Some people come for one production period and head home. Others want to return for several seasons, build technical skills, take on more responsibility, or find a longer-term place at the plant. AFF may recruit experienced processors, production leads, maintenance personnel, and general plant-support crew for work beyond a short peak-season assignment.

Not every longer-term opportunity is continuous or year-round. How long a role lasts, and the weekly hours, depend on the position, fish landings, customer programs, and what the plant needs.

What “longer-term” can mean

Full-season — you work a whole run start to finish (winter cod or summer sockeye), not just the busiest weeks.
Multi-season — you return for more than one run (say cod in winter and sockeye in summer) — recurring work without being continuous year-round.
Extended-season — the right hands work past the peaks through halibut, sanitation, line prep, receiving and shipping, maintenance, and facility support; hours still rise and fall with landings.
Ongoing — a smaller number of roles run through the year, tied to keeping the operation going (production, maintenance, plant operations, sanitation, receiving/shipping, facility support). These are limited and not always open.

We’ll tell you which kind a role is — and the hours and terms to expect — before you take it. We don’t dress intermittent work up as a guaranteed year-round paycheck.

The kinds of roles

Experienced processors — grading, dressing, cutting, and packing across halibut, sockeye, and cod, holding quality while keeping the pace and helping bring newer hands up to speed.
Production leads — coordinating people and workflow when the fish lands; being fastest on the line isn’t the same as running one.
Equipment & maintenance — inspecting, maintaining, and repairing the line so nothing’s down when a boat calls in. Skilled work for qualified people; depending on the task, the right licences, certifications, supervision, or outside contractors may be required.
General plant support — sanitation, line prep, receiving and shipping, materials, dock and yard, and whatever the week calls for.

What we look for

Reliability first — showing up ready and doing it right, day after day, working safely without someone standing over you, following food-safety and sanitation steps, communicating early, caring for the equipment and the shared space, and following through on what you commit to. The skilled roles (leads, maintenance, knife work) also need proven ability, sound judgment, and relevant experience. You must be authorized to work in the U.S.

Pay, hours & terms

Pay is hourly and depends on the role, skills, and experience; seasonal processing starts at $20/hour, with higher rates for more skilled and responsible work. Weekly hours move with production — long or irregular during heavy landings, lighter (with more maintenance, prep, and sanitation) in the slow stretches. Before you accept a role, we’ll confirm the expected employment period, pay, general schedule, and duties. Don’t assume an extended-season spot means full-time hours all year.

Employment dates, location requirements, and any role-specific logistics are worked out with selected applicants before an offer.

How to express interest

Tell us which kind of work you’re after (full-season, multi-season, extended, or ongoing), your availability, your seafood-processing or production experience, and any mechanical, refrigeration, electrical, welding, sanitation, supervisory, or equipment experience and relevant qualifications. Selected applicants will be contacted to talk through the role and next steps.

Think it’s a fit? Tell us about long-term work → · After one run? See the seasonal crew guide.