Raw Bar Attendant

Raw Bar Attendant

Title:  Raw Bar Attendant/Shucker

REPORTS TO:  Executive Chef

FLSA STATUS:  Non-Exempt

Position Summary:

The Raw Bar Attendant is responsible for the daily preparation of all raw and cooked cold seafood items that are served to the guests of Gibsons Restaurant Group.

Essential Duties and Responsibilities:

• Set up station according to restaurant guidelines.
• Prepare all food items as directed in a sanitary and timely manner.
• Manage and maintain all shellfish tags per State of Florida Regulations.
• Follow all safety requirements while handling and shucking shellfish and seafood.
• Follow recipes, portion controls, and presentation specifications as set by the restaurant.
• Restock items as needed throughout shift.
• Clean and maintain station in practicing good safety, sanitation, organizational skills.
• Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
• Shuck raw oysters and clams
• Peel and prep shrimp, lobster, crab and other seafood items.
• Prepare all garnishes, sauces and accompaniments for the seafood items.
• No seafood or shellfish allergies or sensitivities.
• Ability to work on stage interacting with customers and guests of the restaurant.
• Ability to perform basic service standards as required for Raw Bar Customers.
• Ability to work unsupervised for long periods of time under extreme pressure while in an on stage area.
• Impeccable cleanliness and attention to sanitation standards.
• Perform multiple weekly deep cleaning operations as directed by the Chef.
• May perform other duties as assigned.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

Graduate of a recognized culinary school and one to two years related experience is preferred; or equivalent combination of education and experience.

Mandatory 6 months experience working in the capacity as a Shucker, shucking raw oysters and clams. 

Skills:

Must possess thorough knowledge of basic pastry and baking food preparation techniques, styles, sanitation and food handling procedures. Commitment to excellence, high standards, and good judgment with the ability to make timely and sound decisions. Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm. Must possess acute attention to detail.