Full-time seasonal employment from April 6, 2026 to December 31, 2026.
Hours will range from 30 to 75 hours per week.
Wage Rate: $17.65 per hour
Overtime Rate: $24.00 per hour
Job Description:
Cut, clean and trim fish or seafood prior to marketing or further processing.
Scrape away scales, cut fish, separate fillets and remove scrap parts using knife.
Check fish fillets to determine optimal number and size of fillet sections, cut sections according to specifications and place in container for weighing.
Check products and packaging for defects and to ensure conformance to company standards and perform corrective machine adjustments as required.
Disjoint and/or remove meat from lobsters or other crustaceans preparatory to canning or further processing.
Setup and operate machines to can, bag, box or otherwise package fish and seafood products.
Setup and operate machines to clean, cut, cook, brine, dehydrate or otherwise process fish or seafood products.
Weigh fish or shellfish, record weight and pack fish in ice.
Clean machines and immediate work areas.
Sort fish according to species, weight and destination.
Other Information:
Worksite environment – noisy; odours; Hot; Wet/damp; Cold/Refrigeration.
Repetitive tasks;
Handling heavy loads;
Standing for extended periods;
Manual dexterity;
Attention to Detail;
Hand-eye co-ordination;
Bending, crouching, kneeling;
Overtime Required
Personal Suitability:
Flexibility;
Reliability;
Team Player;
Experience an asset;
Company will train.
Required skills
Maintain cutting equipment; Ensure sanitation; Comply with food safety and hygiene; Preserve fish products; Cut, clean, and trim fish or seafood; Mark differences in size and/or colours; Execute chilling processes to food products; Operate fish processing equipment; Follow hygienic procedures during food processing; Use cutting equipment; Remove parts of fish and seafood; Lifting between 30 – 50lbs; Package Fish and Other Seafood Products; Operate weighing machine; Monitor freezing processes.Education Requirement
No degree, certificate or diploma required
