Cook

2 years

Oyster Oyster is excited to be hiring a cook / chef de partie to join our team.
we are looking for driven individuals who want to be a part of cooking towards a sustainable future.

Who you are:

• Attention to detail
• Values working clean and organized
• Team player
• Has a sense of humor
• Driven to get the job done.
• Interested in sustainability

Our cuisine is anchored in sustainability, utilizing ingredients from the best farmers and producers in the Mid-Atlantic region. With a focus on plants, foraged mushrooms, and local oysters, Oyster Oyster is exploring all the possibilities the plant kingdom has to offer via a multi-course menu. Cooks will work side by side with Chef Rob Rubba in our open kitchen that overlooks our dining room.

Accolades and Recognition

• 1 star Michelin Guide 2022, 2023, 2024
• Michelin Green Star 2024
• James Beard Award winner for Outstanding Chef in America 2023
• Food & Wine Magazine's Best New Chef in America '22
• James Beard Award Nominee: Best New Restaurant 2022
• Best New Restaurants 2021 (Esquire Magazine)
• * The 50 Best Restaurants in America (for wine enthusiasts)
• The Number One Restaurant (The Washington Post's Fall Dining Guide)
• *Best New Restaurant (Washington City Paper)

benefits:
Oyster Oyster provides a comprehensive benefits package in addition to competitive wages (including a tip pool). As an important member of our team, youll enjoy the following benefits:

• Medical and Dental insurance coverage
• Continuing education classes and professional training opportunities in food and beverage that are provided within the restaurant
• A Family meal made with the same quality ingredients we serve
• Tuesday through Saturday schedule; 5-day work week (no brunch)
• Wine and Beverage education
• Class Trips to farms and producers
• Major Holidays Off
• and more

Compensation: Hourly ($24.00 - $27.00)

Benefits & Perks: Health Insurance, Dental Insurance, Paid Time Off, Dining Discounts

Strong Communication Skills

Adaptability to Changing Situations

Commitment to Quality and Excellence

Collaboration With Team Members

Knowledge of Sustainable Cooking Practices

Willingness to Learn and Grow Professionally

Time Management Skills

Problem Solving Abilities

Attention to Customer Satisfaction

Ability to Follow Instructions and Recipes

Understanding of Food Safety and Hygiene Standards

Detail Oriented

Driven

Knife Skills

Culinary Techniques

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