Peche is currently looking for an Oyster Shucker to join our team.
Link Restaurant Group was founded by James Beard Award winning executive Chef Donald Link and Stephen Stryjewski, with the goal to support the continuous growth of their family of restaurants in New Orleans. Currently that includes Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill, Gianna, La Boulangerie and Calcasieu Private Dining. Growing up in south Louisiana taught Chef Link about the importance of traditions and the regions unique flavors, which helped define their guiding philosophy to produce honest, simple food.
We offer competitive wages, health insurance (medical, dental and vision), 401k with company match, paid sick days, paid personal days, in-house dining discounts, career progression and professional development
Oyster Shuckers are required to execute menu items and recipes as set forth by the Chef de Cuisine. They are responsible for operating the mechanics of the assigned station in accordance with the standards and expectations of Link Restaurant Group. They are also accountable for BOH cleanliness and organization.
Responsibilities
- Be able to set up and work line stations at required level
- Complete daily station mis en place in a timely, efficient fashion
- Consistently execute menu items while following current restaurant recipes
- Be able to work in a professional manner with fellow BOH employees
- Operate, clean, and maintain all kitchen equipment
- Maintain a clean and organized station
- Assist in weekly deep cleaning of the BOH
- Be able to taste all food at any required moment before and during service
- Follow all proper food safety practices and kitchen safety practices
- Continue to improve upon existing skill set
Skills and Requirements
- Minimum of one year of kitchen experience preferred but not required
- Basic knife skills
- Sanitation Knowledge
- Food safety knowledge
- Passionate about food and hospitality
Physical Demands
- The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 50 pounds, sitting, standing for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.
The duties of this position may change from time to time. Link Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of LRG or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.
LRG is proud to be an Equal Opportunity Employer. We do not discriminate based on race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.
Job Type : Full Time
Compensation Type : Hourly
Skills Required
- Minimum of one year of kitchen experience
- Basic knife skills
- Sanitation knowledge
- Food safety knowledge
- Passion for food and hospitality
- Ability to frequently lift up to 50 pounds and stand for 4 to 8 hours
What We Do
Link Restaurant Group is a New Orleans restaurant company founded by chefs Donald Link and Stephen Stryjewski. It supports and operates a family of restaurants and hospitality venues, including Herbsaint, Cochon, Cochon Butcher, Pêche Seafood Grill, La Boulangerie, Gianna, Calcasieu private events, and Chemin à la Mer. Its culinary philosophy emphasizes honest, simple South Louisiana food rooted in regional traditions and flavors.
