Kitchen Leader: Assistant Culinary Manager (Flexible Schedule)

Bonefish Grill; Whitehall (Lehigh County); On-site; USD 42,000 - 65,000; 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 leadership. The role emphasizes coaching, standards, and efficient kitchen flow to ensure quality and timely service.

The ideal candidate will lead with a coaching attitude, maintain safety standards, and collaborate with Culinary Managers to uphold personnel and kitchen performance across the restaurant.

Qualifications

• Certified trainer in back-of-house functions.
• Assessment testing passed.
• Willing and able to work a flexible schedule.
• Legal authorization to work in the United States.
• Must be at least 21 years old.

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.
• 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

Coaching

Team management

Food safety

Training

Education

Certified trainer

Job description

Bonefish Grill is seeking an Assistant Culinary Manager to support back-of-house operations and culinary leadership. The role emphasizes coaching, standards, and efficient kitchen flow to ensure quality and timely service.

The ideal candidate will lead with a coaching attitude, maintain safety standards, and collaborate with Culinary Managers to uphold personnel and kitchen performance across the restaurant.