Shucker

Hog Island Oyster Company Inc; Larkspur (CA); On-site; USD 33,000 - 44,000; Full time

Benefits offered by this job

Competitive pay + tips

Medical plan

401k matching

FSA pre-tax

Paid meals/vacation/sick

Volunteer time off

Discounts & training

Job summary

Hog Island Oyster Co. is seeking a Shucker to join our team at our Tomales Bay farm and restaurants in Marshall, San Francisco, Napa, and Larkspur. You will shuck oysters on the half shell at a fast pace, educate guests about our varieties, and work as part of a dynamic team.

This role is physically demanding but rewarding; we offer competitive pay, tips, medical, 401k, FSA, and opportunities for advancement. Training provided.

Qualifications

• Experience in preparing fresh ingredients in a kitchen.
• Cleanliness, time-management, and multitasking abilities.
• Reliable, organized and able to work well in a team.

Responsibilities

• Shuck oysters without damaging meat and present visually on the half shell.
• Set up and stock workstation with ice, Hog Wash, lemons and vinegar blend.
• Educate guests about oyster varieties and respond to questions.
• Restock oysters, ice and workstation items as needed.
• Maintain a clean, organized workstation and follow safety rules.

Skills

Knife skills

Time-management

Team player

Communication skills

Job description

Description

If you want a position that will both challenge and reward you while working for a Company that takes care of its people, the planet and profits, then we encourage you to apply. Hog Island Oyster Co. is proud to be a Benefit Corporation, using business as a force for good.

Live to shuck, shuck to live!

At Hog Island Oyster we aim to cultivate, serve and enjoy the best oyster experience possible. We take care and effort hand raising sustainable shellfish, which we proudly serve at our farm on Tomales Bay and our restaurants in Marshall, San Francisco, Napa, and Larkspur.

What we provide:

• Competitive pay (base hourly wage + tips)
• Generous medical plan (starting at 20 hours/week)
• 401k retirement plan with Company matching funds
• Pre-tax Flexible Spending Accounts (FSA)
• Paid meal period, vacation & sick time
• Paid time to volunteer in the community
• Employee discounts, Industry-leading training and opportunities for advancement

SUMMARY OF POSITION

Shuckers are responsible for creating visually appealing, ready to eat oysters on the half shell at a fast pace in response to customer orders. This job is the heart and soul of the business. It can be physically demanding but also requires excellent communication and customer service skills to educate customers about our product. The ability to work solo and as part of a team is important as well.

DUTIES AND RESPONSIBILITIES

• Set up work station with rubber mat, trash can and compost can
• Check oyster inventory; put new oyster delivery sheet in oyster binder
• Learn and be able to describe the oysters being served each day
• Prep and set up workstation with ice, Hog Wash, lemons, and vinegar blend
• Prefill Hog Wash cups with dry mix
• Stock workstation with towels, disposable gloves, sanitizer bucket with towel, oyster platters, and printer paper
• Stretch palms, fingers and shoulders
• Maintain a clean workstation that looks fresh and organized; sanitize every half hour during service
• Shuck oysters without damaging the meat and arrange in a visually appealing presentation on the half shell while preserving the oyster liquor
• Answer guest questions and educate them about the different types of oysters as needed
• Restock oysters, ice and other workstation items as needed.
• Check BBQ oyster and fried oyster stations and restock as necessary
• Keep Shellfish Grower Tags with oysters until they’ve been served and save to tag envelope
• Communicate regularly with the team when help is needed to fill orders efficiently (Non-shuckers can help with re-stocking ice and plating) and when a specific oyster is running low or has run out.
• Break down the workstation at closing; store inventory appropriately, carry dishes to the dish pit, clean and disinfect the station and surrounding areas
• Store all shellfish tags in the tag envelope for that day
• Assist with hauling compost and trash to the appropriate bins
• Follow all safety rules and company policy
• Other duties as assigned.

Requirements

• Experience or interest in the preparation of fresh ingredients in a restaurant kitchen
• Knife skills (training provided)
• Cleanliness, and time-management skills
• Ability to multi-task and pivot based on changing business needs
• Reliable, organized, efficient, courteous, professional, and a team player
• Solution-oriented attitude
• A heightened sense of awareness and attention to detail
• Ability to lift up to 50 pounds & stand for 7-8 hours at a time
• Full-time availability including weekends

QUALIFICATIONS

• Must be at least 18 years of age
• Previous shucking experience is preferred but not required
• Ability to effectively communicate with all staff and customers.
• Ability to work a flexible schedule.

PHYSICAL DEMANDS

• Regularly required to talk, hear, and verbally communicate.
• Constantly stand at a workstation approximately 44 inches in height
• Constantly use hands and arms to manipulate, grip, push, pull, lift, handle or feel;
• Regularly (10 – 20 trips per 8-hour shift) walk 25 – 30 feet to the ice machine and carry up to 30 pounds of ice back to the workstation.
• Regularly walk up to 100 feet to cold and/or dry storage and carry up to 50 pounds of product back to the workstation using a cart or hand truck.
• Regularly shuck 75 oysters per hour and occasionally shuck as many as 300 per hour.
• Occasionally bend, stoop, and twist.
• Occasionally walk 20 -25 feet to the dish washing station with up to 30 pounds of equipment/dishes.
• Regularly required to use close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
• Regularly ascend/descend office ladder
• Regularly lift product and supplies up to 20 pounds and occasionally lift product and supplies up to 50 pounds.

WORK ENVIRONMENT

• The noise level is high, typical of a restaurant environment and workspace is shared with other staff and customers.
• Entails a fast paced, frequently changing environment in which interruptions are considered normal;
• Minimal exposure to physical risks such as operating dangerous equipment or working with chemicals;
• Constant exposure to possible food allergens such as milk, egg, peanut, tree nuts, fish, shellfish, wheat, and soy;
• Moderate exposure to unusual elements such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises; and
• Chemicals known to the State of California to cause cancer or birth defects or other reproductive harm may be present in foods or beverages sold or served here.

We help and take care of each other, our customers, our communities and our planet, and we have FUN doing it, so come and join us.

At Hog Island Oyster Co. we stand for oysters, diversity and equality! This means cultivating a work place free from discrimination and harassment of any kind, and providing equal employment opportunities. And people of all backgrounds and interests are welcome in our family. Shall we set a place at the table for you?