oyster shucker/ raw bar manager

We are looking for someone to be our dedicated oyster shucker and raw bar manager. This is a full-time job. The hours would be Tuesday through Saturday with prep starting earlier in the day and breakdown after service. You need to be personable as you will be at our bar entertaining clientele while working. The pay will be augmented with tips. You will need to have an extensive working knowledge of West Coast, East Coast, Gulf oysters, and the farms of those regions. This station also produces tartines, crudo's, ceviches, aguachiles and sliced charcuterie (currently Jamón Ibérico de Belotta [Pata Negra] Black Label). The station has a 48"mega top low boy, small convection oven, A dual-head panini grill, and a Berkel, manual flywheel, Italian slicer.