Culinary Team Lead — Back-of-House Operations

Bonefish Grill; Stoops Ferry (PA); On-site; USD 48,000 - 64,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

401k

Job summary

Bonefish Grill is seeking an Assistant Culinary Manager to support back-of-house operations and culinary leadership. This role focuses on maintaining kitchen standards, coaching team members, and partnering with Culinary Managers to ensure quality and efficiency in daily operations.

An ideal candidate shows leadership, coaching ability, and a passion for running a high-performing kitchen with strong adherence to safety and sanitation practices.

Qualifications

• Certified trainer in any back-of-house functions.
• Passing grade in Assessment testing.
• 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 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

Certified trainer

Assessment testing

Flexible schedule

US work authorization

21+ years old

Job description

Bonefish Grill is seeking an Assistant Culinary Manager to support back-of-house operations and culinary leadership. This role focuses on maintaining kitchen standards, coaching team members, and partnering with Culinary Managers to ensure quality and efficiency in daily operations.

An ideal candidate shows leadership, coaching ability, and a passion for running a high-performing kitchen with strong adherence to safety and sanitation practices.