The Oyster Club is looking for talented and experienced Sous Chefs, Oyster Shuckers and Line Cooks to be a part of its team. The ideal candidate should have a passion for working with the best quality ingredients, especially seafood. Sous Chefs must have experience with cooking and managing in a high volume, professional environment. We are willing to hire and train cooker or shuckers with various experience levels.
The Oyster Club, located at 79 Park Plaza in the heart of Boston’s historic Back Bay, is a classic New England raw bar and seafood restaurant. Combining friendly service with well crafted cuisine, The Oyster Club strives to be the pride of the Back Bay.
The Oyster Club features the freshest of seafood, shellfish and oysters, focusing on the waters of New England. Chef/Owner Chris Parsons, a Boston native, utilizes his 20 years cooking here to obtain the best New England has to offer. Inspired by the seasons, The Oyster Club menu is in sync with the constantly evolving produce their local farmers, fishermen and artisans have to offer. Their menu, while highlighting classics such as Lobster Rolls, Fried Oysters, Pan Roasts and Chowders, will also feature Chris’s takes on steakhouse fare. Cooks looking to hone their skills with all aspects of seafood preparation should apply!
Candidates can expect competitive wages and benefits, a professional work environment and a fun-loving culture of restaurant professionals.
Applicants should forward resumes to the email address below.