Oyster Shucker

Position Summary:

The Oyster Shucker is responsible for the daily preparation of all raw and cooked cold seafood items that are served to the guests of Gibsons Restaurant Group. Responsible for ensuring the successful delivery of the Gibsons Restaurant Group’s philosophy, which is based upon four distinct core beliefs: Hospitality, Quality, Value and Family.

Essential Duties and Responsibilities:

• Set up the station according to restaurant guidelines.
• Prepare all food items as directed in a sanitary and timely manner.
• Manage and maintain all shellfish tags per State of Florida Regulations.
• Follow all safety requirements while handling and shucking shellfish and seafood.
• Follow recipes, portion controls, and presentation specifications as set by the restaurant.
• Restock items as needed throughout the shift.
• Clean and maintain the station in practicing good safety, sanitation, and organizational skills.
• Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
• Shuck raw oysters and clams
• Peel and prep shrimp, lobster, crab and other seafood items.
• Prepare all garnishes, sauces and accompaniments for the seafood items.
• No seafood or shellfish allergies or sensitivities.
• Ability to work on stage interacting with customers and guests of the restaurant.
• Ability to perform basic service standards as required for Raw Bar Customers.
• Ability to work unsupervised for long periods of time under extreme pressure while in an on stage area.
• Impeccable cleanliness and attention to sanitation standards.
• Perform multiple weekly deep cleaning operations as directed by the Chef.
• May perform other duties as assigned.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

Graduate of a recognized culinary school and one to two years related experience is preferred; or equivalent combination of education and experience.

Mandatory 6 months experience working in the capacity as a Shucker, shucking raw oysters and clams.

Skills:

Basic knowledge of Oyster and Clam farming and harvesting methods. Basic knowledge of species and varieties of oysters and clams served at TBHO. Ability to explain to customers and Guests how to enjoy and consume raw oysters and clams. Ability to keep up the necessary pace of work required to ensure excellent customer service. Willingness to call for assistance, when business level dictates to ensure excellent customer service. Ability to shuck oysters and clams in an approved manner that will result in the preservation of the natural undamaged appearance of the oysters and clams. Ability to prove through practical demonstration to the Executive Chef the ability to satisfactorily perform the above before being approved for this designation.