Shucker

Hog Island Oyster Company Inc•Larkspur, CA

8d•Onsite

About The Position

If you want a position that will both challenge and reward you while working for a Company that takes care of its people, the planet and profits, then we encourage you to apply. Hog Island Oyster Co. is proud to be a Benefit Corporation, using business as a force for good. Live to shuck, shuck to live! At Hog Island Oyster we aim to cultivate, serve and enjoy the best oyster experience possible. We take care and effort hand raising sustainable shellfish, which we proudly serve at our farm on Tomales Bay and our restaurants in Marshall, San Francisco, Napa, and Larkspur.

Requirements

Experience or interest in the preparation of fresh ingredients in a restaurant kitchen
Knife skills (training provided)
Cleanliness, and time-management skills
Ability to multi-task and pivot based on changing business needs
Reliable, organized, efficient, courteous, professional, and a team player
Solution-oriented attitude
A heightened sense of awareness and attention to detail
Ability to lift up to 50 pounds & stand for 7-8 hours at a time
Full-time availability including weekends
Must be at least 18 years of age
Ability to effectively communicate with all staff and customers.
Ability to work a flexible schedule.

Nice To Haves

Previous shucking experience is preferred but not required

Responsibilities

Set up work station with rubber mat, trash can and compost can
Check oyster inventory; put new oyster delivery sheet in oyster binder
Learn and be able to describe the oysters being served each day
Prep and set up workstation with ice, Hog Wash, lemons, and vinegar blend
Prefill Hog Wash cups with dry mix
Stock workstation with towels, disposable gloves, sanitizer bucket with towel, oyster platters, and printer paper
Stretch palms, fingers and shoulders
Maintain a clean workstation that looks fresh and organized; sanitize every half hour during service
Shuck oysters without damaging the meat and arrange in a visually appealing presentation on the half shell while preserving the oyster liquor
Answer guest questions and educate them about the different types of oysters as needed
Restock oysters, ice and other workstation items as needed.
Check BBQ oyster and fried oyster stations and restock as necessary
Keep Shellfish Grower Tags with oysters until they’ve been served and save to tag envelope
Communicate regularly with the team when help is needed to fill orders efficiently (Non-shuckers can help with re-stocking ice and plating) and when a specific oyster is running low or has run out.
Break down the workstation at closing; store inventory appropriately, carry dishes to the dish pit, clean and disinfect the station and surrounding areas
Store all shellfish tags in the tag envelope for that day
Assist with hauling compost and trash to the appropriate bins
Follow all safety rules and company policy
Other duties as assigned.