Dept Mgr - Seafoods

Seafood Department Manager

Oversees the seafood department. Cuts, trims and prepares quality seafood products to be displayed, while providing standard customer service.

- Greets customers when within ten feet and four seconds of contact.

- Responsible for supervising and recommending disciplinary action for associates in department.

- Responsible for work schedules, assigning work, training, enforcing Company policies and SOP's, productivity and communication with associates.

- Responsible for the processing of invoices, department reports, employee appraisals, inventory and supply ordering.

- In full service departments, readily services customers orders, weighs out and prices products for customers

- Pulls items to be cut and prepped for the day from the freezer

- Cuts filets, chunks, and cubes per company standards

- Trays, wraps, and prices products per company standards

- Stocks and rotates seafood items, to maintain freshness and quality, removes damaged items from seafood floor

- Displays merchandise on showcase per schematic

- Adds ice to seafood display case, prepares poke and other seafood products from recipes

- Completes basic cleaning of department, by washing and sanitizing work tools and area

- Keeps seafood chill organized and clean, bale boxes

- Performs other related duties as needed as assigned by manager

- Stand for long periods of time, very frequent walking back and forth from meat/seafood warehouse to floor

- Carry up to 60 pounds, push and pull up to 1000 pounds, frequent motions with arms/hands to cut and display seafood items

- Use of proper safety procedures

- Able to listen to directions and follow through independently

- Have good communication and observation skills

- Able to work with a team and independently when needed

Previous experience working with the public

Not afraid to use knives

Working knowledge of different seafood required

Basic knowledge of seafood product preparation and uses

Air condition while in store, 40-50 degrees while working in the meat department, freezer and chill.

Must be at least 18 years of age to operate machinery