Shucker

Shuckers are responsible for creating visually appealing, ready to eat oysters on the half shell at a fast pace in response to customer orders. This job is the heart and soul of the business. It can be  physically demanding but also requires excellent communication and customer service skills to educate  customers about our product. The ability to work solo and as part of a team is important as well.  

DUTIES AND 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. 

QUALIFICATIONS 

• Must be at least 18 years of age 
• Previous shucking experience is preferred but not required 
• Ability to effectively communicate with all staff and customers. 
• Ability to work a flexible schedule. 

PHYSICAL DEMANDS 

The physical demands described here are representative of those that must be met by an employee to  successfully perform the essential functions of this job. Reasonable accommodations may be made to  enable individuals with disabilities to perform the essential functions. 

• Regularly required to talk, hear, and verbally communicate. 
• Constantly stand at a workstation approximately 44 inches in height 
• Constantly use hands and arms to manipulate, grip, push, pull, lift, handle or feel;  
• Regularly (10 – 20 trips per 8-hour shift) walk 25 – 30 feet to the ice machine and carry up to 30 pounds  of ice back to the workstation.  
• Regularly walk up to 100 feet to cold and/or dry storage and carry up to 50 pounds of product back to the  workstation using a cart or hand truck. 
• Regularly shuck 75 oysters per hour and occasionally shuck as many as 300 per hour. 
• Occasionally bend, stoop, and twist. 
• Occasionally walk 20 -25 feet to the dish washing station with up to 30 pounds of equipment/dishes. 
• Regularly required to use close vision, distance vision, color vision, peripheral vision, depth perception  and ability to adjust focus.  
• Regularly ascend/descend office ladder (SF, Napa, Larkspur) 
• Regularly lift product and supplies up to 20 pounds and occasionally lift product and supplies up to 50  pounds. 

WORK ENVIRONMENT 

The work environment characteristics described here are representative of those an employee  encounters while performing the essential functions of this job.  

• The noise level is high, typical of a restaurant environment and workspace is shared with other staff and  customers. 
• Entails a fast paced, frequently changing environment in which interruptions are considered normal; 
• Minimal exposure to physical risks such as operating dangerous equipment or working with chemicals; 
• Constant exposure to possible food allergens such as milk, egg, peanut, tree nuts, fish, shellfish, wheat,  and soy; 
• Moderate exposure to unusual elements such as extreme temperatures, dirt, dust, fumes, smoke,  unpleasant odors, and/or loud noises; and 
• Chemicals known to the State of California to cause cancer or birth defects or other reproductive harm  may be present in foods or beverages sold or served here. 

PLEASE NOTE: This job description is intended to convey information essential to understanding the  scope of the SHUCKER position and it is not intended to be an exhaustive list of skills, efforts, duties,  responsibilities or working conditions associated with the position. 

** This position starts as Part-Time but will grow into a Full-Time role as business needs evolve**

** Weekend availability required **