Sunday Oyster Shucker

POSITION: Seasonal May-end of October. Sundays 3-7pm, shucking from 4-6pm (or until we sell out), the remaining time is for set up and breakdown of oyster station.

RESPONSIBILITIES: setting up oyster shucking station, break down of station, shucking oysters, interacting with customers

REQUIREMENTS:

Regularly able to commit to work from 3-7pm on Sundays
Friendly and reliable personality

WORKING AT ODD ALEWIVES:

We believe in treating people with respect. Our employees get along and like working together. Drama, disrespect, and negativity are not tolerated. You must genuinely like working with a diverse group of people, both co-workers and customers alike. Our overall vibe is casual and friendly. We strive to create a happy and healthy work environment. Mutual respect and appreciation for each other's strengths and diversities is something we highly value.
We also believe in maintaining a healthy work/life balance. Your time off is sacred and we do not bother you with texts or calls when you are not working.

Competitive hourly wage based on experience, plus shared tip pooling.

ONLINE APPLICATION:

Name

First Name

Last Name

Phone

(###)

###

####

Tell us about your oyster shucking experiences.

We want to get to know you, tell us something interesting or surprising about yourself. What passions or other interests do you have?

Other reasons we should consider hiring you?

Work Experience #1

Please list: 1. position held 2. previous employer 3. dates worked 4. reason for leaving 5. a brief explanation of duties and responsibilities

Work Experience #2

Please list: 1. position held 2. previous employer 3. dates worked 4. reason for leaving 5. a brief explanation of duties and responsibilities

Work Experience #3

Please list: 1. position held 2. previous employer 3. dates worked 4. reason for leaving 5. a brief explanation of duties and responsibilities

Professional Reference #1

Please list name and contact info for Supervisor or Manger and your relationship to this person

Professional Reference #2

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Professional Reference #3

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