Fishmonger

The Brand

Since the first Estiatorio Milos was founded in Montreal in 1979, our refined gastronomy has transcended the globe and acquired passionate fans in all our locations. With 12 locations and concepts both locally and internationally, the group continues to grow while striving towards excellence. We rely on the support of our team members to contribute to our worldwide operations. The Milos experience is about far more than an exquisite meal, it encompasses the time-honored virtue of hospitality or, to put it in Greek, philoxenia.

With its elegant design, commitment to ingredient quality and guest experience, Milos is more than a restaurant, it is a global hospitality brand combining food, service, culture, and environment.

Position Summary

The Fishmonger is primarily responsible for cleaning, cutting, and preparing whole fish and seafood according to Milos culinary standards. This role requires hands-on experience in fish butchery, including scaling, gutting, filleting, deboning, and portioning. The position also supports daily kitchen preparation while maintaining exceptional standards of quality, cleanliness, and organization.

Role Responsibilities

• Clean and break down whole fish, including scaling, gutting, removing gills, and trimming fins.
• Fillet, debone, and portion fish, or prepare it whole for service, according to chef specifications.
• Preserve product quality and maximize yield through precise knife work and careful handling.
• Support daily mise en place, ingredient preparation, and station setup.
• Assist with receiving and inspecting seafood deliveries, reporting quality or freshness concerns to the chef.
• Label, date, rotate, and properly store all products according to food safety standards.
• Maintain clean, organized workstations, equipment, and storage areas.
• Safely handle and maintain knives and fish preparation tools.
• Any other task as assigned by management.

Knowledge, Experience and Skills

• 2+ year of related experience in a similar position, preferably within a fine dining, high-volume environment.
• Hands-on experience cleaning and breaking down whole fish required, including scaling, gutting, filleting, deboning, and portioning.
• Strong knife skills and knowledge of proper seafood handling, storage, and sanitation.
• Ability to follow chef specifications with accuracy, consistency, and attention to detail.
• Strong organizational skills and the ability to work efficiently in a fast-paced kitchen while maintaining a positive attitude and welcoming feedback.
• Professional demeanor, strong work ethic, and commitment to quality and hospitality.
• Ability to communicate effectively and work both independently and collaboratively with the team.
• Ability to work a flexible schedule, including days, nights, weekends, and holidays.

Physical Requirements

• Ability to perform essential job functions consistently, safely, and successfully with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards. 
• May be able to lift and carry up to 25 lbs at times.
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the work area and property.
• Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment. 
• Climbing steps regularly.
• Prolonged periods of standing.

Compensation

• The hourly pay range for this position is between $20-$25.
• The determination of what a specific employee in this job classification is paid depends on a number of factors, including, but not limited to, prior employment experience, job-related knowledge, qualifications and skills, etc.

Estiatorio Milos is an Equal Opportunity Employee and participates in the E-Verify Federal Program.