Cook Oyster Bar

King's Seafood Company•Denver, CO

1d•Onsite

About The Position

The oyster bar is the heart of our culinary experience. As the oyster cook you will be in the main dining room interacting with guests and preparing raw bar dishes for guests throughout the restaurant. You will have the ability to work with seasonal, pristine, fresh products daily. You are an ambassador for all seafood and share your knowledge with guests who dine around the oyster bar. Once hired, you will be trained in your area of expertise to ensure your capability and understanding of safety and sanitation. You will be trained in our kitchen standards and you will contribute in a team service environment. You will be responsible for following all company standards and guidelines, and performs opening, on-going, and closing side-work duties. Water Grill is a seafood destination devoted to quality and inspired by the season, offering a deep selection of fish, lobsters, crabs, oysters and shellfish on a robust menu that frequently changes. Since 1989, Water Grill has delivered remarkable experiences through an unwavering devotion to seafood and service. The visually captivating space features a Guest-facing raw bar and saltwater tanks showcasing live spiny lobsters and king crabs. Crewmembers are completely dedicated to being knowledgeable stewards of the ocean and delivering an exceptional experience.

Requirements

18 years of age
High School graduate
Food Handlers Card
Ability to satisfactorily communicate verbally in English with management and co-workers.
Ability to maintain complete knowledge of correct maintenance and use of equipment.
Ability to perform job functions with minimal supervision.
Ability to work cohesively with co-workers as part of a team.
Ability to train others on process, prep, and culture.

Responsibilities

Communicate with all Guests regarding raw bar products and service the guests sitting at the oyster bar stools
Prepare necessary food items for meal period and next service
Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas
Complete opening/closing duties as assigned
Remove soiled wares from station as assigned and transport to dishwashing area
Alert Chef or Sous Chef to any deficiencies of food items
Follow maintenance program and cleaning schedule
Notify management of any pertinent information related to shift activities
Alert Chef or Sous Chef to any maintenance needs or safety hazards