Wallace Rose
Aquaculture Technician
What is your name and what do you do here?
My name is Wallace Rose. I’m an Aquaculture Technician for Onda.
What do you like about the work that you do?
It’s diverse. It’s kind of one of the things that I most enjoy about my job is that each day, even though there’s a lot of similar tasks, each day is a little different and I really enjoy the team that I work with.
What did you do for work or school before coming here?
I actually was self-employed in marketing and social media before working here, and then COVID hit and we shut down our company.
Tell me about a typical day of work. When does it start? What kind of duties and stuff are you responsible for?
Well, it starts at eight in the morning, sometimes earlier if chores need to be done in certain rooms before the study starts. And then it’s daily husbandry tasks, which is feeding, checking water flows, checking oxygen, daily welfare checks to make sure our fish are healthy and happy which includes water quality probes and calibrations. The list kind of goes on and on.
What would you tell someone who is curious about working here?
Number one, I would tell them that it’s a great spot to work. It’s a very, very strong company. Well-run top to bottom and if you’re looking for a job that is unique and you get to do different things and learn different skills, then I would highly recommend.
Are there any other positions in this company that you can see yourself doing in the future?
I’m one of those people that I have the ability to try and do different things. If I was doing the same thing on a daily basis, I think it would drive me crazy. So I like doing different things. I probably would work in HR in some form, whether it is helping onboard people or welcoming new staff to the area. That’d probably be an area that I’d be interested in.
What’s the coolest, best thing about what you do here that the average person might not know?
I get to work with some really interesting species, so not just Atlantic salmon, but different species across the board from shrimp to wolf fish, tilapia, mussels, oysters. I’m pretty blessed to be able to be employed here.