About The Station Seafood Company


The Station Seafood Company/Catfish Station was founded on the principles of serving customers great food while providing not just good, but EXCEPTIONAL customer service. Our employees are extremely important to upholding these principles. We pride ourselves on creating a culture of respect and accountability. We also make concentrated efforts to recognize and prepare employees for upward mobility within our store when positions are available.

Prior to completing the application for employment, please understand that we are serious about creating a productive working environment for our staff and maintaining the highest levels of quality, service, and attention for our guests.

Location(s) Hiring:

  • 9522 Huffmeister Rd #500, Houston, TX 77095
  • 5627 Aldine Bender Rd. #3, Houston, TX 77032

Title: Cashier/Counter Position
Reports to: Restaurant Manager

The Position:
As the cashier, you are responsible for greeting the customer,taking orders, charging and receiving money, and ensuring the customer receives the correct order. You may also be responsible for duties of a Food Runner, Busser, and Dishwasher should the need arise. Below you will find the job description for this position that will outline your responsibilities and qualifications for this job.

Duties & Responsibilities Include (but are not limited to):

  • Ringing guest orders into the cash register or POS system.
  • Responsible for counting cash drawer at beginning and end of shift.
  • Greeting guests, taking food and beverage orders, and in some cases expediting food order.
  • Be a team player – support and assist your fellow team members whenever possible.
  • Maintains sanitary standards.
  • Always come to work in a clean uniform and maintain a clean and organized workstation.
  • Learn the menu and be familiar with specialty items which may not be on the menu.
  • Answering phone and taking phone orders when needed.
  • Interacts with customers in a friendly and efficient manner.
  • Stocks tea beverages, restocks cups, counter desserts and table numbers neatly, accurately and efficiently.
  • Maintains hot or cold temperature conditions in dining room as per standards.
  • Cleans tables and chairs, as assigned, by the start of each meal period.
  • Cleans equipment, as assigned, thoroughly and in a timely fashion.
  • Keeps floor in work or service area clean and free of debris.
  • Suggestive selling! Sell desserts each shift via counter and phone orders.
  • Restock tartar sauce, bottled teas, straws, silverware,etc. at the beginning and throughout the shift.
  • Clear tables and clean with sanitizing solution after guests leave the restaurant.
  • Communicate guest requests promptly to server or manager to relay customer comments regarding food delay, problem, etc.
  • Assist server as needed with food delivery, especially with large parties and during peak periods.
  • THANK every guest as they are leaving.


  • High school diploma or equivalent desired but not essential for prep area.
  • Must be able to read, speak,write, and understand the primary language of our guest.
  • Must be able to perform simple math calculations and make change.
  • Must have the ability to stand and walk for extended periods of time (up to 5 hours).
  • Must have the ability to lift, stoop, and bend.
  • Must have the ability to lift items weighing up to 25 pounds frequently.
  • No previous restaurant experience required.
  • Must be able to work in a team environment and amicably communicate with co-worker to achieve work related objectives.
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Location(s) Hiring:

  • 9522 Huffmeister Rd #500, Houston, TX 77095
  • 5627 Aldine Bender Rd. #3, Houston, TX 77032

Title: Front of the House (FOH) Manager
Reports to: Owner / Director of Operations

The Position:
Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Duties and Responsibilities:

  • Completely understand all policies, procedures, standards, specifications, guidelines and training programs.
  • Visit each table before, during or after meal, CONNECT with each guest.
  • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
  • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
  • Achieve company objectives in sales, service, quality, appearance of facility, sanitation and cleanliness through training of employees and creating a positive, productive working environment.
  • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
  • Make employment and termination decisions.
  • Fill in where needed to ensure guest service standards and efficient operations.
  • Continually strive to develop your staff in all areas of managerial and professional development.
  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
  • Lead by EXAMPLE
  • Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
  • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
  • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
  • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
  • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
  • Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.


  • Be 21 years of age.
  • Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
  • Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
  • Possess excellent basic math skills and have the ability to operate a cash register or POS system.
  • Be able to work in a standing position for long periods of time (up to 5 hours).
  • Be able to reach, bend, stoop and frequently lift up to 50 pounds.
  • Must have the stamina to work 50 – 60 hours per week.
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Location(s) Hiring:

  • 9522 Huffmeister Rd #500, Houston, TX 77095
  • 5627 Aldine Bender Rd. #3, Houston, TX 77032

Title: Dishwasher, Grill Cook, Fry Cook, Expeditioner
Reports to: Kitchen Manager / General Manager

Required Training / Education / Experience:

  • High School diploma or equivalent helpful, but not required
  • Former culinary education helpful, or at least 6 months experience in a similar capacity

Minimum Qualifications:

  • Able to stand for nine (9) hours
  • Able to life at least 50 pounds
  • Good hearing for accurate communication
  • Command of the English language for the ability to communicate with management and co-workers at a reasonable language
  • Must be in good physical condition with the ability to work well with others

Duties & Responsibilities:

  • Maintain proper uniform and personal hygiene standards.
  • Always uses a recipe book for batch, process and portion prep.
  • Read recipe before starting and have recipe in front of you during preparation of each product.
  • Weigh and measure all ingredients. Set a timer when using the stoves and ovens.
  • Be certain supervisor on duty tastes everything prepared, prior to portioning and storage.
  • Immediately refrigerate all items prepared once at proper temperature.
  • Always clean as you go during your shift. Perform special cleaning duties as specified by the Kitchen Manager/General Manager.
  • Always use clean food storage containers.
  • Always date, label and rotate product.
  • Assumes responsibility for freshness and quality of items prepared.
  • Follows sanitation and safety procedures.
  • Passes all general and departmental exams with a 90% grade or greater.
  • Performs other related duties as assigned by the Kitchen Manager.
  • Prepare Station menu items according to specified recipe in a timely manner with attention to detail and quality.
Apply Now