Seafood Processor II

Job Overview

A seafood processor I is a worker who performs tasks related to processing seafood, such as sorting, skinning, and packing fish. while adhering to strict food safety regulations.

Key Responsibilties

• Prepare fish, shellfish, and other seafood products for final delivery.
• Inspect incoming seafood to categorize by size, quality, and species.
• Remove scales, guts, heads, and fins from fish using knives.
• Weigh, label, and package seafood into appropriate containers for storage and sale.
• Monitor seafood for quality issues and report any defects.
• Clean and sanitize work areas, equipment, and tools to comply with food safety regulations.
• Scale and trim fish according to specified standards.
• Place products in their correct bin. Apply First In, First Out (FIFO) for preparing, storing, and rotating products.
• Discard incidental fish and seafood that cannot be processed.
• Inspect the product to ensure that it conforms to established quality control guidelines.
• Load and unload product after receiving.

Job Requirements

• Must be able to stand for a minimum of 8 hours.
• Ability to perform repetitive motions with hands and arms using a variety of production tools.
• Ability to frequently use tools with insulated gloves on. 

Physical Abilities

• Hearing and speaking to exchange information.
• Dexterity and hand-eye coordination for precise cutting and handling of seafood.
• Sight in order to be aware of hazards and dangers found in the nature of the work.
• Regularly stand and walk for extended periods of time.
• Ability to climb, stoop, kneel, reach, push, pull, grasp, and perform repetitive motions.
• Lift moderate to heavy objects up to 50 lbs.

Education and Experience

• High School or equivalent.
• Must have at least 6 months - 1 year of recent food processing experience and/or food related experience.

Work Environment

• Must be able to work in a cold temp room 36 °F – 38 °F at all times.
• Cold and wet environment.