Operational Manager - Fish/Seafood Processing

Reports to: Plant Manager/Director of Operations

Job Summary:

The Operational Manager is responsible for overseeing the daily operations of the fish/seafood processing plant, including receiving, storing, processing, and shipping of seafood products. This role requires strong leadership, technical expertise, and excellent problem-solving skills.

Key Responsibilities:

1. Inventory Control: Manage inventory levels, track stock movements, and ensure accurate inventory records.

2. Cold Chain Management: Oversee the receipt, storage, and management of seafood products in cold rooms and freezer rooms.

3. Filleting and Processing: Manage the filleting, trimming, and processing of seafood products.

4. Production Planning: Plan and coordinate production schedules.

5. Quality Control: Ensure high-quality products, adhering to food safety regulations and company standards.

6. Team Leadership: Lead, train, and develop a team of production workers, supervisors, and support staff.

Technical Requirements:

1. Hands-on Experience: Ability to work hands-on in the production area, filleting, trimming, and processing seafood products.

2. Inventory Management Systems: Familiarity with inventory management software and systems.

3. Cold Room and Freezer Room Management: Knowledge of cold room and freezer room operations.

4. Filleting and Processing Techniques: Expertise in filleting, trimming, and processing seafood products.

Desirable Skills:

1. Hands-on Experience: Ability to work hands-on in the production area, filleting, trimming, and processing seafood products.

2. Inventory Management Systems: Familiarity with inventory management software and systems.

3. Cold Room and Freezer Room Management: Knowledge of cold room and freezer room operations.

4. Filleting and Processing Techniques: Expertise in filleting, trimming, and processing seafood products.

Desirable Skills:

1. Experience in Seafood Processing: Proven experience in seafood processing.

2. Certifications: HACCP, FDA, GMP, or other relevant industry standards.

3. Knowledge of Food Safety Regulations: Understanding of regulations and standards related to food safety.