Fish Cutter

The primary responsibility of a Fish Cutter is to ensure customer satisfaction by properly cutting, trimming, seasoning and packaging various fresh and frozen seafood 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 and Department of Health standards:
Promptly and efficiently greet, thank, offer assistance, and meet the needs of all customers.
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.
Follow all safe food handling procedures.
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 customers 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, and extremely cold, and with a
strong smell of raw meat and seafood.
Seldom work outdoors to receive freight, and discard of trash and boxes.
WORK HOURS
Generally be available for work 7 days a week and holidays between 5:00 am and 7:00 pm, depending
on the store and departments hours of operation.
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.
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 150 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 250 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; 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, 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 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 and knowledge of various seafood
products is preferred.
Age Restrictions:
Must be at least 16 years of age to work in a walk-in freezer or chill box, and use a case cutter
and knife.
Must be at least 18 years of age to clean, maintain, or operate, a band saw, meat grinder,
automatic wrapper, freight elevator, trash baler, and any other power driven equipment.
Must be at least 18 years of age, have a valid Driver License, and receive company certification
to operate a forklift.
CHARACTER TRAITS AND PERSONAL WORK VALUES
Personal Traits To promote good working relationships with co-workers, customers and vendors.
o Have a friendly, cheerful, pleasant demeanor, characterized by a strong desire to please
customers and co-workers and serve them well.
o Maintain a positive attitude toward work, vendors, co-workers, supervisors and customers.
o Be service oriented toward customers and fellow co-workers.
o Be a good listener, patient and understanding of vendors, customers and co-workers.
o Be honest and trustworthy. Use good judgment.
o Be neat and clean, in appearance and work habits.

Work Habits To promote a productive work environment.
o Greet, Help and Thank all customers.
o Handle vendor and customer complaints and concerns with tact.
o Maintain a good attendance record.
o Be punctual and committed to work when scheduled.
o Be focused on task and detail-oriented.
o Show initiative. Always keep busy. Be a self-starter.
o Be efficient and productive, while producing quality work.
o Be flexible, versatile, organized, methodical and conscientious.
o Be able to work under pressure and meet deadlines.
o Be able to follow work procedures and policies (e.g. safety and security practices).
o Create and maintain clean, safe and pleasant work environment for everyone.
o Be a team player and work well with others.