Culinary Manager: Lead Quality Kitchen & Team

Bonefish Grill; Greenville (SC); On-site; USD 60,000 - 80,000; Full time

Job summary

Bonefish Grill is seeking a Restaurant Culinary Manager to oversee daily back-of-house operations, ensure recipe and presentation standards, and lead kitchen staff to deliver high-quality meals.

You will hire and train team, enforce safety, manage inventory, and balance staffing while maintaining brand guidelines and guest satisfaction. This role requires adaptability and a flexible schedule; relocation and bilingual skills are a bonus.

Qualifications

• Minimum 3 years of restaurant management experience.
• Experience in Full-Service Casual Dining or Casual Plus environments.
• Scratch kitchen experience is a plus.
• Available to work a flexible schedule.
• Must be 21+ years old with legal authorization to work in the United States.
• Willingness to relocate is a plus.
• Bilingual is a plus.

Responsibilities

• Direct prep staff and ensure food quality and consistency.
• Assist in hiring and training back-of-house staff.
• Implement security protocols to ensure safety of employees and guests.
• Prepare kitchen equipment and production areas daily to boost productivity."
• Ensure compliance with safety and sanitation standards, policies, and laws; pass health inspections.
• Adhere to basics such as line checks, testing, training, recipe adherence, window management, and cook times.
• Verify that menu items are made to recipe and presented to Bonefish's specifications.
• Manage staffing levels and shift assignments.
• Keep kitchen, dish, and storage areas clean and organized.
• Check and balance inventory and place food and supply orders.
• Set excellent customer service and work examples.

Skills

Restaurant management

Flexible schedule

Relocate

Bilingual

Job description

Bonefish Grill is seeking a Restaurant Culinary Manager to oversee daily back-of-house operations, ensure recipe and presentation standards, and lead kitchen staff to deliver high-quality meals.

You will hire and train team, enforce safety, manage inventory, and balance staffing while maintaining brand guidelines and guest satisfaction. This role requires adaptability and a flexible schedule; relocation and bilingual skills are a bonus.