Seafood Processing & Packing Technician – Full-Time

Sociable Tech; Sunshine Coast Regional; On-site; AUD 80,000 - 82,000; Full time

Job summary

Seafood City Mooloolaba Pty Ltd t/a Pt Cartwright Seafoods is seeking multiple Seafood Process Workers to join our Warana market on a full-time permanent basis. You will support seafood processing, packing, and ensure daily production runs safely and efficiently.

You're expected to handle scaling, cleaning, gutting, filleting, packing, labeling, and follow HACCP procedures while maintaining hygiene and a collaborative team environment. Availability for a rotating roster across 7 days is required.

Qualifications

• Must hold an AQF Certificate.
• Secondary education completed or equivalent.
• Experience: A minimum of 1-year relevant industry experience is required.

Responsibilities

• Preparing and processing seafood by scaling, cleaning, gilling, gutting, filleting, peeling, shelling, and portioning fish and shellfish.
• Sorting, inspecting, and grading raw seafood products for size, quality, and freshness prior to processing.
• Weighing, counting, and packing prepared seafood for freezing, retail display, or wholesale dispatch.
• Applying correct labels and packaging materials to seafood products as instructed.
• Following strict workplace food safety procedures, including personal hygiene and cross-contamination prevention (HACCP).
• Assisting with the safe movement of stock, ingredients, seafood, and packaging materials within the processing area.
• Cleaning, washing, and sanitising processing equipment, utensils, and work areas at the end of each shift.

Skills

Flexibility

Teamwork

Education

AQF Certificate

Secondary education completed

Job description

Seafood City Mooloolaba Pty Ltd t/a Pt Cartwright Seafoods is seeking multiple Seafood Process Workers to join our Warana market on a full-time permanent basis. You will support seafood processing, packing, and ensure daily production runs safely and efficiently.

You're expected to handle scaling, cleaning, gutting, filleting, packing, labeling, and follow HACCP procedures while maintaining hygiene and a collaborative team environment. Availability for a rotating roster across 7 days is required.