Assistant Culinary Manager: Lead Kitchen Excellence

Bonefish Grill; Saint Petersburg (FL); On-site; USD 52,000 - 68,000; Full time

Benefits offered by this job

medical

dental

vision

401k

Job summary

Bonefish Grill is seeking an Assistant Culinary Manager to support back-of-house operations and Culinary Managers in maintaining kitchen standards and daily quality. You will lead with a coaching mindset, ensuring efficient line flow, proper food safety, and timely execution of tickets.

Ideal candidates bring leadership experience in a restaurant environment, a certified back-of-house trainer credential, and the flexibility to work a varied schedule.

Qualifications

• Certified trainer in back-of-house functions.
• Passing grade in Assessment testing.
• Must be willing and able to work a flexible schedule.
• Legal authorization to work in the United States.
• Minimum 21 years of age.

Responsibilities

• Maintain high employment standards consistent with Bloomin' Brands policies.
• Assist in set ups for the opening crew in the kitchen.
• Check schedule for in-coming team members.
• Adhere to and coach on security procedures.
• Evaluate the close from night before.
• Review daily inventory.
• Prepare to receive orders.
• Track of shelf-life adherence.
• Check temps on freezer, dish machine and refrigeration units before prepping.
• Learn flavor profiles and specifications of menu items.
• Follow recipe cards with no compromise.
• Review daily sanitation checklists and conduct checks.
• Conduct daily health inspections.
• Adhere to sanitation, temperature and food safety standards.
• Work the flow and timeliness of tickets to ensure exceptional cook times.

Skills

Leadership

Coaching

Back-of-house operations

Team supervision

Food safety awareness

Education

Certified trainer in back-of-house functions

Job description

Bonefish Grill is seeking an Assistant Culinary Manager to support back-of-house operations and Culinary Managers in maintaining kitchen standards and daily quality. You will lead with a coaching mindset, ensuring efficient line flow, proper food safety, and timely execution of tickets.

Ideal candidates bring leadership experience in a restaurant environment, a certified back-of-house trainer credential, and the flexibility to work a varied schedule.