The right candidate will have prior oyster shucking experience, be fast, precise, knowledgeable and able to separate oyster meats from the shell in a safe, clean manner paying attention to the quality and sanitation of the product shucked. The shucker will clean and poach all shellfish for the platter as well as make the different sauces and garnishes. The shucker will be responsible for the rotation of seafood and inventory, keep all shellfish tags for 3 months in case of inspection and report to the Executive Chef and Sous Chefs.
Competencies & Qualifications:
The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 50 pounds, sitting, standing for 4 to 8 hours, bending, and moving intermittently during working hours.
The Dinex Group is an equal opportunity employer. We offer competitive wages, medical/dental benefits, matching 401k plan, paid vacation and room for growth. For more information about The Dinex Group and Chef Daniel Boulud, please visit https://www.danielboulud.com. More detail about Le Gratin part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud