Shucker

PJ Clarke’s is a legendary American restaurant known for its timeless charm, classic fare, and lively atmosphere. With a history dating back to 1884, PJ Clarke’s has earned a reputation for quality food, warm hospitality, and iconic New York City dining experiences. The team is committed to delivering attentive service and memorable moments, whether guests are enjoying a casual lunch or a celebratory evening out. PJ Clarke’s offers opportunities for growth in a fast-paced, team-oriented environment rooted in tradition and excellence.

The Shucker is responsible for preparing, presenting, and serving premium seafood offerings while creating an engaging and memorable guest experience. This role supports both the Culinary and Front-of-House teams by ensuring exceptional product quality, food safety compliance, and interactive guest service at the raw bar. Reporting to the Executive Chef, Sous Chef, or Restaurant Manager, the position plays a key role in enhancing the overall dining experience through expert seafood preparation, oyster shucking, and guest engagement. The ideal candidate combines technical skill, hospitality, and personality to deliver an elevated and entertaining experience for every guest.

• Shuck oysters and other shellfish efficiently and safely while maintaining high standards of quality and presentation.
• Prepare raw bar items according to restaurant specifications, including portioning, plating, and garnishing.
• Maintain cleanliness and sanitation of all shucking stations, tools, and refrigeration areas in compliance with DOH and food safety standards.
• Monitor product freshness and properly store seafood to ensure optimal quality and reduce waste.
• Communicate effectively with kitchen and front-of-house teams to ensure timely order execution and smooth service flow.
• Assist with inventory management by receiving, rotating, and organizing seafood deliveries as needed.
• Follow all safety procedures when handling knives, shucking tools, and raw shellfish to prevent injury and contamination.
• Contribute to a fast-paced, team-oriented kitchen environment by supporting additional prep and service tasks during peak hours.

• Prior experience working in a raw bar, seafood restaurant, or high-volume kitchen preferred
• Strong knowledge of oyster and shellfish handling, storage, and food safety practices
• Ability to safely and efficiently shuck oysters and handle sharp tools (knife skills required)
• Familiarity with Department of Health (DOH) food safety standards and sanitation procedures
• Ability to work in a fast-paced, high-volume environment with accuracy and consistency
• Strong attention to detail in plating, presentation, and portion control
• Physical ability to stand for long periods and lift/handle cases of seafood (up to 40–50 lbs)
• Team-oriented attitude with strong communication skills and willingness to support kitchen operations as needed

• Prior experience working in a raw bar, seafood restaurant, or high-volume kitchen preferred
• Strong knowledge of oyster and shellfish handling, storage, and food safety practices
• Ability to safely and efficiently shuck oysters and handle sharp tools (knife skills required)
• Familiarity with Department of Health (DOH) food safety standards and sanitation procedures
• Ability to work in a fast-paced, high-volume environment with accuracy and consistency
• Strong attention to detail in plating, presentation, and portion control
• Physical ability to stand for long periods and lift/handle cases of seafood (up to 40–50 lbs)
• Team-oriented attitude with strong communication skills and willingness to support kitchen operations as needed