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.

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