The journey we'll share with you is a luxurious tropical dining experience, back-dropped by a revitalizing view of Laguna Beach, California. Inspired by a lifetime throughout tropical destinations and islands, this gastronomy story is about taking a step away from the daily routine and embarking on a kitchen and cocktail dance.

Welcome To Rum Social!

We are looking to grow to our team and join our exploration of a Tropical Escape Experience. Candidates with a flexible schedule, Full-Time / Part-Time inquires, as well express passion in growth within the hospitality industry is a plus. Payment is based on experience and will be discussed future during interview process.

Previous experience as a line cook in high volume preferred but very willing to train up the right individual. Positive work environment working side by side with the Chef, learning new cooking techniques, recipes & plating standards. Banquets/events experience available, seasonal menu & updates offer additional options for growth.

Summary of Position: Directly responsible for all kitchen functions including food preparation and maintenance of quality standards; sanitation and cleanliness; training methods of cooking, preparation, plate presentation, portion control, sanitation and cleanliness.

Duties & Responsibilities:

• 
  In collaboration with Kitchen Lead, oversee all Back-of House operations. While Kitchen Lead oversees day-to-day operations and most administrative tasks, Chef de Cuisine focuses on creativity and execution of all recipes and dishes according to established standards.
• Execution all recipes and menus
• Assists Kitchen Lead with all food preparations.
• Solves any problems or issues that may arise in the course of day-to-day operations. Seizes control and takes ownership of any issues in the kitchen and brings them to resolution.
• Assist all line staff in food preparation and production. All for one, One for all.
• Executes all plating and presentation plans.
• Ensure that all food products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Execute high quality presentation of all plates, including both design and taste.
• Assists Kitchen Lead in proper inventory and management of all supplies.
• Directs Kitchen Lead in proper ordering of needed supplies. Evaluates quality of all new food products and ensures ongoing high standards of quality products received.
• Ensure your station is upkept and upkept to ensure guest service standards and efficient operations.
• Assist Executive Chef/Chef de Cuisine/Kitchen Lead in ensuring that all menu items are of the highest quality and that a clean and safe work environment is maintained in all kitchen operational areas.
• Collaborates with Executive Chef/Chef de Cuisine/Kitchen Lead on creative ideas to that can improve the kitchen’s performance.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Establish and maintain positive relationships with all employees.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Assist Kitchen Lead in order to ensure that restaurant policies on employee performance are followed and completed in a timely manner.
• Collaborating with other members of kitchen supervisory staff, ensure that all kitchen staff follows all established food safety laws and guidelines.
• Assist and collaborate with Kitchen Manager in creating and maintaining staff schedules.
• Assist in the training of new kitchen personnel in proper preparation of all menu items according to standard recipe cards.
• Assist in the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Assist in training kitchen personnel in cleanliness and sanitation practices.
• Monitor and maintain all kitchen equipment. Inform Kitchen Lead of any issues or concerns with kitchen equipment. Assist Kitchen Lead in assuring that any needed repairs are completed in a timely manner.
• Check and maintain proper food holding and refrigeration temperature control points throughout all shifts.

Qualifications:

• 
  A minimum of 3 years of experience in varied kitchen positions including food preparation, line cook, fry cook or expediter.
• Established pattern of increasing levels of responsibility and expertise.
• At least 6 months of experience in a similar capacity. (LEAD Potion)
• Knowledge of a wide variety of cooking and preparation methods, ingredients, and procedures.
• Culinary Arts degree or certification is preferred.
• Experience in working well in a fast-paced kitchen.
• Collaborates effectively with other members of culinary team
• Possesses strong interpersonal skills.
• Familiarity with industry’s best practices and techniques.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Strong ability to handle pressure. Superior time management skills.

Licenses & Certifications

• 
  Food Handlers Card

Benefits:

• 
  Employee discount
• Flexible schedule

Qualifications (but not limited to):

• Restaurant experience: 3 years (Preferred)

Physical Setting:

• 
  Fine dining restaurant
• Upscale casual restaurant

Pay: Up to $18.00 - $22.00 per hour

Schedule:

• 
  Every weekend
• Monday to Sunday
• Night shift
• Weekend availability