Fish Counter Associate

Fish Counter Associate Overview: Fish Counter Associates are critical members of the Fjord front-of-house team, responsible for delivering a bestin-class customer experience at the fish counter. This role requires a combination of product knowledge, attention to detail, and strong customer service. You’ll be expected to uphold Fjord’s operational standards while engaging customers with warmth, accuracy, and enthusiasm. Comp: $18-$24/hr Core Responsibilities: Qualifications / Requirements: Greet and engage with customers at the counter in a friendly, helpful manner • Cut, portion, weigh, and package fresh and frozen seafood to order • Ensure all seafood is merchandised to Fjord standards, with proper signage, pricing, and visual appeal • Maintain daily freshness through rotation, ice replenishment, and inspection of all fish and prepared items • Receive and log deliveries from Northeast Fish; check for quality and quantity accuracy • Maintain proper food safety and sanitation protocols at all times (cleaning, glove use, temperature logs, etc.) • Communicate clearly with the kitchen, sushi, and catering teams for special orders and shared counter needs • Stay up to date on seasonal species, sourcing updates, and product knowledge as shared by the Store Manager or Procurement team • Prior food handling or retail experience preferred but not required • Must be comfortable handling raw seafood and working in refrigerated environments • Ability to lift up to 50 lbs and stand for prolonged periods • Strong interpersonal skills and willingness to engage with customers • Ability to follow SOPs, daily checklists, and health code protocols • Availability on weekends and holidays is preferred • Performance Expectations: Growth Path: Fish Counter Associates who demonstrate reliability, initiative, and leadership potential are eligible for advancement within Fjord’s store operations team: Certifications & Skill Benchmarks Fjord’s Fish Counter Associates are expected to build and demonstrate mastery across a range of skills through on-the-job training and certification. The following competencies are tracked, evaluated, and required for advancement within the team. Seafood Preparation & Handling Maintains cleanliness of work area and follows end-of-shift breakdown protocol • Accurately completes customer orders and handles POS transactions (where applicable) • Participates in monthly training sessions and stays informed on new products • Supports teammates and helps cover other stations when needed (e.g., sushi counter, grab-and-go, etc.) • Shift Supervisor – Oversees daily counter operations, leads closing or opening shifts, trains new associates • General Manager – Responsible for full store operations, staffing, sales goals, and customer experience • District Manager – Oversees multiple store locations, supports managers, leads store growth and standards across the region • Fish Prep Fundamentals: Demonstrates safe and efficient handling of whole fish, including storage, rotation, and preparation for service. • Whole Fish Fabrication: Ability to scale and filet species such as Branzino, Black Sea Bass, and Red Snapper with precision and minimal waste. • Skin Removal Techniques: Confidently de-skins filets cleanly while preserving texture and presentation. • Shellfish Shucking Proficiency: • Oysters: Minimum 3 oysters per minute with consistent quality and presentation. • Clams: Minimum 3 clams per minute with clean shell removal and intact meat. • Shrimp Cleaning: Efficiently peel and devein shrimp while maintaining product integrity. • Portioning Accuracy: Cuts salmon to exact weights (e.g., ½ lb portions) with a maximum tolerance of ±0.1 oz. • Product Knowledge Culinary Guidance & Selling Customer Engagement & Sales Skills Store Maintenance & Safety Protocols Species Recognition: Identifies all fish and shellfish species sold in-store, including seasonal items. • Salmon Varietals: Understands and communicates key differences between types of salmon (e.g., Atlantic vs. Sockeye vs. King). • Origin & Sourcing: Knows the geographic origins of all fresh and frozen seafood products. • Shrimp Varieties: Differentiates shrimp types by size, origin, and production method (e.g., wild vs. farmed). • Frozen Product Line: Familiarity with all freezer case items, their use cases, and quality standards. • Preparation Recommendations: Can confidently suggest best cooking methods for each species (e.g., grilling, roasting, ceviche, steaming). • Flavor Pairings & Marinades: Recommends Fjord sauces or accompaniments based on customer preferences and product pairings. • Greeting Standards: Welcomes every customer with warmth, eye contact, and enthusiasm. • Name Capture & Usage: Proactively captures customer names and uses them naturally in conversation to build rapport. • Customer History Reference: References prior orders or preferences when relevant to personalize service. • Phone Order Protocol: Handles phone inquiries and fresh fish orders with accuracy and professionalism, following established scripts and tone. • Service Etiquette: Models respectful, courteous communication across all touchpoints, including inperson and phone interactions. • Cold Chain Integrity: Ensures all products are stored at proper temperatures in both retail cases and walk-ins. • Knife Skills & Safety: Maintains sharp knives with proper sharpening and honing techniques; stores blades safely and hygienically. • Sanitation Practices: Adheres strictly to Fjord’s hygiene standards including handwashing, glove changes, station cleaning, and equipment sanitization. •