Shellfish Shucker

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile, La Tête d’Or by Daniel. This new concept will blend the classic American steakhouse with the Parisian dining scene. La Tête d’Or by Daniel will feature a 150-person main dining area, a cocktail bar in a dramatic lounge, private dining room, and an exclusive private omakase steak and seafood table to enjoy a unique dining experience. La Tête d’Or is looking for an Shellfish Shucker to join the team! This position will be responsible for oysters, clams, lobster, shrimp, scallop, and sashimi. The right candidate will have prior shellfish experience, be fast, precise, and knowledgeable and able to separate shellfishmeats from the shell in a safe, clean manner paying attention to the quality and sanitation of the product shucked.The shucker will be responsible for the rotation of seafood and inventory, keep all shellfish tags for 3 months in case of inspection and report to the Executive Chef and Sous Chefs. The shucker will also be responsible for oyster sauces and garnishes.