We are currently looking for someone charismatic and passionate about food and service! Oyster shucking is a role that combines the skills for working in the kitchen, with the glory (and tips,) you get in the front of the house. Candidates must enjoy a high level of guest interaction and be enthusiastic. You will be responsible for all prep, production, and clean up at the raw bar, including shucking oysters and other raw seafood items. Compensation will be an hourly wage plus tips physically received at the oyster bar.
Location: Shade: Eatery at Higgins Beach Inn, Scarborough, ME
Hours: Full-time and part-time available (part-time: ~20 hours per week, full-time: ~40 hours per week)
Compensation: $19 – $22 per hour + tips
Seasonal Position: May through October
Start date: Asap
Benefits: Discounted stays and food & beverage at affiliated properties
Experience: Previous cold-line experience is a bonus, we’ll train the right candidate!
Job Description:
The Shade Oyster Bar iscentrally located in the dining room of the restaurant, so spirited interactionwith guests and a positive attitude will be a large part of the responsibilities.Preparation of food to be served complying with all applicable sanitation,health, and personal hygiene standards, following established food productionprograms and procedures. Work closelywith Executive Chef/Sous Chef to help guarantee our guests a dining experiencewhich exceeds their expectations.
SUMMARY OF ESSENTIAL JOB FUNCTIONS:
• Shucks fresh oysters in a busy dining room setting whileinteracting and entertaining restaurant guests.
• Holds shellfish firmly and forces shucking knife betweenhalves of shell at hinge juncture, twists knife to sever muscles holding shellclosed pries open.
• Cuts shellfish from shell while ensuring the oyster liquorstays in shell, serves it on appropriate tray with appropriate garnishes.
• Provides fast, accurate shucking of oysters.
• Ensures oyster bar is properly prepared based on establishedprocedures.
• Provides assistance to kitchen manager and kitchen staffwith food preparation
• Rotates oysters daily, oldest on top.
• Restock all items through each shift.
• Ability to safely operate kitchen equipment including, butnot limited to, ovens, stoves, dishwashers, slicers, steamers, mixers andchef’s knives.
• Maintain food safety, work station and personal cleanlinessand sanitations standards as required by the Maine Department of Health andHuman Services, OSHA, and MEMIC, as well as general maintenance and upkeep ofkitchen equipment.
• Know who to notify in case of broken equipment orunsafe/unsanitary conditions.
• Must be able to manually handle/lift product up to 60 poundsbetween knee and chest.
• Must have bilateral fine manipulation of both hands whichmay be repetitive for entire shift.
• Must be vertically mobile working in limited space forentire shift.
• Protect the assets of this property and the Migis HotelGroup.
MINIMUM REQUIREMENTS:
• Must be eligible to work in the United States of America.
• Previous experience as a line cook in a similar property.
• Ability to communicate in English, both orally and written,with guests and employees, some of whom will require high levels of patience,tact and diplomacy.
• Ability to understand verbal directions, as well as writtenmenus, recipes, labels on foods and chemicals, and other workplace safetysignage.
• Ability to work under pressure and deal with stressfulsituations during busy periods.
ABILITIES REQUIRED:
• Frequent walking, bending, stooping, reaching, pushing,lifting, manual dexterity and repetitive motions. May require the ability to work on unevenoutdoor surfaces.
• Occasional stair climbing.
• Working in extreme temperatures conditions both indoors andout.
• Schedule varies according to operational needs; may includesevenings, weekends, and holidays.
• Frequent hand-washing
• Hazards include, but are not limited to cuts from knives andslicers, burns, exposure to raw meat, poultry, seafood, and produce, slips, andtripping.
DISCLAIMER
The above statements are intended to describethe general nature and level of work being performed by people assigned to thisclassification. They are not to beconstrued as an exhaustive list of all responsibilities, duties, and skillsrequired or personnel so classified. Allpersons may be required to perform duties outside of their normalresponsibilities from time to time, as needed.