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Seasonal Fish Processing Jobs in Nevada (NOW HIRING)

King's Fish House - Henderson

Server

Henderson, NV

$400 - $1.0K/wk

King's Fish House wants to "Welcome You to the House that Seafood Built". With our embodiment of ... Collect and process payments in accordance to restaurant standards. * Support table resets ...

King's Seafood Company

Kitchen Manager

Henderson, NV

King's Fish House started as a unique Southern California quintessential American fish house, and ... Participate and lead roll out programs to the menu, seasonal items, and recipe changes. * Supports ...

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Seasonal Fish Processing information

What are some common challenges faced by workers in seasonal fish processing, and how can they be managed?

Seasonal fish processing roles often involve long hours, repetitive tasks, and working in cold, wet environments. Adapting to the fast-paced schedule, especially during peak season, can be physically demanding. To manage these challenges, it's important to dress appropriately in layers, take regular breaks when allowed, and maintain good communication with supervisors and team members. Teamwork is crucial, as you’ll frequently collaborate with others on the production line to meet quotas efficiently and safely.

What are the key skills and qualifications needed to thrive as a Seasonal Fish Processor, and why are they important?

To thrive as a Seasonal Fish Processor, you need physical stamina, attention to detail, and the ability to follow safety and sanitation procedures, often with no formal education required but with on-the-job training provided. Familiarity with processing equipment, conveyor belts, and basic food safety certifications is typically expected. Reliability, teamwork, and the ability to work long hours in challenging environments make someone stand out in this role. These skills and qualities are crucial for maintaining product quality, ensuring safety, and meeting production demands in a fast-paced processing environment.

What are seasonal fish processing jobs?

Seasonal fish processing jobs involve working at seafood plants or processing facilities during peak fishing seasons to help clean, package, and prepare fish and seafood products for distribution. These positions often include tasks such as sorting, filleting, freezing, and packing fish. The work is typically fast-paced and physically demanding, requiring long hours and repetitive motions. Many of these jobs are located in coastal regions and may offer temporary housing for employees. Seasonal fish processing is popular among those seeking short-term employment or looking to earn extra income during the fishing season.

What is the difference between Seasonal Fish Processing vs Fish Packing Worker?

AspectSeasonal Fish ProcessingFish Packing Worker
CredentialsMay require food handling certificationsTypically requires basic food safety training
Work EnvironmentProcessing plants, cold environments, seasonal peaksPackaging lines, cold storage, often in processing facilities
Industry UsageInvolved in fish processing, filleting, and preparationFocuses on packing and labeling fish products
Search & Comparison IntentUnderstanding processing roles, seasonal workJob duties related to packaging and quality control

Seasonal Fish Processing involves tasks like filleting, cleaning, and preparing fish during peak seasons, often requiring food safety certifications. Fish Packing Worker focuses on packaging, labeling, and preparing fish products for shipment, usually in cold storage environments. Both roles are essential in the seafood industry but differ mainly in their specific duties and work processes.

What are popular job titles related to Seasonal Fish Processing jobs in Nevada? For Seasonal Fish Processing jobs in Nevada, the most frequently searched job titles are:
What job categories do people searching Seasonal Fish Processing jobs in Nevada look for? The top searched job categories for Seasonal Fish Processing jobs in Nevada are:
What cities in Nevada are hiring for Seasonal Fish Processing jobs? Cities in Nevada with the most Seasonal Fish Processing job openings:
Seasonal Fish Processing jobs near you
Infographic showing various Seasonal Fish Processing job openings in Nevada as of June 2026, with employment types broken down into 1% As Needed, 60% Full Time, 37% Part Time, 1% Temporary, and 1% Contract. Highlights an 99% Physical, and 1% Remote job distribution.

Kitchen Manager

King's Fish House - Henderson

Henderson, NV • On-site

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

This job post has expired today. Applications are no longer accepted.

Job description


King's Fish House started as a unique Southern California quintessential American fish house, and quickly became a Southland fixture, from Calabasas, Orange County, Inland Empire, San Diego, San Jose to Arizona and Nevada! King's Fish House is one of our six concepts at King's Seafood Company, which has been a family owned restaurant business and Southern California based company since 1945.

King’s Fish House offers an upscale and polished environment. Our kitchens are open with state-of-the-art equipment. Our menus are printed daily and reflect the depth, breadth and availability of fresh products that are sure to delight our guests. Our craft cocktails, extensive wine list, and raw bar offerings are designed to impress and keep our guests returning. Combined with hospitality from the heart--it's a winning combination!

Here's What We'll Bring To The Table for Kitchen Manager:

  • Competitive Salary $70,304 - $80,000 based on experience + realized bonus
  • Paid Vacation and Sick Days
  • Dining Discount for you and up to 5 guests
  • 401k Match
  • Education Reimbursement
  • Medical, Dental, Vision, and Life insurance, plus savings and veterinary discounts for pets!

Our managers are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Kitchen Manager, you will be partnered with the Executive Kitchen Manager and serve as an integral member of our management team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house.

Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 35 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts.

Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful manager with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues.

  • Essential Responsibilities:

    • Complete opening and closing duties as assigned to set up the day for success.
    • Creating prep lists for all kitchen crew.
    • Support the preparation of all food items for meal period and next service.
    • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
    • Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards.
    • Develop all kitchen crew for cross training and promotion.
    • Participate and lead roll out programs to the menu, seasonal items, and recipe changes.
    • Supports the corrective action plans for kitchen.
    • Participates in interviews and selection of new kitchen crew.
    • Interacts with Guests - table visits, complaints, special requests.
    • Participates all kitchen crew meeting.

    Essential Skills/Experience:

    • Minimum of 21 years of age.
    • 2 years experience as a cook supervisor/Manager.
    • High school graduate.
    • Any formal culinary training.
    • Ability to analyze and participate in financial planning.
    • Ability to communicate verbal and written English with Guests, management and co-workers.
    • Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.
    • Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.
    • Ability to lift up to 40 lbs., 10-20 is typical
    • Ability to carry up to 120 feet
    • Ability to reach up to 6 feet, 4 is typical
    • Ability to work off counter heights of 36 - 42 inches
    • Ability to move through 24 inch aisles and spaces as small as 12 inches