- – 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.
- – Manage daily kitchen operations, ensuring quality and efficiency in food prep.
- – Supervise culinary staff, prioritizing tasks and maintaining high performance standards.
- – Monitor inventory and food costs, implementing FIFO principles for optimal usage.
- – 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.