Overview
Roster will include weekend work and evening shifts.
Responsibilities
Cut and trims and prepares raw fish for sale using knives.
Maintains equipment and knives for daily use.
Maintain and sanitise work areas and equipment throughout the workday.
Assist with wrapping fish, stocking the case, and arranging the display case.
Provide and ensures prompt and courteous member service.
Monitor the quality and freshness of product.
Packs/wraps fish using automatic and manual wrapping machines.
Labels merchandise and puts labelled/wrapped merchandise in display case.
Reworks display case, filling and rotating merchandise.
Completes department paperwork as required.
Performs weekly yield tests.
Follows proper department production procedures and standards for quality and consistency of finished merchandise.
Adhere to all department Standard Operating Procedures.
Cleans and sanitises work area throughout the day.
Follows sanitation standard operating procedures (SSOP) guidelines for cleaning and sanitation of all equipment.
Completes and complies with 11 commandments of Quality assurances, food safety certification, department specific training and all safety training required by warehouse and meat department.
Complies with health code by following sanitation standards and maintaining proper temperatures.
Removes rubbish from department and work areas.
Operates trash compactor and cardboard baler.
Transfers cases of fish from cooler to preparation area.
Assists with other departments of the warehouse.
Provides and ensures prompt and courteous customer service to members, employees and vendors.
Qualifications
Education/Training:
High School Certificate or Trade Qualification (Butcher)
Licenses/Certifications:
N/A
Experience/Skills:
Previous fish cutting or comparable experience
Excellent knife and fish cutting skill
Attention to detail
Basic math skills
If successful, you will be required to undertake role & department specific training within specified timeframes
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