Job description:
This person will be responsible for waiting on customers, working the register, maintaining the appearance of the shop, stocking coolers, freezers and shelves and assisting with operation of the shop. Customer service experience preferred. You'll learn about seafood, and we will train you in shucking oysters, filleting, and skinning fish. An outgoing, engaging and fun personality is a plus, and a strong work ethic is a must. If you're interested in a job that you will actually love, we want to talk to you!
Please include a resume and contact information with response.
Job Types: Full-time, Part-time
Sunday & Monday Off
Qualifications
- Strong customer service skills
- Experience in retail sales and cash handling
- Ability to work efficiently in a fast-paced environment
- Basic math skills for transactions
- Prior experience in seafood or related industry a bonus
Job Types: Full-time, Part-time
Shift:
Experience:
Customer service: 1 year (Preferred)
- Retail sales: 1 year (Preferred)
Work Location: In person
About Fin
Back in 2010, there were no local, fresh, sustainable, seafood markets in New York’s Capital District, so partners (in life and in business), Peter Kenyon and Dora Swan, decided to do something about it. It’s that simple!
Pete and Dora are grateful to have started in farmer's markets and parking lots back then, with a focus on sustainable seafood products of the highest quality to an increasing and enthusiastic community and restaurant market. The Saturday Delmar Farmers’ Market was the first local venue to see fin® products. During that initial market season, their little fin stand saw a line of returning customers 20 minutes long on the second Saturday they set up their tent to sell iced, fresh seafood. Word had spread fast! Because of their customer’s commitment to support the small, growing business after the farmer's market season ended, fin continued to sell their seafood in Delmar in a customer’s hardware store parking lot straight through that first winter, pulling up in their refrigerated truck and setting up after spending hours cutting, packaging, labeling and pricing seafood for nearly 100 pre-orders and dozens of walk-up customers. These days, the traditional storefront is open all year round and outdoor venues continue to fill the business calendar from mid-May to mid-October with special events, featuring fin’s prepared menu, taking place all year round.
Salary :
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