Job Description

Job Description

Job Description

A  Cutting Room Manager in a fish processing plant oversees all activities related to the cleaning, eviscerating, cutting, and trimming of fish to ensure efficiency, quality, and safety. 

Key Responsibilities

• Supervision and Coordination: Supervise and coordinate the daily activities of fish cutters and processing workers, including scheduling shifts and assigning tasks.
• Quality Control: Inspect fish at various processing stages (de-heading, filleting, trimming, packaging) to ensure all products meet company and regulatory standards.
• Training and Development: Train and mentor staff on proper cutting techniques, equipment usage, safety procedures, and company policies.
• Safety and Hygiene: Enforce strict hygiene and safety standards, including HACCP, FDA, and USDA guidelines, and ensure all employees use appropriate personal protective equipment (PPE).
• Equipment Management: Oversee the operation and maintenance of processing room equipment (e.g., scaling, skinning, knives, scales).
• Inventory and Resource Management: Monitor inventory levels of raw materials and supplies, coordinate with other departments (purchasing, logistics), and help manage labor costs to maximize efficiency.
• Process Improvement: Identify areas for improvement in workflow, productivity, and product yield, and assist in implementing new or modified processing methods.
• Reporting and Documentation: Prepare production reports, track key performance indicators (KPIs), maintain accurate records of quality control checks, and document all safety incidents.
• Communication: Serve as a liaison between plant workers and upper management, ensuring smooth communication and that operational goals are met. 

Key Requirements

• Experience: Typically requires at least 3-5 years of experience in seafood processing or food manufacturing, with some experience in a supervisory capacity.
• Knowledge: Deep knowledge of seafood, processing techniques, storage requirements, handling regulations, and food safety protocols (HACCP).
• Skills: Strong leadership, communication, problem-solving, and organizational skills. Manual dexterity and attention to detail are crucial.
• Working Conditions: Ability to work in a fast-paced, cool, and wet environment and to stand for long periods. May require working flexible hours or shifts.

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