Lead Fish Cutter​/Seafood Butcher

The Lead Fish Cutter is a critical leadership position responsible for the daily execution and quality control of our processing department. You will oversee the transformation of whole-round product into premium fillets and custom portions, ensuring every cut meets our exacting "gold standard" specifications. This role requires a "player-coach" who can lead by example on the line while managing labor efficiency, yield optimization, and food safety compliance.

• Precision Processing: Execute and oversee the hand-filleting, skinning, and portioning of a diverse range of species (e.g., Salmon, Halibut, Seabass, and Tuna) to client specifications.
• Yield Management: Monitor and optimize recovery rates to minimize waste. Conduct regular yield tests and adjust cutting techniques to ensure maximum profitability.
• Custom Programs: Lead the production of high-value "center-of-the-plate" portion control programs for luxury resort and retail partners.

• Skills Development: Recruit, mentor, and train a team of cutters in advanced knife techniques, safety protocols, and speed-with-accuracy standards.
• Workflow Optimization: Manage daily production schedules to ensure all orders are cut, packed, and ready for morning distribution routes.
• Performance Accountability: Conduct regular evaluations of the cutting team, focusing on cut quality, speed, and adherence to "First In, First Out" (FIFO) protocols.

• HACCP Compliance: Strictly enforce all HACCP and FDA guidelines. Ensure the cutting room maintains pristine sanitation levels throughout the shift.
• Cold Chain Integrity: Monitor ambient room temperatures and product icing to ensure the highest levels of freshness and shelf life.
• In-Bound Inspection: Inspect raw material upon arrival for quality, temperature, and freshness, rejecting any product that does not meet company standards.

• Inventory Accuracy: Work closely with the Purchasing Team to provide real-time updates on raw material needs and current stock levels.
• Equipment Maintenance: Oversee the sharpening and maintenance of all tools and machinery (e.g., band saws, skinning machines, and vacuum sealers).

• Experience: 7+ years of professional fish cutting experience in a high-volume processing plant, seafood market, or high-end culinary environment. At least 2 years in a supervisory or lead role.
• Technical
  
  Skills:
  
  Master-level proficiency with various knives and processing equipment. Deep knowledge of seafood anatomy, species-specific yields, and seasonal quality variations.
• Regulatory Literacy: Current HACCP certification is highly preferred. Comprehensive understanding of food safety regulations and sanitation SOPs.
• Physical Stamina: Ability to work in a cold environment (35°F–40°F) for extended periods and the ability to lift up to 50 lbs.
• Leadership: Proven ability to motivate a diverse team and maintain a positive, fast-paced work culture.

• Yield Percentages: Maintaining or exceeding target recovery rates across all major species.
• Order Accuracy: Minimizing "re-cuts" or credits due to incorrect portioning or poor trim quality.
• Labor Efficiency: Meeting daily production deadlines within budgeted labor hours.
• Safety Record: Maintaining a zero-accident environment through strict adherence to PPE and knife safety