The Oyster Club is looking for talented and experienced Sous Chefs to be a part of its grand opening. 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.
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 chilly 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. A fourth generation fly fisherman, Chris understands the rhythms of the sea. 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. Steak Frites and a signature burger will feel right at home. Crudos, ceviches and seasonal salads will keep things light and fresh.
Candidates can expect competitive wages and benefits, a professional work environment and a fun-loving culture of restaurant professionals.