Vacancy expired!
AUTOMATIC SEAFOODS & OYSTER
JOB DESCRIPTION
Shucker
The Shucker fulfills all task needs of the raw bar. This position is located in the Front-of-House bar area but serves both the kitchen and bar staff. The primary responsibility of the Shucker is to manage all task aspects surrounding the cleaning and quality preparation of shellfish and mollusks. As raw ingredients are considered a high health risk area, the Shucker demonstrates a keen and serious sense of duty when maintaining, storing and preparing raw seafood according to Health and Safety standards. Demanding hand agility and knife skills, the Shucker exhibits the swiftness of expedient shucking combined with the fine touch needed to properly execute the task of working with delicate and costly ingredients. The Shucker takes responsibility for knowing and upholding all necessary measures for sanitary health code storage of shellfish and mollusks, in addition to managing all ice and cold pack resources at the raw bar. Adept at organization and inventory surveillance, the Shucker communicates regularly with the Sous Chef regarding orders and levels of ingredients. Although the Shucker is not primarily responsible for server duties, this position regularly engages and serves guests seated at the raw bar, ensuring their requests are fulfilled.
Responsibilities and Functions
Culture and Conduct
Contributes to the productive and constructive tone of the bar area
Actively contributes to a culture of respect and professionalism
Demonstrates people skills
Ability to make a guest feel comfortable and welcomed, either non-verbally or verbally
Ability to gauge the needs of the raw bar
Maintains professional appearance, behavior and integrity when interacting with
associates, customers and media.
Exemplifies hospitality, welcomeness, and concern for guest needs
Participates in compliance of human resource policies and procedures
Demonstrates knowledge of the practices, culture, terminology, organizational structure and general philosophy of our restaurant
Maintains discretion and confidentiality of all customers and pertinent restaurant
information
Recognizes and addresses potential intoxicated, disruptive or undesirable customers
Reports/corrects unsafe conditions immediately
Properly handles and report employee and customer accidents
Responds properly to any restaurant emergency or safety situation
Operations
Contributes to the flow, organization, and efficient pace of the raw bar area and all aspects of service
Maintains awareness of inventory, signaling needs to the Sous Chef as needed
Learns and accurately executes prep work for items on a rotating menu
Identifies, labels and properly stores shellfish and mollusks
Accurately follows directions and procedures for safe sanitary management of all aspects of the raw bar
Fastidiously maintains all ingredients and garnishes
Demonstrates moderate comfort with beverage and food service support
Maintains compliance on all Health and Safety standards in the raw bar area
Adheres to compliance of impeccable cleanliness standards
Maintains raw bar equipment and tools in good working condition
Maintains raw bar serveware in a clean, stocked and organized fashion pre, post and during service
Takes part and fulfills day-to-day operations of the raw bar area
Happily takes beverage or food orders from guests as needed
Maintains proper levels of ice stock
Washes and stores raw bar utensils and serveware without delay according to health and safety specifications
Receives, labels, cleans, and shucks oysters
Advanced knowledge of receiving, storing and rotating perishable food products
Executes opening or closing raw bar procedures, particularly cleaning and mopping
Quality Control and Creative Development
Maintains and upholds all raw bar safety and preparation standards
Team Management
None
Administration and Financials
None
Any other duties and responsibilities as assigned by Sous Chef.
Qualifications
Industry-Specific
Shucking or Line Cook experience
Knowledge of the practices of the food safety, storage and preparation
Knowledge of hospitality
Knowledge of raw bar or kitchen operations
Practical knowledge required for dining service
Knowledge of receiving, storing and rotating perishable food products
Team Management
None
Demeanor and Performance-Style
Diligent and vigilant with organization and cleaning
Ability to work calmly and efficiently
Internal sense of urgency with strong attention to detail
Ability to prioritize and organize tasks
Ability to follow specific directions and complete repetitive tasks
Level of comfort and composure engaging with internal staff and restaurant guests
Financial and Operational
Knowledge of raw bar operations, shucking and timing
Ability to use POS systems if needed
Prerequisites
Ability to work a flexible workweek including nights, mornings, weekends and holidays
Legally eligible to work in the US
Reading, writing, and oral proficiency in the English language
Ability to perform and understand health, safety and sanitary standards
Desirable
ServSafe certified or equivalent certification.
HACCP Certification
CPR certification
Physical and Environmental Requirements
Ability to lift or move objects up to 25 lbs frequently, up to 50 lbs regularly and up to 100 lbs occasionally.
Ability to continuously stand and walk.
Ability to negotiate asphalt, grass, carpeted floor, wood floor, tiled floor and steps from one moment to the next
Frequent sitting for completion of paperwork
Stair climbing
Reaching to floor to pick up items (squatting, or forward bend with shoulder flexion).
Fine motor skills, good hand-eye coordination and depth perception are essential for all culinary duties and cooking tasks
Rooms are often dimly lit. Good sight and balance needed for negotiating varied floor surfaces while carrying heavy objects, pushing/pulling heavy carts/hot boxes, carrying hot pans, plates, fluids and food items
Speech and hearing to interact with fellow employees and customers
Sight for completion of paperwork
Vacancy expired!