Culinary Manager: Lead Fresh Kitchen & Team

Bonefish Grill; West Chester Township (OH); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401k

Job summary

Bonefish Grill is seeking a Restaurant Culinary Manager to lead the daily back-of-house operations and ensure top quality in recipes, food preparations, and presentation.

The role includes directing prep staff, hiring and training, enforcing safety and sanitation standards, and managing inventory and shifts. A minimum of 3 years in restaurant management is required, with a flexible schedule and US work authorization; relocation and bilingualism are a plus. Competitive benefits available.

Qualifications

• Minimum 3 years of restaurant management experience.
• Experience in Full-Service Casual Dining or Casual Plus environments preferred.
• Scratch kitchen experience is a plus.
• Flexible schedule availability.
• Must be 21+ with legal authorization to work in the United States.
• Relocation is a plus.
• Bilingual abilities are a plus.

Responsibilities

• Directing and checking the prep staff and ensuring food quality and consistency.
• Assisting in hiring and training back-of-house employees.
• Implementing security protocols to protect employees and guests.
• Preparing kitchen equipment and production areas daily to boost productivity.
• Ensuring compliance with safety, sanitation standards, and health inspections.
• Maintaining standards: line checks, testing, training, recipe adherence, window management, cook times.
• Verifying menu items are prepared to Bonefish Grill specifications.
• Managing staffing levels and shift assignments.
• Keeping kitchen, dish, and storage areas clean and organized.
• Checking inventory and placing food and supply orders.
• Setting excellent customer service and work examples.

Skills

Leadership

Operations management

Food safety

Staff training

Hiring

Job description

Bonefish Grill is seeking a Restaurant Culinary Manager to lead the daily back-of-house operations and ensure top quality in recipes, food preparations, and presentation.

The role includes directing prep staff, hiring and training, enforcing safety and sanitation standards, and managing inventory and shifts. A minimum of 3 years in restaurant management is required, with a flexible schedule and US work authorization; relocation and bilingualism are a plus. Competitive benefits available.