Assistant Culinary Manager: Lead Kitchen & Quality

Bonefish Grill; Independence Township (OH); On-site; USD 52,000 - 70,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401k

Job summary

Bonefish Grill is seeking an Assistant Culinary Manager to support back-of-house operations and culinary leaders. The role focuses on maintaining kitchen standards, coaching, and ensuring quality across daily operations in a fast-paced restaurant environment.

The ideal candidate will lead with a coaching attitude, oversee opening crew setups, manage schedules, and ensure food safety, sanitation, and efficiency from prep to plate.

Qualifications

• Certified trainer in back-of-house functions.
• Passing grade on Assessment testing.
• Flexibility to work a varying 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 incoming team members.
• Adhere to and coach on security procedures.
• Evaluate the close from night before.
• Review daily inventory and prepare to receive orders.
• Track 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

Training

Flexibility

Safety compliance

Job description

Bonefish Grill is seeking an Assistant Culinary Manager to support back-of-house operations and culinary leaders. The role focuses on maintaining kitchen standards, coaching, and ensuring quality across daily operations in a fast-paced restaurant environment.

The ideal candidate will lead with a coaching attitude, oversee opening crew setups, manage schedules, and ensure food safety, sanitation, and efficiency from prep to plate.