Seafood Clerk/Seafood Cutter at The Brigantine, Inc – San Diego, California

The Fish Market Seafood Clerk is responsible for processing all seafood products for both sale in the Market and for use for restaurant guests. They are also responsible for maintaining quality in the Market display and in guest interactions at the market counter.

Compensation & Benefits:

• $18.00 to $21.00 per hour plus tips
• Paid Sick Leave
• Flexible schedule
• Discounts on meals
• Career advancement opportunities

Job Responsibilities:

• Handling and processing all seafood products according to company specifications.
• Set up workstations with all needed ingredients and cooking equipment.
• Prepare all food items in a timely manner following all company and food safety guidelines.
• Follow recipes, controls, portion and presentation specifications as set by the restaurant.
• Follow proper presentation of all product in the fish case utilizing proper rotation and sanitation.
• Maintain high standard and consistency of food quality and presentation.
• Maintain in-depth knowledge of nutrition, common allergies, dietary restrictions and food terminology.
• Handle, store and rotate all food products to maintain quality and safety.
• Track and report food waste.
• Maintain clean and orderly service areas and complete side work duties.
• Comply with established safety and sanitation standards.
• Adhere to company policies and standard procedures.
• Provide guests with hospitable service.
• Accommodate guest requests with a positive attitude.
• Complete assigned sidework at the beginning, during, and at end of shift.
• Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job.

Qualifications:

• Minimum 1+ years’ experience on a fast-paced line, working all stations.
• Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness.
• A desire to help where needed and the ability to work as part of a team.
• Ability to work positively and maintain composure in a fast-paced environment.
• Ability to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurant.
• Manual dexterity and hand-eye coordination to handle tools, such as knives for chopping, slicing, cutting, and dicing.
• Must be able to stand, walk, reach, bend, stoop, wipe, and handle extreme heat for extended periods of time.
• Must be able to frequently lift up to 50 pounds and occasionally lift/move up to 75 pounds.
• Excellent communication skills.
• Exceptional attention to detail.
• Exhibit a professional appearance and mannerisms.
• Food Handler Certification.