We are looking for a motivated, detail-oriented Raw Bar & Garde Manger Cook who is eager to learn and develop in a professional restaurant kitchen. This role handles both raw seafood and ready-to-eat preparations, so meticulous sanitation and prevention of cross-contamination are essential. This position is ideal for someone who enjoys precise work, takes pride in presentation and organization, and wants to build strong cold-station skills alongside an experienced culinary team. Most importantly, we want someone who is meticulous, curious, and willing to learn. We can teach raw-bar techniques to the right candidate, but careful food handling and attention to detail must guide every task. Bring humility, ask questions, take direction, and work toward clean, consistent execution every day.

• Prepare daily raw-bar and garde manger mise en place, prep lists, and service preparations.
• Properly handle, clean, shuck, and present oysters and other shellfish; prepare chilled seafood presentations.
• Prepare salads, dressings, cold sauces, condiments, and garnishes according to recipes and production standards.
• Wash and prepare produce; portion, weigh, measure, and store ingredients accurately.
• Maintain strict separation of raw seafood, produce, ready-to-eat food, utensils, and work surfaces; follow allergen procedures.
• Monitor product quality, ice, refrigeration, and holding temperatures; report concerns immediately.
• Execute consistent portioning and plating during service; properly label, date, rotate, and store all products.
• Follow opening, closing, cleaning, and sanitation procedures; maintain a clean, organized, and safe station throughout the shift.
• Communicate clearly and respectfully with chefs, cooks, servers, and other team members; demonstrate professionalism and hospitality toward guests and colleagues.
• Be willing to learn new techniques, recipes, equipment, and work methods; assist with additional kitchen responsibilities as directed.

• Professional kitchen experience or culinary training preferred; raw-bar experience is helpful but not required.
• Basic understanding of kitchen production and food safety, especially cross-contamination and allergen awareness.
• Ability to follow recipes and presentation standards and remain focused during a busy service.
• Reliable and punctual, with a strong work ethic and the ability to work effectively as part of a team.
• Strong attention to detail, cleanliness, organization, and personal responsibility.
• Professional communication, a positive attitude, and willingness to receive instruction and constructive feedback.
• Availability for evening, weekend, and holiday shifts, along with scheduled training.
• Food Handler Certification preferred.

Working Environment/Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. 

• While performing the duties of this job, the team member is regularly required to walk and stand for 6+ hours per day.
•  Additionally, they will frequently be asked to use their hands and arms to reach, carry, pull, and lift up  25 lbs.    
• The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job.
• While performing the duties of this job, the team member will experience temperature fluctuations (rain, wind, heat, humidity), and moderate to high noise levels.