Share Email Opening Title OLD Oyster Shucker  About the Organization SRG is a Washington, D.C. based restaurant company. We create original concepts and help real estate developers, hoteliers and commercial property owners enhance the value of their food and beverage real estate. Privately owned, it is led by industry veterans Desmond Reilly, Kristopher Carr, and Stu Damon. Founded in 1998 and repurposed in 2013, SRG’s core business is the development and operations of three restaurant concepts, The Walrus Oyster & Ale House, CHICKEN + WHISKEY, and doi moi all located in the greater Washington, D.C. metropolitan area. SRG is currently executing its full service and fast casual growth strategy. We've been passionately creating and developing food and beverage concepts, managing operations, and teaching our team to do it even better. People are at the center of what we do - they are the reason why we're here and they're what motivate us to stay engaged - guests and team members alike.   EOE Statement We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.   Location The Walrus Oyster and Ale House - National Harbor   Description Walrus Oyster and Ale House seeks an Oyster Shucker for our 6,500 sq. foot, high volume, 250 seat restaurant, bar, and patio in the center of National Harbor, MD with views of the Potomac River!  In operation since September 2014, we break the corporate mold in our selection of staff. We celebrate individuality in appearance and demeanor, but require each of our team members to have a heart of hospitality. Creating a wonderful employee working experience is paramount to our culture. This ensures our associates will create the perfect experience for our guest.   Position Requirements Shuckers will report to the Executive Chef, Sous Chef, and Assistant Sous Chef. Key responsibilities will be to: Experienced, knowledgeable and willing culinarian who can proficiently execute 1 (one) or all 5 five culinary stations. Can quickly execute Walrus menu in each of the culinary stations including, Pantry, Sauté or flat Top Grill, Broiler, and deep fry stations. Knowledge, willingness to help, assist, and oversee of sanitation, pot washing, dish room and dish machine operations when needed. Willingness, knowledge and ability to execute Oyster Shucking Station operations. Includes station mise en place, purchasing, prep washing, shucking, and plate presentations. Food preparation. Knowledge and execution of bulk recipe preparation and all kitchen mise en place for timely menu execution. Possesses ability and willingness to help and execute food preparation. Processes ability to understand and execute Walrus Menu and ingredient composition of all menus items. Can complete daily food receiving process. Has knowledge or willingness and ability to inspect, receive, and store all proteins, produce, dairy, food, and approve and code invoices. Possesses National Restaurant Association Serve Safe Certificate.   This position is currently not accepting applications. To search for an open position, please go to http://DoiMoi.appone.com

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