Title: Seafood Cutter I
Department: Pierless Fish
Work Location: Brooklyn, NY
 
Overview
The Seafood Cutter I is responsible for preparing fish and shellfish for distribution by cleaning, cutting, trimming, and packaging products according to company standards. This role ensures all products meet quality, safety, and production requirements while adhering to HACCP guidelines and Standard Operating Procedures (SOPs). The ideal candidate works efficiently in a fast-paced environment while maintaining a high level of accuracy and safety. 

Responsibilities
Prepare fish, shellfish, and other seafood products for final distribution
Scale, clean, and trim seafood according to company specifications
Weigh, package, and label products accurately
Store products in designated areas and follow FIFO (First In, First Out) procedures
Inspect products to ensure compliance with quality control standards
Discard any seafood that does not meet processing standards
Operate, maintain, and clean processing equipment
Load and unload products during receiving and production processes
Follow all company safety policies and food safety regulations (HACCP, SOPs)
Meet daily production goals while maintaining quality and efficiency
 
Requirements
Ability to perform repetitive motions using hands and arms
Comfortable using tools while wearing insulated gloves
Ability to work in a fast-paced production environment
Willingness to handle raw seafood and work with sharp tools
Strong attention to detail and commitment to quality
Reliable attendance and punctuality

Physical Requirements
Ability to stand and walk for extended periods (8–10 hours)
Frequent bending, stooping, kneeling, reaching, pushing, and pulling
Manual dexterity required for handling tools and seafood products
Ability to lift, push, or pull up to 50 lbs.
Adequate vision and hearing to ensure safety in the work environment

Education & Experience
High School Diploma or equivalent required
1–2 years of recent seafood or food processing experience preferred
Basic knowledge of knife safety and sanitation practices 

Work Environment
Cold, refrigerated seafood processing facility (36°F – 38°F)
Exposure to wet and cold conditions
Use of sharp tools and industrial processing equipment