Join our winning team!
The heart and soul of Seafood City Supermarket are its team members.
We are constantly seeking enthusiastic, energetic, and skilled employees who embody the spirit of “True Filipino Goodness”. If you’re looking for the opportunity to impact your community and want to foster Filipino values and tradition through quality service, join the team.
Pinoy Pork Adobo
The two core component of Filipino Adobo – vinegar and soy sauce – add up to a predictably sharp, salty braising liquid.The Spanish term “adobo” originally referred to a vinegar or chili based sauce or paste that was added to meat as a preservative. Over time, the term came to apply to similar dishes in Latin America and Filipino cuisines. In the Philippines, where “adobo” is considered the country’s national dish, commonly prepared with chicken or pork. Vinegar and soy sauce (acetic acid are natural preservers) flavored with aromatics like garlic bay leaves, and black pepper serve as the braising liquid. The tangy cooking liquid is then reduced to a sauce, and the dish is served with steamed white rice.
Our Seafood City Family
Assistant Store Manager, SFC-North Hills
12 years with Seafood City
“I’ve been here since 2004 and started as a Cashier, then later promoted as Head Cashier. After few years, elevated to being Front-end Supervisor and Front-end Opening Supervisor, and I am now the Assistant Store Manager.”
Front-End Cashier, SFC-Panorama
10 years with Seafood City
“I love to work here because it feels great to be serving Filipino customers. It’s like seeing familiar faces and new ones and touching each others lives. At Seafood City you are always at home.”
Cashier, SFC-North Hills
8 years with Seafood City
“I’ve been in this company for 8 years now, and so far, I don’t regret being here. I’ve met a lot of people, I gained friends and I learned a lot of things in this kind of business.”
Grocery Manager, SFC-North Hills
15 years with Seafood City
“This is the first company I’ve worked for in the United States. I started as a stocker, then receiver, and after few years I got promoted to a Gorcery Manager position.”