Raw Bar Line Cook - Fine-Dining Seafood & Plating

The Oak Room - Georgetown; Washington (District of Columbia); On-site; USD 39,000 - 52,000; Full time

Job summary

The Oak Room - Georgetown is seeking a Raw Bar Line Cook to join our Georgetown kitchen team. You will cook and plate seafood items, shuck shellfish, and build visually stunning cold seafood platters while maintaining exacting safety standards.

Ideal candidates bring at least 3 years of experience in fine dining and high-volume kitchens, excellent communication, and a flexible schedule that includes evenings, weekends, and holidays.

Qualifications

• Minimum 3 years of experience in high-end cuisine and high-volume kitchen.
• Detail-oriented with strong culinary techniques.
• Exceptional communication and teamwork.
• Ability to work evenings, weekends, and holidays.

Responsibilities

• Complete tasks assigned in a timely, efficient manner.
• Communicate kitchen-related needs to Chef or Manager.
• Cook and plate all food according to recipe specifications.
• Weigh and measure ingredients accurately.
• Restock station when necessary.
• Assist at other stations when necessary.
• Must assist with cleaning tasks.
• Shuck oysters and clams cleanly and rapidly without piercing meat or leaving shell fragments.
• Slice raw fish with precision for crudos, carpaccio, tartars, and ceviche.
• Build and style elaborate, visually stunning seafood platters on ice according to spec.
• Follow rigorous food safety protocols for raw shellfish, including tracking tags, monitoring temperatures, and sanitation of knives and boards.
• All other duties assigned.

Skills

Line cook

High-end cuisine

High-volume kitchen

Communication skills

Team player

Time management

Flexibility

Job description

The Oak Room - Georgetown is seeking a Raw Bar Line Cook to join our Georgetown kitchen team. You will cook and plate seafood items, shuck shellfish, and build visually stunning cold seafood platters while maintaining exacting safety standards.

Ideal candidates bring at least 3 years of experience in fine dining and high-volume kitchens, excellent communication, and a flexible schedule that includes evenings, weekends, and holidays.