Oyster Shucker at BAR167

Casadonna; Charleston (SC); On-site; USD 28,000 - 48,000; Part time

Benefits offered by this job

50% off dining at all 167 locations

Job summary

BAR167 Bistro & Lounge in Downtown Charleston is hiring an oyster shucker with experience shucking oysters and organizing shellfish tags. The role emphasizes high quality and clean raw bar standards, with strong communication and teamwork required.

Hours include a dinner shift 3:30pm - 11:00pm, 20–35 hours per week, Sundays off, and a 50% dining discount across 167 locations. Applicants must be 18+ and able to lift 50+ lbs.

Qualifications

• 2 year minimum line cook and expo experience.
• Must be able to stand for long periods.
• Professional reference and background checks.
• Full availability and flexible schedule.
• Sundays off.
• Must be 18 years or older.
• 50% off dining at all 167 locations.

Responsibilities

• Set up station for service and prepare mis en place.
• Check quality and consistency in food product.
• Prepare or expedite tickets.
• Communicate with team to coordinate service.
• Ensure all stations are clean and stocked.
• Replenish station items as needed.

Skills

Oyster shucking

Clear communication

Organization

Team player

Tools

Shucking tools

Job description

167 Hospitality Group is seeking an oyster shucker for BAR167 Bistro & Lounge. This is a full service restaurant in Downtown Charleston.

5 Fulton Street

Charleston, SC

BAR167's menu is Mediterranean driven with an emphasis on seafood, including 167's signature raw bar.

BAR167 is seeking experienced oyster shucker who is well experienced with shucking oysters and the organization of shelffish tags.

Keeping high standards or quality and cleanliness in the raw bar is the upmost importance. This employee needs to have clear communication, organization, and ability to work in a team environment.

Restaurant is open for Lunch & Dinner

Monday - Saturday, closed on Sundays

Closed Thanksgiving and Christmas Day

Shift Availability

Dinner shift 3:30pm - 11:00pm

• Set up station for service & prepare mis en place
• Check quality and consistency in food product
• Prepare or expedite tickets
• Communicate with team
• Ensure all stations are clean
• Replenish station items

Requirements

• Working 20 - 35 hours a week (full time or part time)
• 18 years old or older
• 2 year, minimum line cook and expo experience
• Professional reference and background checks
• Full availability and flexible schedule
• Able to stand for long periods of time
• Able to lift 50+ lbs
• Sundays off
• 50% off dining at all 167 locations