Seafood Department Lead

Responsibilities

• Quality Control & Freshness: Inspect shipments, verify species accuracy, ensure rotation and proper storage, supervise value-added product prep, monitor case temperatures, and stay updated on industry trends and seasonality.
• Seafood Handling & Preparation: Supervise and participate in filleting, scaling, cleaning, and shucking. Maintain equipment, train team on technical skills, and advise customers on cooking/preparation.
• Merchandising & Presentation: Build attractive displays with proper ice levels, implement planograms, ensure accurate signage and labeling, maintain cleanliness, and feature seasonal items.
• Inventory Management: Monitor stock, order based on trends and needs, forecast with Store Manager, manage shrink, track product movement, and oversee receiving/stocking.
• Team Leadership: Train, coach, and supervise staff; hold meetings; develop high-potential employees; foster a positive work environment.
• Customer Service: Provide expert product knowledge, resolve concerns, offer guidance on selection and sustainability, and build customer loyalty.
• Sales & Profitability: Meet sales goals, analyze data, apply pricing/promotional strategies, and drive department growth.
• Food Safety & Sanitation: Maintain strict sanitation standards, enforce HACCP procedures, train employees, and ensure a clean, safe work environment.

Qualifications

• High school diploma required; Associate’s/Bachelor’s preferred.
• Minimum 2 years experience in meat/seafood operations with 1 year supervisory.
• Strong knowledge of seafood varieties, handling, and processing.
• Strong leadership, communication, and customer service skills.
• Ability to work in a fast-paced environment.