Dragos - Oyster Shucker

    • Job Tracking ID: 512688-603368
    • Job Location: Jackson, MS
    • Job Level: Entry Level (less than 2 years)
    • Level of Education: Any
    • Job Type: Full-Time/Regular
    • Date Updated: July 09, 2018
    • Years of Experience: Any
    • Starting Date: ASAP
    • Hotel: Drago's - Charbroiler / Oyster Shucker
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Job Description:

Responsible for shucking oysters for char-broiler, raw consumption, and gallons. Must
neatly cut both eyes without damaging the oyster. Must be able to neatly shuck without
adding more shell pieces to the shucked oyster. Must assist in charbroiling oysters when
Communicates with guests to promote all food items sold at the oyster bar, char-broil
expeditor, and other team members.

Responsible for the cleanliness of oyster bar, displaying the product at the bar, as well as

communicating with guests.
Visually inspects, selects, and uses only food items of the highest standard in the
preparation of all menu items.
 Checks and controls the proper storage of product; checks on portion control to maintain
quality product, as well as completing a oyster bar reconciliation sheet daily to Restaurant
Chef at the end of each shift.

Prepares all char-broiled oysters according to standard recipe and/or as specified on guest
check, to ensure consistency of product.
Keeps all refrigeration, equipment, storage and working areas in clean, working condition in
order to comply with health department regulations.
Prepares daily requisitions for supplies and food items for production.
Visually inspects, selects, and uses only food items of the highest standard in the
preparation of all menu items.
Checks and controls the proper storage of product; checks on portion control to maintain
quality product.
In addition to performance of the essential functions, this position may be required to perform a combination of
the following supportive functions, with the percentage of time performing each function to be solely determined
by the supervisor based upon the particular requirements of the company.
? Perform any general and deep cleaning tasks using standard hotel cleaning products as assigned by
supervisor to adhere to health standards.
? Keep floors clean and dry floors to avoid slip/fall accidents.
? Attend mandatory meetings/training sessions.
? Perform other duties as required.
Frequency Key: Rare - up to 1 hour, Occasional - 1-3 hours, Frequent - 3-6 hours, Constant - 6-8 hours
Physical Activity Frequency
Sitting Occasional
Walking, climbing stairs Constant
Crouching/Bending/Stooping Occasional
Reaching Frequent
Pushing/Pulling Occasional
Near Vision Constant
Far Vision Constant
Hearing Constant
Talking Constant
Lifting/Carrying( 50 lbs) Occasional
Travel Rare
Regular attendance in conformance with the standards, which may be established by the department from time
to time, is essential to the successful performance of this position.
Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential
of risk to your health or safety. The hotel will provide the required PPE. Team members will be trained in the
proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or
equipment that does not fit properly, to your Manager.
? Hair Restraint/Hat
? Latex Gloves
? Apron
? Black Slip Resistant Shoes (Not Provided, but Mandatory)
Positions directly reporting to this position (titles):
? None

Experience and Skills:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate
that he or she can perform the essential functions of the job, with or without reasonable accommodation.
Good working knowledge of the fundamentals of broiler cooking

Good oyster knife skills

Good working knowledge of accepted standards of sanitation
 Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers,
kettles, etc.
 Basic mathematical skills necessary to understand recipe specifications, measurements, requisition
amounts, and portion size
 Ability to read the English language in order to complete requisitions, read recipes, and
communicate with other team members
 Sufficient manual dexterity of hands in order to use all kitchen equipment, i.e., knives, spoons,
spatulas, tongs, slicers, ect.
 Ability to grasp, lift and/or carry, or other wise, move or push goods on a hand cart/truck weighing a
maximum of 200 lbs.
 Ability to stand and work continuously in confined spaces
 Ability to perform duties within extreme temperature ranges
 Ability to effectively deal with internal and external customers, some of whom will require high levels
of patience, tact, and diplomacy to defuse anger, collect accurate information and resolve conflicts.
Hgh School diploma or equivalent required.
Culinary or Apprenticeship preferred
6 months broiler experience required.
Ability to obtain any government required license or certificate; Serve Safe Certification, CPR Certification
and/or First Aid training preferred.
All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or
required articles of clothing will be explained to you as a part of the orientation process.
Additional language ability preferred.