Offering panoramic views of the Boston Harbor and skyline, Hook + Line will be a seafood centric, champagne drenched gathering place in the Seaport. Hook + Line is high octane and high energy, with an all-day marketplace, expansive restaurant and menu driven by fresh catch, vendor partnerships and high-end whimsy reflected through food.

The Hook + Line Market will be open 7 days a week, offering prepared foods, hand selected retail products and catering opportunities for the Seaport business community and local residents.

Scope & General Purpose: As the Fish Monger, you will handle and cut fresh seafood to fill orders for customers. This position works closely with the Hook + Line Chef team to support the fish butchery work needed across both the restaurant and the Market.

The Fish Monger is committed to the following job components, designed to create a meaningful, growth-oriented position:

• Recognize that Hook + Line success is centered around working with all team members, with varying skill sets and experience level
• Cultivate meaningful relationships with the management team, staff and Hook + Line guests
• Exude passion for culinary operations and hospitality as centered in a retail space

Schedule: Full Time Schedule, as Market business dictates.

• Able to work eight-hour shifts, plus ability to stand, sit, squat, or walk for extended periods of time, walk up and down stairs
• Able to grasp, reach overhead, push, lift and carry up to 50 pounds

Management Structure: Reports to Hook + Line Chef Team

Responsibilities

• Receive fish and other seafood products as needed, checking for overall quality as the product arrives and ensure that all products are stored correctly
• Clean, butcher, and prepare various fish/seafood products for the Market and Restaurant
• Utilize knife skills, seeking to minimize waste, as well as learn new butchering skills
• Communicate clearly and quickly with the Market’s Retail team and Chef team on fish received, fish quality, inventory, ordering frequency and any other key details
• When necessary, package orders for Market customers; weighing and tagging containers for weight and contents
• Answer customer questions around fish type, quality, species and flavor profile, as needed, to drive Market Sales
• Work with Chef team to understand fish quantity needs, as it relates to restaurant service, private dining and catering and market volume
• Complete daily and weekly inventory for fish and seafood to impact overall operations pertaining to fish and seafood
• Maintain clean and sanitary workstation in the Market, as well as upholding all health code standards related to fish butchery, service and care of product

Job Requirements

• Minimum 2-3 years experience working in culinary operations, with fish butchery experience
• Ability to work well under pressure in a fast paced, ever-changing work environment
• Excellent verbal and written communication skills
• High integrity and professionalism
• A positive, joyful, upbeat, and energetic attitude

To apply, please send your resume to the email provided below.