Island Creek Oysters (ICO) is a mission-based brand engaged in promoting the development of aquaculture’s role in our food systems—locally and globally
Island Creek Oysters seeks to create incredible guest experiences that capture the spirits and ethos of a modern day oyster farm. The ICO guest experience celebrates the Island Creek way of life both on the farm in Duxbury and further afield in Portland, Maine.
Opening in Summer 2025, the newest extension of the ICO guest experience will feature a sprawling outdoor seasonal patio space and indoor Shop, located in the Boston Seaport neighborhood. This ICO experience will capture the best of ICO products (oysters! Caviar! tinned fish) craft beer, wine and cocktails accompanied by genuine, casual hospitality. The outdoor space will be operational June - October, with a year round indoor Shop component currently in development.
Shucker:
- Shuck oysters to order, in line with ICO standards and care for the product
- Complete daily food preparation for all existing recipes
- Maintain knowledge of new and current menu offerings, including but not limited to shellfish, seafood, tins, sauces and specials
- Learn and display knife skills
- Manage guest tickets with efficiency as part of the BOH team
Line Cook:
- Complete daily food preparation and kitchen operations checklist, in line with your role
- Maintain knowledge of new and current menu offerings, including but not limited to shellfish, seafood, tins, sauces and seasonal produce
- Prepare and prep food items consistently with quality following recipe cards, as well as production, portion and presentation standards; complete required mise en place or prep list in a timely fashion
- Follow manager’s direction in regard to quantity and quality of items prepped
- Operate, maintain, and properly clean kitchen equipment: this includes all restaurant owned equipment deemed part of your cleaning duties
- Take allergens seriously, communicating effectively
Hourly Sous Chef:
- Ability to execute an authentic menu for the Raw Bar Seaport reflective of ICO mission & values
- Oversee daily kitchen operations, working in service 4-5 shifts per week
- Hire, develop, and coach team members, making best use of all available resources
- Complete ordering and inventory
- Support training of all culinary staff
- Uphold all food safety requirements
- Care for all BOH equipment and support maintenance as needed
Expo:
- Oversee the final presentation of all dishes; acting as a quality control checkpoint before food hits the table
- Double check tickets for accuracy and ensure modifiers/allergies are communicated
- Communicate clearly with Line Cooks and Servers to coordinate timing
- Keep the Expo station clean, stocked, and running smoothly
Porter:
- Wash, sanitize and organize all plateware, tools and equipment
- Responsible for keeping the kitchen and fridge areas clean and sanitary
- Organize products as needed and ensure the walk-in is kept to a high standard of cleanliness
- Take out trash and recycling, and maintain waste areas
- Assist with receiving and organizing deliveries
REQUIREMENTS:
- Availability to work nights, weekends, and holidays
- Ability to work independently
- A friendly and hospitality driven personality
- Previous kitchen or hospitality experience a plus
- Ensure high levels of employee satisfaction by being a great team player
PHYSICAL REQUIREMENTS:
Representative of those met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential
functions. The employee may frequently lift and/or move up to 25 pounds or more. Specific sensory abilities required by this job include sight, taste, smell, and hearing.
- Stand for the entirety of an 8-hour shift
- Lift and transport items in excess of 50 lbs
- Frequently kneel, bend over, lift items above head, work in small or cramped spaces
- Work quickly and safely in stressful circumstances
