- – Manage kitchen operations and lead a team of culinary professionals.
- – Develop and implement menu items while ensuring food quality and consistency.
- – Coordinate with staff and suppliers to deliver exceptional guest service.
- – Transport fish and shellfish to designated work areas efficiently.
- – Weigh, record, and pack fish in ice for preservation and distribution.
- – Clean machines and work areas to maintain a safe and hygienic environment.
- – Deliver high-quality customer service and resolve escalations effectively.
- – Coach team members on product knowledge and sales techniques to boost performance.
- – Oversee daily operations, ensuring compliance and maintaining store standards.