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Seasonal Fish Processor Jobs (NOW HIRING)

Rosewood Hotel Group

AMA - Cook II

Montecito, CA · On-site

$17.50 - $22/hr

... using seasonal fish in accordance with standards and plating guide specifications. Maintain ... Direct and assist Stewards in order to make clean up a more efficient process. * Breakdown work ...

Halperns'

Seafood Cutter PM

Fort Lauderdale, FL

Fish cutters use an array of sharp knives and tools that they must keep sharp and clean, and they ... Reduces processing costs but accurately cuts and sizes portions with good yields and meets customer ...

Halperns'

Seafood Cutter PM

Fort Lauderdale, FL · On-site

Fish cutters use an array of sharp knives and tools that they must keep sharp and clean, and they ... Reduces processing costs but accurately cuts and sizes portions with good yields and meets customer ...

E&E Foods Inc

Coffee Point Seafood Processor

Egegik, AK · On-site

$26.86/hr

Description E&E Foods is launching a search for Seasonal Seafood Processors for the Bristol Bay ... Hours and days of work are entirely dependent upon the size of the fish run which is nearly ...

Bear Flag Fish Company

Seafood Specialist

Costa Mesa, CA · On-site

$20 - $25/hr

Bear Flag Fish Company is opening a Costa Mesa location summer of 2026! We are seeking a Seafood ... Stay informed about seasonal catches, sustainability practices, and new products. * Collaborate ...

Spokane Tribe

FISHERIES TECHNICIAN 1

Spokane, WA · On-site

ANDRONOMOUS FISHERIES BIOLOGIST II STATUS: FULL-TIME, NON-EXEMPT - SEASONAL RATE OF PAY: $19.65 ... Perform routine fish processing duties under supervision, including fish identification ...

Bear Flag Fish Co.

Seafood Specialist

Newport Beach, CA · On-site

$20 - $25/hr

Bear Flag Fish Company is seeking a Seafood Specialist to join our team! A Seafood Specialist is ... Stay informed about seasonal catches, sustainability practices, and new products. * Collaborate ...

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All JobsSeasonal Fish Processor Jobs

Seasonal Fish Processor information

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$9

$18

$25

How much do seasonal fish processor jobs pay per hour?

As of Jul 2, 2026, the average hourly pay for seasonal fish processor in the United States is $18.31, according to ZipRecruiter salary data. Most workers in this role earn between $15.62 and $20.19 per hour, depending on experience, location, and employer.

What does a Seasonal Fish Processor do?

A Seasonal Fish Processor is responsible for cleaning, filleting, sorting, and packaging fish and seafood products in processing plants, typically during peak fishing seasons. The job often involves working long hours in cold, wet environments to ensure seafood is prepared for distribution or sale. Seasonal fish processors must follow strict safety and sanitation guidelines while using specialized equipment and handling raw fish. This role is crucial for meeting the high demand for seafood products during certain times of the year.

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 work quickly and accurately, with no formal education required but relevant experience preferred. Familiarity with processing equipment, safety protocols, and sometimes basic knowledge of quality assurance systems is important. Dependability, teamwork, and a strong work ethic are standout soft skills for this role. These skills and qualities are essential to ensure efficiency, product quality, and workplace safety in the demanding seafood processing environment.

What is the difference between Seasonal Fish Processor vs Fish Cutter?

AspectSeasonal Fish ProcessorFish Cutter
CredentialsHigh school diploma or equivalent; food safety certifications often preferredHigh school diploma or equivalent; food safety certifications often preferred
Work EnvironmentProcessing plants, fishery docks, seasonal outdoor settingsProcessing plants, fishery docks, seasonal outdoor settings
Industry UsageCommonly employed during fishing seasons in seafood processingOften used interchangeably with fish processing roles, focusing on cutting fish

The main difference is that a Seasonal Fish Processor handles various tasks in fish processing during peak seasons, while a Fish Cutter specifically focuses on cutting and filleting fish. Both roles require similar certifications and work environments, but the Seasonal Fish Processor may have broader responsibilities beyond cutting, such as sorting and packaging.

What should I expect from the work schedule and environment as a Seasonal Fish Processor?

As a Seasonal Fish Processor, you can expect to work long hours, often in physically demanding and cold, wet conditions. Shifts may extend up to 12-16 hours during peak season, with work sometimes required on weekends and holidays to meet production demands. The job involves standing for extended periods, repetitive tasks, and working as part of a fast-paced, collaborative team to process and package seafood efficiently. While challenging, the role offers opportunities to earn overtime pay and gain experience in the seafood industry, which can help with future advancement.
More about Seasonal Fish Processor jobs
What cities are hiring for Seasonal Fish Processor jobs? Cities with the most Seasonal Fish Processor job openings:
What are the most commonly searched types of Fish Processor jobs? The most popular types of Fish Processor jobs are:
What states have the most Seasonal Fish Processor jobs? States with the most job openings for Seasonal Fish Processor jobs include:
What job categories do people searching Seasonal Fish Processor jobs look for? The top searched job categories for Seasonal Fish Processor jobs are:
Seasonal Fish Processor jobs near you
Infographic showing various Seasonal Fish Processor job openings in the United States as of June 2026, with employment types broken down into 92% Full Time, 1% Part Time, and 7% Temporary. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $38,088 per year, or $18.3 per hour.
AMA - Cook II

AMA - Cook II

Rosewood Hotel Group

Montecito, CA • On-site

$17.50 - $22/hr

Full-time

Posted 5 days ago

Job description

General Information
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Country/Region
United States of America
Province/City
Montecito, CA
Hiring Entity
Rosewood Miramar Beach
Department
Food & Beverage - Culinary
Job Type
Full-time Permanent
Job Description
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We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.
Rosewood Miramar Beach, a Rosewood Hotel and AMA, is looking for a talented and extraordinary Sushi Cook.
The Sushi Cook II is responsible for prep, set up and provide quality service in all areas of the Sushi Menu production to include, but not limited to kaiseki style dining, displays/ presentations of Zensai, tsukuri, yakimono, Nigiri, carpaccio, rolls, using seasonal fish in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.
Essential Duties and Responsibilities:
  • Monitor Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
  • Ensure that standards are maintained at a superior level on a daily basis.
  • Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
  • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
  • Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
  • Meet with Kitchen Supervisor to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
  • Complete opening duties:
    1. Set up work station with required mis en place, tools, equipment and supplies according to standards.
    2. Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
    3. Check production schedule and pars.
    4. Establish priority items for the day.
    5. Inform the Kitchen Supervisor of any supplies that need to be requisitioned for the day's tasks.
    6. Transport supplies from the storeroom and stock in designated areas.
    7. Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift.
    8. Start prep work and production of items needed for the day.
  • Select, clean and prepare meat, seafood and vegetables.
  • Ice down seafood three times a day according to procedures.
  • Prepare amenity orders for Room Service in accordance with specified requirements and hotel standards.
  • Check P.O.S. printer at the work station; ensure that it is in working order and there is enough paper available for the shift.
  • Prepare and produce Sauté, Grill & Sauce from the menu items for designated F&B outlets.
  • Prepare all dishes following recipes and yield guides, according to department standards.
  • Inform the Kitchen Supervisor of any shortages before the item runs out.
  • Communicate any assistance needed during busy periods to the Kitchen Supervisor to ensure optimum service to guests.
  • Inform Kitchen Supervisor of any excess items that can be used in daily specials or elsewhere.
  • Maintain proper storage procedures as specified by Health Department and hotel requirements.
  • Minimize waste and maintain controls to attain forecasted food cost.
  • Disinfect and sanitize cutting boards and worktables.
  • Transport empty, dirty pots and pans to the potwash station.
  • Direct and assist Stewards in order to make clean up a more efficient process.
  • Breakdown work station and complete closing duties according to department standards:
    1. Return all food items to the proper storage areas.
    2. Rotate all returned product.
    3. Wrap, cover, label and date all items being put away.
    4. Straighten up and organize all storage areas.
    5. Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.
    6. Return all unused and clean utensils/equipment to the specified locations.
    7. Turn off all equipment not needed for the next shift.
    8. Restock items that were depleted during the shift.
    9. Review status of work and follow-up actions required with the Supervisor before leaving.

  • Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
  • All other duties as required.

General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skills:
  • Knowledge Ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders.
  • Ability to maintain good coordination; ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12-hour shift in hot, noisy and sometimes close conditions.
  • Ability to work with all Japanese products and food ingredients involved; ability to use all senses to ensure quality standards are met.
  • Ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions.
  • Ability to comprehend and follow recipes; ability to expand and condense recipes; ability to produce creative and artistic food work; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.

Language: Required to speak, read and write English, with fluency in other languages preferred.
Physical Requirements
  • Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
  • Kitchen Environment- constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.

Qualifications:
  • Diploma/Some College or an equivalent combination of education and work-related experience.
  • Must have current and valid Food Handler's card.

Experience:
  • Minimum one years' experience as a Sushi Cook in a Japanese restaurant.
  • Hotel operational exposure (i.e. Culinary) preferred.
  • Experience with a luxury or ultra-luxury property or brand preferred.

The salary range for this position is $23.00 to $25.00. This is the pay range for this position that the Hotel reasonably expects to pay.
About Us
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Situated on one of the most beautiful and exclusive beaches in Southern California, Rosewood Miramar Beach is in Santa Barbara's picturesque Montecito community and one of only 15 properties in the world to hold the coveted Forbes Five-Star title. The 16-acre residential-style estate is designed with style, grace, and glamour, featuring 153 ultra-luxury guest rooms and suites, including beachfront accommodations, a collection of signature suites, and multi-bedroom bungalows. Amenities include Forbes Five-Star Sense, A Rosewood Spa, a state-of-the-art fitness studio, two cabana-lined pools, and bespoke beach service on the sandy shores of Miramar Beach. Home to six unique dining venues, Rosewood Miramar Beach is a popular culinary destination for locals and visitors alike, with its oceanfront MICHELIN one-star and MICHELIN green star restaurant, traditional Japanese Edomae sushi experience, al fresco beach bar, sophisticated cocktail lounge, casual all-day dining as well as poolside dining, and delightful poolside ice cream shop serving classic American fare. Expansive indoor and outdoor event space, totaling approximately 28,000 square feet, includes the Chandelier Ballroom, with over 6,500 square feet, and the Great Lawn, which offers infinite ocean views. Attentive Estate-Style™ service makes Rosewood Miramar Beach the perfect destination for celebrating life's moments in highly personalized settings. Rosewood Miramar Beach is owned by Caruso and managed by Rosewood Hotels and Resorts.

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