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Fish Butcher Jobs in Virginia (NOW HIRING)

Scholar Hotels

Executive Chef

Radford, VA

$67K - $93K/yr

Demonstrate knowledge of all meat and fish butchery and portioning * Demonstrate responsibility for food and labor costs in all outlets * Demonstrate knowledge of menu writing and development

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Fish Butcher information

See Virginia salary details

$15

$23

$31

How much do fish butcher jobs pay per hour?

As of Aug 16, 2026, the average hourly pay for fish butcher in Virginia is $23.31, according to ZipRecruiter salary data. Most workers in this role earn between $18.85 and $26.44 per hour, depending on experience, location, and employer.

What are some typical challenges faced by fish butchers and how can they be managed on the job?

Fish Butchers often handle large volumes of seafood in fast-paced environments, which can present challenges like maintaining consistency, preventing cross-contamination, and minimizing product waste. Adhering strictly to safety and hygiene standards while working quickly is crucial, and practice helps improve efficiency and precision. Managing heavy lifting and repetitive motions may require proper technique and regular breaks to avoid strain. Successful Fish Butchers develop good organizational habits, communicate closely with chefs or supervisors, and stay up-to-date on best practices to overcome these challenges. With experience, these professionals can grow into supervisory or seafood procurement roles, expanding their career opportunities.

What does a fish butcher do?

A Fish Butcher is responsible for preparing fish and seafood by cleaning, scaling, filleting, and portioning them according to customer or chef specifications. They ensure the highest quality and freshness of the product while minimizing waste. Their duties may also include inspecting deliveries, maintaining cleanliness and hygiene in the workspace, and sometimes assisting with inventory management.

What are the key skills and qualifications needed to thrive as a fish butcher?

To thrive as a Fish Butcher, you need excellent knife skills, knowledge of seafood species, and experience in filleting, portioning, and preparing fish to specification, often acquired through hands-on training or culinary coursework. Familiarity with commercial kitchen equipment like band saws, scaling machines, and food safety certifications such as ServSafe are highly beneficial. Strong attention to detail, time management, and the ability to work efficiently as part of a team are crucial soft skills for this position. These capabilities ensure that seafood is prepared to high standards of quality, consistency, and safety, which is vital in food service or retail environments.

How much does a fish butcher make?

The average salary for a fish butcher in the United States ranges from $25,000 to $40,000 per year, depending on experience, location, and employer. Entry-level positions may start lower, while experienced butchers or those working in high-demand areas can earn higher wages. Skills in fish preparation and safety certifications can also influence earnings.

What are popular job titles related to Fish Butcher jobs in Virginia?

For Fish Butcher jobs in Virginia, the most frequently searched job titles are:

What job categories do people searching Fish Butcher jobs in Virginia look for?

The top searched job categories for Fish Butcher jobs in Virginia are:

Fish Butcher jobs near you
Infographic showing various Fish Butcher job openings in Virginia as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $48,484 per year, or $23.3 per hour.

Executive Chef

Scholar Hotels

Radford, VA

$67K - $93K/yr

Full-time

Re-posted 2 days ago

Job description

SUMMARY

The Executive is expected to ensure guest satisfaction by maintaining the service of high quality food product, high levels of sanitation through working with and supervising assigned staff.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Guest Service

  • Maintains guest service as the driving philosophy of the operation
  • Personally demonstrates a commitment to guest service in responding promptly to guests? needs
  • Committed to making every guest is satisfied
  • Meets or exceeds guest satisfaction measures
  • Ensures hotel standards and services contribute to the delivery of consistent guest service
  • Implements and practices guest service initiatives and performs to Hotel Standards

Chef de Cuisine Operations

  • Design and implement menus appropriate to ala carte and banquet culinary operations.
  • Plan and organize production, purchasing, scheduling, ordering and receiving
  • Direct proper maintenance, sanitation and food safety of all kitchen facilities and employee cafeteria
  • Monitor control of daily food production
  • Work with Exec and Sous chefs & Director of Food & Beverage to upgrade presentation, creativity, innovative dishes, plate presentations throughout the property.
  • Work quickly and efficiently to meet deadlines and demands of business
  • Assist the Sous Chefs and Executive Chef in the performance of administrative tasks
  • Manage all standards and regulations to encourage safe and efficient hotel operations
  • Attend regular stand up and staff meetings
  • Establish and maintain professional demeanor and standards of performance of the kitchen staff within restaurant/food outlets
  • Maintain regular attendance in compliance with company policy
  • Maintain high standards of personal appearance and grooming in accordance with company policy
  • Approach all encounters with guests and employees in a friendly, service-oriented manner.
  • Other duties as required
  • Develop and provide culinary, administrative, and leadership assistance to the Food and Beverage kitchen staff.
  • Ensures effective, efficient operation of all kitchen outlets and assumes the leadership role in all kitchen operations

SUPERVISORY RESPONSIBILITIES

  • Supervise a staff of cooks of diverse backgrounds and training to produce consistently superior cuisine
  • Conduct daily walk through of all kitchen areas
  • Delegate responsibility effectively to use the strengths of the entire culinary team
  • Check staffing, uniforms, daily production sheets, etc.
  • Check production for all meal periods to ensure consistency/quality and train staff on all menu items

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

5+ years of progressively responsible culinary experience in 4 or 5 star property

  • Demonstrate a thorough mastery of all cooking techniques (sauté, braise, poach, grill, fry, steam, etc.) and keeps a hands on philosophy on a daily basis.
  • Demonstrate knowledge of all meat and fish butchery and portioning
  • Demonstrate responsibility for food and labor costs in all outlets
  • Demonstrate knowledge of menu writing and development
  • Demonstrate knowledge in high volume catering, a la carte dining, fine dining and brunch.

LANGUAGE AND MATHEMATICAL SKILLS

  • Effective ability to communicate orally and in written form effectively with co-management, internal and external customers.
  • Ability to read and speak English and comprehend simple instructions, short correspondence, and memos
  • Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees
  • Ability to effectively communicate with employees, guests and supervisors for optimum operation of the property
  • Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rates, ratio, and percent and to draw and interpret bar graphs

CERTIFICATES, LICENSES, REGISTRATIONS

See Qualifications

PHYSICAL DEMANDS/ WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Individuals may need to sit or stand as needed for an extended period of time
  • Reaching above shoulder heights, below the waist or lifting as required to file documents or store materials
  • Proper lifting techniques required
  • Exerting up to 100 pounds of force occasionally, and/or 50 pounds of force frequently and/or up to 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects

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