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Title

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
    • Full execution of Oyster Shucking station including station mise en place, food and/or sauce prep, washing, shucking oysters, and plate presentation for all other seafood menu items
    • Understand and execute the menu and ingredient composition of all menu items according to the provided recipes
    • Handle and store food in accordance to all required sanitary codes
    • Maintain a clean work station area; routinely sweep and mop floor
    • Must have knowledge and willingness to help with sanitation, pot washing, dish room and dish machine operations as needed
    • Can complete daily food receiving process. Has knowledge or willingness and ability to inspect, receive, and store all proteins, produce, dairy, and food

 

Español:

Ejecución completa de la estación de deshuesado de ostras, incluida la puesta en marcha de la estación, preparación de comida y / o salsa, lavado, ostras de deshuesado y presentación de platos para todos los demás elementos del menú de mariscos 

Comprender y ejecutar el menú y la composición de ingredientes de todos los elementos del menú de acuerdo con las recetas proporcionadas 

Manipular y almacenar alimentos de acuerdo con todos los códigos sanitarios requeridos. 

Mantener un área de estación de trabajo limpia; barrer y trapear rutinariamente el piso 

Debe tener conocimiento y disposición para ayudar con las operaciones de saneamiento, lavado de macetas, sala de platos y máquinas de platos, según sea necesario. 

Puede completar el proceso diario de recepción de alimentos.

Tiene conocimiento o voluntad y capacidad para inspeccionar, recibir y almacenar todas las proteínas, productos y lácteos  

 
Position Requirements
    • Proficient in English or Spanish
    • Stand and work in constant motion for the entire shift
    • Be able to lift up to 50 lbs.
    • Have proficient shucking skills. Training will be available to the right candidate
    • Be able to work in extreme temperatures including walk-in refrigerator
    • Ability to perform tasks with accuracy, speed, and attention to detail
    • Ability to read and follow cooking directions
    • Ability to remain calm in a fast-paced environment
    • Possesses National Restaurant Association ServeSafe Certificate (Preferred)
    • 1-3 years of experience shucking or cooking in a restaurant, hotel, or resort (Preferred)

 

Español:

Competente en inglés o españolo Pararse y trabajar en constante movimiento durante todo el turno.o Poder levantar hasta 50 libras. 

Tener habilidades de destreza competentes. La capacitación estará disponible para el candidato adecuado 

Poder trabajar en temperaturas extremas, incluido el refrigerador sin cita 

Capacidad para realizar tareas con precisión, velocidad y atención al detalle. 

Capacidad para leer y seguir instrucciones de cocción 

Capacidad para mantener la calma en un entorno acelerado

Posee el Certificado ServeSafe de la Asociación Nacional de Restaurantes (Preferido)   

1-3 años de experiencia desmenuzando o cocinando en un restaurante, hotel o resort (Preferido) 

 

This position is currently accepting applications.

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