Culinary Manager | No Night Shifts, Growth & Benefits

Another Broken Egg of America, LLC; Atlanta (GA); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Health Insurance

Telemedicine services

Dental & Vision Insurance

401(K) Retirement Savings

Job summary

Another Broken Egg of America Franchising, LLC is seeking a Culinary Manager to assist the General Manager in daily BOH operations, ensuring quality breakfast, brunch, and lunch service. You will hire, train, and supervise kitchen staff, manage schedules, and enforce health and safety standards.

The role requires a high school diploma, 3 years of restaurant experience with management, and ServSafe certification or passing the exam.

Qualifications

• High school diploma or equivalent required.
• 3 years of previous restaurant experience required; management experience preferred.
• Successful completion of corporate’s 6-week training program required.
• Achieve a passing score on the ServSafe exam or possess a valid ServSafe certification.
• Physical: able to lift 25 pounds.

Responsibilities

• Manage and oversee kitchen/back of house operations in coordination with the General Manager.
• Hire and train BOH staff; organize schedules and conduct evaluations.
• Ensure health, safety, food handling, and hygiene standards are met.
• Complete inventories and place food orders; control food costs and waste.
• Maintain equipment cleanliness and preventative maintenance; train staff on safety procedures.

Skills

Supervisory skills

Interpersonal skills

Time management

Organizational skills

Food safety knowledge

MS Office proficiency

Education

High school diploma

Tools

Microsoft Office Suite

Job description

Another Broken Egg of America Franchising, LLC is seeking a Culinary Manager to assist the General Manager in daily BOH operations, ensuring quality breakfast, brunch, and lunch service. You will hire, train, and supervise kitchen staff, manage schedules, and enforce health and safety standards.

The role requires a high school diploma, 3 years of restaurant experience with management, and ServSafe certification or passing the exam.