00 am and 7:00 pm  

EQUIPMENT USE  

· • Frequently use knives, mesh glove, meat trays and dolly to perform all essential duties.
• Occasionally use meat wrapping and pricing machine/scale to prepare products for sale; telephone to order merchandise, and assist customers and co-workers with requests; pallet jack and stock wagon to receive freight; baler to compact cardboard boxes; cleaning solutions to perform cleaning duties; stock wagon to transport freight, boxes and trash.
• Seldom use forklift to receive freight.

SAFETY EQUIPMENT  

· Continuously wear a back support belt when performing all job duties.  

MENTAL, PHYSICAL AND COMMUNICATION DEMANDS  

· MENTAL – Continuously need to concentrate well, be alert, and pay attention to detail to work safely, produce quality products, and provide excellent customer service; be able to work efficiently, even with frequent interruptions. Frequently need to use basic math skills to calculate quantities and prices, in order to provide accurate quotes and cuts for customers. Occasionally need to be able to remain calm, courteous and professional when handling various customer situations and complaints.   

· PHYSICAL – Continuously need to stand, walk, handle, use fingers, have corrected vision, good depth perception, eye-hand coordination, color vision, and a wide field of vision when performing all job duties, for the safety of co-workers and customers. Frequently need to lift and carry up to 100 lbs. to receive freight, and move product from storage to cutting table and machines. Occasionally need to bend and squat to pick up boxes and debris from floor or stock wagon; reach to stack foam trays and to retrieve products from rack; push and pull up to 1,000 lbs. to transport merchandise to storage on a stock wagon. Seldom need to have good eye-hand-foot coordination to operate forklift when receiving freight; climb and balance on ladder to store and retrieve supplies from shelves and racks; work at other locations when necessary.  

· COMMUNICATION – Frequently need to listen, talk to, and understand supervisors, co-workers and vendors when doing all job duties; read specials list, cutting list, shelf tags and signs, product case labels, special orders, invoices, and messages from co-workers. Occasionally need to listen, understand, and talk to customers and assist them with their requests; write when preparing cutting list, taking customer orders and leaving messages for co-workers; talk to vendors and meet their requests when placing orders and receiving freight; read instructions on chemical and cleaning labels when cleaning prep room, to assure the safety of customers and co-workers.  

QUALIFICATION REQUIREMENTS  

Skills and Knowledge: Must have basic math skills, be able to multi task to accomplish work on time, be able to communicate effectively both orally and in writing, and be able to work under minimal or no supervision.  

Education and Experience: Previous fish cutting experience is preferred. 

Age Restrictions:   

· Must be at least 18 years of age.