Seafood Specialist: Fresh, Friendly Service & Prep

Adams Fairacre Farms, Inc.

New York (NY)

On-site

USD 21,000 - 25,000

Full time

14 days+
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Benefits offered by this job

Medical, dental and vision coverage
DailyPay
Employee Discount
Paid time off and holiday pay
Pet insurance

Job summary

Adams Fairacre Farms, Inc. seeks a Seafood Associate to join our seafood department. You will provide friendly, knowledgeable service to customers, ensure seafood is fresh, well-displayed, and handled safely.

You will cut, weigh, and package seafood to customer specifications, stock and rotate products, and maintain a clean, organized department. Training and teamwork with managers and co-workers are encouraged.

Qualifications

  • Friendly and helpful customer-focused mindset.
  • Willingness to learn seafood products.
  • Ability to work collaboratively with co-workers and managers.
  • Must be able to handle items up to 60 pounds and work in cold temperatures.
  • Ability to maintain department cleanliness and safety standards.

Responsibilities

  • Provide friendly, knowledgeable service and assist with seafood selections.
  • Learn and share product details, including sourcing and preparation methods.
  • Cut, weigh, and package seafood per customer specifications.
  • Stock, rotate, and label products for freshness.
  • Maintain cleanliness in cases, counters, and prep stations.
  • Monitor dates and overall product appearance.
  • Assist with cooking, case setup, deliveries, or training when assigned.

Skills

Customer service
Communication
Teamwork
Seafood knowledge
Willingness to learn

Job description

Adams Fairacre Farms, Inc. seeks a Seafood Associate to join our seafood department. You will provide friendly, knowledgeable service to customers, ensure seafood is fresh, well-displayed, and handled safely.

You will cut, weigh, and package seafood to customer specifications, stock and rotate products, and maintain a clean, organized department. Training and teamwork with managers and co-workers are encouraged.

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