Your Next Career as a Professional Fish Handler

🎯 Role Definition

The Fish Handler is a cornerstone of our operations, responsible for the precise and efficient processing of a wide variety of seafood. This individual will execute essential tasks including cutting, filleting, weighing, and packaging products while upholding the highest standards of quality, safety, and sanitation. This position requires physical stamina, excellent knife skills, and a strong commitment to teamwork to meet daily production goals in what is often a cold, wet, and demanding environment. You will be instrumental in bringing high-quality seafood from the source to our customers' tables.

📈 Career Progression

Typical Career Path

Entry Point From:

General Laborer or Production Worker
Kitchen Prep Cook or Line Cook
Butcher or Meat Cutter Apprentice

Advancement To:

Production Line Lead or Team Supervisor
Quality Control Technician / Quality Assurance Inspector
Seafood Department Manager

Lateral Moves:

Fishmonger (Retail/Customer-Facing)
Inventory Control Specialist

Core Responsibilities

Primary Functions

Expertly handle, cut, and fillet a wide variety of fresh and frozen fish species according to precise company specifications and customer orders.
Perform essential processing tasks including scaling, gutting, trimming, and removing bones (pin-boning) to prepare seafood for sale or further processing.
Conduct rigorous quality inspections of all incoming and outgoing seafood products, checking for freshness, proper temperature, color, and texture to reject any substandard items.
Maintain a clean, safe, and sanitary work environment by meticulously cleaning and sanitizing all processing surfaces, equipment, tools, and storage areas in accordance with HACCP and local health department regulations.
Accurately weigh, portion, and package seafood products, ensuring proper labeling with dates, weights, and species information for complete traceability and inventory control.
Operate and maintain various fish processing equipment, such as band saws, filleting machines, scaling tools, and vacuum sealers, reporting any malfunctions immediately.
Receive, unload, and inspect incoming shipments of fresh and frozen seafood, verifying quantities against purchase orders and ensuring the cold chain has been maintained during transit.
Organize and rotate seafood inventory in freezers, coolers, and display cases to ensure first-in, first-out (FIFO) stock rotation and minimize product spoilage and waste.
Adhere strictly to all company safety policies, OSHA guidelines, and food safety protocols (HACCP) to prevent accidents, cross-contamination, and ensure product integrity.
Prepare and pack fish and seafood products for shipment, ensuring they are properly iced, boxed, and labeled to maintain quality and temperature during distribution.
Lift and move heavy boxes, containers, and totes of fish and ice, often weighing up to 50 pounds, in a physically demanding and fast-paced environment.
Collaborate effectively with team members, supervisors, and quality assurance personnel to meet daily production targets and maintain a smooth, efficient workflow.

Secondary Functions

Monitor and record temperatures of coolers, freezers, and processing areas to ensure compliance with food safety standards and regulations.
Assist in managing inventory levels by participating in regular stock counts and communicating product needs to the purchasing or management team.
Grade fish based on size, quality, and species, sorting them appropriately for different processing lines or specific customer requirements.
Execute specialized cutting techniques to produce value-added products such as steaks, portions, and custom cuts as requested by clients or for retail display.
Handle and dispose of fish waste and byproducts in an environmentally responsible and sanitary manner, following established company procedures.
Prepare custom seafood orders for wholesale or retail customers, providing excellent service and ensuring complete order accuracy.
Set up and break down processing lines and workstations at the beginning and end of each shift, ensuring all necessary supplies and tools are readily available.
Maintain detailed and accurate production and processing logs, documenting quantities processed, waste generated, and any quality control issues encountered.
Report any equipment malfunctions, safety hazards, or product quality deviations to the shift supervisor or maintenance department immediately.
Participate in ongoing training programs related to food safety, advanced handling techniques, and new equipment operation to continuously improve skills and knowledge.

Required Skills & Competencies

Hard Skills (Technical)

Advanced Knife Skills: Proficiency in filleting, steaking, trimming, and portioning various types of fish with speed and precision.
Species Identification: Strong ability to identify different fish and seafood species, including their specific characteristics and handling requirements.
HACCP & Food Safety: In-depth knowledge of Hazard Analysis and Critical Control Points (HACCP) principles and other food safety regulations.
Equipment Operation: Experience operating and performing basic maintenance on fish processing machinery like Baader machines, band saws, and vacuum sealers.
Quality Control Assessment: Ability to accurately assess the freshness and quality of seafood based on visual, olfactory, and textural cues.
Weighing and Measuring: Precision in using scales for accurate portioning and weighing to meet order specifications and control costs.
Inventory Management: Understanding of FIFO (First-In, First-Out) principles for proper stock rotation.

Soft Skills

Physical Stamina & Strength: Ability to stand for extended periods, perform repetitive tasks, and lift heavy objects (50+ lbs) in a physically demanding role.
Attention to Detail: Meticulous focus on precision in cutting, weighing, and inspecting to ensure product quality and safety.
-Resilience: Capacity to work effectively and maintain a positive attitude in a cold, wet, and fast-paced environment.
Strong Work Ethic: A reliable, punctual, and self-motivated individual who takes pride in their work.
Teamwork & Communication: Ability to work collaboratively with colleagues and communicate clearly to ensure a smooth and safe production flow.
Time Management: Skill in prioritizing tasks and working efficiently to meet strict production deadlines.

Education & Experience

Educational Background

Minimum Education:

High School Diploma or GED equivalent.

Preferred Education:

Vocational training in culinary arts or food safety certification (e.g., HACCP, ServSafe).

Relevant Fields of Study:

Culinary Arts
Food Science

Experience Requirements

Typical Experience Range:

0-3+ years of experience in a related field.

Preferred:

1-2 years of direct experience in a seafood processing facility, as a butcher/fishmonger, or in a high-volume professional kitchen environment is highly preferred. On-the-job training will be provided for highly motivated candidates.