Fish Market Director and Fishmonger

Hospitality Group is launching a first-of-its-kind 3,500 sq ft seafood butchery and fish market concept adjacent to our flagship location in Phoenix — and we’re looking for the person to run it. The space is ready. We’re targeting a mid-November opening, and we’ll open when we find the right person.

This is not a chef role. This is a procurement, yield, and operations role for someone who deeply knows fish, loves numbers and efficiency, and can run a business independently. Think of it as your own seafood distribution company — backed by an established and growing hospitality group. 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.

If you’ve owned a butchery, managed a fishery, or have ever thought about doing it yourself — this is your opportunity.