Oyster Shucker- Bourbon House Position Available In Orleans, Louisiana
Tallo's Job Summary: The Oyster Shucker position at Bourbon House in New Orleans requires good guest service skills, attention to detail, and the ability to work independently. The role involves shucking oysters, preparing dishes, and maintaining a professional presence. The pay ranges from $8 to $10 per hour, with additional tips and benefits such as a flexible schedule and employee discount. The employer, Dickie Brennan & Company, is a restaurant group known for its locally inspired cuisine in New Orleans.
Job Description
Oyster Shucker- Bourbon House 3.9 3.9 out of 5 stars 144 Bourbon Street, New Orleans, LA 70130 ESSENTIAL
FUNCTIONS
Practice good guest making skills with a positive attitude while treating guests with respect and making them feel special while exceeding their expectations for an exceptional dining experience Ability to follow highly specific direction and attention to detail Upbeat personality and positive guest service skills. Maintain a friendly, interactive vibe with guests Wash shellfish in water Insert blunt edge knife between halves to open bivalves and cut out the inedible parts Return oysters to half shell and arrange them on ice filled dishes or place them in cold storage Serve customers at bar Place silverware, napkins, potato chips, and condiments on bar Mix ketchup, horseradish, lemon juice, and other ingredients to make cocktail sauces Retrieve sacks of oyster product from cold storage for work station Communicate well with other team members throughout service while exhibiting good teamwork skills and receive direction well Practice good safety and sanitation habits at all times, including wearing of gloves Use equipment properly and respectfully Maintain a strong professional presence which includes arriving to work on time, ready to work and in clean, proper uniform Maintain an awareness of and follow company standards at all times Maintain a strong product knowledge related to oyster and menu items Enjoys coming to work and has a good time while maintaining professionalism Work efficiently, productively and independently to complete required tasks within assigned timeframe Attend all scheduled employee meetings and participate in a meaningful way Perform side duties thoroughly and independently Other duties as assigned
REQUIREMENTS
Six months to one year related experience and/or training; or equivalent combination of education and experience preferred ServSafe or other food safety management certification helpful Knowledge of food safety is essential Good math skills helpful Ability to read, count, and write to accurately complete all documentation, including weights and measurements Ability to communicate and understand directions and instructions in English (written and verbal) Ability to receive instruction from supervisory staff on work flow; ability to converse appropriately with Oyster Bar customers Ability to track amounts required for production demand; ability to track customer consumption for guest ticketing Good customer service skills; ability to produce well in high volume situations Knowledge of the use of kitchen utensils, tools and equipment, including knife safety and working skills (cutting, chopping, slicing, etc.) Manual dexterity is essential. Must possess finger dexterity to use utensils, knives and equipment adeptly Frequently required to taste and/or smell food being prepared utilizing sanitary means Subject to wet or slippery floors, temperature extremes/frequent changes in temperature, and excessive noise. Able to work in hot temperatures and freezer/cooler areas for extended periods of time. Must be able to stand for long periods of time, bend, stoop, reach, crouch, kneel, lift, push and pull. Properly lift up to 50 pounds; push, pull or move items weighing up to 50 pounds Ability to work varied hours/days in a fast-paced environment in accordance with restaurant operations and adhere to the attendance requirements of the restaurant Must adhere to the established appearance, hygiene, and uniform guidelines Ability to adhere to and comply with all rules and regulations of the company Dickie Brennan & Company was established in 1991 to continue the rich history of New Orleans cuisine through locally inspired and nationally recognized cuisine. Today, Dickie Brennan’s restaurant group includes four restaurants located in New Orleans’ picturesque
French Quarter:
Palace Cafe, Dickie Brennan’s Steakhouse, Bourbon House, and Tableau. We also own & operate Acorn Cafe (Located in New Orleans’ City Park adjacent to the Louisiana Children’s Museum) and The Commissary Kitchen + Market in New Orleans’ Garden District and the historic Pascal’s Manale located in Uptown New Orleans.
Pay:
$8 – $10 / hour
Pay:
Tips Benefits:
Flexible schedule Employee discount
Other Job Type:
fulltime, parttime
Education:
No education required Work location: On-site
