• Oversee the quality of products sold to customers and assure that quality standards conform to state regulations and Company expectations.
• Organize, upkeep, and maintain back stock in good order and easily accessible.
• Understand and recognize the different parts of Seafood products sold to customers, and the different techniques that can be used to cook the products.
• Package, weigh and price Seafood department merchandise. 
• Maintain overall department appearance and replenish display cases. 
• Follow established Weights and Measures procedures (tares) mandated by the state.
• Suggest Company products and services to customers.
• Operate equipment and machinery such as baler, forklift, etc. based on operational needs.
• Other duties common to the Seafood department may be assigned by the supervisor as needed.

Skills/Qualifications:

• Minimum of 2 years in a Meat/Seafood customer service role required.
• High school diploma/GED required or equivalent work experience
• Must be 18 years of age 
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals
• Ability to write routine reports and correspondence 
• Ability to speak effectively before groups of customers or employees of organization 
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form 
• Ability to deal with problems involving several concrete variables in standardized situations 
• Work well with others in a team oriented environment where one willingly takes on additional tasks with a positive attitude to help out the team/department.
• Knowledge of principles and processes for providing customer services - this includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction
• Use logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Strong interpersonal skills with an ability to coach and lead diverse work teams to achieve performance, quality, cost, and service goals

Physical Requirements:

• Requires regular attendance and/or physical presence at the job
• Fast paced, high volume, detail oriented work environment
• Exposed to moving mechanical parts; high, precarious places; fumes or airborne particles; and toxic or caustic chemicals
• The noise level in the work environment is usually moderate 
• Occasionally requires the ability to move, lift, carry, pull or push heavy objects or materials.
• Lift up to 50 pounds unassisted.
• Requires extensive use of hands
• Reach above and below shoulder height, constant walking, standing in one place for long periods of time, bending, stooping, lifting, etc.
• Work in hot and cold environments.
• Follow company health and safety rules and wear protective equipment when and where applicable.
• Safely use food handling and sanitation chemicals and equipment to maintain department cleanliness standards and local, State and Federal agencies regulations and requirements.