Oyster Shucker

HotelsAB LLC•Los Angeles, CA

6h•Onsite

About The Position

The Oyster Shucker is responsible for setting up and organizing the oyster cart and raw bar, ensuring the space is properly cleaned and all needed mis en place is set by the designated time. This role involves maintaining inventory of raw products, communicating ordering needs, and overseeing the production of sauces, garnishes, and other recipe needs as set by the Chef. The Oyster Shucker must accurately execute dishes according to recipes, possess knowledge of all raw bar items including allergies, and deliver and present dishes tableside according to standards. Maintaining a professional appearance and demeanor when interacting with guests is crucial. The role also includes nightly breakdown, cleaning, ongoing maintenance checks, and organization of raw bar products in the walk-in cooler. Effective communication and direction-taking from managers and colleagues are essential, as is the accurate and timely execution of assigned side work.

Requirements

2+ years’ experience in a fine dining related position.
Must have full availability and the ability to work a flexible schedule to include nights, weekends, and holidays.
18+ years of age.
Valid and active ServSafe Food Handler Certificate.
Adhere to the Employee Handbook (as updated)
Adhere to the Code of Conduct (as updated) and Confidentiality, Non-Solicitation & Intellectual Property Agreement (as updated)
Able to work unsupervised with focus and attention to detail. Assist colleagues as needed.
Oral and written proficiency in English, strong communication and people skills.
Able to lift, carry, push, and/or pull 40-50 pounds.
Ability to kneel, reach overhead, climb, crouch, and bend downwards.
Must be able to seize, grasp, turn and hold objects with hands.
Able to stand on feet for long periods of time and move in a prompt manner between various locations.

Responsibilities

Sets up and organizes oyster cart and raw bar, ensuring the space is properly cleaned and all needed mis en place is set by time designated by the Chef and front of house management.
Maintain inventory of raw products and communicating ordering needs to the Chef or manager designated by the Chef.
Oversee and participate in production of sauces, garnishes and any recipe need as set by the Chef.
Accurate execution of dishes according to recipes
Accurate and continuing knowledge of all dishes and ingredients located on the raw bar including allergies associated with those ingredients.
Delivery and presentation of dishes tableside in accordance with standards set by the front of house management.
Maintain a professional appearance, demeanor and manner of speaking with the guests during interactions.
Nightly breakdown, cleaning and ongoing maintenance checks to keep the raw bar in top working order.
Management and organization of all raw bar associated products in walk in in accordance with standards set by the Chef and kitchen management.
Communicate and take direction from managers and colleagues as needed when regarding the raw bar and its dishes.
Execute all side work assigned in an accurate and timely manner.