Description
Use oyster knives and hand tools to shuck, clean, sort, and pack oysters for raw service or cooking while maintaining sanitation and cold-chain standards.
- • Use oyster knives, shucking blocks, and protective gloves to open shells and detach meat.
- • Rinse and clean oyster meat and half shells; remove shell fragments, grit, and debris.
- • Inspect shellstock for freshness, damage, and off-odors; cull dead or unsafe oysters.
- • Shuck and portion oysters for half-shell service, pints/quarts, or cooking applications.
- • Retain and record shellfish harvest tags; label lots with dates and traceability info.
- • Weigh or measure oyster meat; label and seal containers for storage or delivery.
- • Sort oysters by size and grade; stage product for raw bar or kitchen use.
- • Maintain cold-chain conditions with ice and refrigeration; rotate stock using FIFO.
- • Sanitize work surfaces, tools, and gloves; follow HACCP and food-safety procedures.
- • Dispose or recycle shells per policy; keep work area clean and organized.
- • Prepare garnishes and accompaniments for raw bar service as needed.
- • Sharpen and maintain shucking tools; report equipment or quality issues.
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Agriculture
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Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
