Fish Department Leader/ Assistant Department Leader

Job Type: Location Type: On-site

 

Description

Tokyo Central is excited to announce the grand opening of our brand-new location in Emeryville, CA! We’re bringing authentic Japanese flavors, premium groceries, and exceptional service to the East Bay – and we’re looking for passionate team members to join our growing family.

Our mission is to share the richness of Japanese and Asian food culture with our communities, providing excellent service, value, and a memorable experience to every customer. We take pride in maintaining high standards of quality and presentation, celebrating diversity among our team, and creating an environment where both employees and customers feel part of a global family.
1. Department Operations & Product Quality

• Oversee daily fish preparation, packaging, display, and sanitation for all seafood products, including:
  • Fresh whole fish
  • Fillets and steaks
  • Sashimi-grade seafood (e.g., tuna, salmon, yellowtail)
  • Shellfish (e.g., clams, oysters, shrimp, squid)
  • Frozen and ready-to-cook items (e.g., tempura, marinated fish)
• Ensure all seafood is stored, rotated, and handled according to food safety standards
• Monitor product freshness, expiration dates, and visual presentation

2. Leadership & Team Management

• Lead, schedule, and train a team of fish cutters, packagers, and clerks
• Demonstrate proper fish-cutting techniques including san-mai oroshi (three-piece filleting), sashimi slicing, deboning, and skinning
• Maintain a safe, efficient, and respectful work environment
• Coach staff on Japanese product knowledge, customer interaction, and hygiene standards

3. Customer Service & Experience

• Provide expert recommendations and assistance to customers
• Answer questions about seafood quality, preparation, and cooking techniques-especially for Japanese dishes such as sashimi.
• Handle custom orders and special cuts with accuracy and care
• Ensure a high level of service, consistent with Tokyo Central’s reputation

4. Inventory, Ordering & Merchandising

• Manage inventory and daily ordering of seafood products
• Communicate with vendors to ensure freshness, availability, and proper delivery
• Plan and execute merchandising displays for holidays and seasonal promotions.
• Control waste and spoilage through accurate forecasting and proper rotation

5. Sanitation, Safety, and Compliance

• Ensure work areas, tools, and equipment are cleaned and sanitized according to schedule
• Enforce all food safety protocols: handwashing, glove use, protective gear, and cleaning logs
• Maintain safety standards and promote a clean, hazard-free work environment

6. Sales & Financial Performance

• Monitor and meet department goals for sales, margin, shrink, and labor
• Analyze product movement and adjust offerings to optimize performance
• Collaborate with store management on promotions, pricing, and seasonal strategies

Qualifications
Required

• 2-5 years of experience in seafood retail or fish cutting
• At least 1 year of supervisory or leadership experience
• Advanced knife skills and ability to prepare sashimi and traditional Japanese-style cuts
• Strong knowledge of fish and seafood types, freshness indicators, and grading
• Familiarity with food safety regulations and sanitation standards
• Valid Food Handler’s Certification
• Ability to work in a cold, wet environment for extended periods
• Strong communication, organization, and customer service skills

Preferred

• Experience in a Japanese or Asian supermarket or fish market
• Bilingual in English and Japanese (or Spanish) is highly desirable
• Knowledge of Japanese seasonal food traditions and holiday items

Cross-Training & Departmental Flexibility
To support operational excellence and employee development, this role includes cross-training and collaboration across departments. Team members may be assigned tasks outside their primary area

Requirements

1. Experience

• 2-5 years of seafood handling or fish cutting experience (retail or commercial)
• At least 1 year in a supervisory or leadership role
• Experience with Japanese-style seafood cuts
• Familiarity with seafood products common in Japanese cuisine (tuna, yellowtail, salmon, squid, mackerel, etc.)

2. Skills

• Advanced knife skills and fish fabrication techniques
• Knowledge of seafood grading, freshness indicators, and safe storage
• Strong leadership and team management abilities
• Customer service skills, especially for making product recommendations and handling special requests
• Inventory control and basic merchandising knowledge
• Ability to train staff on safety, hygiene, and product handling

3. Certifications

• Valid Food Handler’s Card (required)
• OSHA safety knowledge is a plus

4. Physical Requirements

• Lift up to 50 lbs regularly
• Stand and work for 8+ hours per shift
• Work in cold/wet environments (prep area, fish case, coolers)
• Use of sharp tools and heavy equipment
• Frequent bending, reaching, and repetitive tasks

5. Schedule Requirements

• Flexible availability including early mornings, evenings, weekends, and holidays
• Willingness to work extended hours during peak times

6. Language Skills

• English required
• Japanese language skills is a plus (especially for product knowledge and customer communication)
• Bilingual (English/Japanese or English/Spanish) is a strong plus

Marukai is an Equal Opportunity Employer and participates in E Verify.

Marukai is very aware of the COVID-19 pandemic and practices the highest and safest levels of precautions to keep associates safe with sanitizing practices, social distancing, personal protective equipment, and safety screening in adherence with the Health Department, CDC, State, Local, and Federal laws.

All Candidates must be able to work evening shifts, weekends, and holidays.