Benefits: • Highly competitive compensation commensurate with experience • Medical, Dental and Vision benefits • Company paid life insurance policy • Generous monthly dining comp at all our restaurants • Opportunities for advancement within an innovative and growing brand • Employee referral program • Strong company culture of respect and teamwork Day in the Life: • Procure all seafood for every Hospitality Group location across the Phoenix metro area — you own the buying • Negotiate with suppliers and distributors on pricing, volume, and delivery to maximize quality and margin • Fabricate, portion, and break down whole fish and shellfish with precision — and lead your team to do the same • Track yield on every product — yield and portion efficiency are central to how this operation makes money • Price seafood and invoice each Hospitality Group location for product received through the company’s intercompany transfer program • Manage the fish market P&L: purchasing costs, yield, retail revenue, internal transfer revenue, COGS, and labor • Operate and grow the retail fish market and sushi counter, open to the public • Maintain exceptional organization across purchasing, receiving, storage, and distribution • Use Excel and internal systems to manage inventory, invoicing, and financial reporting • Lead a small team: one salaried assistant and hourly staff • Serve as the internal seafood educator for all Hospitality Group culinary teams across the valley • Report directly to our COO Requirements: Requirements: • 3 years of hands-on fishmonger, seafood butchery, or seafood procurement experience • Deep knowledge of fish and shellfish — species, yield, fabrication, sourcing, seasonality, and storage • This is not a chef role — culinary background is a plus, but numbers, efficiency, and operations must come first • Strong proficiency in Excel and comfortable working with invoicing and inventory systems • Solid understanding of purchasing economics: yield, COGS, margin, and cost-per-portion • Ability to independently run a business — self-directed, organized, and accountable • Experience owning, managing, or operating a butchery, fishery, or specialty food operation is a major plus • Experience managing a small team • Warm, approachable, and passionate about what you do — guests and teammates will feel it • Multi-entity or intercompany accounting experience is a bonus! You’ll buy all the seafood for our group's seven Phoenix-area locations, fabricate and portion it in our butchery, price and invoice each location, and run a retail fish market and sushi counter open to the public.